Pasta Chicken In Creamy Parsley Sauce Recipes

PASTA CHICKEN IN CREAMY PARSLEY SAUCE

Steps:

• Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
• Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
• Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes.
• Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
• Start testing the pasta after 10 minutes and cook until it is al dente.
• While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
• Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
• Stir in the lemon rind mixture and cook for 1 minute more.
• Add the parsley and cook, stirring for an additional 3 miutes.
• Add the cream and allow to heat but do not boil as it may curdle.
• Drain the pasta and transfer to a casserole dish.
• Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.

CREAMY CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

PAPPARDELLE WITH CREAMY CHICKEN SAUCE

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.

CREAMY CHICKEN PASTA

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.