BASIL CHICKEN AND PASTA
This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!
Provided by Stacey Adkins
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
- Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
- Toss drained pasta with basil sauce and serve immediately.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 28.6 g, Cholesterol 167.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 34.5 g, SaturatedFat 18.9 g, Sodium 223.6 mg, Sugar 0.2 g
PASTA WITH BASIL CREAM SAUCE
Creamy pasta is an easy dinner dream. Al dente pasta served with basil cream sauce is the perfect vegetarian meal and can be ready in 20 minutes.
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Melt the butter in a pan then add the onion. Cook until soft and translucent.
- Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
- Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
- Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
- Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta or serve over cooked chicken.
Nutrition Facts : Calories 346 kcal, Carbohydrate 65 g, Protein 9 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 68 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
PARMESAN CHICKEN PENNE
No need to boil or drain the pasta in this dish. Just stir the uncooked pasta right into your saucy chicken mixture and simmer away. The pasta is extra delicious from absorbing all of the fabulous flavours.
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
- Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
- Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.
Nutrition Facts :
CHICKEN & PENNE WITH BASIL PARMESAN CREAM SAUCE
Steps:
- Fill a large pot of salted water and heat to a boil but do not cook the pasta yet.
- Butterfly the chicken breasts so they are the same thickness. (See How to Butterfly a Chicken Breast)
- Coat both sides with the salt and pepper.
- Heat a deep wide saute pan with the olive oil over medium high heat.
- Once hot, add the chicken breasts and count 30 seconds, then cover, lower heat to the lowest flame and continue to cook chicken, flipping once the first side is cooked, until no longer pink inside. Depending on the thickness of the chicken, this should take 5-10 minutes to cook on low.
- Remove cover and place the chicken breasts on a cutting board. Pour off but save liquid in the pan.
- Over medium heat add the butter and once melted, add flour and cook for three minutes, stirring often.
- Slowly add the cream whisking as you add.
- Add bay leaves, Parmesan cheese, salt, pepper, whole basil leaves, nutmeg, mustard and pepper flakes. Bring to a bubble then lower to a simmer and simmer ten minutes, stirring often.
- While cream sauce cooks, add Penne pasta to the hot water and cook to just short of al dente. Still should be a little bit chewy.
- Strain the cream sauce through a fine sieve and discard the solids. Taste and salt if needed. Pour the sauce back into the pan, reserving one cup that will be drizzled over each portion when serving.
- Slice the cooked chicken breast into strips and add to the sauce. Add the liquid that you saved after you cooked the chicken.
- Use a spider or strainer and scoop out and add the pasta to the sauce, but do not discard the pasta water yet.
- Stir the mixture over low to medium heat until the pasta is fully cooked. Add a little pasta water if it starts to dry out a little.
- Serve with the reserved sauce, chopped basil and grated Parmesan cheese.
Nutrition Facts : ServingSize 1 Bowl, Calories 653 calories, Sugar 3 g, Sodium 745.6 mg, Fat 35.7 g, SaturatedFat 19.5 g, TransFat 0.6 g, Carbohydrate 47.9 g, Fiber 2.1 g, Protein 34.1 g, Cholesterol 146.6 mg
CHICKEN AND BASIL-PEPPER CREAM SAUCE
I got this recipe long ago from another site and DH and I have made this many times over the years. It has a really nice creamy flavor.
Provided by Dr. Jenny
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, cook pasta until just tender. Drain well.
- Meanwhile, in a large nonstick skillet, heat 2 tsp of oil until hot, but not smoking over medium heat. Add the chicken and cook, stirring until browned, about 5 minutes.
- With a slotted spoon, transfer chicken to a plate.
- Add the remaining 1 tsp oil to the skillet. Add the roasted peppers and garlic, and cook, stirring, until the garlic is fragrant, about 1 minute.
- Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.
- Reduce to a simmer and cook until slightly thickened, about 3 minutes.
- Transfer the mixture to a food processor and process to a smooth puree.
- In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.
- Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.
- Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.
- Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.
Nutrition Facts : Calories 477.6, Fat 9, SaturatedFat 2.4, Cholesterol 61.9, Sodium 1480, Carbohydrate 62.7, Fiber 3.1, Sugar 7.5, Protein 34.9
PENNE IN PARMESAN CREAM SAUCE
Incredibly rich side....not a recipe for dieters, but it tastes absolutely heavenly! Adding a little cream to the leftovers and stirring will help the leftovers be creamy.
Provided by noway
Categories Penne
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions, preferably al dente. Drain and set aside.
- Meanwhile, melt butter in medium saucepan until it starts to bubble and foam. Pour in cream and bring to a boil.
- Add the cooked pasta, stirring to coat well; then stir in the Parmesan cheese until well combined.
- Season with salt and pepper as desired.
EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.
Provided by Claire Nolan
Categories Dinner
Time 33m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams
CHICKEN WITH BASIL CREAM SAUCE
This is a recipe I found in an advertisement and jotted some additions to before making. I like to serve it with a pilaf and green beans almondine.
Provided by Michelle S.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place milk in a shallow bowl.
- Place the bread crumbs and garlic powder in another shallow bowl.
- Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
- Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
- Brown the chicken over medium heat in the butter and olive oil mixture.
- Keep chicken warm in preheated oven.
- Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
- Stir in cream and pimentos, boil and stir for 1 minute.
- Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
- Cook until heated through.
- Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
- Place chicken on platter, and pour sauce over chicken before serving.
CHICKEN WITH BASIL AND PARMESAN
Make and share this Chicken With Basil And Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten breasts, dip in flour, salt and pepper.
- Heat butter in 12in skillet.
- Add breasts, cook for 4 minutes each side until browned and juices run clear.
- Remove from pan.
- Mix basil with remaining ingredients.
- Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
- Serve over chicken.
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