ONE-POT CREAMY CHICKEN AND MUSHROOM PASTA WITH PEAS
Creamy chicken and mushroom pasta with peas is an easy, cheesy, one-pot pasta dinner that's ready in about 30 minutes!
Provided by Kathryn Doherty
Categories Chicken
Time 35m
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and mushrooms and saute for 7-8 minutes, until onions are tender and the mushrooms have released most of their liquid.
- Add garlic, salt and pepper and saute for another 30 seconds.
- Add pasta and chicken broth and bring to a boil.
- Cover, reduce heat to medium-low and cook for 8-10 minutes, until most of the liquid is absorbed and the pasta is nearly cooked. I lift the lid and stir it once or twice during the cooking time so the pasta gets moved around and can cook evenly.
- Add cream cheese and mozzarella cheese and stir until melted and well combined. You can add an extra splash of chicken broth if needed to get everything to mix well.
- Add thawed peas and shredded chicken and stir to combine. Turn off heat, cover and let sit for a few minutes.
- Taste and adjust seasonings.
- Serve with fresh chopped parsley and Parmesan cheese (if using).
Nutrition Facts : Calories 244 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 396 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
JERK CHICKEN AND PASTA
Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!
Provided by Terry Coonan
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
- Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
- Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
- Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g
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 :
JERK CHICKEN RASTA PASTA
I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
- Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
- Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
- Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
- Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
- Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.
JERK CHICKEN WITH PASTA AND PEAS
I wanted jerk chicken and I can't make rice. I also thought about this recipe all day and had to try it. Ok, I used jarred jerk sauce which was fine in a pinch but I'd normally make it (I bought the chicken on my lunch hour and then marinated it in the work fridge). The pasta and peas was sort of a play on the traditional rice and peas. It's a cream sauce made with a little jerk sauce for the heat and some coconut milk to accompany the cream. This turned out great and you could even do the pasta on it's own. This is also my method for making a cream sauce. I'm not sure if someone taught me this or I just cheated my way into making a cream sauce.
Provided by whatscooking
Categories Poultry
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate your chicken with the jerk sauce and thyme sprigs. The longer the better but atleast 2 hours (overnight is really best).
- Remove the chicken from the marinade, discard the marinade, and grill the chicken as you normally would.
- While the chicken is cooking, cook your pasta.
- Heat a large sauce pan and add the oil. As the oil is heating, add the garlic.
- Once the garlic is slightly cooked, add the 1-2 tbsp jerk sauce and stir. Cook for another 2-3 minutes.
- Add the coconut milk and cream to sauce pan. Mix well and bring to a slight boil.
- Add the cheese and simmer for about 5-7 minutes, until the sauce has reduced and thicken.
- Add the pasta and frozen peas to the sauce pan and toss to coat.
- Slice your chicken breast and plate it on top of your pasta. Garnish with a thyme sprig if desired. Enjoy.
Nutrition Facts : Calories 493.5, Fat 28.3, SaturatedFat 13.6, Cholesterol 129.5, Sodium 373.4, Carbohydrate 10.9, Fiber 2.4, Sugar 4.4, Protein 48
CREAMY JERK PASTA WITH CHICKEN AND PEAS
The combination of jerk flavourings with creamy pasta seems strange, but it's actually delicious! You can adjust the amount of spice to suit your taste. It is very quick to prepare.
Provided by Scoutie78
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in lots of salted water.
- While the pasta is cooking, make the sauce:.
- Heat 1 Tbsp oil in a large skillet over med-high heat.
- Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
- Add 1 Tbsp to the pan and turn the heat to med-low.
- Add the garlic and cook for 30 sec -- do not allow it to brown.
- Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
- Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
- Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
- By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
- Turn off the heat under the sauce.
- Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
- Serve!
Nutrition Facts : Calories 739.3, Fat 30.5, SaturatedFat 11.4, Cholesterol 83.3, Sodium 249.8, Carbohydrate 83.2, Fiber 5.8, Sugar 4.2, Protein 32.2
CARIBBEAN JERK PASTA
I'm sure turkey or pulled pork would be just as good in this recipe. This is not intended for folks looking to cut fats. I can't guarantee how this will taste if lowfat ingredients are substituted.
Provided by Siava
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- FOR MEAT MIXTURE.
- Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
- Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
- FOR SAUCE.
- Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
- *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
- Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
- FOR PASTA.
- Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!
Nutrition Facts : Calories 461.6, Fat 32.5, SaturatedFat 16.8, Cholesterol 114.8, Sodium 142.7, Carbohydrate 28, Fiber 3.6, Sugar 1, Protein 15.8
JERK CHICKEN PASTA
I used to work at Bahama Breeze and came home one night to try and replicate their Jerk Chicken Pasta as close as possible, and this is the closest I've gotten, but it tastes JUST like it!
Provided by StormyThoughts
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in skillet over medium/low heat and add garlic.
- When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
- Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
- In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
- In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
- In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
- Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
- Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
- Add chicken to heat through.
- Add pasta and stir to heat through.
- Serve.
Nutrition Facts : Calories 774.2, Fat 44.9, SaturatedFat 23.1, Cholesterol 176.2, Sodium 421.9, Carbohydrate 50, Fiber 3.1, Sugar 3.1, Protein 42.7
JERK CHICKEN WITH RICE & PEAS
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice
Provided by John Torode
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 21
Steps:
- To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
- Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
- Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
- If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
- To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
- While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
- Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
- Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium
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