Strips Of Chicken With Leeks Over Pasta Recipes
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
CHICKEN AND LEEK PASTA
This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.
Provided by SPARKLYSCOTTY
Categories Main Dishes Pasta
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
- Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
- Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
- Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
- Drain tagliatelle and serve, adding warm chicken-leek mixture on top.
Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g
TOO EASY CHICKEN WITH LEEKS
Make and share this Too Easy Chicken With Leeks recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim leeks of tough green ends and roots. Split them lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a colander.
- Run under cold water, separating the layers of each slice to free the grains of sand. Drain leeks very well and place within arm's reach of the stovetop.
- Heat a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Add olive oil to coat skillet, then add chicken breasts and brown 3 to 4 minutes on each side, then transfer to a plate. Cover with foil to keep warm.
- Add a little more oil to the pan, then add leeks and saute 5 minutes, until they become soft.
- Add 1 cup wine to the pan and nest chicken breasts down into leeks. Reduce heat to simmer for another 5 to 7 minutes.
- To serve, remove chicken from pan and slice on an angle.
- Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or warm serving platter.
Nutrition Facts : Calories 135.6, Fat 6.9, SaturatedFat 0.9, Sodium 48.3, Carbohydrate 7.8, Fiber 0.8, Sugar 2.3, Protein 0.7
FETTUCCINE WITH CHICKEN, LEEKS, AND GORGONZOLA
This delicious, rich, and creamy Gorgonzola fettuccine pasta dish is one of my very favorites. It's also wonderful the next day if you are lucky enough to have leftovers! Omit the chicken for a delicious vegetarian dish. You can also use multi-colored fettuccine pasta.
Provided by Robin
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
- Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
- Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.
Nutrition Facts : Calories 616 calories, Carbohydrate 51.9 g, Cholesterol 113.5 mg, Fat 33.6 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 14.1 g, Sodium 398.3 mg, Sugar 4.4 g
STRIPS OF CHICKEN WITH LEEKS OVER PASTA
Chicken with leeks over pasta make this a complete meal. Cook your pasta while preparing your dish. Enjoy. Pol Martin Cookbook.
Provided by daisygrl64
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in saute pan over meduim heat, add leeks and chicken, season with salt and pepper, cover and cook for 5 minutes over low heat.
- remove cover and add wine and tarragon, cook for 3 minutes over low heat.
- add chicken stock and correct seasoning, simmer for 3 minutes longer.
- dissolve cornstarch in cold water, incorporate into sauce and bring to a boil for 1 minte.
- pour sauce into large bowl, add parsley and pasta.
- mix well and serve.
Nutrition Facts : Calories 153.3, Fat 4.5, SaturatedFat 2.2, Cholesterol 27.4, Sodium 180.4, Carbohydrate 12.7, Fiber 0.9, Sugar 3.5, Protein 10.1
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