Pine Nut And Chicken Pasta Food

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE

Steps:

• Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
• In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
• Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
• Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

PINE NUT AND CHICKEN PASTA

Steps:

• 1. In a large pot, cook the pasta according to package directions.
• 2. In a skillet or wok, heat oil and saute chicken with bell pepper and onions for 3 minutes. Add ginger, garlic, and pine nuts. Saute 3 minutes more or until nuts are golden. Add soy and lemon or lime juice. Remove from heat.
• 3. Drain pasta well; do not rinse. Place pasta in a large bowl. Pour chicken mixture over pasta. Add salt and pepper to taste. Toss well to coat with chicken mixture. Serve at once.
• 4. NOTE: This recipe makes 2 to 3 main dish servings. It can be doubled or tripled to serve more.

PINE NUT AND CHICKEN PASTA

Steps:

• In a large pot, cook pasta according to directions.
• In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
• In a large skillet or wok, heat oil.
• Sauté chicken with peppers and onions for 5 minutes.
• Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
• Add soy sauce and lemon or lime juice and remove from heat.
• Drain pasta well and place in a large bowl.
• Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
• Toss well to coat with chicken mixture--serve at once.

CREAMY CHICKEN AND PINE NUT PASTA

Steps:

• Cook pasta according to package directions minus one minute. Drain.
• Heat a large skillet to medium-high heat with olive oil. Add onion. Cook for about 2 minutes until soft. Add chicken. Saute until cooked through. Add garlic.
• Mix together milk and flour in a separate bowl, dissolving the flour well. Add to chicken & onion mixture. Season with salt and pepper. Bring to a boil.
• Add nutmeg and mustard. Mix well and cook for an additional 5-7 minutes until sauce has thickened. Lower heat to low.
• Add cheese, pine nuts, and pasta to the mixture. Stir well. Remove from heat and add basil.
• Check for seasoning before serving.

LEMON PASTA WITH CHICKEN AND PINE NUTS

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND

Steps:

• Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
• Flip over a few times to mix marinade with chicken -- set aside.
• Cook bacon -- set aside.
• Get water heating for pasta.
• In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
• Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
• Add chicken and cook till done.
• Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
• Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
• Place pasta in boiling water and cook acording to package .
• Add baby spinach to sauce and stir occasionally until wilted.
• Place pasta in large serving dish add sauce and toss.
• Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.