LIME CHICKEN AND MUSHROOM PASTA
Tangy lime and olive oil combine to make a light tasting pasta everyone will love. And so easy to make!
Provided by Sherry Hammond
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Heat a large, non-stick skillet over medium high heat. Add olive oil and chicken, and saute slightly. Add mushrooms and peppers; saute until peppers are soft but crisp. Stir in lime juice and cilantro.
- Drain pasta, and transfer to a large serving bowl. Top with chicken mixture, and toss slightly. Garnish with lime slices.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 62.6 g, Cholesterol 40.6 mg, Fat 12.8 g, Fiber 4.8 g, Protein 28.4 g, SaturatedFat 2.1 g, Sodium 46.4 mg, Sugar 5.8 g
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
CHICKEN, RICE AND MUSHROOM SOUP WITH LIME
Steps:
- Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.
- Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.
CHICKEN AND MUSHROOM PASTA
A simple, satisfying meal.
Provided by souradeep
Time 25m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Marinate the sliced chicken breast in ginger and garlic paste and salt for ten minutes. Fry the chicken for two minutes each side. After that, remove the chicken from the pan and add the mushrooms and fry for a minute.
- Boil the pasta in a saucepan and drain the water when it turns soft.
- In another pan, pour the milk in low heat and melt the butter in the milk. Then add the mushrooms and chicken in that and add the pasta. Cook it till the pasta turns creamy. Sprinkle finely chopped parsley on the pasta.
LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS
Make and share this Light Chicken with Mushroom Cream Sauce and Red Peppers recipe from Food.com.
Provided by KMSoprano
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray a saute pan liberally with cooking spray and warm over medium heat.
- Add red pepper and chicken to pan.
- Sprinkle lightly with season salt.
- Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
- Add sour cream and cream of mushroom soup.
- Cook until heated through and sprinkle with black pepper.
- Serve over pasta.
BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS
Adapted from The Best of Food and Wine. This recipe is elegant enough for company, special occations or just to treat your family. I usually double the sauce ingredients to have extra for rice, linguine or mashed potato or just for sopping with crusty bread. Serve with your favorite side and crisp salad. This may sound time consuming but if prep work is all done before hand it goes together quite easily. Believe me it is worth it.
Provided by Barbara In Florida
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Trim off any fat or membranes from the chicken.
- Pound thicker ends lightly to flatten to an even thickness.
- Dredge the chicken in flour; shake off excess.
- In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
- Add chicken and saute, turning once, until golden brown, about 3 mins per side.
- Remove to plate. Keep warm.
- Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
- Cook until softened, about 5 minutes.
- Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
- Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
- Add chicken and season with salt and pepper.
- Drizzle on the lime juice.
- Cover with remaining sauce.
- Sprinkly on the lime zest, parsley and bread crumbs.
- Dot with remaining Tbs butter.
- Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
- Serve at once.
Nutrition Facts : Calories 374.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 106.6, Sodium 385.7, Carbohydrate 19.4, Fiber 1.9, Sugar 2, Protein 31.9
CHICKEN AND MUSHROOM PASTA
Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.
Provided by iewe7726
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and return to saucepan and keep warm.
- Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
- Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
- Carefully add chicken broth and white wine.
- Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
- Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
- Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.
Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34
LIME CHICKEN AND MUSHROOM PASTA
Tangy lime and olive oil combine to make a light tasting pasta everyone will love. And so easy to make!
Provided by Allrecipes Member
Categories Chicken Breasts with Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Heat a large, non-stick skillet over medium high heat. Add olive oil and chicken, and saute slightly. Add mushrooms and peppers; saute until peppers are soft but crisp. Stir in lime juice and cilantro.
- Drain pasta, and transfer to a large serving bowl. Top with chicken mixture, and toss slightly. Garnish with lime slices.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 62.6 g, Cholesterol 40.6 mg, Fat 12.8 g, Fiber 4.8 g, Protein 28.4 g, SaturatedFat 2.1 g, Sodium 46.4 mg, Sugar 5.8 g
LIME CHICKEN PASTA
I really loved my friend's lemon chicken pasta recipe. Unfortunately, the only ingredients I had from her recipe was chicken & pasta. So I substituted most of the ingredients. Surprisingly, it was simply great and everyone liked this one more than the original. I make this over the summer months and this is definitely our favorite pasta recipe. My sister-in-law likes it so much that every time she has a dinner party, she makes this. Everyone who tries it asks for the recipe.
Provided by Beanies mama
Categories One Dish Meal
Time 25m
Yield 4 main, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken your favorite way. I usually salt and pepper it and saute until no longer pink. Set aside.
- Cook pasta as the package direction.
- While pasta is cooking, dice avocados, and make pasta sauce by combining rest of the ingredients.
- In a large bowl, toss chicken, pasta, sauce, salt & pepper. After the pasta is well mixed, add avocado and toss lightly so avocado doesn't get mashed up.
- Top with more parmesan cheese.
CHICKEN WITH MUSHROOMS IN LIME GRAVY
Make and share this Chicken With Mushrooms in lime gravy recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tbsps.
- of oil in a saucepan.
- Fry onions in it until light golden in colour.
- Add chicken and fry until the juices are sealed and the chicken changes colour.
- Add hot water, salt and pepper.
- Cook on medium flame for 15-20 minutes until almost cooked.
- Heat 1 tbsp.
- of oil on medium flame in another pan.
- Fry mushrooms in it for 7 minutes.
- Sprinkle the wheat flour over the mushrooms and mix well.
- Fry for a few minutes and then add it to the chicken.
- Add the lime powder and the saffron.
- Cook for another 10 minutes.
- Serve hot with saffron rice.
Nutrition Facts : Calories 548.3, Fat 34.2, SaturatedFat 8.1, Cholesterol 114.1, Sodium 126.2, Carbohydrate 26.2, Fiber 5.1, Sugar 10.6, Protein 37.9
PASTA WITH CHICKEN AND MUSHROOMS
Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
- Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
- Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
- Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.
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