Rosemary Chicken Strips And Fettuccine Recipes

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CRISPY ROSEMARY CHICKEN AND FRIES



Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
  • Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

SKINNY ROSEMARY-MAPLE CHICKEN FETTUCCINE



Skinny Rosemary-Maple Chicken Fettuccine image

71% less sat fat • 40% less sodium than the original recipe. Savory with a touch of sweetness-this chicken dish is a must-try! Best of all, it's ready in 30 minutes, start to finish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 12

10 ounces dried fettuccine
5 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 medium red, green, and/or yellow sweet peppers, seeded and cut into bite-size strips
1 medium onion, sliced
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon snipped fresh rosemary
1/8 teaspoon black pepper
1/4 cup maple syrup

Steps:

  • Cook pasta according to package directions; drain. Set aside and keep warm.
  • Meanwhile, sprinkle chicken with salt and the 1/4 teaspoon black pepper. In a very large skillet, cook chicken in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in chicken registers 170°F, turning chicken once. Remove chicken from skillet; keep warm.
  • Increase heat to medium-high. Add vegetables to skillet; cook and stir for 6 to 8 minutes or until vegetables are crisp-tender.
  • In a small bowl, stir together chicken broth, cornstarch, rosemary, and the 1/8 teaspoon black pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup.
  • To serve, arrange hot pasta on individual dinner plates or in shallow bowls. Top with chicken. Spoon vegetables and sauce over chicken.

Nutrition Facts : Calories 460, Carbohydrate 60 g, Cholesterol 80 mg, Fiber 3 g, Protein 40 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 300 mg, Sugar 14 g, TransFat 0 g

COLORFUL CHICKEN FETTUCCINE



Colorful Chicken Fettuccine image

This surefire entree is a delicious option if you ever find yourself in a time crunch. I like to prepare and freeze fresh veggies ahead of time for use in recipes like this one. Then, the rest is as easy as 1-2-3! -Ginger Kelly, Cranberry Township, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

10 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup julienned carrots
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 cups fresh broccoli florets
4 teaspoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons sour cream
1/2 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender. , In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream. , Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat.

Nutrition Facts : Calories 340 calories, Fat 8g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 650mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CREAMY PASTA WITH ROSEMARY CHICKEN



Creamy Pasta With Rosemary Chicken image

A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.

Provided by Asma6319

Categories     One Dish Meal

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon dried rosemary
1/8 cup water
1/4 cup extra virgin olive oil
salt and pepper
2/3 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon italian seasoning (I simply use oregano)
extra virgin olive oil
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon garlic, minced (which is 2-3 cloves, depending on how much you like garlic)
2 tablespoons flour
1/3 cup apple juice
3/4 cup half-and-half (or another cream, heavy or whipping is fine)
1/3 cup parmesan cheese, grated (or another sharp cheese like kasseri or an aged white cheddar)
1/3 cup tomatoes, diced (optional, we usually prefer the sauce without)
1 tablespoon parsley, finely chopped
salt
black pepper
garlic powder (optional)
1/3 lb pasta (long and thin, spaghetti, fetuccine, linguine etc)

Steps:

  • CHICKEN:
  • Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
  • Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
  • Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
  • When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
  • Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
  • When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
  • Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
  • SAUCE:.
  • Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
  • Sauté the minced garlic until golden, not browned.
  • Stir in the flour and mix well.
  • Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
  • Let the sauce bubble and thicken for a short time, then turn down the heat.
  • Season to taste with salt and black pepper, and garlic powder if desired.
  • If desired, you can thin and increase the sauce by adding in more cream.
  • PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
  • SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
  • Stir in the chicken.
  • Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

BALSAMIC CHICKEN FETTUCCINE



Balsamic Chicken Fettuccine image

Skip the marinara and serve noodles in an elegant new way! Not only is our easy balsamic-infused entree a meal in itself, it makes a different twist on an Italian classic. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1-1/2 pounds boneless skinless chicken breasts, cut into strips
2 tablespoons plus 1/2 cup balsamic vinaigrette, divided
1/2 pound sliced fresh mushrooms
1 medium red onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen broccoli florets
1/2 teaspoon Italian seasoning

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through., Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.

Nutrition Facts : Calories 427 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 705mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 6g fiber), Protein 37g protein.

ROSEMARY CHICKEN STRIPS AND FETTUCCINE



Rosemary Chicken Strips and Fettuccine image

Make and share this Rosemary Chicken Strips and Fettuccine recipe from Food.com.

Provided by threeovens

Categories     Chicken Breast

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 boneless chicken breasts, skinned and cut into 1/2 inch strips
5 garlic cloves, slice thin
10 sun-dried tomatoes, plumped in water and sliced thin
1 quart half-and-half
1 chicken bouillon cube
2 teaspoons rosemary, finely chopped
salt and pepper
1 lb fettuccine
1 tablespoon parmesan cheese, grated

Steps:

  • Cook pasta according to package directions.
  • In a large saucepan heat olive oil over medium high heat. Add chicken strips and saute quickly to sear. When chicken is lightly browned, reduce heat to medium and add garlic and sun-dried tomatoes. Saute a minute or 2, then add half and half, bouillon cube, and rosemary. Stir well being sure to scrape bottom of pan and cook until the consistency of heavy cream, about 5 minutes. Sauce will continue to thicken as it cools. Season with salt and pepper to taste.
  • Add drained pasta and parmesan cheese; stir to coat noodles. If sauce is too thick, thin it with a little milk. Serve immediately.

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