Pasta With Roasted Chicken And Fresh Herbs Food

ONE-POT LEFTOVER ROAST CHICKEN PASTA

Steps:

• Heat up the oil in a large pan.
• Add the chopped onion and garlic, and sautee for 2-3 minutes or until the onion is transluscent.
• Add the chopped tomatoes, herbs and seasoning, and leave to simmer for 3-4 minutes until the sauce is slightly reduced.
• Add the cooked chicken, water or chicken broth, and pasta.
• Leave to cook with the lid on until the liquid is absorbed and the pasta is cooked.
• Mix in the parmesan, then garnish with parsley.
• Remove from the heat and serve hot with more parmesan if you like.

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
• Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

CREAMY PASTA WITH FRESH HERBS AND CHICKEN

Steps:

• Combine cream, butter, salt, nutmeg and cayenne in a saucepan and simmer 15 minutes, or until sauce is slightly reduced and thickened.
• While the sauce is reducing, get the water ready for the pasta and cook as directed.
• Whisk in Parmesan cheese and herbs to the cream mixture and simmer for another 5 minutes.
• Add cooked chicken to the cream mixture.
• Serve pasta topped with the creamy herb and chicken mixture.
• Serve with a salad and crusty bread. Don't forget the wine :).

PASTA WITH ROASTED CHICKEN AND FRESH HERBS

Steps:

• Place garlic, onion, bell pepper, olive oil and butter in a 3 qt saucepan, cook over medium heat until onion is translucent and pepper is soft, about five minutes, stirring frequently so it doesn't scorch.
• Add wine, stir, let simmer about three minutes to eliminate the alcohol.
• Add basil, oregano, rosemary and tomato, simmer for five minutes.
• Add broth and pepper, then salt to taste. Return to boil and then simmer for three minutes.
• Add chicken, return to boil and simmer for five minutes to allow flavors to meld.
• Add cream, stir well.
• Add cooked pasta and parsley, stir to combine. Adjust salt to taste and serve immediately in pasta bowls.
• The sauce will be thin, so serve this with spoons and a good loaf of crusty french bread to mop it up.

PASTA WITH FRESH HERBS, LEMON AND PEAS

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

PASTA WITH CHICKEN IN A LIGHT WHITE WINE AND FRESH HERB SAUCE

Steps:

• Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
• Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
• Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
• Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
• Heat the sauce through gently for a few minutes but do not boil.
• Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
• Serve immediately.