Chicken Spinach Linguini Food

LINGUINE WITH CHICKEN, SPINACH AND FETA

Steps:

• Heat oil in large skillet over medium high heat, add onion and garlic and saute 30-60 seconds.
• Add tomatoes, parsley, oregano and lemon juice. Cook 2-3 minutes.
• Add chicken, spinach and wine, cook 3-5 minutes more till heated through.
• Pour sauce over cooked pasta, top each serving with crumbled feta. I would have topped with some kalamata olives - but I didn't have any - next time!

LINGUINI WITH CREAMY SPINACH

Steps:

• Remove any tough stems from the fresh spinach.
• In large frying pan, melt butter over low heat.
• Add green onions and garlic and cook for 1-2 minutes.
• Add spinach and salt and stir until wilted.
• Simmer until liquid evaporates from spinach, about 5 minutes.
• In large pot of boiling water, cook linguini according to package directions.
• Reserve 1 cup of pasta water.
• Drain linguini and toss with 3/4 cup of pasta water, spinach mixture, cream cheese, parsley, and ground pepper.
• If sauce seems too thick, add the rest of the reserved pasta water, otherwise you can throw out the remaining 1/4 cup pasta water.
• Salt to taste.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

SPICY CHICKEN LINGUINE

Steps:

• Heat oven to 350°F.
• Place butter in a 13x9 inch baking pan; place in oven to melt.
• Place onions in baking pan; toss in butter.
• Roast 10 minutes.
• Whisk in sour cream, concentrated chicken broth, garlic, basil and crushed red pepper.
• Place chicken evenly in the pan; spoon onions and broth mixture over each breast half.
• Season with salt and black pepper.
• Cover pan with foil; bake until chicken is almost done, about 20 minutes.
• Meanwhile, cook linguine according to package directions until just tender, drain.
• Transfer chicken to a plate.
• Add the spinach, linguine, parmesan, salt and pepper to the sauce; toss well.
• Place chicken on top of pasta-spinach mixture.
• Bake, uncovered, to heat through, about 10 minutes.

CHICKEN & SPINACH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

CHICKEN FETTUCCINE WITH SPINACH

Steps:

• Melt butter in skillet over medium heat.
• Add onion, basil, garlic and pepper flakes.
• Cook until onion is tender about 7 minutes.
• Add chicken and saute, stirring often (about 15 minutes).
• Mix in uncooked spinach.
• Season with salt and pepper to taste.
• Heat until spinach is heated through.
• Place fettucini in bowl and toss with some of pan dripping.
• Add chicken and toss with parmesan cheese.