Chicken Mushroom Pasta Marinara Recipes

CHICKEN MARINARA

Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Chicken Marinara image

Steps:

In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

Nutrition Facts : Calories 241 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 930mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 27g protein.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
1 jar (26 ounces) meatless spaghetti sauce
1/2 cup dry red wine or chicken broth
Hot cooked angel hair pasta or spaghetti

CLASSIC MARINARA SAUCE

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)

Provided by Julia Moskin

Categories quick, condiments, dips and spreads, sauces and gravies

Time 25m

Yield 3 1/2 cups, enough for 1 pound of pasta

Number Of Ingredients 6

Classic Marinara Sauce image

Steps:

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams

Ingredients

1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

CHICKEN AND MUSHROOM PASTA

Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.

Provided by iewe7726

Categories Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Chicken and Mushroom Pasta image

Steps:

Cook pasta according to package directions. Drain and return to saucepan and keep warm.
Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
Carefully add chicken broth and white wine.
Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.

Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34

Ingredients

8 ounces penne pasta
1 lb boneless skinless chicken breast, cut into bite-size strips
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
2 tablespoons olive oil, divided
3 large garlic cloves, minced
3 cups fresh mushrooms, sliced
1 medium onion, thinly sliced
1/2 cup chicken broth
1/4 cup dry white wine
1 cup cherry tomatoes, halved
1/4 cup basil leaves, shredded
3 tablespoons fresh oregano, snipped
1/4 cup parmesan cheese, grated

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Creamy One-Pot Pasta With Chicken and Mushrooms image

Steps:

Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

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Chicken Mushroom Pasta Marinara Recipes

CHICKEN MARINARA

Garlic and basil flavor the tomato sauce that coats this tender Chicken Marinara. A friend gave me this skillet recipe several years ago. It's easy to make using pre-sliced mushrooms, commercial pasta sauce and quick-cooking pasta. -Kathleen Williams, St Albans, West Virginia

CLASSIC MARINARA SAUCE

CHICKEN AND MUSHROOM PASTA

Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.

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