Farfalle With Chicken And Mushrooms Food

FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD

Steps:

• Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
• Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

FARFALLE WITH CHICKEN AND MUSHROOMS

Steps:

• Put a pot of salted water on to boil for the pasta.
• If your chicken breasts have tenderloins attached, remove them and set aside. Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
• Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a zip-top plastic bag. Slice the chicken breasts (and tenderloins) crosswise into 3/4-inch strips, transfer them to the bag and shake until coated with the seasoned flour. Set aside.
• Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the mushrooms and minced garlic and continue cooking until the mushrooms are lightly browned, 4 to 6 minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.
• While the onions and mushrooms are sautéing, cook and drain the pasta according to package directions. Return the pasta to the pot, drizzle with a little olive oil and set aside.
• Return the pan you cooked the mushrooms in to the stove over medium-high heat and add 2 more tablespoons of oil. Add the chicken strips, a few at a time, shaking off any excess flour first.
• Cook the chicken, turning often, until the strips are barely golden on the outside, 2 to 3 minutes total.
• Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom of the pan.
• Stir in the chicken broth and bring the mixture to a simmer. Cook until the sauce begins to thicken, 2 to 3 minutes, then return the mushroom mixture to the pan and combine.
• Stir in the cream and parsley, cook for an additional minute, combine with the pasta and serve immediately.

FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE

Steps:

• Bring a large pot of water to a boil.
• Add salt, and then add the farfalle.
• Cook until al dente.
• Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
• Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
• Stir in the mushrooms, garlic, and some salt and pepper.
• Sauté until all vegetables are tender.
• Increase the heat to medium high and add the vermouth.
• Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
• Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
• Add the spinach and cook until wilted down, about 2-3 minutes.
• Season to taste.
• Add the pasta to the sauce and stir to coat.
• Off the heat, stir in the ricotta cheese.

FARFALLE WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

FARFALLE WITH CHICKEN AND MUSHROOMS

Steps:

• Heat the oil in large non-stick skillet over medium-high heat. Saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. Bring to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender (about 8 to 10 minutes). Serve hot.

FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES

Steps:

• In large skillet, heat olive oil over medium high heat.
• Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
• Sauté until chicken is almost cooked.
• Add the whipping cream and parmesan cheese.
• Continue to simmer until slightly thickened.
• Add salt and pepper to taste.
• In large pot, bring water to boil and cook pasta until al dente.
• Drain.
• Toss the pasta with the sauce.
• Place in individual pasta bowls.
• Serve with freshly grated parmesan cheese and black pepper.

FARFALLE WITH CHICKEN & VEGGIES

Steps:

• Cook farfalle according to package directions; drain well.
• Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
• Salt and pepper to taste.
• Add minced garlic, zucchini, yellow squash and mushrooms.
• Cook 5 to 8 minutes, stirring often.
• Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
• Serve over the farfalle with plenty of parmesan cheese.