CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 11
Steps:
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the pasta and boil, stirring occasionally, until al dente, about 8 minutes. Drain.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery, and salt; cook until tender, about 8 minutes. Add the chicken, bay leaf, thyme, and broth to the vegetables, cover, and simmer for 10 minutes.
- Add the pasta to the soup just before serving. Ladle into warm bowls and serve. Soup can be made in advance and frozen, just omit the pasta and add when serving.
GRATED PASTA CHICKEN SOUP
Cozy up to a bowl of this easy chicken soup filled with fresh homemade egg noodles. The key is to make a quick 5-ingredient pasta dough and then simply grate it directly into store-bought chicken broth using a box grater. Rounded out with some veg and shredded rotisserie chicken, it's a perfect freezer-friendly make-ahead weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk the whole egg, egg yolk, 1 tablespoon of the olive oil and 1 tablespoon water in a small liquid measuring cup until smooth. Combine the flour and 1/2 teaspoon salt in a food processor, 2 to 3 pulses. With the food processor running, drizzle in the egg mixture and process until the dough forms into small pebbles that resemble couscous and doesn't stick to your fingers when pinched, 2 to 3 minutes. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together. If the dough is too wet, add flour, 1 tablespoon at a time.
- Turn the dough onto a lightly floured surface and knead until a smooth ball forms, 4 to 5 times. Place in a bowl and refrigerate until chilled, about 30 minutes (see Cook's Note).
- Heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Add the celery and onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the carrots and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the thyme, garlic, 2 teaspoons salt and a few grinds of pepper. Cook until the garlic softens, about 1 minute, then stir in the chicken stock and bay leaves. Bring to a boil, stirring occasionally, 7 to 8 minutes.
- Reduce the heat to low to maintain a simmer. Grate one-third of the dough on the large holes of a box grater directly into the hot broth, tapping the grater on the edge of pot to release the noodles as needed. Stir to prevent the noodles from sticking together and dry the steam on the grater between batches as needed. Repeat with the remaining dough. Simmer until the noodles start to float, about 5 minutes. Add the chicken and continue to cook, stirring occasionally, until the chicken is warmed through, 2 to 3 minutes. Serve the soup garnished with the parsley if using.
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.
CHICKEN AND PASTA
Make and share this Chicken And Pasta recipe from Food.com.
Provided by Gloria
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine in a large sauce pan over low heat.
- Add package of dressing mix.
- Mix in broth and undiluted can of soup.
- Blend in the cream cheese until smooth.
- Reduce heat.
- In a 13x9 baking dish, place chicken.
- Pour hot sauce mixture over the chicken.
- Bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well.
- Serve chicken dish by pouring sauce over hot pasta.
Nutrition Facts : Calories 428.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 167.5, Carbohydrate 56.8, Fiber 2.4, Sugar 1.4, Protein 37.2
THAI CHICKEN AND PASTA
I love Thai food, but some Thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. I can get a lot of weird stuff in my local supermarket, but general Thai ingredients just don't show up there. This is a very easy recipe that uses ingredients that are pretty much available anywhere.
Provided by Mirj2338
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Thinly slice green onions.
- Cut the carrot and zucchini into pencil-thin strips.
- Cut each chicken thigh into 6 pieces.
- In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
- With a slotted spoon, remove the chicken thighs to a plate as they brown.
- In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
- Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
- Remove the vegetable mixture to a small bowl and keep warm.
- In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
- Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
- Return the chicken thighs to the skillet with the peanut sauce.
- Over high heat, heat to boiling.
- Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
- To serve, place the linguine in large bowl and top with the chicken mixture.
- Spoon the carrot mixture over the chicken and garnish with the peanuts.
- Toss to serve.
Nutrition Facts : Calories 477.6, Fat 11.6, SaturatedFat 2.3, Cholesterol 57.3, Sodium 1131.3, Carbohydrate 64, Fiber 4.5, Sugar 4.6, Protein 28.6
FIESTA CHICKEN PASTA
This was found in one of those Kraft Food and Family magazines that come in the mail a few times a year. I saw this recipe and knew it would make a great, easy and delicious weeknight meal. Very tasty!
Provided by Dine Dish
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta as directed on package.
- Meanwhile, heat oil in large skillet on medium-high heat.
- Add chicken; cook and stir 6 minute.
- Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
- Stir in salsa and sour cream.
- Drain pasta; toss with chicken mixture.
- Sprinkle with cheese.
Nutrition Facts : Calories 544.9, Fat 21.1, SaturatedFat 8.5, Cholesterol 93.3, Sodium 637, Carbohydrate 49.7, Fiber 4.3, Sugar 6.5, Protein 39
CHICKEN PASTA DIVAN
Here's my take on chicken divan. It's a real kid pleaser and everyone who's ever tried this loves it. I always uses rotini or gemelli for this yummy dish because the little ridges in the corkscrew pasta holds onto the rich, cheesy sauce really well.
Provided by Realtor by day
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
- Meanwhile heat the olive oil and 2 tablespoons of the butter over medium-high heat in a large skillet.
- Cut chicken breasts into strips. Put flour in a plastic bag, add a little salt, pepper and garlic powder to your taste and shake the strips in there to coat.
- Add the coated chicken strips to the hot skillet and brown.
- Turn burner down to medium-low and add the cream, mushrooms, peppers, broccoli, mustard and butter. Cook about 5 minutes.
- Add cheese and wine and stir gently until the cheese melts. When melted, pour over pasta and mix to combine. Serve with a big loaf of Italian bread.
CHICKEN PASTA
Another version of a chicken lo mein-type dish, but with lots more veggies! The sauce is very tasty, and this dish is great eaten hot or cold. I love to take the leftovers to work with me for a healthy, filling lunch. Add any of your favorite veggies; I just listed some of the ones that I used
Provided by Manda
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook and drain pasta according to package and set aside.
- Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
- Sprinkle both sides of chicken with salt and pepper.
- In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
- Remove from heat and set aside.
- In same skillet, heat peanut oil over medium heat.
- Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
- Add chicken, cook, stirring, until no longer pink, about 6 minutes.
- In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
- Toss well.
- Sprinkle with reserved sesame seeds.
Nutrition Facts : Calories 448.4, Fat 13.3, SaturatedFat 2.9, Cholesterol 48.4, Sodium 572.3, Carbohydrate 57.4, Fiber 6.7, Sugar 5.7, Protein 26.7
CHICKEN PASTA BAKE
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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