CHICKEN CAPRI PASTA
Heavenly may just be the way you describe this silky-creamy angel hair pasta dish that's studded with chicken and colorful vegetables.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Mix cream cheese spread, milk and garlic powder until blended.
- Cook and stir chicken and peppers in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done. Stir in broccoli; cook 2 to 3 min. or until heated through. Add cream cheese mixture. Cook and stir 2 to 3 min. or until heated through.
- Serve over pasta; sprinkle with Parmesan.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CHICKEN CAPRESE PASTA RECIPE
This dish is a great way to use up a bumper crop of tomatoes and herbs. Tender fresh linguine works well with the pesto, but you can use dried pasta as well. A hot pasta dish does not always have to be loaded down with sausage, cheese, and a heavy sauce. Lighten it up and try this quick and easy Chicken Caprese Pasta, which is lightly flavored with a bright pesto made from fresh basil, parsley, and chives. When making any type of pasta dish, however, one simple trick will take the dish from good to great. The key to making great tasting pasta is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of boiling water. When the pasta is cooked, reserve a cup or two of cooking water (the exact amount is usually specified in the recipe) before draining the pasta. When combined with the other recipe ingredients, the salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles. Don't rinse the pasta or you will wash away more of the good starch. Follow recipe directions and add the pasta water a little at a time, stirring until the sauce is rich and smooth.
Provided by Southern Living Test Kitchen
Categories Pasta
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in a large Dutch oven, adding salt once water comes to a boil. Drain pasta, reserving 1 1/2 cups cooking water.
- Wipe Dutch oven clean, and add olive oil. Heat oil over medium-high. Add tomatoes to hot oil, and cook, stirring often, until slightly softened, about 2 minutes. Add shallot, and cook, stirring often, until softened, about 2 minutes. Stir in garlic; cook, stirring constantly, 1 minute.
- Add chicken, pasta, Fresh Herb Pesto, and 1/2 cup of reserved cooking water to tomato mixture, stirring to combine. Gradually stir in remaining cooking water, 1/4 cup at a time, until desired consistency is reached.
- Transfer to a serving platter, and sprinkle with basil and mozzarella. Serve immediately.
CREAMY CHICKEN PASTA
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
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 SCAMPI PASTA
Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic -- making it even more weeknight friendly. Serve over angel hair pasta and you'll be in and out if the kitchen in less than 30 minutes. Molto bene!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
- Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
- Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
CAPRESE CHICKEN PASTA RECIPE
The classic Italian salad of tomato, mozzarella, and basil gets a hearty lift with the addition of pasta and chicken.
Provided by Yvonne Ruperti
Categories Mains
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Place chicken breasts in saucepan with chicken broth, basil, 2 teaspoons kosher salt, peppercorns, and zest. If needed, add water to just cover chicken. Heat over medium heat until broth comes to simmer. Reduce heat to low and gently simmer until chicken reads 155°F on instant read thermometer, about 10 minutes. Remove from heat.
- Place chicken on cutting board and when cool enough to handle, use 2 forks to shred chicken into chunky bite size pieces. Return chicken to broth off heat until ready to use.
- In medium bowl, slowly whisk olive oil into balsamic vinegar until combined. Add red pepper flakes, season to taste with salt and pepper, and set aside.
- Cook pasta in salted water according to package directions. Drain. Using slotted spoon, remove chicken from broth. Reserve broth for another use.
- Return pasta to pot and toss with chicken, tomatoes, mozzarella, basil, and balsamic dressing. Season to taste with salt and pepper and serve.
CHICKEN PICCATA PASTA TOSS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
CREAMY CAJUN CHICKEN PASTA
Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and Cajun seasoning in a bowl and toss to coat.
- In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
- Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
- Pour over hot linguine and toss with Parmesan cheese.
Nutrition Facts : Calories 719.1, Fat 41.1, SaturatedFat 24, Cholesterol 198.6, Sodium 816.8, Carbohydrate 47.4, Fiber 2.5, Sugar 3.1, Protein 39.3
CAPRESE CHICKEN
I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!
Provided by Dana Andreucci Johnson
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g
CHICKEN CAPRESE
Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.
Provided by Susan Spungen
Categories dinner, quick, one pot, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.
JERK CHICKEN RASTA PASTA
I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
- Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
- Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
- Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
- Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
- Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.
MARI'S CHICKEN AND PASTA
I invented this recipe years ago when I tried to duplicate this wonderful pasta dish at a favorite restaurant that my husband and I frequent. It's a fabulous change of taste, very yummy.
Provided by Mari
Categories Chicken Breasts with Pasta
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 48.8 g, Cholesterol 96.4 mg, Fat 7 g, Fiber 3.5 g, Protein 47.5 g, SaturatedFat 2 g, Sodium 202.3 mg, Sugar 4.9 g
CHICKEN CAPRI PASTA
Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese.
Provided by PHILADELPHIA Cooking Creme
Categories Cooking with Philly Canada
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 50.6 g, Cholesterol 91.7 mg, Fat 16.2 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 6.9 g, Sodium 597.9 mg, Sugar 3.4 g
CHICKEN CAPRI PASTA
Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese.
Provided by Philadelphia Cooking Creme
Categories Cooking with Philly Canada
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 50.6 g, Cholesterol 91.7 mg, Fat 16.2 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 6.9 g, Sodium 597.9 mg, Sugar 3.4 g
CHICKEN CAPRI
Make and share this Chicken Capri recipe from Food.com.
Provided by mom2cass
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine the ricotta with the oregano, salt, and pepper. Process to blend.
- Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 minute per side. Place the chicken breast, side by side, in a large baking dish and allow to cool.
- Preheat the oven to 350 degrees.
- Spoon 1/4 cup of the cheese mixture and 1/4 cup tomoatoe onto each chicken breast. Top each chicken breast with 1 slice mozzarella. Bake for 20 min/, or until a thermometer inserted in the thickest portion of a breast registers 170 degrees and the juices run clear.
CHICKEN PICCATA PASTA
Usually I make Chicken Piccata as whole chicken breast filets as a main dish and serve with sides and salad for a full meal. For this dish, I was looking for a single plate meal that was delicious and flavorful. So I mixed it up a little bit to create this dish. Use one pot to cook the pasta and a large sauté pan to cook the rest. Time is in the prep but I do it as I am cooking so start to finish is less than 30 minutes. Take the three minutes to gather ingredients before you start. I list the items below in their desired prep but I actually do the prep while cooking. Have a medium bowl sitting nearby to hold cooked food while working on others.
Provided by Sherri at the Beach
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Fill a pasta pot with water and set on burner (don't need to turn on yet).
- Turn a burner on medium high and place a large, non-stick sauté or skillet on to heat.
- Add olive oil and sauté onions until just tender, 3-5 minutes.
- Meanwhile slice the red pepper and mince the garlic.
- Pour onions into large bowl and now sauté pepper and garlic, 3 minutes.
- Slice mushrooms while this is going on.
- Pour pepper and garlic into bowl and sauté mushrooms. Note here: I do not add additional oil to sauté the mushrooms. I want them to render some of their liquid. Stir occasionally and cook until rendered and lightly browned.
- While they are cooking, remove skin and bones from the chicken and cut into small bite size pieces. Season with a little salt -half teaspoon and set aside.
- Pour mushrooms into the bowl. Now add 1 teaspoon olive oil to the pan and add chicken. Sauté until white and cooked through.
- Turn water on to boil for the pasta. Add pasta and cook per box instructions.
- Add capers, broth, salt, pepper and parsley to chicken pan.
- Zest both lemons and add to pan. Then slice one lemon and add slices to pan and juice the second one and add juice to pan.
- Cook over medium heat to reduce liquid to half. Then add all ingredients in the bowl to warm back up. Add one cup pasta water to the chicken mixture.
- Drain the pasta and put back into the pot. Pour chicken mixture over top and stir and serve. Sprinkle as desired with fresh grated parmesan cheese.
CAPELLINI CAPRESE
This recipe is from Kraft! Easy and delicious. Feel free to add some grilled chicken or other fresh vegetables to this dish to make it a main dish meal!
Provided by CookingONTheSide
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
- Add onions and garlic; cook and stir 2 minute.
- Add tomatoes; cook 5 minute or until heated through, stirring occasionally.
- Drain pasta.
- Add to tomato mixture; mix lightly.
- Sprinkle with cheese and basil.
Nutrition Facts : Calories 249.7, Fat 1.3, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 51.2, Fiber 3.6, Sugar 2.2, Protein 8.8
CHICKEN CAPRI (SB DIET PHASE 1)
A great recipe that I adapted from the SB Diet cookbook. Great for Phase 1 or beyond. This is pretty close to the original, with a few changes.
Provided by CookbookCarrie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mash Ricotta Cheese, Parmesan Cheese, Salt, Pepper, Oregano& Parsley together until well blended.
- Toss the chicken with the garlic powder and brown in the olive oil in a large skillet over medium heat for 10 minutes per side.
- When done remove to a shallow casserole dish to cool slightly.
- Preheat oven to 350 degrees.
- Spoon 1 Heaping serving spoon of Ricotta mixture onto each chicken breast and top with 1 tablespoons of Crushed Tomatoes.
- Place one slice of mozzarella cheese on each one and place in the top rack of the oven.
- Bake for 20 minutes until a meat thermometer registers 170 deg. farenheit
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