HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA
Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
- Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.
CHICKEN MOZZARELLA PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook the pasta according to the package directions.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
- In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
- Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
- Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
- Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!
CHICKEN 'N FRESH MOZZARELLA PASTA
Enjoy this cheesy pasta dish that's made using chicken and grape tomatoes flavored with Italian seasoning - dinner ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
- Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
- Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.
Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 2 g, TransFat 0 g
CHICKEN AND FRESH MOZZARELLA PASTA
Looking for a fast Italian meal? Toss grilled chicken breasts with penne pasta, tomatoes and two cheeses, and dinner's served in 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
- Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
- Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.
Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 650 mg, Sugar 2 g, TransFat 0 g
BALSAMIC CHICKEN AND FRESH MOZZARELLA
A tasty, healthy chicken that's fancy enough for a guest but easy enough for any day of the week.
Provided by TVMOVIEGIRL
Categories World Cuisine Recipes European Italian
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
- Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
- Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
Nutrition Facts : Calories 542.4 calories, Carbohydrate 8.5 g, Cholesterol 138.6 mg, Fat 36.8 g, Fiber 0.4 g, Protein 41.2 g, SaturatedFat 15.4 g, Sodium 750.7 mg, Sugar 4.7 g
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