CHICKEN AND PEAS WITH PASTA
This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.
Nutrition Facts :
BROTH PESTO WITH PASTA, PEAS, AND CHICKEN
A deliciously creamy pasta dish that doesn't use any cream. The vegetable broth mixed with fresh pesto makes a very flavorful sauce. You can use real chicken but you sould try the Quorn stuff - it's really good.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
- Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
- COOK'S NOTE:.
- To make homemade pesto sauce, combine 3 cups chopped fresh basil, 1/2 cup baby spinach, 5 cloves of minced garlic, 1/2 cup of pine nuts, and 1/2 cup of Parmesan cheese in a blender or food processor. Slowly add 1/2 cup olive oil while blending. Continue blending until desired consistency is reached; add fresh ground black pepper to taste.
Nutrition Facts : Calories 241.8, Fat 1, SaturatedFat 0.2, Sodium 5.7, Carbohydrate 48, Fiber 3.8, Sugar 3.6, Protein 9.4
PENNE WITH CHICKEN, WILD MUSHROOMS AND PEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
- Cook penne according to package directions.
- While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
- Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.
PASTA WITH CHICKEN AND PEAS
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.
- Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.
- Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.
BROTHY PASTA WITH CHICKPEAS
Take the time to really cook the onion and garlic until they're completely soft-this encourages them to give up all their goodness to the velvety-rich tomato broth.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Chickpea Vegetarian Tomato Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 3 Tbsp. oil in a large saucepan over medium. Add onion and season with salt. Cook, stirring occasionally, until onion is beginning to soften, about 5 minutes. Add garlic and cook, stirring occasionally, until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes. Add rosemary and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6-8 minutes.
- Add pasta and 4 cups water to saucepan. Increase heat to medium-high, bring to a simmer, and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13-16 minutes, depending on shape. Stir in parsley and 3 Tbsp. Parmesan; season with salt. Pluck out and discard rosemary sprig.
- Ladle pasta and broth into bowls. Drizzle with more oil, season with lots of black pepper, and top with more Parmesan.
CHICKEN AND PEAS WITH PASTA
This creamy noodle dinner has a savory, satisfying flavor that just says 'home'. Unfortunately, everyone likes it so much there are never any leftovers!
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.
Nutrition Facts : Calories 718 calories, Carbohydrate 63.6 g, Cholesterol 60.1 mg, Fat 38.2 g, Fiber 8.2 g, Protein 33.3 g, SaturatedFat 9.4 g, Sodium 628.6 mg, Sugar 8.4 g
CHICKEN BROTH WITH PASTA
Make and share this Chicken Broth with Pasta recipe from Food.com.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Finely dice the chicken, discard any skin.
- Heat the oil in a large saucepan and quickly saute the chicken and vegetables until they are lightly colored Stir in the stock and herbs, bring to a boil.
- Add the pasta shapes.
- Return to a boil, cover and simmer 10 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 453, Fat 18.2, SaturatedFat 4, Cholesterol 61.2, Sodium 430.6, Carbohydrate 42.2, Fiber 4.1, Sugar 9.1, Protein 29.6
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