Olive Oil Chicken Spaghetti Food

TOMATO-BASIL SPAGHETTI WITH BLACKENED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Pat chicken breasts dry and season with kosher salt and black pepper. In a small bowl, mix together the oregano, coriander, paprika and nutmeg. Apply the spice mixture to chicken breasts on both sides.
• In an oven-safe skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chicken and brown deeply on both sides (about 4 to 5 minutes in total) Turn heat off. Add 1/4 cup water and lemon juice.
• Transfer chicken to the 400 degrees F-heated oven. Bake for 20 to 25 minutes, turning over once. (Chicken is ready when internal temperature in its thickest part reads 165 degrees F. )
• While chicken is baking, cook spaghetti according to package. Mine took about 9 minutes in boiling water with a dash of salt. Drain in a large colander. Set aside briefly.
• In a large heavy cooking skillet, heat 1/2 cup olive oil. Stir in crushed red pepper flakes, tomatoes, garlic, and chopped green onions. Season with kosher salt and pepper. Cook for 5 to 7 minutes on medium-high. Now add white wine and lemon juice. Bring to a boil, allowing the sauce to reduce a little, then reduce heat to medium, cover and let simmer for 7-10 minutes or until tomatoes sofetn and turn a nice rusty orange.
• Now, add cooked spaghetti to the tomato mixture and stir to combine. When pasta heats through, toss in the basil leaves, Parmesigiano Reggiano, and pine nuts (if you choose).
• Transfer spaghetti to serving bowls and top with the baked chicken breasts. Enjoy!

SICILIAN CHICKEN SPAGHETTI

Steps:

• Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
• Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

FETTUCCINE WITH CHICKEN AND OLIVES

Steps:

• Bring a large pot of salted water to a boil. Season the chicken with salt and pepper. Heat the olive oil in another large pot over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes. Move the chicken to one side of the pot.
• Add the onion to the other side of the pot and cook, stirring, until just softened, about 2 minutes. Stir in the garlic; cook 30 seconds. Add the wine, olive brine and rosemary and cook, stirring everything together and scraping up any browned bits, until the liquid is mostly reduced, about 1 minute. Add the tomatoes, 1/2 cup water and a pinch of salt. Bring to a boil, reduce to a simmer and cook until the chicken is cooked through and the sauce is thickened, 8 to 10 minutes. Discard the rosemary; shred the chicken with 2 forks.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Add the pasta, olives and 1/2 cup cooking water to the shredded chicken mixture. Cook over medium heat, tossing, until the pasta is well coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the parsley. Divide among bowls. Drizzle with more olive oil and top with parmesan.

GARLIC OLIVE OIL PASTA WITH TOMATOES AND CHICKEN

Steps:

• In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
• Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
• In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in olive oil about 10 to 15 minutes or until garlic is golden.
• Melt butter in a bowl in microwave, about 30 seconds.
• Toss pasta with chicken, butter, and garlic oil mixture.

EASY LEMON PASTA WITH CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

CHICKEN SPAGHETTI OLé

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
• Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

ITALIAN CHICKEN AND PENNE

Steps:

• Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.