FRESH ROSEMARY CHICKEN WITH PESTO PASTA!
This is an easy but impressive recipe to prepare for your next dinner party!
Provided by Becky Hammond
Categories Pasta
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. Place Chicken breasts in a plastic zip-lock bag. In a small bowl, combine olive oil, rosemary, oregano, basil, 1 tablespoon garlic, salt and pepper. Whisk together.
- 2. Pour marinade over chicken in bag, zip shut, and mix together so all chicken gets coated. Place in the fridge for 15 or so minutes.
- 3. Meanwhile, begin cooking pasta (follow box instructions).
- 4. Slice bread loaf into medium sized slices and lay out on a cooking sheet. Lightly coat (both sides) with olive oil. On top, place a small amount of butter, small amount of garlic, salt, and pepper, and then heavily coat with cheese.
- 5. Take chicken out of the fridge and place in a sprayed 9 x 13. top with extra Rosemary sprigs and whole basil leaves. Place chicken on a middle oven rack, and the bread slices on a bottom rack. Cook chicken for 25-30 minutes, until juice runs clear and it appears done. Watch the bread so as the cheese melt and the bread toasts, but does not burn! not an exact time on this!
- 6. Take 1/2 jar of sundried tomatoes and mix with 1/2 jar of pesto sauce. When the pasta is done cooking, strain it and mix with pesto/tomato mixture.
- 7. Serve whole chicken breasts on top of pesto pasta with sun dried tomatoes and bread on the side. ENJOY!
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
CREAMY PASTA WITH ROSEMARY CHICKEN
A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.
Provided by Asma6319
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- CHICKEN:
- Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
- Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
- Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
- When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
- Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
- When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
- Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
- SAUCE:.
- Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
- Sauté the minced garlic until golden, not browned.
- Stir in the flour and mix well.
- Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
- Let the sauce bubble and thicken for a short time, then turn down the heat.
- Season to taste with salt and black pepper, and garlic powder if desired.
- If desired, you can thin and increase the sauce by adding in more cream.
- PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
- SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
- Stir in the chicken.
- Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.
ROSEMARY CHICKEN AND SPINACH PASTA
It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
- Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.
Nutrition Facts : ServingSize 1 Serving
ROSEMARY CHICKEN WITH PASTA
Make and share this Rosemary Chicken With Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In crock pot, place onions and garlic.
- Add chicken.
- In mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper.
- Pour over chicken.
- Cover and cook on low for 7 hours.
- When ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through.
- Cook pasta according to package directions.
- Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
More about "rosemary chicken with pasta recipes"
ROSEMARY CREAM CHICKEN PASTA - SIMPLY …
From simply-delicious-food.com
4.6/5 (32)Total Time 35 minsCategory DinnerCalories 424 per serving
- Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
CREAMY ROSEMARY CHICKEN PASTA - SPRINKLES AND …
From sprinklesandsprouts.com
ROSEMARY CHICKEN LASAGNA | FEASTING AT …
From feastingathome.com
LEMON ROSEMARY CHICKEN PASTA | A …
From afarmgirlskitchen.com
EASY LEMON ROSEMARY CHICKEN RECIPE
From littlespicejar.com
ROSEMARY CHICKEN WITH HERBED PASTA
From knorr.com
CHICKEN WITH CREAMY ROSEMARY SAUCE - BASIL AND …
From basilandbubbly.com
ROSEMARY AND GARLIC LEG OF LAMB ROAST - RECIPE GIRL
From recipegirl.com
ROSEMARY CREAM CHICKEN PASTA - SIMPLY DELICIOUS | KITCHN
From thekitchn.com
Estimated Reading Time 1 min
LEMON ROSEMARY CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.2/5 (21)Calories 152 per servingCategory Entree/Poultry
ROSEMARY CHICKEN RAGù RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (259)Total Time 1 hrServings 4Calories 428 per serving
PASTA WITH SHREDDED CHICKEN AND ROSEMARY - FRAMED COOKS
From framedcooks.com
ONE-POT ROSEMARY GOAT CHEESE CHICKEN PASTA - BLESS HER HEART Y'ALL
From blessherheartyall.com
VEGAN CHICKEN NOODLE SOUP - MSN
From msn.com
ITALIAN ROSEMARY CHICKEN AND POTATOES - WHOLE ROASTED CHICKEN!
From piattorecipes.com
SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY RECIPE
From foodandwine.com
ROSEMARY CHICKEN WITH HERBED PASTA | OPERATION IN TOUCH
From operationintouch.com
CRISPY BAKED CHICKEN THIGHS RECIPE - SOUTHERNLIVING.COM
From southernliving.com
LEMON CHICKEN WITH ROSEMARY POTATOES | TESCO REAL FOOD
From realfood.tesco.com
CHICKEN AND GNOCCHI PASTA RECIPE THE NOVICE CHEF
From thenovicechefblog.com
CREAMY ROSEMARY CHICKEN - EASY CHICKEN RECIPES
From easychickenrecipes.com
CAZINI(HALF-MOON SHAPED PASTA WITH LAMB RAGU) - FOOD24
From food24.com
LEMON ROSEMARY PASTA WITH CHICKEN, ASPARAGUS & SPINACH
From gimmesomeoven.com
25 ROSEMARY RECIPES YOU NEED TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #pasta #poultry #vegetables #dinner-party #low-fat #chicken #crock-pot-slow-cooker #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #meat #pasta-rice-and-grains #equipment
You'll also love