NUTTY CHICKEN & LEMON SPAGHETTI
Enjoy spaghetti with chicken and a walnut, garlic and lemon sauce to make this quick and easy midweek meal. It takes 30 minutes from prep to plate
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
- Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
- Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
- Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.
Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
CREAMY CHICKEN ON LINGUINE
Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!
Provided by B. Filoso
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
Steps:
- In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
- Meanwhile, cook pasta according to directions on package. Drain.
- Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
- Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
WALNUT SAUCE RECIPE
A real, authentic, creamy walnut sauce recipe from Liguria in Italy. The perfect sauce for your perfect pasta.
Provided by Nonna Box
Categories Sauce
Time 20m
Number Of Ingredients 10
Steps:
- In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
- In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
- Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
- Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
- Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
- Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
- Add the olive oil and continue blending to obtain a thick, creamy sauce.
Nutrition Facts : ServingSize 100 g, Calories 2438 kcal, Carbohydrate 52 g, Protein 54 g, Fat 239 g, SaturatedFat 34 g, Cholesterol 55 mg, Sodium 398 mg, Fiber 19 g, Sugar 19 g
WALNUT SAUCE WITH PASTA
Steps:
- Cook your pasta in salty boiling water until al dente.
- Meanwhile, tear up the bread, place it into some milk, and leave to soak for a couple of minutes.
- Put the walnuts, garlic, and grated parmesan into a small food processor. Squeeze out the excess milk from the bread and add it to the other ingredients.
- Add the olive oil, 4 or 5 Tbsp of milk or pasta cooking water*, and a generous pinch of salt and pepper. Blend them all together until well combined.
- Taste and adjust the seasoning.
- Drain your pasta and reserve 1 cup of the starchy cooking water.
- Return the pasta to the pot, stir in the walnut sauce and add as much pasta cooking water as needed to thin out and give a nice and creamy texture to the dish.
- Serve immediately with an extra drizzle of olive oil, freshly ground pepper and extra grated parmesan cheese you like.
Nutrition Facts : Calories 604 kcal, Carbohydrate 64 g, Protein 19 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 217 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PASTA WITH WALNUTS
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.
Provided by FLKeysJen
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
- Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
- Serve!
Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6
SAUTéED CHICKEN WITH WALNUT SAUCE
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
- Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
- Serve the chicken hot or at room temperature with the sauce spooned over it.
FETTUCCINE WITH WALNUTS AND PARSLEY
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings, serving size 2 1/2 cups
Number Of Ingredients 10
Steps:
- Cook the pasta al dente according to package directions, then drain in a colander.
- Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
- In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
- Good source of: Folate, Copper, Magnesium, Calcium
Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams
SPINACH LINGUINE WITH WALNUT SAUCE
Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet; toast until fragrant, 10 minutes. Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
- Process half of walnuts, cream, and garlic in a food processor until smooth; season with salt and pepper. Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.
CHICKEN WITH A MUSHROOM AND WALNUT SAUCE
I like this dish because it is versatile in that you can change the seasonings to alter the flavor even though the flavor in itself is wonderful. The walnuts add a great nutty flavor to the mushrooms and chicken strips. It is a filling meal. It can easily be divided for more depending on what you are serving or if it is the only meal.
Provided by glitter
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Salt and Pepper the chicken.
- I like to add a little homemade Essence to this, or paprika.
- Then dredge your chicken into the crumbs.
- Bake the chicken at 350* for about 15 minutes until you lose the pink.
- Of course, this will take longer if your chicken are larger.
- Cut the chicken diagonally in strips when done.
- Keep each piece relatively together as one and hot until you are ready with the sauce.
- Place the chicken on top of the pasta.
- The following sauce will cover all.
- Heat 2 Tblsp. oil in a large skillet where you will saute the mushrooms and the walnuts.
- Let the mushrooms reach a nice golden color.
- Add the cream and continue stirring until the mixture begins to thicken approximately 5 min.
- Turn your heat down to warm.
- When the sauce slows and stops simmering, add pepper and cheeses.
- Stir until the sauce is smooth, but do not boil.
- Serve this sauce over your chicken and pasta.
- Don't forget your parsley sprig for that added touch.
- I like mint sprigs too.
- I've even made this with veal cutlets, and the sauce is very good with it.
- Very versatile-- can be elegant or just plain.
- Serve with a variety of vegies, I like a broccoli asst.
- ,and a pasta, or potato etc.
Nutrition Facts : Calories 550.3, Fat 43.4, SaturatedFat 16.6, Cholesterol 159.4, Sodium 207, Carbohydrate 4.4, Fiber 1.1, Sugar 1.4, Protein 36.4
LINGUINE WITH CHICKEN AND WALNUT SAUCE
Provided by Liza Davies
Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
- Pour into a bowl, and set aside.
- Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
- Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
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4.3/5 (16)Calories 526 per servingCategory Main Course, Main Dish
- On medium-high heat, preheat a deep 9-inch skillet with the butter. Season the chicken breasts with salt, pepper, garlic powder and oregano on both sides. Start searing the chicken for about 5 minutes per side until slightly golden, but not cooked all the way through.
- Add the extra tablespoon of butter to the skillet along with the garlic and walnuts. Sauté the mixture for a minute and add in the herb, and sauté for another minute. Add in the stock and cream and bring the mixture to a boil by increasing the heat to medium-high.
- Keep the heat at medium-low and add the chicken to the sauce. Allow the chicken to cook through in the sauce for 5 minutes gently simmering.
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Ratings 3Calories 666 per servingCategory Main Course
- Toast the shelled walnuts in a 10-inch pan on the stove for 3-4 minutes over medium-high heat, stirring occasionally. The walnuts are ready when they are fragrant. Don't let them burn. Set the pan aside on a cool spot on the stove.
- Place a pasta pot filled 2/3 high with hot water on the stove over high heat. Add about a couple teaspoons of salt to the water and cover the pot.
- While the water is heating, prepare the walnut sauce. Place the toasted walnuts, mascarpone, olive oil, Parmesan, Romano, garlic, basil, salt and pepper into your food processor or blender. Process until the sauce becomes a smooth paste, scraping down the sides as needed.
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- Cook green beans in a Dutch oven in boiling water to cover 1 minute or until crisp-tender. Add pasta, and cook 4 more minutes. Drain and rinse with cold water. Set aside.
- Melt butter with oil in a large skillet over medium heat; add walnuts, and cook, stirring occasionally, 5 minutes or until golden. Add garlic, and sauté 1 minute. Add parsley and next 3 ingredients, stirring until thoroughly heated.
LINGUINE WITH CREAMY ARUGULA WALNUT PESTO - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 25 minsCategory DinnerCalories 526 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up.
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
- Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
- In a food processor, combine the toasted walnuts, arugula, garlic, Pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth.
PASTA WITH GORGONZOLA AND WALNUT SAUCE RECIPE - RECIPES.NET
From recipes.net
Servings 8Total Time 40 minsCategory PastaCalories 522 per serving
- Bring a large pot of water (with the 1 tsp of salt added if desired) to a boil over high heat. Purée 1/2 cup of the walnuts and the cream in a food processor or blender until smooth. Set aside the remaining walnuts.
- In a large sauté pan, melt the butter with the olive oil over medium heat until bubbling. For about 6-8 minutes, sauté the onion, prosciutto, garlic and red pepper flakes. Stir until the onion is tender and the prosciutto begins to brown.
- Deglaze the pan with wine. Swirl it around to dislodge any browned bits from the bottom of the pan. Continue cooking to reduce liquid by half. Stir in the stock, walnut purée, and 1/2 tsp salt and pepper. Bring to a boil, then simmer to a sauce-like consistency for up to 12 minutes.
- Melt the Gorgonzola and Parmesan cheese in the sauce. Cook pasta in the boiling water according to package directions. Drain and return to the pot.
SAUTéED CHICKEN BREASTS WITH CREAMY WALNUT SAUCE RECIPE ...
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3.5/5 (3)Calories 286 per servingServings 6
- Trim crusts from bread. Chop bread; combine bread and broth in a small bowl. Let stand 10 minutes. Combine bread mixture, walnuts, parsley leaves, juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and garlic in a food processor; process until smooth.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Remove chicken from pan; keep warm. Add chicken broth mixture to pan; cook until hot and slightly thickened, scraping pan to loosen browned bits.
- To serve, place 1 cup spinach on each of 6 plates. Place 1 chicken breast half on each serving; top each with about 2 1/2 tablespoons sauce. Sprinkle 1 teaspoon chopped parsley over each serving.
CHICKEN WITH LEMONS & WALNUTS | ITALIAN FOOD FOREVER
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Reviews 7Category ChickenServings 4
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5/5 (5)Total Time 50 minsCategory Main CourseCalories 438 per serving
- In a bowl of a food processor or a blender combine walnuts, cilantro, chillies, garlic, lemon juice and 1/2 cup of chicken stock and process until you have a smooth paste. Set aside.
- Heat a tablespoon of olive oil in a large pan and brown seasoned with salt and pepper chicken pieces on both sides over medium heat. Work in batches to avoid overcrowding. Remove browned chicken on a plate and set aside.
- Discard all but 2 tablespoons of fat from the pan, then add chopped onion and cook for 5 minutes over low heat until tender but not coloured.
- Add flour and stir, then add chicken stock gradually while stirring to combine and turn the heat up to bring to a boil, then turn it down, add the satsivi paste and stir to combine.
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- Put a large saucepan of water on to boil. Combine walnuts, garlic, salt, pepper and cayenne in a blender; pulse until finely chopped. Blend in broth, parsley and lemon juice until smooth and creamy.
- Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring often, until it is no longer pink in the middle, 3 to 5 minutes.
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- Cut the crust off the bread slice and soak in the milk. Once it is soaked, add both the soaked break and the milk into the blender.
- Cook the Pasta according to package instructions. Drain the Pasta, but save the pasta water for thinning out the walnut sauce.
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- Meanwhile, place broth in a small sauce pan and boil until reduced to about 3/4 cup. Toast walnuts in a sauté pan over medium-high heat, shaking pan frequently, until fragrant.
- Place reduced chicken stock, 1/4 cup of toasted walnuts, sour cream, oil, garlic, salt and pepper in a blender; cover and blend on high until a smooth sauce forms. Scrape sauce into a medium-size serving bowl.
- Add hot pasta to sauce; add parsley and toss to coat. Garnish with remaining walnuts and cheese. Yields about 1 rounded cup per serving.
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Reviews 2Category DinnerCuisine AmericanTotal Time 20 mins
- Cook pasta in heavily salted water according to package directions. Scoop out 1/2 cup pasta water before you drain it and set aside.
- While the pasta is cooking, melt the butter in a deep skillet over medium heat. Stir it until it turns brown. As soon as that happens, take it off the heat.
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Reviews 2Category Main CourseCuisine ItalianTotal Time 25 mins
- Cook pasta in salted water to "al dente" or 1 minute less than package instructions. Reserve 1 cup of pasta water.
- Blend 2 cups walnuts, 1/4 cup Moscato, 1/4 cup cream, 1/4 cup cheese, 1 clove garlic, 1 tsp salt, 1/4 tsp black pepper and 1/4 cup extra virgin olive oil. If too thick add a little bit more oil and/or Tablespoons of water. Use just enough to allow the sauce to be blended smooth.
- Place 2 ounces of pasta water and the pasta in a clean pan and turn heat to medium. Add the walnut sauce and stir to coat well. If too thick add a little bit more pasta water at a time to achieve a perfect consistency. Cook for 1-2 minutes.
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