CHICKEN CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 42m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
CHICKEN CONNEMARA
I found this recipe at a Restaurant in Dunlaoghaire, Dublin, Ireland.
Provided by Lynn Clay
Categories Chicken
Time 55m
Number Of Ingredients 9
Steps:
- 1. Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
- 2. Add chicken and saute until chicken is almost done.
- 3. Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.
CHICKEN CONNEMARA
Make and share this Chicken Connemara recipe from Food.com.
Provided by Lavender Lynn
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
- Add chicken and saute until chicken is almost done.
- Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.
Nutrition Facts : Calories 687.8, Fat 52.2, SaturatedFat 23.8, Cholesterol 197.7, Sodium 368.9, Carbohydrate 7.6, Fiber 0.6, Sugar 1.9, Protein 29.6
MUHAMMARA CHICKEN SANDWICHES
In this picnic-perfect sandwich, sliced chicken breast is enlivened by muhammara, an earthy Middle Eastern spread of roasted red peppers, walnuts and lemon that includes a little pomegranate molasses for sweetness. Poaching is an ideal technique for keeping chicken tender and juicy for these sandwiches, but you can swap in roasted, grilled or rotisserie chicken as well. Baby arugula, or a similar leafy green, adds a peppery bite. Be sure to use bread that can hold up to the sandwich fillings - one with a firm crumb and crunchy crust.
Provided by Yewande Komolafe
Categories lunch, sandwiches, main course
Time 25m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Poach the chicken: Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with salt. Bring to a boil, skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
- Meanwhile, make the muhammara: In a food processor, combine the roasted red peppers and walnuts. Pulse for about 30 seconds to coarsely chop. Add the Aleppo pepper, cumin, lemon juice, pomegranate molasses and 1 teaspoon salt. Puree until smooth, about 1 minute. Keep the processor running and pour in the olive oil in a thin stream. Process until incorporated, and add more salt if necessary. Transfer to a bowl or airtight container and cover. Muhammara will keep in the refrigerator for up to 1 week.
- Transfer chicken to a cutting board and discard the poaching liquid. When cool enough to touch, thinly slice the chicken against the grain at an angle.
- To assemble the sandwiches, generously spread the muhammara on each piece of the bread. (Save any leftovers to enjoy as a dip or spread.) Divide the chicken slices among the bread bottoms. Top with the arugula, cover with the bread tops and press down slightly to adhere. Serve immediately, or wrap and chill to serve up to 4 hours after assembly.
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