Treasurechestchickenandpasta Recipes

DATE NIGHT CHICKEN PASTA

Date Night Chicken Pasta image

Provided by Ree Drummond : Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 14

Ingredients

Kosher salt and freshly ground black pepper
8 ounces casarecce pasta
2 boneless, skinless chicken breasts (if breasts are thick, lightly pound to 1-inch thickness)
2 tablespoons olive oil
1/4 cup white wine, such as Pinot Grigio
1 tablespoon salted butter
3 stalks broccolini, cut into 2-inch pieces
10 asparagus spears, cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup heavy cream
1/3 cup grated Parmesan, plus a piece of Parmesan for shaving
Zest and juice of 1/2 lemon
6 fresh basil leaves

Steps:

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions.
Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside.
Drain the pasta, reserving 1 cup of the pasta water. Set aside.
With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick.
Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings.

TREASURE CHEST CHICKEN BREASTS

Treasure Chest Chicken Breasts image

No booty here... all breasts! This island gem's treasure is the bounty of roasted vegetables and fruit that accompany the Caribbean soaked chicken. A simple and delicious one-dish meal with little clean up!

Provided by NcMysteryShopper

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 sweet potatoes, peeled and cut into 1 - 1 1/2-inch chunks
2 cups butternut squash, peeled and cut into 3/4-inch dice
2 plantains, cut into 2 chunks
1 onion, quartered
2 medium red bell peppers, cut into 1 pieces
1 medium yellow bell pepper, cut into 1 pieces
3 lbs chicken breasts (bone-in) or 4 boneless skinless chicken breasts
1 medium onion, finely chopped
3 scallions, including green tops chopped
1 teaspoon ginger, grated
5 -6 garlic cloves, chopped
1 teaspoon ground allspice
1 1/2 teaspoons dried thyme
1/2 scotch bonnet peppers, chopped (you like a little zip) or 1 teaspoon cayenne (you have children)
1/2 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
2 tablespoons vinegar (balsamic)
1/4 cup vegetable oil or 1/4 cup olive oil
1 small orange, juice of
1 lime, juice of

Steps:

Preheat the oven to 400 degrees.
Mix all marinade ingredients in a large zip lock or large container with lid.
Make 3 or 4 deep slashes in each chicken breast.
Add all the remaining ingredients (the veggies, fruit and chicken) to the container with marinade and toss to coat evenly. Put contents into large baking pan reserving as much of the marinade as possible and arrange the chicken so that is on top. Rub the remaining marinade all over the chicken and into the slashes.
Place in oven on an upper rack. After 40 minutes for bone-in chicken and 30 minutes for boneless chicken check to see if the chicken is no longer pink. If your vegetables are cut into larger chunks make sure they do not need additional cooking time at this point. If so, remove chicken and keep warm and return veggies to the oven.
For a crisp skin turn broiler on for 5 minutes before removing from oven.

Nutrition Facts : Calories 1017.9, Fat 46.4, SaturatedFat 11.2, Cholesterol 217.9, Sodium 849.3, Carbohydrate 77.4, Fiber 9.9, Sugar 32.8, Protein 76.6

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