Creamy Lemon Rosemary Pasta With Chicken Asparagus Spinach Recipes

CREAMY CHICKEN ASPARAGUS PASTA

Steps:

• In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat.
• Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
• Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
• Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
• In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly.
• While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly.
• Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
• Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

ROSEMARY CREAM CHICKEN 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.

CREAMY CHICKEN AND ASPARAGUS PASTA

Steps:

• Blanch the asparagus: Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside
• Cook the pasta: In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed.
• Sauté the chicken strips and shallots: Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
• Add the broth, cream, nutmeg, cheese, lemon zest, herbs, and most of the Parmesan: Cook, stirring, until the cheese has fully melted and incorporated into the cream. (Reserve the rest of the Parmesan to sprinkle on before serving.)
• Add the asparagus: Let come to a simmer and simmer for a minute.
• Stir in the lemon juice: Sprinkle with more black pepper to taste.
• Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce: Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES

Steps:

• Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY

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

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.

LEMON PASTA WITH SPINACH

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute garlic in butter until tender. Add the spinach, lemon juice and zest, salt and pepper; cook 2-3 minutes longer or until spinach is wilted., Drain pasta. Add to skillet; toss to coat.