Bistro Chicken And Pasta Food

BISTRO CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

EASY BISTRO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
• Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

BISTRO CHICKEN-PASTA SALAD

Steps:

• Combine all ingredients except chicken.
• Top with chicken.

BISTRO CHICKEN AND PASTA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.

BISTRO STYLE CHICKEN & PASTA

Steps:

• Heat a large cast iron frying pan. Add the sliced chicken into the dry pan. Sprinkle the chicken with the seasonings
• Allow a nice golden color to be achieved on both sides and cooked through, then drizzle with olive oil.
• Remove the chicken from the pan and set aside while cooking the sauce.
• Place the quartered onion, crushed garlic, sliced scallions, sliced sun-dried tomatoes and quartered tomatoes in a bowl and toss.
• Place the tossed vegetables in the heated cast iron pan and allow to slightly char. Add a drizzle of olive oil, lemon slices and all of the seasonings and toss. Add the wine and toss and cook down for a minute or two.
• Add the grilled chicken into the sauce and toss.
• Turn the heat off and cover the pan loosely.
• Heat a small cast iron pan and place the ½ red onion and ½ blub of crushed garlic. Sprinkle with the sugar and salt. Cook until a nice char is achieved and then drizzle with a bit olive oil, then set aside.
• Prepare the pasta as directed.
• Lift the pasta, allowing it to drain a bit as you lift it, then place into the sauce and toss.
• Prepare a large platter with a drizzle of olive oil. Place the pasta on the prepared platter.
• Garnish with the feta cheese, fresh parsley, sliced scallion and the grilled ½ onion and ½ bulb of garlic, fresh ground black pepper and a drizzle of olive oil.

BISTRO CHICKEN PASTA SALAD

Steps:

• COOK pasta per package instructions; drain but do not rinse.
• BRUSH chicken with 1 tablespoons of the dressing. Place on greased rack of broiler pan.
• BROIL 3 to 4 minutes on each side or until cooked through.
• MEANWHILE, steam asparagus (1 pound = about 18 large spears) until crisp tender; drizzle with olive oil, lemon juice and black pepper to taste.
• TOSS pasta, tomatoes, onion, basil and cheese in medium bowl. Place on serving plate topped with spinach (1/2 pound = about 4 generous cups chopped spinach); top with chicken. Drizzle with remaining dressing.
• SERVE cantaloupe chunks topped with 1/2 cup of frozen yogurt per person.

BISTRO CHICKEN FETTUCCINE ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add peppers and onions; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Add tomatoes and Alfredo sauce; cook 5 min. or until heated through.
• Drain pasta. Toss with chicken mixture and bacon bits. Top with cheese.

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

BISTRO CHICKEN

Steps:

• Heat oil in large skillet.
• add onion and mushrooms, cook 5 minutes.
• stir in tomatoes, dressing and tomato paste, bring to boil.
• add chicken, cook on medium heat 15 minutes flip chicken cook additional 15 minutes.
• top with bacon.