Chicken Pasta With Garlic Ginger And Pine Nuts Recipes

CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}

Steps:

• Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
• Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
• Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
• To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
• Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
• Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!

PINE NUT AND CHICKEN PASTA

Steps:

• 1. In a large pot, cook the pasta according to package directions.
• 2. In a skillet or wok, heat oil and saute chicken with bell pepper and onions for 3 minutes. Add ginger, garlic, and pine nuts. Saute 3 minutes more or until nuts are golden. Add soy and lemon or lime juice. Remove from heat.
• 3. Drain pasta well; do not rinse. Place pasta in a large bowl. Pour chicken mixture over pasta. Add salt and pepper to taste. Toss well to coat with chicken mixture. Serve at once.
• 4. NOTE: This recipe makes 2 to 3 main dish servings. It can be doubled or tripled to serve more.

PINE NUT AND CHICKEN PASTA

Steps:

• In a large pot, cook pasta according to directions.
• In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
• In a large skillet or wok, heat oil.
• Sauté chicken with peppers and onions for 5 minutes.
• Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
• Add soy sauce and lemon or lime juice and remove from heat.
• Drain pasta well and place in a large bowl.
• Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
• Toss well to coat with chicken mixture--serve at once.

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND

Steps:

• Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
• Flip over a few times to mix marinade with chicken -- set aside.
• Cook bacon -- set aside.
• Get water heating for pasta.
• In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
• Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
• Add chicken and cook till done.
• Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
• Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
• Place pasta in boiling water and cook acording to package .
• Add baby spinach to sauce and stir occasionally until wilted.
• Place pasta in large serving dish add sauce and toss.
• Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.

LEMON CHICKEN WITH GINGER AND PINE NUTS

Steps:

• Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
• Sprinkle remaining salt over chicken evenly.
• Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
• Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
• Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
• Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.

LEMON PASTA WITH CHICKEN AND PINE NUTS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

PASTA WITH ROAST CHICKEN, CURRANTS AND PINE NUTS

Steps:

• Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
• Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
• Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
• Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.

CHICKEN BRAISED WITH POTATOES AND PINE NUTS

Steps:

• In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
• Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
• Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
• Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
• When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.