Pasta With Chicken Risotto Style Recipes
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
Provided by Mark Bittman
Categories dinner, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
- Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams
RISOTTO WITH CHICKEN AND MUSHROOMS
Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
PASTA WITH CARROTS, COOKED RISOTTO-STYLE
O.K..... I would never have considered this recipe usually. BUT with the family being on separate diets at the moment this just fitted the bill ...... with everyone. I used both normal and G.F. pasta, in this dish separately.... AND both G.F. and not loved it. Another find from the Weekly Time's, although adapted to G.F. although I am posting as written. NOTES FROM RECIPE-- There are reasons that pasta exists in so many forms: it's partly regional (Italian cities big and small always seem to have a specialty pasta), but it's also practical (certain pastas are best eaten with certain sauces). And a brief over overview. of the recipe posted -- The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces. But similar to wine pairing, it's not always that simple. Of course, these are guidelines, not rules, and you can play with combinations as you wish. The way you cook pasta can also vary. Baking pasta in the oven, or cooking it in large pots of water are just two options. Some pasta can even be cooked risotto-style. WHICH PASTA TO CHOOSE Ridged tubes (penne, rigatoni). This is everyone's favourite pasta, a versatile shape that's a nice medium size and holds lots of sauce in its external ridges and internal hollows. Corkscrews (fusilli). Fantastic with pesto, tomato or meat sauces. Like the ridged pastas, the advantage of the corkscrew shape is that it "catches" the sauce. Hollow spaghetti (bucatini). These are essentially very long, thin straws. The classic sauce for these hearty pastas is all'amatriciana. Spaghetti. Spaghetti is perfect with tomato-based marinara and bolognese sauces. Flattened forms of spaghetti - pappardelle, fettucine, and linguine - come a close second. Skinny spaghetti - angel-hair pasta - does best with thinner sauces, such as puttanesca. Butterflies (farfalle, bow-tie pasta). This is perhaps the most fanciful of pasta shapes, best with a light-to-medium sauce or soup where the shape can stand out. Macaroni. Though macaroni has a less-than-exotic image, this is perhaps the most versatile of pastas, good with sauces or baked in casseroles. Stuffed pasta (ravioli, tortellini). Usually filled with cheese, meat, vegetables, or a combination thereof. Tiny pasta (orzo, cous cous). Frequently seen in pasta salads, orzo is a small, rice-shaped pasta often found in the Greek lemon-egg soup called avgolemono.
Provided by Tisme
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to the boil in a medium saucepan over high heat. Reduce heat to low to keep the stock hot. Melt all but about a tablespoon of the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the onions and cook, stirring with a wooden spoon, until they begin to brown - about five minutes.
- Add the uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about five minutes.
- Add one cup of the hot stock at a time to the pasta, stirring constantly. Wait until almost all the stock has been absorbed before adding more. Continue cooking and adding stock (you may have some stock left over) until the pasta is tender but firm to the bite, 10-15 minutes. Remove the saucepan from the heat and stir in the remaining butter and the parmesan cheese.
- Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley.
Nutrition Facts : Calories 876.2, Fat 25.6, SaturatedFat 13, Cholesterol 62.8, Sodium 1094.5, Carbohydrate 125.1, Fiber 7.9, Sugar 18, Protein 34.8
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