Poultry And Pasta With Pears Cranberries And Walnuts Recipes

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CHICKEN, CRANBERRY, AND PEAR SPINACH SALAD RECIPE BY TASTY

Here's what you need: olive oil, apple cider vinegar, honey, dijon mustard, salt, ground black pepper, boneless, skinless chicken breast, salt, ground black pepper, paprika, olive oil, pear, baby spinach, dried cranberry, toasted unsalted walnut

Provided by Greg Perez

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 15



Chicken, Cranberry, And Pear Spinach Salad Recipe by Tasty image

Steps:

  • Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
  • On a cutting board, season the chicken with salt, pepper, and paprika.
  • Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
  • In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
  • Enjoy!

Nutrition Facts : Calories 993 calories, Carbohydrate 39 grams, Fat 70 grams, Fiber 10 grams, Protein 56 grams, Sugar 23 grams

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
½ teaspoon dijon mustard
¼ teaspoon salt
1 pinch ground black pepper
1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 tablespoon olive oil
1 pear, sliced
2 cups baby spinach
1 tablespoon dried cranberry
2 tablespoons toasted unsalted walnut, chopped

WHOLE-GRAIN PEAR CRANBERRY WALNUT BREAD

Provided by Food Network

Yield Serves 20 [Makes 2 loaves]

Number Of Ingredients 15



Whole-Grain Pear Cranberry Walnut Bread image

Steps:

  • Preheat the oven to 350 degrees. Butter two 9-by-5-inch loaf pans. Line with parchment paper, butter the parchment and set aside.
  • Beat butter and the sugars in a stand mixer with paddle attachment and mix on medium speed until fluffy. Add eggs one at a time, beating between each addition. Add oil and vanilla and stir to combine.
  • Whisk together flour, baking soda, baking powder, salt and cinnamon in a medium bowl. Mix half the dry ingredients into butter mixture and stir together. Stir in remaining dry ingredients with a spatula, along with cranberries, pear, walnuts and sesame seeds; stir until batter is evenly moistened.
  • Divide batter between the prepared pans. Bake until bread springs back when lightly touched, and a toothpick inserted into center comes out dry, with some crumbs, about 50 minutes. Cool on a rack at least 15 minutes or until completely cool. Remove from pans; slice each loaf into 10 pieces and serve warm or at room temperature.

2 ounces unsalted butter at room temperature, plus extra for the pan
1 cup lightly packed dark brown sugar
1/4 cup unbleached sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
8 ounces raw cranberries
1 firm ripe pear, cored and grated
3/4 cup chopped walnuts (about 3 ounces)
2 tablespoons sesame seeds

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



Pasta with Chicken and Peas image

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.

Salt and pepper
12 ounces fettuccine pasta
1 cup reserved Lemon Sauce, see Roasted Chicken with Lemon Sauce
1 package (10 ounces) frozen peas, thawed
1 reserved cooked chicken half, skin removed, meat shredded (1 1/2 cups)
1 tablespoon cold butter
1/3 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired

CHICKEN 'N PASTA WITH VEGETABLES

Toss mixed veggies, grilled chicken breast and bow-tie pasta, then stir in grated Parmesan cheese to make this dinnertime winner in under 20 minutes.

Provided by My Food and Family

Categories     Home

Time 18m

Yield Makes 4 servings.

Number Of Ingredients 5



Chicken 'N Pasta with Vegetables image

Steps:

  • Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
  • Add chicken and pasta; stir. Cook and stir 2 min. or until heated through.
  • Stir in cheese.

Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

1 Tbsp. olive oil
3 cups cut-up mixed fresh vegetables (red peppers, zucchini, broccoli, mushrooms)
1-1/2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips (about 2-1/2 cups)
2-1/4 cups farfalle (bow-tie pasta), cooked, drained
2 Tbsp. KRAFT Grated Parmesan Cheese

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