PESTO PASTA WITH CHICKEN AND TOMATOES
Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In blender or food processor, place Pesto ingredients.
- Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
- In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g
BALSAMIC-MOZZARELLA CHICKEN SALAD
Ready in 15 minutes, this Italian-inspired salad relies on refrigerated grilled chicken and creamy fresh mozzarella.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly.
- Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates. Garnish with basil.
Nutrition Facts : Calories 370, Carbohydrate 13 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g
CHICKEN PASTA SALAD WITH FRESH MOZZARELLA
From American Diabetes Assn. A refreshing and beautiful dish that is easy to prepare. Posted for safe-keeping.
Provided by Treewoman
Categories Lunch/Snacks
Time 25m
Yield 9 cups, 9 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together dressing ingredients; set aside.
- Cook pasta according to package directions, omitting salt. Drain pasta and run under cold water until pasta is cooled. In large bowl, toss cooled pasta with remaining salad ingredients.
- Drizzle dressing over salad and toss well to coat.
Nutrition Facts : Calories 230.4, Fat 8.8, SaturatedFat 3.2, Cholesterol 39.1, Sodium 170.9, Carbohydrate 23.2, Fiber 3.2, Sugar 2.3, Protein 14.5
CHICKEN MOZZARELLA PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 13
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!
SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD
A great non mayo pasta salad that's a little more posh than the norm. Especially nice if you are a fan of sun-dried tomatoes and fresh mozzarella.
Provided by kleigh83
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of water to a boil.
- Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
- Process until sun dried tomatoes are coarsely chopped.
- Transfer to small bowl and set aside.
- Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
- Cook until pasta is tender (about 11 min.) and drain well.
- Transfer to a large serving bowl.
- Add dressing to hot pasta and toss to coat.
- Let cool, stirring occasionally.
- Add tomatoes, mozzarella,basil, Parmesan, and olives.
- Season to taste with salt and pepper.
- Toss to mix and serve at room temperature.
Nutrition Facts : Calories 446.2, Fat 21.1, SaturatedFat 6.6, Cholesterol 27.9, Sodium 401.9, Carbohydrate 47.4, Fiber 3.2, Sugar 2.4, Protein 17.1
CHICKEN PARMESAN PASTA SALAD
Penne pasta, Italian-breaded chicken slices, fresh mozzarella, grape tomatoes and kalamata olives dressed in a saucy tomato vinaigrette and topped with shredded Parmesan cheese. The recipe calls for packaged fully-cooked breaded chicken, but if you have the time I'd suggest preparing them fresh--Recipe #217144 looks like a good choice. You can even cut the chicken into slices before breading them. (Don't forget to add the oregano!) This pasta salad is hearty enough for dinner with a side of garlic bread. Recipe is adapted from Woman's World magazine.
Provided by Christmas Carol
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta to al dente according to package directions.
- Preheat oven to 425°F Coat baking sheet with cooking spray. Press oregano onto both sides of chicken. Place on sheet and bake, turning once, 5-6 minutes per side. Cool; cut into 1/2 inch wide slices.
- In a serving bowl, combine dressing, sauce and salt. Add pasta mixture, chicken, tomatoes, bocconcini, basil and olives; toss to combine. Sprinkle with shredded Parmesan cheese. Serve with garlic bread.
Nutrition Facts : Calories 572.9, Fat 32.9, SaturatedFat 11.8, Cholesterol 50.5, Sodium 717.2, Carbohydrate 51.7, Fiber 7.7, Sugar 3.6, Protein 20.2
CHICKEN PARMESAN WITH FRESH MOZZARELLA AND FRESH BASIL
Make and share this Chicken Parmesan With Fresh Mozzarella and Fresh Basil recipe from Food.com.
Provided by Chef Drtybrshs
Categories Chicken
Time 50m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Mix italian bread crumbs with panko in a large dish.
- Slather each chicken breast with mayo and dredge in breadcrumbs.
- Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
- Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
- Remove chicken from oven and pour all of the sauce over the tops of the breasts.
- Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
- In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
- I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
- Once the cheese has melted and started to bubble, remove from oven.
- Top with lots of torn Fresh Basil leaves.
- Serve with pasta.
Nutrition Facts : Calories 754.7, Fat 36.1, SaturatedFat 10.5, Cholesterol 102.1, Sodium 1857.3, Carbohydrate 67.8, Fiber 4.4, Sugar 19.1, Protein 39.4
CHICKEN MOZZARELLA
Make and share this Chicken Mozzarella recipe from Food.com.
Provided by Amberley
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brown chicken in oil, in large skillet.
- Add spaghetti sauce. Simmer, covered, until chicken is cooked through.
- Sprinkle with cheese.
- Can also be served with pasta.
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