Farfalle With Chicken And Spinach Food

CHICKEN FLORENTINE AND FARFALLE

Steps:

• Season chicken with salt and pepper. For the best taste, grill the chicken, then chop it up and set it aside. The chicken can also be pan cooked and then chopped if you prefer.
• Prepare the pasta according to the package directions. Drain, and set aside.
• In a large skillet add in 1-2 tbsp of olive oil, the garlic, and onions. Saute 3-4 minutes, or until the onions are translucent. Add spinach and allow it to heat through, or until wilted if it's fresh..
• Next, add in the cream cheese and stir in until it's melted and evenly combined. The mixture will be thick and that's OK.
• Add in the alfredo sauce, again stirring to evenly incorporate. Now, add the milk, and tiny bit at a time, until the desired consistency is reached
• Stir the chicken into the sauce, Season with salt and pepper, to taste.
• Add the pasta to the pan and stir it into the sauce until everything's nice and 'saucey', err evenly incorporated! Serve warm with shredded or grated Parmesan cheese on top.

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 PIGNOLE, PROSCIUTTO, AND SPINACH

Steps:

• Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
• Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

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, RICOTTA, SPINACH, AND PLUM TOMATOES

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat the oil in a saute pan over medium heat. Add the garlic and shallot and saute for 2 minutes. Add the chicken, wine, and tomatoes. Simmer for 5 minutes.
• Add the drained cooked pasta, spinach, ricotta, and cream. Season with salt and pepper and garnish with Parmesan.

FARFALLE WITH CHICKEN AND SPINACH

Steps:

• SPRINKLE chicken with 1/8 teaspoon pepper. Boil/Cook farfalle according to package directions; drain and return to pot.
• HEAT oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic; cook and stir 5 to 7 minutes or until chicken is almost cooked through. Add chicken broth and spinach. Cook until spinach has wilted and chicken has cooked through. Add marinara sauce and Neufchatel cheese; mix and heat until well blended.
• ADD chicken mixture to hot farfalle; toss. Transfer to a serving platter or bowl and sprinkle with parm-reggiano cheese and parsley.