Chicken And Pasta Fresca 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.

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

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!

FIESTA CHICKEN PASTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

CREAMY PASTA WITH FRESH HERBS AND CHICKEN

Steps:

• Combine cream, butter, salt, nutmeg and cayenne in a saucepan and simmer 15 minutes, or until sauce is slightly reduced and thickened.
• While the sauce is reducing, get the water ready for the pasta and cook as directed.
• Whisk in Parmesan cheese and herbs to the cream mixture and simmer for another 5 minutes.
• Add cooked chicken to the cream mixture.
• Serve pasta topped with the creamy herb and chicken mixture.
• Serve with a salad and crusty bread. Don't forget the wine :).

CHICKEN PENNE AL FRESCO

Steps:

• Spray a mw safe lidded casserole. Add garlic and tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes with fork and add uncooked pasta, broth, wine, salt and black pepper.
• Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes.
• Meanwhile, grate cheese and coarsely chop basil, reserve about 1/4th for later.
• Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well.
• Garnish with reserved basil, additional Parmesan cheese and black pepper, if desired.
• Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.
• Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.
• To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer registers 170°F.

NOODLES & CO. PASTA FRESCA

Steps:

• Sauté Instructions:
• In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
• Sear noodles, stirring occasionally until steaming hot.
• Add: baby fresh spinach, 1 oz. fresca sauce.
• Toss to combine, serve with freshly shaved parmesan cheese.
• FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.

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.

PARMA ROSA CHICKEN AND PASTA

Steps:

• Pre-heat oven to 345 degrees.
• Spray baking dish with butter flavored cooking spray.
• In sauce pan, mix sauce mix, milk, 1/4 c parmesan cheese, mozzarella cheese, and butter. Cook on medium heat until cheese and butter are melted, stirring often.
• When everything is melted, add wine and stir over heat until mixed.
• Reduce heat to low.
• Arrange chicken in baking dish, and spoon sauce over chicken, using just enough to cover the chicken breasts. (Leave the rest of the sauce in the pan on low heat, covered, and stir ocassionally while chicken bakes).
• Arrange bell peppers on top of chicken.
• Cover baking dish with aluminum foil and bake at 375 degrees for 30 minutes.
• After 30 minutes, add cooked noodles to remaining sauce and stir to coat noodles. Spoon noodles around and over chicken and top with 1 oz grated cheese.
• Return to oven for 5 minutes or until chicken is completely cooked.
• After taking out of oven, leave dish to sit for a couple minutes for sauce to thicken.

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.