Linguine With Chicken And Caribbean Sauce Recipes

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

JERK CHICKEN AND PASTA

Steps:

• Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
• Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
• Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
• Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

RASTA PASTA RECIPE

Steps:

• Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
• I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
• Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
• Add jerk seasoning to the pot.
• Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
• Garnish with chopped chives, green onions or parsley and serve.

LINGUINE WITH CHICKEN & CARIBBEAN SAUCE

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, preheat oven to 450 degrees.
• In a food processor or blender, puree together all the ingredients for the sauce.
• When the pasta is done, drain and rinse with cold water; drain again.
• Lay the chicken in a jellyroll pan and pour half the sauce over it.
• Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
• Remove the chicken from the oven and slice it.
• In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
• Arrange the chicken slices on top and serve.

CHICKEN LEMON LINGUINE

Steps:

• Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
• Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

LINGUINE WITH CHICKEN AND CARIBBEAN SAUCE

Steps:

• Prepare pasta according to package directions.
• While pasta is cooking, preheat oven to 450°F.
• In a food processor or blender, puree together all the ingredients for the sauce.
• When the pasta is done, drain and rinse with cold water; drain again.
• Lay the chicken in a jellyroll pan and pour half the sauce over it.
• Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
• Remove the chicken from the oven and slice it.
• In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
• Arrange the chicken slices on top and serve.