CHICKEN AND PASTA IN A MANGO CREAM SAUCE
This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.
Provided by SHAGGYDEE
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
- Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
- Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
- Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.
Nutrition Facts : Calories 600 calories, Carbohydrate 60.5 g, Cholesterol 118.6 mg, Fat 29.4 g, Fiber 5.4 g, Protein 24.8 g, SaturatedFat 15.2 g, Sodium 674.9 mg, Sugar 10.7 g
SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS
Steps:
- Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.
HERBED CHICKEN AND WALNUTS OVER PASTA
Steps:
- Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.
BOW-TIE PASTA WITH PESTO CHICKEN AND WALNUTS
Four ingredients to a quick, healty pasta dish. Perfect for picnics, potlucks, or week night dinner.
Provided by KelBel
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta according to package directions, drain.
- Place chicken in a large bowl. While pasta is still warm, add it to the chicken and toss thoroughly.
- Add entire jar of pesto sauce and toss to coat. Add the walnuts and toss once more.
- Serve warm or chilled. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 394.6, Fat 11.3, SaturatedFat 1.9, Cholesterol 81.3, Sodium 33.7, Carbohydrate 55.5, Fiber 3.2, Sugar 1.7, Protein 18.1
PASTA WITH WALNUTS AND OLIVE OIL
Provided by Mark Bittman
Categories easy, lunch, quick, pastas, main course
Time 20m
Yield 6 appetizer servings, or 3 to 4 main course servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
- Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams
LINGUINE WITH CHICKEN AND WALNUT SAUCE
Provided by Liza Davies
Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
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