CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO
Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
GRILLED PORTOBELLO PANINI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan to medium-high heat.
- Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
- Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
- Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
- Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.
ARUGULA & CHICKEN WITH PASTA
This recipe was developed by PASTA PRESS and printed in their magazine. This is one favorite impromptu dish during the summer months when arugula is plentiful. As the arugula threads its way through the pasta, its peppery flavor compliments the sweetness of the pan-roasted garlic and fresh tomatoes.
Provided by William Uncle Bill
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grill or bake the chicken breasts until medium-rare.
- Slice the chicken breasts into bite-sized pieces and reserve.
- Heat olive oil in a large stir-fry pan over high heat.
- Add garlic and stir-fry until golden but not burn't, about 1 minute.
- Immediately add tomatoes and chicken stock and heat to boil.
- Reduce heat and simmer for 3 minutes.
- Add arugula leaves and toss until they begin to wilt, about 30 seconds.
- Immediately toss in the chicken and cook for 30 seconds.
- Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
- Drain well, and immediately add to the sauce.
- Toss thoroughly to entangle the arugula into the pasta strands.
- (Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
- Serve immediately, sprinkling parmesan cheese over each serving.
- Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
- It is generally available during late spring and summer.
- If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.
CHICKEN ARUGULA PROVOLONE PANINI WITH CHIPOTLE MAYO
Steps:
- Combine mayonnaise and chipotle pepper sauce in a small bowl.
- You can use any hot sauce, sriracha or chipotle tabasco would also work; season to your taste.
- Spread the spicy mayonnaise inside the ciabatta.
- Lay the provolone cheese, grilled chicken and arugula in the bread; close and lightly spray the top with cooking spray.
- Place on a panini press and close until the cheese melts and the bread is toasted.
- Cut in half and eat immediately.
Nutrition Facts : ServingSize 1 panini, Calories 345 kcal, Carbohydrate 40 g, Protein 24.4 g, Fat 9.8 g, SaturatedFat 0.7 g, Cholesterol 28.8 mg, Sodium 663.2 mg, Fiber 0.3 g, Sugar 0.4 g
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
PESTO CHICKEN AND ARUGULA PANINI
Make and share this Pesto Chicken and Arugula Panini recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat panini press or stovetop griddle pan.
- Slice buns in half. Pick out some of the bread from the top and bottom halves to create a slight depression.
- Brush outsides of buns lightly with oil.
- Spread cut sides of buns with pesto.
- Top one side of each bun with chicken, cheese and arugula. Close buns.
- Place on panini press or griddle. Cover with grill top or grill press.
- Grill 2-3 minutes on each side or until golden and cheese starts to melt.
Nutrition Facts : Calories 376.5, Fat 14.1, SaturatedFat 6.6, Cholesterol 103.5, Sodium 393.9, Carbohydrate 22.3, Fiber 3.2, Sugar 0.5, Protein 39
HERBED CHICKEN AND ARUGULA PANINI
Categories Sandwich Chicken Onion Sauté Quick & Easy Dinner Lunch Arugula Summer Thyme Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
- Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
- Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
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- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.
- Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.
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- Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
- Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
- Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
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- To make the spicy mayonnaise: Process egg yolk, lemon juice, mustard, and salt in a food processor fitted with a steel blade until well blended, about 5 seconds. With processor running, drizzle in oils in a slow, steady stream, stopping to scrape down sides as necessary. Transfer mayonnaise to an airtight container and refrigerate until ready to use.
- To make the paninis: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place cast iron panini presses or a foil-wrapped bricks on hot side of grill. Season chicken breasts liberally with salt and pepper. Place on empty area of hot side of grill and cook until center of meat registers 150°F on an instant read thermometer, about 2 to 3 minutes per side. Transfer chicken to a cutting board.
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