Sweetgarlicchickenwithpasta 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!

SWEET GARLIC CHICKEN

Steps:

• Whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Stir in 1 tablespoon of butter and season with salt and pepper.
• Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the chicken from the marinade, and shake off excess, then add to the skillet. Discard the remaining marinade. Cook the chicken breast strips until no longer pink in the center, about 10 minutes. Serve chicken over spaghetti.

SWEET GARLIC CHICKEN

Steps:

• 1 - Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• 2 - In small sauté pan, sauté garlic with the oil until tender.
• 3 - Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• 4 - Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• 5 - Add salt and pepper to taste.
• 6 - Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

SWEET GARLIC CHICKEN PASTA

Steps:

• Heat the 2 tbsp oil in a pan and fry the onion and garlic over a low to medium heat for 5 minutes, or until softened.
• Mix the ginger, salt, stock cube and turmeric together in a bowl with the remaining oil until well combined, then add the chicken pieces and mix well to coat.
• Add the coated chicken to the pan and fry for 15 minutes, or until golden-brown and cooked through.
• Stir in the butter and the tomatoes into the pan, then reduce the heat until the mixture is just simmering. Add the soy sauce and the balsamic vinegar and stir. Sprinkle the top with the sugar and garlic granules and stir.
• Cover the pan with a lid and cook for 30 minutes, stirring every 5 minutes or so and adding a tablespoon of water if the mixture appears too dry.
• While cooking the chicken, start to boil the water for the pasta, then cook for 9 minutes or until soft.
• To serve, spoon the chicken onto serving plates with the pasta on top, serve with grated parmesan.

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through., Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.

GARLIC CHICKEN PASTA

Steps:

• Cut the chicken into bitesize pieces and shallow fry in the butter, preferably in a pan with high sides so the pasta can be added later.
• Boil the water for the pasta and then cook according to instructions.
• Once the chicken has cooked through, add the other ingredients, leaving the garlic until last to keep in the flavour.
• Once the pasta is cooked, drain and add to the chicken. If there isn't enough room, add the chicken to the pasta instead.
• Stir in the creme fraiche. Season to taste.

COLALUCA CHICKEN WITH PASTA RECIPE BY TASTY

Steps:

• Season diced chicken with salt, garlic powder and Italian seasoning.
• Heat a pot on medium heat and add 2 tbsp olive oil. Add chicken and cook until browned. Once brown, remove chicken and set aside.
• Add 1 tbsp white wine to deglaze the pot. Once wine evaporates, add 1 tbsp olive oil and to this, add diced onions and sliced mushrooms.
• Cook until onions are translucent and mushrooms sweat, about 8-10 minutes
• Add sundried tomatoes and cook for 2-3 minutes. Once cooked, add minced garlic and cook for 30 seconds.
• Add back the cooked chicken, rotini, and chicken broth. Bring to a boil on medium heat and cover for 10 minutes, stirring every couple minutes.
• Add heavy cream and cook until thick, about 5 minutes. Take off heat and stir in shredded parmesan.
• Plate and garnish with parsley. Serve.

MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY

Steps:

• Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
• Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
• Add carrots to skillet and sauté for 2-3 minutes until tender.
• Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
• Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
• Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
• Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
• If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
• Or serve immediately for a family dinner.
• Enjoy!