Solo Green Beans And Chicken With Pasta Recipes

CHICKEN & GREEN BEAN LINGUINE ALFREDO

Steps:

• Cook pasta according to package directions with 1 tbsp Roasted Chicken Base; add green beans during the last 5 minutes of cooking time. Drain and reserve 1/4 cup cooking liquid.
• Melt butter in large high-sided skillet set over medium heat; cook chicken and garlic for 3 to 5 minutes or until chicken starts to brown.
• Stir in cream and remaining Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until chicken is cooked through and cream is thickened slightly.
• Add pasta, green beans and reserved cooking liquid to skillet; cook for 1 to 2 minutes or until pasta and green beans are well coated. Stir in Parmesan and chives.

SOLO GREEN BEANS AND CHICKEN WITH PASTA

Steps:

• Start 2 cups of salted water to boil.
• Pour the juice of the lemon over the green beans and set aside until needed.
• When the water is at a rolling boil, add the pasta and stir for at least 15 seconds.
• Add 1 Tablespoon Olive Oil and Butter to a deep sauce pan and melt.
• Add the onions and saute until nearly transparent.
• Add the rest of the ingredients except the pasta, water, and pepper.
• When the pasta is done (about 8 minutes) pour 1/4 cup of the cooking water into the pan and drain the rest.
• Add to the pasta and then the pepper to the sauce pan and continue to cook over low heat for 2 more minutes.
• Serve.

PASTA WITH GREEN BEANS AND ALMOND GREMOLATA

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.
• Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it's done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.
• While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.
• Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.