CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Provided by Layla
Categories Main Course
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 41 g, Protein 28 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 168 mg, Sodium 281 mg, Fiber 2 g, Sugar 2 g
FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)
This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days.
Provided by Jarrett Wrisley
Categories #WasteLess Dinner Pasta Chicken Poultry Peanut Free Soy Free
Yield Serves 4 as a main course, or 6 as a starter
Number Of Ingredients 14
Steps:
- With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
- Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
- Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
- Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.
FETTUCCINI DELL'AGLIO CON POLLO: FETTUCCINI WITH GARLIC, CHICKEN
This is slightly similar in taste to an alfredo sauce, but with a few critical, less-fat differences. True alfredo sauce is made with butter, cream, chicken stock and flour. This sauce is made with olive oil, butter, garlic, and a bunch of other fresh ingredients. I created this in about twenty minutes after a long day at work, trying to use what I had on hand in the kitchen. I knew it was a "keeper" when my notoriously picky (butter-and-cheese-ONLY-please) toddlers loved it. If possible, you'll want some crusty parmesan bread to sop up the sauce!
Provided by Mrs Carrie Gerber
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the water on to boil for the fettuccini - fettuccini takes about 10 minutes to reach al dente, so put it in to cook when you add the cheese to the sauce.
- Remember that al dente means "to the bite" - your pasta should still be slightly firm, not soft.
- If it's too soggy, it will absorb the sauce rather than being coated by it.
- Add the olive oil and the butter to a skillet and allow to melt.
- Add the chicken and cook until slightly browned.
- Add the onions and garlic and sauté until the garlic is a light golden color.
- Add the chicken stock, cream, Italian salad dressing, spices and olives.
- Heat over medium until just bubbling.
- Last, add the cheese.
- Allow to simmer for ten minutes uncovered - sauce will reduce and thicken slightly.
- Place the fettuccini on a platter or plates and pour the sauce over the top.
- If you'd like, garnish with a couple of leaves of fresh basil.
Nutrition Facts : Calories 341.3, Fat 25.6, SaturatedFat 9.4, Cholesterol 75.7, Sodium 466.8, Carbohydrate 6, Fiber 0.7, Sugar 2.1, Protein 21.6
FETTUCCINE CON POLLO
Here's a way to give a familiar menu of chicken, noodles and peas an Italian face-lift that your family will be delighted by.
Provided by JackieOhNo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat large saucepan of salted water to boiling.
- Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, scallions, and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes. Stir in cream, mushrooms, tomatoes, peas, salt, and peppper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
- Meanwhile, cook pasta in boiling water until tender but still firm to the bite. Drain thoroughly and transfer to wide serving bowl.
- Pour sauce over pasta, sprinkle with Parmesan, and toss to combine. Serve hot.
FETTUCCINE CON POLLO ALLA PADELLA
Make and share this Fettuccine Con Pollo Alla Padella recipe from Food.com.
Provided by Epi Curious
Categories < 60 Mins
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions and set aside.
- Meanwhile, in a medium saute pan over medium heat, melt 2 tablespoons butter. Lightly "dust" chicken breasts in flour and cook for 5 to 10 minutes, turning regularly. remove chicken from the pan and set aside to cool. When cool enough to handle, slice into strips and reserve.
- In a large saute pan, heat oil. Add garlic and saute until softened. Add tomatoes and chicken stock. Bring to a boil and cook for 4 to 5 minutes, until partially reduced. Reduce the heat to low and melt butter. Add the reserved chicken and fettuccine, Parmesan and spinach and toss gently to combine. When spinach has wilted, add salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 835.9, Fat 49.8, SaturatedFat 26.6, Cholesterol 209.1, Sodium 250, Carbohydrate 65.8, Fiber 3.7, Sugar 2.8, Protein 32.3
FETTUCCINE CON POLLO
I found this somewhere on the internet and want to save here. Times are a guess as I have not prepared this yet.
Provided by TXOLDHAM
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat large saucepan of salted water to boiling. Heat butter and oil in large heavy skillet over medium heat. When foam subsides, add chicken, onions, mushrooms and garlic; cook, stirring occasionally, until chicken begins to brown, about 7 minutes.
- Stir in cream, tomatoes, peas, salt, and pepper; heat to boiling over high heat. Reduce heat to medium and simmer until sauce is slightly thickened and chicken is cooked through, 3-5 minutes. Stir in basil and remove from heat.
- Meanwhile, cook pasta in boiling water until tender, but still firm to the bite. Drain thoroughly and transfer to wide serving bowl. Pour sauce over pasta; sprinkle with Parmesan and toss to combine. Serve hot.
Nutrition Facts : Calories 613.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 146.1, Sodium 1115.1, Carbohydrate 48.1, Fiber 4.2, Sugar 8.2, Protein 38.9
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