CREAMY CHICKEN, SQUASH & PECAN PASTA
This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.
- Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.
- Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.
Nutrition Facts : Calories 672 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
FETTUCCINE WITH YELLOW SQUASH AND PARMESAN-LEMON CREAM SAUCE
Provided by Kelsey Nixon
Time 40m
Yield 4- to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.
- Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.
- Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.
- To make fresh pasta dough:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:
- Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
- Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
PASTA WITH CHICKEN AND SQUASH
Adapted from Taste of Home. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir- fried with flavorful herbs. It's delicious and pretty too! The recipe originally called for heavy whipping cream, but I substitute evaporated skimmed milk instead, as well as using Barilla Plus rotinit pasta, making this a much healthier meal. **NOTE** The prep/cook time is only estimated.
Provided by Sweet Diva MJ
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth.
- Add cheese; cook and stir until cheese is melted.
- Rinse and drain pasta; add to cheese mixture.
- Cover and keep warm.
- In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender.
- Add 1 teaspoon of salt and pepper; remove and keep warm.
- Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.
- Place pasta on a serving platter; top with chicken and squash.
- Yield: 8 servings.
Nutrition Facts : Calories 710, Fat 43.5, SaturatedFat 22.4, Cholesterol 152.9, Sodium 815.6, Carbohydrate 50.1, Fiber 3.1, Sugar 4.9, Protein 30.1
PASTA WITH CHICKEN AND SQUASH
This is a special dish that we enjoy often. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir-fired with flavorful herbs. It's delicious and pretty too! -Pam Hall, Elizabeth City, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, add cream and butter; cook until butter is melted. Stir until smooth. Add cheese; cook and stir until cheese is melted. Rinse and drain pasta; add to cheese mixture. Cover and keep warm. , In a large skillet, saute onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm. , Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.
Nutrition Facts : Calories 695 calories, Fat 43g fat (22g saturated fat), Cholesterol 142mg cholesterol, Sodium 640mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
CREAMY CHICKEN PASTA
Try our crowd-pleasing creamy chicken pasta for your next family meal. It's packed with flavour and is easy for anyone to make, including children
Provided by Monaz Dumasia
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
- Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
- Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.
Nutrition Facts : Calories 668 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium
CHICKEN AND SUMMER SQUASH
Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
- Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
- Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g
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