Lavender Chicken Pasta Food

LAVENDER CHICKEN PASTA

Steps:

• Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
• Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

LAVENDER LEMON CHICKEN

Steps:

• In a small bowl or mortar and pestle coarsely crush lavender and thyme. Then stir together with butter, zest, salt and pepper until well combined.
• Spoon mixture onto a sheet of plastic wrap and form into a 4-inch log. Chill butter log until firm, at least 30 minutes, and up to 3 days.
• Preheat oven to 400°F.
• Rinse chicken and pat dry.
• Slice herb butter and reserve 2 tablespoons for sauce.
• Slide hand under skin of chicken breast to loosen skin from meat. Insert about 3/4's of the butter under the skin and spread the rest over the outside of chicken.
• Truss chicken. Place the chicken in a flameproof roasting pan.
• Slice the onion into large pieces and scatter around the chicken.
• Roast bird in middle of oven until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° to 175°F.
• It will take roughly 55-65 minutes for a four pound chicken and 8 minutes more per every pound over that.
• Lift chicken and tilt, emptying any juices from cavity into roasting pan.
• Remove the chicken to a platter, cover loosely with foil.
• Sauce: Add vermouth to pan. Place pan over high heat; bring vermouth to boil, scraping up any browned bits and onions.
• Strain the mixture into cup with pan juices.
• Spoon fat off and pour back into the pan. Add reserved 2 tablespoons herb butter and bring to a simmer - or melt butter before adding to pan.
• When butter has completely melted add flour and whisk until smooth.
• Serve sauce with chicken.

PASTA WITH LAVENDER

Steps:

• Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
• Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
• Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.

ELEGANT LAVENDER AND LEMON POACHED CHICKEN BREASTS

Steps:

• Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 10-15 minutes until chicken is cooked through.
• Remove the chicken to a dish and keep warm while making the sauce. Pour the stock into a jug.
• Melt the butter in the pan and soften the shallot gently for 3-5 minutes. Sprinkle on the cornflour and stir to mix.
• Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the creme fraiche, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste.
• Pour the sauce over the chicken, garnish each chicken breast with some lavender flowers and serve with wild rice or pasta; new potatoes and mange tout would also be good.

LAVENDER CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place three sprigs of lavender on top of each chicken breast half. Wrap two slices of bacon around each piece of chicken keeping the lavender inside. Place chicken into a shallow baking dish. Season with salt, pepper, and red pepper flakes.
• Position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. Turn again so the lavender is on top, and sprinkle with shredded cheese. Continue baking 10 minutes, or until cheese has melted and chicken juices run clear.

LAVENDER CHICKEN PASTA

Steps:

• Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
• Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

RANCH CHICKEN PASTA

Steps:

• Boil a salted pot of water for your pasta and cook it al dente according to package directions.
• Meanwhile, cut the chicken breasts in half lengthwise so you get 4 thinner pieces. Season them with the garlic powder, 1/2 tablespoon ranch seasoning, and some pepper.
• Add the oil to a skillet and let it heat up for a few minutes. Cook the chicken about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate.
• Reduce the heat to medium, then add the butter to the skillet. Once it's melted, add the flour and cook for 1 minute.
• Stir in the garlic, followed by the chicken broth, lemon juice, and remaining 1/2 tablespoon of ranch seasoning (whisk until smooth).
• Stir in the tomatoes and continue cooking the sauce until it's reduced a bit (3-5 minutes).
• Meanwhile, cut the cooked chicken up into bite-size strips.
• Add the spinach to the skillet and stir/toss and let it wilt for a minute or two, then add the chicken in along with the drained pasta and toss until coated.
• Serve with parmesan and parsley if desired, and enjoy immediately.

LAVENDER CHICKEN PASTA

Steps:

• Heat oil in a skillet over medium heat; cook and stir chicken until no longer pink, 5 to 6 minutes. Season chicken with 1 teaspoon salt and pepper.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Heat cream in a saucepan over medium heat; mix in butter until melted, 1 to 2 minutes. Whisk flour into cream mixture until sauce is thickened, 1 to 2 minutes. Add lavender and 1 teaspoon salt to sauce and mix well. Stir mozzarella cheese into sauce until melted and smooth, about 5 minutes.
• Mix chicken and pasta into sauce and simmer until heated through, 2 to 3 minutes.

LAVENDER AND HONEY ROASTED CHICKEN

Steps:

• Combine all ingredients in a non-reactive bowl and stir thoroughly.
• Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
• Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
• [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].