Chicken And Onions Over Linguini Food

SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
• When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.

GRILLED SWEET ITALIAN CHICKEN SAUSAGE OVER LINGUINE

Steps:

• Heat grill to medium heat.
• Grill sausage 5 to 8 min. or until done (160ºF), turning frequently. Cool slightly.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, cut sausage into 1/4-inch-thick slices. Heat oil in large skillet on medium heat. Add onions; cook 2 min., stirring frequently. Add garlic; cook and stir 30 sec. Add pasta sauce, tomatoes and sausage; stir. Simmer on medium-low heat 5 to 8 min. or until heated through, stirring occasionally.
• Drain pasta. Serve topped with pasta sauce mixture and cheese.

CHICKEN AND ONIONS OVER LINGUINI

Steps:

• Bring a large pot of lightly-salted water to a boil. Cook the linguine in the boiling water until tender but still firm to the bite, about 11 minutes. Drain, reserving about 3/4 cup of the pasta water. Place the drained pasta in a large bowl.
• Melt the butter with the olive oil in a large skillet over low heat. Cook the diced onion and white parts of the green onion in the butter and oil for about 10 minutes.
• Stir the green parts of the green onions, the chicken, thyme, and garlic into the onions and continue cooking until the onions are translucent and the chicken is no longer pink in the center, about 10 minutes more.
• Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.

LINGUINE WITH BACON AND ONIONS

Steps:

• Bring 6 quarts of salted water to a boil.
• Boil linguine for about 8 minutes, or until al dente.
• Strain when done leaving about a cup of pasta-cooking water aside.
• Heat olive oil in large, heavy skillet over medium heat.
• Add bacon and cook, stirring until bacon is browned and still soft in the center, about 6 minutes.
• Remove bacon from skillet, leaving 3-4 T. of fat in the pan.
• Add onions and cook until wilted but still crunchy, about 4-5 minutes.
• Add broth, bring to a boil, then adjust heat to a simmer. Cook until liquid is reduced about half.
• Combine pasta with the onions and "sauce". Stir to coat the pasta.
• Add pasta water if necessary, to coat pasta.
• Toss in bacon.
• Remove from heat and add egg yolks one at a time, tossing well after each.
• Add grated cheese, then black pepper, tossing well, and serve immediately.

LINGUINE WITH CHICKEN, LEEKS AND TOMATOES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
• Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.

GRILLED CHICKEN, SAUSAGE, ONIONS AND PEPPERS OVER LINGUINE

Steps:

• Heat grill. Cook and drain linguine as directed on package. Return to saucepan. Add pesto; toss to coat. Cover to keep warm. Place bell peppers and onion in grill basket; sprinkle with salt.
• Place grill basket, chicken and sausage pieces on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until chicken is fork-tender and juices run clear, and sausages are browned and thoroughly cooked, turning chicken and sausages frequently. Stir vegetables several times and cook until browned and tender. Serve chicken, sausage and vegetables mixture over linguini.

LINGUINE WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend. Whisk in onion, tomatoes and 1/4 cup basil. Season dressing with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Sauté until brown, about 3 minutes per side. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.
• Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.

OVEN CHICKEN AND LINGUINE

Steps:

• Melt butter in a 13"x 9"x 3" baking pan in preheated 400 F oven; then remove pan from oven.
• Stir onion, garlic, basil and red pepper flakes into the melted butter.
• Place chicken, skin side down, in butter mixture; then turn over.
• Bake uncovered, until meat next to bone is no longer pink when slashed with knife (about 45 minutes).
• Place thawed spinach in a clean kitchen towel and squeeze out liquid, set aside.
• Bring a large pot of salted water to a boil, cook linguine about 10 - 13 minutes. (do this about 10 minutes before chicken is done).
• When chicken is done, remove thighs from pan and keep warm.
• Add spinach to the pan and stir to scrape browned bits free.
• Then add pasta and Parmesan cheese; toss together until all is incorporated.
• Put pasta into a large bowl, top with chicken thighs and serve.