Farfalle With Chicken Food

CHICKEN FARFALLE

Steps:

• Cook pasta. Spray 2 quart casserole with Pam.
• Saute onion and mushrooms in butter until lightly browned. Remove from pan. Add milk to same skillet. Add bouillon and cornstarch. Mix well. Cook over medium heat, stirring often, until sauce thickens. Season with salt and pepper. Add pasta, vegetable mixture, chicken and peas. Mix to combine.
• Place mixture in cassserole. Sprinkle with parmesan cheese. Bake in 350 oven for 25-30 minutes.

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:

• 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 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.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Season the cut-up chicken pieces with the salt and pepper.
• Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
• Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
• Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
• Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
• Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• Add the chicken broth and carefully stir the mixture.
• Add the cooked pasta to the chicken and toss carefully.
• Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

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.

CHICKEN FARFALLE CASSEROLE

Steps:

• Cream the cream cheese and the sour cream together in a bowl and set aside.
• In a large bowl blend the 2 cups of nonfat powdered milk with the 3 ½ cups of water.
• Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
• It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
• Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
• Sauté the mushrooms & onions in this with the ½ teaspoons of salt and pepper until the mushrooms are slightly browned.
• Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
• Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
• When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
• Turn down the heat to medium low.
• Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
• Turn off the heat and let sauce cool slightly.
• Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
• Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
• Add the mushrooms & onions to the sauce and blend.
• Add the spinach, chicken and cashews to the sauce.
• Turn the burner on very low to keep warm while cooking the pasta.
• Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
• Drain the pasta and then add the hot pasta to the hot vegetable sauce.
• Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
• Mix the topping ingredients together in a small bowl.
• Sprinkle the topping evenly over the casserole.
• Bake 350 degrees for 20 minutes.
• Serve & enjoy.

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, ASPARAGUS & PANCETTA

Steps:

• Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
• Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
• Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
• Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
• Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.