CHICKEN, PEA AND PASTA BROTH
I found this recipe in the February 2008 copy of the British cookery magazine, Olive. This sounds like my kind of simple comfort food and it is low fat too.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the chicken stock in a pan.
- Add the pasta and cook until just tender - about 8 minutes.
- Add the chicken and peas and cook for a minute until heated through.
- Season and then stir through the parsley and serve.
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
CHICKEN AND PEAS WITH PASTA
This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.
Nutrition Facts :
PASTA WITH CHICKEN AND PEAS
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.
- Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.
- Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.
CHICKEN PEA AND PASTA BROTH FROM OLIVE MAGAZINE APRIL 2010
Make and share this Chicken Pea and Pasta Broth from Olive Magazine April 2010 recipe from Food.com.
Provided by cakeinmyface
Categories Chicken
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the stock in a pan add the pasta and peas cook for approximately 8 minutes until just tender
- add the shredded chicken breast and heat through.
- Season and stir through parsley.
Nutrition Facts : Calories 352.9, Fat 11.9, SaturatedFat 3.2, Cholesterol 76.1, Sodium 624.1, Carbohydrate 30.5, Fiber 1.1, Sugar 7.4, Protein 28.8
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