Chicken With Bucatini Recipes

CREAMY CHICKEN BUCATINI WITH BACON

Steps:

• In a large non-stick skillet, cook bacon over medium heat until crispy, about 5 minutes. Transfer bacon to paper towel-lined plate and remove all but 2 tbsp of the fat from the pan. Increase heat to medium high and cook chicken until golden, sprinkling with Italian seasoning, salt and black pepper to taste. Remove chicken from pan and set aside with bacon.
• Add tomato paste to same pan, stirring until deep rich red colour, about 2 minutes. Sprinkle with chili flakes if using. Stir in Campbell’s Cream of Mushroom soup and milk until smooth.
• Stir in bucatini (or any long pasta such as penne or rigatoni), spinach, chicken and bacon and mix until evenly coated. Cook over medium heat until spinach is just wilted and everything is heated through, about 5 minutes.

CHICKEN WITH BUCATINI

Steps:

• Serves 4 2 tbs extra virgin olive oil 1 1/2 lbs boneless, skinless chicken breast halves, cut into 1 inch pieces 1 tsp salt 1/2 tsp freshly ground pepper 1 lb bucatini or perciatelli 2 garlic cloves, minced 1/2 cup dry white wine 2 tbs freshly squeezed lemon juice 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving 3 tbs chopped fresh basil 3 tbs chopped fresh Italian parsley 2 tbs unsalted butter 1 cup reserved pasta water Bring a large pot of lightly salted water to a boil over high heat. Heat 1 tbs oil in a large, deep skillet over medium high heat. Season the chicken with salt and pepper. Add to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 6 minutes. Transfer to a plate and set aside. Add the bucatini to the boiling water and cook according to package directions. Meanwhile, heat the remaining tbs oil and garlic together in the same skillet, stirring often, until the garlic is softened, but not browned, about 2 minutes. Add the wine and lemon juice and cook, stirring up the browned bits in the skillet with a wooden spoon. Add the chicken and juices from the plate and stir to reheat the chicken, about 1 minute. Remove from the heat. Drain the bucatini in a colander. Return to the skillet and add the cheese and herbs, plus 1/2 to 1 cup of the pasta water. Toss. Add the butter and toss again. Serve with additional cheese on the side.

BUCATINI WITH CHICKEN AND GORGONZOLA

Steps:

• Toast the walnuts on a baking sheet in a preheated 350°F oven for 10 minutes, until golden; cool slightly and finely chop.
• Combine the walnuts, breadcrumbs, and 1/4 teaspoon pepper in a bowl.
• Cook the pasta according to package directions.
• Sprinkle the chicken with salt and remaining pepper and then cook in olive oil in a large nonstick skillet over medium-high heat until lightly browned an all sides, about 3 minutes.
• Add the broth and simmer until reduced to 1 cup of liquid, about 10 minutes.
• Add 1/4 cup of the cheese, butter, and parsley to the chicken and stir until well blended.
• Add the pasta to the chicken mixture and toss.
• Transfer to serving bowls and sprinkle with the walnut/breadcrumb mixture and the remaining cheese.

BUCATINI WITH CHICKEN MARINARA

Steps:

• To make sauce, heat olive oil in large pot over medium heat. Saute onions, carrots and peppers for 5 minutes.
• Add chicken and garlic. cook and stir for 10 minutes.
• Add mushrooms, chicken stock and all of the spices.
• When the sauce begins to boil, stir in tomato paste until smooth.
• When sauce begins to boil again, reduce heat to a simmer and cook 20 minutes or until sauce has reached a medium-thin consistency.
• Meanwhile, cook pasta to al dente and drain.
• Pour hot sauce over hot pasta.
• Garnish with Parmesan cheese if desired.