Redwinevinegarchickenwithpasta Recipes

CHICKEN IN RED WINE SAUCE WITH ROOT VEGETABLES AND WILTED GREENS

Steps:

• Combine 3 tablespoons oil and next 7 ingredients in large bowl. Cover; refrigerate overnight, stirring occasionally. Using tongs, remove chicken from marinade. Place chicken on paper towels and pat dry; sprinkle with salt. Reserve marinade.
• Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add chicken breasts, skin side down, and cook until brown, about 3 minutes per side; transfer to plate. Add thighs to same pot, skin side down; cook until first side is brown, about 3 minutes. Sprinkle with flour. Turn over and cook until second side is brown, about 3 minutes. Add reserved marinade, 1 cup chicken stock and beef stock; bring to boil. Reduce heat to medium-low, cover and simmer until chicken thighs are almost tender, about 20 minutes. Add chicken breasts. Cover and simmer until all chicken is tender and cooked through, about 12 minutes.
• Transfer chicken to large skillet. Boil sauce in pot until thick enough to coat spoon, about 15 minutes. Season sauce with salt and pepper; strain sauce over chicken. (Can be made 1 day ahead. Cool chicken slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.)
• Melt butter in heavy medium skillet over medium-high heat. Add carrots and parsnips and sauté 3 minutes, tossing to coat with butter. Add remaining 1/3 cup chicken stock; bring to boil. Reduce heat to medium-low, cover and simmer until vegetables are just tender, about 10 minutes. Uncover; simmer until juices thicken to glaze, about 3 minutes.
• Mound Wilted Greens in center of 4 plates. Top each with 1 chicken thigh, 1 chicken breast and red wine sauce, then carrots and parsnips, and serve.

RED WINE PASTA RECIPE BY TASTY

Steps:

• Pour the red wine and water into a medium pan. Season with salt.
• Bring the mixture to a boil and add the spaghetti.
• Cook until most of the red wine is absorbed by the pasta, 8-10 minutes.
• Transfer the pasta to a medium bowl.
• Melt the butter in the same skillet over medium heat. Add the garlic, pine nuts, and red pepper flakes.
• Cook the sauce until the butter starts to brown, then add the pasta.
• Mix the sauce and pasta together.
• Sprinkle with parmesan cheese.
• Enjoy!

RED WINE VINEGAR CHICKEN WITH PASTA

Steps:

• Fill a large sauce pan with water on high heat.
• Allow to boil and add pasta.
• Cook until al dente and rinse with hot water.
• Set aside.
• Heat a non-stick frying pan with oil on med heat.
• Place chicken breast in pan with 1/3 of vinegar.
• Cook chicken turning over until chicken is cooked through.
• Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
• When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
• (Its alright to allow the chicken to slightly brown, but do not allow to dry out). Empty can of spaghetti sauce into sauce pan.
• Over medium heat stir until heated through.
• (Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) Add chicken to sauce before serving.
• (Alternatively add sauce to pasta and sprinkle pieces of chicken over top).

DRUNKEN RED WINE PASTA

Steps:

• Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid.
• As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using.

RED WINE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

RED WINE SAUCE FOR PASTA OR CHICKEN

Steps:

• Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
• Saute for 3 minutes and add flour until incorporated.
• Add next 7 ingredients and bring to a boil.
• Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
• If mixture becomes too thick add additional broth.
• Serve hot.