BEL ARIA CHICKEN AND PASTA
Make and share this Bel Aria Chicken and Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add salt and then the rigatoni (don't forget-a couple of ladles of cooking water will be added to the sauce just before the pasta is drained); cook to al dente.
- Meanwhile, heat a large skillet over med-high heat; add in 2 tablespoons olive oil and 1 ½ tablespoons butter.
- When the butter melts, add chicken to the skillet; season with salt and pepper; brown for 2-3 minutes on each side.
- Transfer chicken to a plate; add 1 tablespoons olive oil and remaining butter to skillet; then the mushrooms and garlic; cook 10-15 minutes until the mushrooms are tender; salt and pepper the mushrooms after they brown (if you salt them when they are first added to the skillet, the salt will draw out the liquids and slow the browning process).
- Add in the hot peppers and a splash of the pickling liquid to the skillet.
- Add in the white wine and scrape up the pan drippings with a wooden spoon.
- Cook the wine down for a minute, then slide the chicken back into the pan.
- Cook together for another couple of minutes to finish cooking the chicken.
- Right before you drain the pasta, add 2 ladles of starchy water to the skillet; drain the rigatoni well and add it to the skillet.
- Turn off the heat and toss the chicken, mushrooms, and pasta together for a minute or two; sprinkle with Parmigiano-Reggiano cheese as you go, to allow the pasta to soak up the sauce and flavors.
- Garnish with chopped parsley and pass extra cheese and crusty bread at the table.
Nutrition Facts : Calories 870.9, Fat 28.8, SaturatedFat 10.5, Cholesterol 213.6, Sodium 302.1, Carbohydrate 89.2, Fiber 5.1, Sugar 5.8, Protein 57.8
HOT CHICKEN AND PASTA
This is a chicken and pasta stir fry that is a bit spicy. I don't find it to be too hot, but if you have a tender mouth, I'd skip the chili oil and reduce the crushed red peppers. I like to use spaghetti, but the original recipe called for linguine. Recipe torn out of a newspaper from St. Petersburg, FL....no author mentioned. The secret to making this recipe easy is to have everything chopped and placed in order of addition to the wok, so your cooking time flows easily and smoothly.
Provided by breezermom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour 1 tbsp peanut oil around the top of a preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add the garlic and gingeroot, and stir-fry 30 seconds. Add half of the chicken pieces; increase the temperature to high (375 degrees), and stir fry 5 minutes. Remove that chicken, and set aside. Add the remaining chicken pieces to the wok, and stir-fry 5 minutes. Remove the chicken from the wok; set aside, and keep warm.
- Cook the spaghetti according to the package directions. Drain well, and set aside.
- Pour the remaining 1 tbsp peanut oil around the top of the wok; coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the snow peas, red bell pepper, and green onions; stir fry 2 minutes.
- Add the reserved chicken to the wok. Add the spaghetti, soy sauce, and next 3 ingredients; stir fry until thoroughly heated.
- Sprinkle with the chopped peanuts. Serve immediately.
CHICKEN AND PASTA
Make and share this Chicken And Pasta recipe from Food.com.
Provided by Gloria
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine in a large sauce pan over low heat.
- Add package of dressing mix.
- Mix in broth and undiluted can of soup.
- Blend in the cream cheese until smooth.
- Reduce heat.
- In a 13x9 baking dish, place chicken.
- Pour hot sauce mixture over the chicken.
- Bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well.
- Serve chicken dish by pouring sauce over hot pasta.
Nutrition Facts : Calories 428.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 167.5, Carbohydrate 56.8, Fiber 2.4, Sugar 1.4, Protein 37.2
PARISIAN CHICKEN AND PASTA
OK It takes a bit of work to prepare but when you taste it you will agree it was well worth it! If you already have tomato sauce at home that is one step less.
Provided by Sageca
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
- Simmer 5 minutes stirring with wire whisk,until thick and smooth.
- Simmer 15 minutes stirring occasionally. Set aside.
- Tomato Sauce: Saute onions in oil 5 minutes.
- Stir in tomatoes, salt& pepper,bay leaf and thyme.
- Simmer 15 minutes; discard bay leaf. Set aside.
- Preheat oven 350*.
- Butter a 3 quart casserole.
- Saute chicken in 1 Tbsp butter 2-3 minutes.
- Season with salt& pepper.
- Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
- Stir into chicken.
- Remove from heat.
- Melt remaining Tbsp butter and toss with pasta.
- Place 1/2 pasta in casserole.
- Cover with 1/2 tomato sauce.
- Repeat.
- Top with 1/2 cup cheese and entire chicken mixture.
- Blend remaining 1 cup Sauce Veloute with rest of cream.
- Spoon over chicken.
- Sprinkle with remaining cheese.
- Bake 45 minutes until bubbly and brown.
- Note:.
- This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!
Nutrition Facts : Calories 435.9, Fat 23.5, SaturatedFat 11.6, Cholesterol 124.8, Sodium 888.7, Carbohydrate 27.7, Fiber 2, Sugar 2.5, Protein 28
CRISPY CHICKEN AND PASTA
Many years ago I made this recipe in one of my cooking classes. Its been a family favorite since and we like to serve it with garlic bread and a garden salad. Very satisfying and tasty.. hope you enjoy! :)
Provided by HomeCooking
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into small pieces and slightly brown in a fry pan. In the mean time, boil your water and cook your pasta. Once chicken is cooked, remove from pan and set aside.
- In a small saucepan melt your butter and then add your flour, allow to cook for a minute or so.
- Add your milk and whisk continuously, medium heat, until you have a thick white sauce.
- Add your seeded mustard and cheese.
- Once combined, add your chicken and cooked drained pasta.
- Pour mixture into a oven proof dish 9-1/2" x 1-1/2" (i use Pyrex pie dish)and set aside.
- To make the crunchy topping combine all the topping ingredients together and sprinkle over the chicken pasta mix in dish.
- Bake in a 350F/180C oven until the topping becomes crunchy and nicely browned.
- Serve on its own or with a salad and garlic bread.
Nutrition Facts : Calories 653, Fat 32.6, SaturatedFat 19.1, Cholesterol 82.4, Sodium 941, Carbohydrate 68, Fiber 3.4, Sugar 3.9, Protein 21.9
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