Cali Chicken And Pasta Food

SPANISH CHICKEN AND PASTA

Steps:

• Heat a large skillet over high heat. Add the pasta and cook, stirring, until toasted, 5 to 6 minutes. Remove from the heat, then add the tomatoes, chicken broth, 1 teaspoon salt and a few grinds of pepper; set aside.
• Season the chicken generously with salt and pepper. Heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper.
• Add the pasta mixture to the skillet with the vegetables and bring to a boil. Nestle the chicken in the pasta; cover, reduce the heat to low and cook until the chicken is cooked through, about 12 minutes. Remove the chicken to a cutting board to rest, then continue to simmer the mixture until most of the liquid is absorbed, about 3 minutes.
• Slice the chicken. Divide the pasta among plates and top with the chicken, parsley and queso fresco.

CALIFORNIA CHICKEN AND SPAGHETTI

Steps:

• Dip chicken in milk; coat with biscuit mix.
• Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
• Cook spaghetti according to package directions; drain.
• Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
• Turn into shallow greased baking dish; top with chicken and cheese.
• Bake at 375* for 1 hour or until chicken is tender.

RIGATONI WITH CHICKEN THIGHS

Steps:

• Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
• Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
• Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
• Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
• Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

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.

CHICKEN MOZZARELLA PASTA

Steps:

• Cook the pasta according to the package directions.
• Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
• In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
• Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
• Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
• Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

CHICKEN AND KALE PASTA

Steps:

• cook penne.
• heat oil over medium high heat and saute chicken until cooked through.
• remove chicken from pan and dice into bite sized pieces.
• return chicken to pan and add kale and garlic.
• once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. 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.