Creamy Lemon Rosemary Pasta With Chicken Asparagus Spinach Recipes

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LEMON GARLIC CHICKEN ASPARAGUS PASTA



Lemon Garlic Chicken Asparagus Pasta image

Lemon Garlic Chicken Asparagus Pasta - with sauteed chicken and tender asparagus, tossed in a delicious creamy lemon garlic sauce.

Provided by Kelly Kwok

Number Of Ingredients 16

7 ounces dried pasta (I used bow tie)
1 1/2 tablespoons olive oil
2 medium boneless skinless chicken breasts (cut into 1 inch chunks or strips)
Salt and black pepper (to taste)
1/2 teaspoon dried oregano
3 tablespoons butter (unsalted)
1 1/2 tablespoons minced garlic (divided)
1 pound asparagus (ends trimmed and cut into 2-inch pieces)
1/2 cup heavy cream
Juice and zest of one lemon
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/3 cup grated parmesan cheese (plus more for garnish)
1/2 cup grated mozzarella cheese
Chopped fresh parsley and lemon slices for garnish (if desired)

Steps:

  • In a large pot bring water to a boil and add the pasta. Cook according to package directions. Drain and set aside.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt, black pepper and oregano. Cook for 5 minutes, stirring occasionally until browned and cooked through. Add 1 teaspoon minced garlic and cook for another minute, until fragrant. Transfer to plate and set aside.
  • Add butter to the same skillet and melt over medium high heat. Add remaining minced garlic and asparagus and saute for 1 minute, until just starting to turn bright green. Whisk in the cream, lemon juice, lemon zest, garlic powder, oregano, parmesan and mozarella cheese. Allow the sauce to thicken and cheese to melt. Add the drained pasta and chicken back into the skillet. Season with salt and black pepper to taste (I used about 1 1/2 teaspoons salt + 1/2 teaspoon black pepper). Toss to coat well until everything is heated through.
  • Serve hot and sprinkle with more parmesan cheese, chopped parsley, and lemon slices, if desired.

Nutrition Facts : Calories 295 kcal, Carbohydrate 8 g, Protein 7 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 71 mg, Sodium 218 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

ROSEMARY CREAM CHICKEN PASTA



Rosemary cream chicken pasta image

Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 9

4 sprigs fresh rosemary (finely chopped)
4 chicken breast fillets (halved horizontally)
2 tbsp olive oil
1 cup chicken stock/wine
3 cloves garlic (finely chopped)
1 cup heavy/whipping cream
1-2 tbsp lemon juice (fresh)
Parmesan (to serve)
500 g (1lb) penne pasta

Steps:

  • Remove the rosemary leaves from the stalks and finely chop.
  • Slice the chicken in half horizontally, resulting in two thin chicken fillets.
  • Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
  • 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.
  • Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
  • Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
  • Pour in the cream and lemon juice and allow to simmer for 5 minutes.
  • Season to taste.
  • While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
  • Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.

Nutrition Facts : Calories 424 kcal, Carbohydrate 64 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 101 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CREAMY LEMON CHICKEN ASPARAGUS PASTA



Creamy lemon chicken asparagus pasta image

Chicken asparagus pasta with creamy lemon sauce is a delicious dinner recipe the whole family will love, ready in less than 30 minutes.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 12

500 g (1lb) chicken breasts
1 tsp dried oregano
½ tsp garlic powder/garlic salt
salt and pepper (to taste)
1 tbsp olive oil
4 garlic cloves (crushed/minced)
1 cup heavy/whipping cream
1 tbsp lemon juice
¼ cup Parmesan cheese (finely grated )
2 cups asparagus (washed and chopped into 2cm/1inch pieces )
salt and pepper (to taste )
500 g (1lb) pasta of your choice (cooked )

Steps:

  • Place the chicken breasts in between to sheets of parchment paper or plastic and flatten out to approximately 1cm/half inch with a rolling pin or a meat mallet.
  • Drizzle with two teaspoons of olive oil and season on both sides with the oregano, garlic, salt and pepper. Rub in the spices.
  • Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside.
  • To make the sauce, add the olive oil and garlic to the pan and cook for 30 seconds. Pour in the cream and lemon juice. Bring to a simmer.
  • Add the asparagus to the sauce and allow to cook for 5 minutes.
  • Add the Parmesan and season to taste. Slice the chicken into strips then add back to the sauce.
  • Toss with cooked pasta (and a splash of the pasta cooking water to loosen the sauce) and serve.

Nutrition Facts : Calories 450 kcal, Carbohydrate 33 g, Protein 37 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 154 mg, Sodium 270 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY



Creamy Chickpea Pasta With Spinach and Rosemary image

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

Kosher salt
1/4 cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
1/2 cup finely grated Parmesan
Lemon wedges, for serving

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.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

CREAMY LEMON CHICKEN PASTA



Creamy Lemon Chicken Pasta image

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

Provided by EmmLee

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 18

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
  • Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
  • Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
  • Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
  • Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
  • Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g

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