Spaghetti With Chicken Dolcelatte Recipes

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

BROCCOLI, WALNUT AND BLUE CHEESE PASTA

Steps:

• Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
• Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.

SPAGHETTI WITH CHICKEN & DOLCELATTE

Steps:

• Cook the spaghetti following pack instructions.
• Meanwhile, heat the oil in a pan and cook the scallions for 1 minute, stirring occasionally.
• Add the chicken, dolcelatte, creme fraiche, lemon juice, half the parsley and seasoning to taste. Mix well until the cheese has melted and the sauce is bubbling.
• Stir in the cooked, drained spaghetti, mix thoroughly and transfer to a warmed serving dish.
• Sprinkle the pine kernels and remaining parsley over the top. Serve immediately with a mixed green salad.