White Wine Rosemary Chicken And Pasta Recipes

ROSEMARY CREAM CHICKEN PASTA

Steps:

• Remove the rosemary leaves from the stalks and finely chop.
• Slice the chicken in half horizontally, resulting in two thin chicken fillets.
• Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
• Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
• Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
• Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
• Pour in the cream and lemon juice and allow to simmer for 5 minutes.
• Season to taste.
• While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
• Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.

CREAMY PASTA WITH ROSEMARY CHICKEN

Steps:

• CHICKEN:
• Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
• Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
• Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
• When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
• Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
• When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
• Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
• SAUCE:.
• Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
• Sauté the minced garlic until golden, not browned.
• Stir in the flour and mix well.
• Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
• Let the sauce bubble and thicken for a short time, then turn down the heat.
• Season to taste with salt and black pepper, and garlic powder if desired.
• If desired, you can thin and increase the sauce by adding in more cream.
• PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
• SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
• Stir in the chicken.
• Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

WHITE WINE ROSEMARY CHICKEN AND PASTA

Steps:

• Combine the first 9 ingredients in a ziplock bag and marinate at least overnight, shaking the bag occassionally to ensure even coating.
• Once fully marinated, empty the contents of the bag (marinade and all) into a large skillet. Toss and stir to cook the chicken medallions. Add the green beans, and bring to a boil to reduce the sauce.
• Meanwhile, boil the penne pasta until it's al dente. Pour the chicken and sauce over the pasta and toss to coat.

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE

Steps:

• Cut chicken breasts into bite-sized pieces.
• Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
• Cook until onion is tender.
• Add tomatoes, wine, salt and pepper to taste.
• Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
• Drain pasta al dente,place into serving dish and toss with olive oil.
• Pour chicken mixture over pasta.
• Serve with fresh salad and garlic toast.
• I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.

CHICKEN WITH PROSCIUTTO, ROSEMARY, AND WHITE WINE

Steps:

• Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
• Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

LEMON-ROSEMARY ROASTED CHICKEN WITH WHITE WINE SAUCE

Steps:

• Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
• In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
• Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
• Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
• Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
• Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.