Pasta With Chicken In A Light White Wine And Fresh Herb Sauce Recipes

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PASTA WITH CHICKEN IN A LIGHT WHITE WINE AND FRESH HERB SAUCE

This is a fresh, light meal that is great for the warmer times of year. The sauce is not thick or heavy but coats the pasta for an even flavour. The choice of herbs here is merely what I have found to work well but please adjust to your family's tastes! The herbs should be fresh though- dried herbs will not give the same result. The fresh basil really brings out the flavours in this dish. UPDATE: In light of a review, I have tried this dish again and increased the liquid ingredients in the recipe to provide more sauce. It is important in this recipe to include the stock cube as there is something in it that thickens the sauce. If you must leave it out, add an alternative thickening agent.

Provided by Shuzbud

Categories     Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10



Pasta With Chicken in a Light White Wine and Fresh Herb Sauce image

Steps:

  • Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
  • Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
  • Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
  • Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
  • Heat the sauce through gently for a few minutes but do not boil.
  • Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
  • Serve immediately.

2 tablespoons olive oil
1 red onion, peeled and cut into wedges
2 cups dry pasta (or equivalent of fresh pasta)
2 garlic cloves, crushed
2 chicken breasts, diced
2 cups dry white wine
1 tablespoon fresh rosemary, chopped
10 -12 leaves fresh basil, chopped
1 cup mascarpone cheese
1 chicken stock cube

CHICKEN WITH WHITE WINE AND HERB SAUCE

This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11



Chicken with White Wine and Herb Sauce image

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
  • Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  • Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

2 tablespoons olive oil
1 whole (3- to 4-pound) chicken, cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons finely chopped shallots
2 tablespoons very finely chopped garlic
1/2 cup dry white wine
1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE

This is simple and a crowd pleaser! Intense combination of flavors that will have them back for seconds!

Provided by aneunayme

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15



Chicken and Pasta in White Wine Garlic Sauce image

Steps:

  • Cut chicken breasts into bite-sized pieces.
  • Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
  • Cook until onion is tender.
  • Add tomatoes, wine, salt and pepper to taste.
  • Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
  • Drain pasta al dente,place into serving dish and toss with olive oil.
  • Pour chicken mixture over pasta.
  • Serve with fresh salad and garlic toast.
  • I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.

4 (6 ounce) boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 ounce) can diced tomatoes, drained
1/2 cup extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1 cup finely chopped white onion
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
1 bay leaf
2 cloves crushed garlic or 2 cloves minced garlic
1 lb linguine or 1 lb other pastas
salt and pepper

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