CHICKEN FLORENTINE AND FARFALLE
A creamy pasta sauce generously hugs your favorite pasta, chopped chicken, and baby spinach.
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Main Course Pasta
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. For the best taste, grill the chicken, then chop it up and set it aside. The chicken can also be pan cooked and then chopped if you prefer.
- Prepare the pasta according to the package directions. Drain, and set aside.
- In a large skillet add in 1-2 tbsp of olive oil, the garlic, and onions. Saute 3-4 minutes, or until the onions are translucent. Add spinach and allow it to heat through, or until wilted if it's fresh..
- Next, add in the cream cheese and stir in until it's melted and evenly combined. The mixture will be thick and that's OK.
- Add in the alfredo sauce, again stirring to evenly incorporate. Now, add the milk, and tiny bit at a time, until the desired consistency is reached
- Stir the chicken into the sauce, Season with salt and pepper, to taste.
- Add the pasta to the pan and stir it into the sauce until everything's nice and 'saucey', err evenly incorporated! Serve warm with shredded or grated Parmesan cheese on top.
Nutrition Facts : Calories 1352 kcal, Carbohydrate 44 g, Protein 193 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 534 mg, Sodium 454 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN FLORENTINE PASTA
Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!
Provided by Natasha Kravchuk
Categories Easy
Time 30m
Number Of Ingredients 14
Steps:
- Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
- Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
- In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
- In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
- Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.
Nutrition Facts : Calories 416 kcal, Carbohydrate 54 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 482 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
FARFALLE WITH CHICKEN, RICOTTA, SPINACH, AND PLUM TOMATOES
Make and share this Farfalle With Chicken, Ricotta, Spinach, and Plum Tomatoes recipe from Food.com.
Provided by Brookelynne26
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
- Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.
Nutrition Facts : Calories 670.7, Fat 17.9, SaturatedFat 7, Cholesterol 54.1, Sodium 134.8, Carbohydrate 91.3, Fiber 4.4, Sugar 4.2, Protein 24.2
ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
- Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
- Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
- Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
- Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
- When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
- Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
- Top off with extra parmesan and serve.
- Enjoy!
CHICKEN FARFALLE CASSEROLE
I wanted to create a dish which would would be a combination of the flavors of Spinach Dip and Alfredo Sauce. I love the flavors of both of them and thought that if I could put the correct amounts of various ingredients together I could make a Italian Style Casserole which would qualify as 'comfort food' and yet have a gourmet taste. Do not be afraid of this recipe being too complicated. It is very easy to put together and I was very specific so that even a beginner cook cook make this dish. This is a meal in itself and if you added a loaf of hot crusty bread you wouldn't need anything else.
Provided by CarrolJ
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Cream the cream cheese and the sour cream together in a bowl and set aside.
- In a large bowl blend the 2 cups of nonfat powdered milk with the 3 ½ cups of water.
- Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
- It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
- Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
- Sauté the mushrooms & onions in this with the ½ teaspoons of salt and pepper until the mushrooms are slightly browned.
- Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
- Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
- When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
- Turn down the heat to medium low.
- Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
- Turn off the heat and let sauce cool slightly.
- Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
- Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
- Add the mushrooms & onions to the sauce and blend.
- Add the spinach, chicken and cashews to the sauce.
- Turn the burner on very low to keep warm while cooking the pasta.
- Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
- Drain the pasta and then add the hot pasta to the hot vegetable sauce.
- Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
- Mix the topping ingredients together in a small bowl.
- Sprinkle the topping evenly over the casserole.
- Bake 350 degrees for 20 minutes.
- Serve & enjoy.
Nutrition Facts : Calories 3076.8, Fat 189.3, SaturatedFat 92.2, Cholesterol 525.6, Sodium 5599.8, Carbohydrate 193.4, Fiber 14.1, Sugar 76.5, Protein 161.2
FARFALLE WITH CHICKEN AND SPINACH
Steps:
- SPRINKLE chicken with 1/8 teaspoon pepper. Boil/Cook farfalle according to package directions; drain and return to pot.
- HEAT oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic; cook and stir 5 to 7 minutes or until chicken is almost cooked through. Add chicken broth and spinach. Cook until spinach has wilted and chicken has cooked through. Add marinara sauce and Neufchatel cheese; mix and heat until well blended.
- ADD chicken mixture to hot farfalle; toss. Transfer to a serving platter or bowl and sprinkle with parm-reggiano cheese and parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE
This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Add salt, and then add the farfalle.
- Cook until al dente.
- Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
- Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
- Stir in the mushrooms, garlic, and some salt and pepper.
- Sauté until all vegetables are tender.
- Increase the heat to medium high and add the vermouth.
- Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
- Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
- Add the spinach and cook until wilted down, about 2-3 minutes.
- Season to taste.
- Add the pasta to the sauce and stir to coat.
- Off the heat, stir in the ricotta cheese.
Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4
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