ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings of each dish
Number Of Ingredients 19
Steps:
- Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
- Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
- Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
- Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
- When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
- To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
- Serve chicken along side ravioli and spinach salad, all on the same dinner plate.
ROSEMARY CREAM CHICKEN PASTA
Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party.
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Remove the rosemary leaves from the stalks and finely chop.
- Slice the chicken in half horizontally, resulting in two thin chicken fillets.
- Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
- Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
- Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
- Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
- Pour in the cream and lemon juice and allow to simmer for 5 minutes.
- Season to taste.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
- Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.
Nutrition Facts : Calories 424 kcal, Carbohydrate 64 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 101 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY
Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They're cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
- Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
- Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.
ROSEMARY-GARLIC PASTA PRIMAVERA
This pasta dish is like dinnertime magic: It's got veggies, chicken and tons of flavor. Plus it appears on the table in just 20 minutes!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until no longer pink. Add next 3 ingredients; cook and stir 4 min. or until chicken is done.
- Drain pasta. Add to chicken mixture in skillet along with the cheese; mix lightly.
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
ROSEMARY CHICKEN AND SPINACH PASTA
It's 25 minutes to delicious with our tempting and aromatic Rosemary Chicken and Spinach Pasta made with pasta, rosemary, baby spinach and chicken.
Provided by Inspired Taste
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
- Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.
Nutrition Facts : ServingSize 1 Serving
PASTA PESTO
Everybody loves super-quick pasta pesto - adding chicken and green beans makes it a great weeknight supper.
Provided by Jamie Oliver
Categories Healthy meals Jamie's 15-Minute Meals Italian Chicken Chicken breast Lasagne Spinach
Time 15m
Yield 4
Number Of Ingredients 18
Steps:
- Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
- START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
- Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
- Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
- Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
- Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
- Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
- Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.
Nutrition Facts : Calories 581 calories, Fat 27.3 g fat, SaturatedFat 5.4 g saturated fat, Protein 48.6 g protein, Carbohydrate 30.9 g carbohydrate, Sugar 5.4 g sugar, Sodium 1.1 g salt, Fiber 7.1 g fibre
GOLDEN CHICKEN
Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all.
Provided by Jamie Oliver
Categories Mains Jamie's 15-Minute Meals Chicken Chicken breast Potato Spinach Leek
Time 15m
Yield 4
Number Of Ingredients 16
Steps:
- Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat
- START COOKING
- Scrub the potatoes clean, finely slice in the processor, then tip into the medium pan and cover with boiling water and the lid.
- Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with sea salt and black pepper.
- Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch.
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through.
- Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer. Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf.
- Halve the leeks lengthways, rinse under the tap, then finely slice. Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often.
- Finely slice the bacon and add to the chicken pan, tossing regularly.
- Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top. Serve with the gratin.
Nutrition Facts : Calories 666 calories, Fat 26.7 g fat, SaturatedFat 8 g saturated fat, Protein 53.3 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 11.1 g sugar, Sodium 2.3 g salt, Fiber 10.4 g fibre
ROSEMARY CHICKEN WITH SPINACH & BEANS
With two young boys constantly on-the-go, I'm always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. -Sara Richardson, Littleton, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.
Nutrition Facts : Calories 348 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein. Diabetic Exchanges
KENA'S CHICKEN SPINACH ARTICHOKE PASTA
A favorite at all of our family gatherings, this simple dish never fails to impress.
Provided by Anonymous
Categories Main Dish Recipes Pasta Chicken
Time 1h19m
Yield 10
Number Of Ingredients 7
Steps:
- Place chicken breasts in a large pot and cover with water. Bring to a boil; cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes. Drain and cool until easily handled, about 5 minutes; slice into smaller pieces.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
- Mix chicken slices, penne, Alfredo sauce, artichoke hearts, spinach, and diced tomatoes together in a 9x13-inch baking dish. Season with salt and pepper.
- Bake in the preheated oven until sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 664.5 calories, Carbohydrate 45.2 g, Cholesterol 89.3 mg, Fat 43.6 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 15.8 g, Sodium 1617 mg, Sugar 6 g
SAUTEED CHICKEN BREAST WITH FRESH SPINACH PASTA
Steps:
- Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored.
- When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately.
CREAMY ROSEMARY CHICKEN PARMESAN
Easy dinner recipe for busy parents!! This Rosemary Chicken Parmesan is a low carb dinner choice, serve it over pasta, rice or veggies.
Provided by Sonila
Categories Main Course
Number Of Ingredients 7
Steps:
- Sauté chicken in butter, flip occasionally. About 3-4 minutes each side, especially if chicken thighs or chicken breasts are thick. Add more time as needed depending on heat you are using.
- Add garlic and paprika.
- When chicken is cooked well on both sides, add 2 rosemary twigs to pan. Rosemary's smell is so perfect and your kitchen will smell amazing.
- Pour about 10 ozs of heavy cream (more if you're going to serve over pasta). Lower heat and cover for few more minutes.
- Add shredded parmesan. Simmer for 2-3 minutes and turn heat off. Garnish with remaining rosemary.
- Serve over steamed veggies or pasta. We served ours yesterday over steamed asparagus.
JAMIE'S 15 MINUTE (TAKES ME 25) ROSEMARY CHICKEN
Adapted from the Jamie Oliver 15 minute meals book. I have halved the amount of chilli, adjusted the chicken according to the pack size we buy and swapped the asparagus in the original for green beans.Also swapped the pancetta in the original recipe for streaky bacon to bring the cost down.
Categories Poultry Italian Italian Poultry Dinner Poultry Dinner
Yield 4
Number Of Ingredients 19
Steps:
- Get everything ready before you even think about starting, all ingredients out and pans etc ready to go.
- * kettle boiled, * blender ready, * medium lidded pan on heat, * griddle pan on heat, * frying pan on heat
- Put the dried mushrooms in the blender with 150ml boiling water, the tomatoes, tomato puree, chilli, basil and crushed garlic and whizz until smooth.
- Pour the tomato sauce into a medium pan and boil for 8 minutes, stirring occasionally.
- Cut the polenta into 8 slices, rub with salt, pepper and 1 tsp oil and place on the griddle pan, slipping them over when charred and placing trimmed green beans on top of the polenta to steam.
- On a large sheet of greaseproof paper, toss the chicken with salt, pepper, rosemary leaves, fennel seeds and finely grated parmesan. Fold the paper over the top, then bash and flatten the chicken to about 1.5cm thick with a tolling pin.
- Put the chicken into the frying pan with 1tbsp oil, turning after 3 or 4 minutes, until golden and cooked through. Toss the bacon and mushrooms into the pan when you turn the chicken.
- Season the sauce to taste and pour onto a nice serving platter and top with the polenta slices and green beans.
- Transfer the chicken, bacon and mushrooms to the board while you quickly wilt the spinach in the frying pan.
- Season the spinach to taste and add to the platter. Slice the chicken and arrange on top of the spinach with the bacon and mushrooms then drizzle everything with balsamic vinegar.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
CREAMY PASTA WITH ROSEMARY CHICKEN
A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.
Provided by Asma6319
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- CHICKEN:
- Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
- Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
- Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
- When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
- Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
- When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
- Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
- SAUCE:.
- Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
- Sauté the minced garlic until golden, not browned.
- Stir in the flour and mix well.
- Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
- Let the sauce bubble and thicken for a short time, then turn down the heat.
- Season to taste with salt and black pepper, and garlic powder if desired.
- If desired, you can thin and increase the sauce by adding in more cream.
- PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
- SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
- Stir in the chicken.
- Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
CHICKEN, SPINACH WITH ROSEMARY & ONION
Make and share this Chicken, Spinach with Rosemary & Onion recipe from Food.com.
Provided by Fouzia Parkar
Categories Chicken
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a pan and sauté the chicken fillets until well browned.
- Remove and keep aside.
- In the same pan put spinach and stir fry for 2 mins.
- Remove and keep aside.
- Then in the pan add garlic, pepper, rosemary and onions and cook till onion softens.
- Remove and keep aside.
- Return the chicken into the pan.
- Add diluted grape juice and bring to boil.
- Lower the heat and simmer until chicken becomes tender.
- Remove and set aside.
- Add the onion mixture to the remaining juice in the pan and bring to boil.
- Lower heat and simmer uncovered until the mixture dries.
- Pour the onion mixture over the chicken.
- Top with spinach.
Nutrition Facts : Calories 656.5, Fat 38.6, SaturatedFat 17.4, Cholesterol 64.1, Sodium 252.7, Carbohydrate 78.3, Fiber 3.6, Sugar 68.3, Protein 3.8
More about "rosemary chicken and spinach pasta food"
COPYCAT LEMON ROSEMARY CHICKEN | BETTER HOMES & …
From bhg.com
5/5 (46)Total Time 3 hrs 40 mins
- Place the chicken in a gallon sized ziploc bag. Pour 1 cup dressing in the bag and allow chicken to marinate for at least 3 hours but no longer than 12 hours. Grill chicken over medium-high heat until cooked through.
- Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze. Place chicken in the pan and spoon glaze over the chicken until there is no glaze in the pan. Set aside.
- Cook pasta in a large pot according to package directions. Drain and set aside. In another large saute pan, add olive oil, spinach, and garlic and saute over medium heat until spinach is cooked. Add tomatoes and stir in with the spinach. Then add pasta and toss together with tongs.
- To serve, divide desired amount of pasta onto four plates. Add a chicken breast to each plate and garnish with lemon wheel and rosemary sprigs.
10 BEST CHICKEN SPINACH PENNE PASTA RECIPES - YUMMLY
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COPYCAT JOHNNY CARINO'S LEMON ROSEMARY CHICKEN
From cupcakediariesblog.com
Servings 4Estimated Reading Time 3 mins
- Place the chicken in a gallon sized ziploc bag. Pour 1 cup dressing in the bag and allow chicken to marinate for at least 3 hours but no longer than 12 hours. Grill chicken over medium-high heat until cooked through.
- Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze. Place chicken in the pan and spoon glaze over the chicken until there is no glaze in the pan. Set aside.
- Cook pasta in a large pot according to package directions. Drain and set aside. In another large saute pan, add olive oil, spinach, and garlic and saute over medium heat until spinach is cooked. Add tomatoes and stir in with the spinach. Then add pasta and toss together with tongs.
- To serve, divide desired amount of pasta onto four plates. Add a chicken breast to each plate and garnish with lemon wheel and rosemary sprigs.
LEMON ROSEMARY PASTA W/ CHICKEN, ASPARAGUS & SPINACH ...
From gimmesomeoven.com
5/5 (2)Estimated Reading Time 2 minsServings 2-4Total Time 25 mins
- Cook pasta in generously-salted water until al dente according to package instructions. (I would add the pasta to the boiling water around the time you begin cooking the asparagus.)
- Heat 2 Tbsp. oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Season both sides of the chicken with a pinch of salt and freshly-cracked black pepper. Add the chicken to the skillet and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside. Wait a few minutes, then slice the chicken into thin strips.
- In the same skillet, add the remaining tablespoon of olive oil. Add asparagus, garlic, lemon juice and zest, and rosemary and saute for 4-5 minutes until the asparagus is cooked but still slightly crisp. Remove skillet from heat. Stir in Greek yogurt, Parmesan cheese, and baby spinach.
- Once the pasta is finished cooking, drain the pasta but reserve 1/4 cup pasta water. Toss together the pasta, creamy vegetable mixture and the chicken. Add some of the reserved pasta water if needed to thin the sauce. Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.
ROSEMARY-CHICKEN PANINI & SPINACH & SUN-DRIED TOMATOES ...
From myrecipes.com
4/5 (12)Total Time 1 hr 10 minsServings 4Calories 414 per serving
- Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
- Heat a large nonstick skillet over medium-high heat. Add remaining 4 teaspoons oil to pan. Add sun-dried tomato, red pepper, and garlic; sauté 1 minute or until garlic begins to brown. Add spinach; cook 1 minute or until spinach barely wilts. Stir in 1/8 teaspoon salt; set aside.
- Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Cook chicken 3 minutes on each side or until done. Remove chicken from pan; keep pan on medium-high heat.
- Top each of 4 bread slices with 1 tablespoon cheese, 1 chicken cutlet, one quarter of spinach mixture, 1 additional tablespoon cheese, and remaining 4 bread slices.
ROSEMARY CHICKEN LASAGNA - FEASTING AT HOME
From feastingathome.com
4.8/5 (17)Category MainCuisine ItalianTotal Time 1 hr 50 mins
- Make the Filling: ( see notes for vegetarian) Cut chicken into 1/2 inch, bite size pieces and season with 1 teaspoon salt and cracked pepper to taste. Saute in a skillet, on medium heat, with 1-2 tablespoons olive oil until golden brown, and cooked through. Place chicken in a bowl and set aside. Wipe out the pan and add a little more oil. Add mushrooms and onion and saute until tender, on med heat, about 7 min. Add garlic and rosemary, and saute 2 more minutes. Season with 1/2 tsp salt and lower heat to med low, and saute until mushrooms release their liquid. Add chopped spinach, stir until wilted and add this to the chicken. Set aside.
- Make Bechamel Sauce: In a small pot, melt butter on med low heat. Add flour and stir for 2-3 minutes on med heat until flour is golden. Whisk in milk one cup at a time. Add rosemary and bring to a gentle simmer, do not leave unattended, stirring constantly. Add 4 oz. mozzarella and stir until melted and thickened. Add salt, nutmeg and white pepper. Stir until incorporated, set aside.
- Assemble Lasagna. Use fresh pasta sheets if possible. If not available, substitute large egg roll wrappers or dry lasagna noodles. Butter or grease a 9 x 13 inch pan. Pour ¾ cups bechamel sauce in the bottom and spread out. Lay down one layer of pasta (or two layers of egg roll wrappers). Using a teaspoon, place teaspoon sized dollops of ricotta, using up about half the container. Spread out the 1/2 of the chicken mushroom filling, drizzle 1/2 C bechemal, sprinkle 1/4 C Parmesan, and 4 oz of the fresh mozzarella and half of the lemon zest. Repeat, adding another single layer of pasta, or a layer of egg roll wrappers, lightly pressing down. Add dollops of ricotta, the remainder of the chicken mushroom filling, 1/2 C bechamel, the remaining mozzarella, 1/4 C Parmesan and remaining lemon zest. At this point, you could drizzle with a little truffle oil ( it’s delicious). Top with the last layer of pasta ( or egg roll wrappers) pour the remainder of the bechamel, spreading evenly. Add the f
CREAMY CHICKPEA PASTA WITH SPINACH & ROSEMARY – BLISS ...
From blissandbellinis.com
Estimated Reading Time 2 mins
- In a wide, deep skillet, heat olive oil over medium-high. Add the chickpeas & rosemary. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes.
- Reduce the heat to medium, add the shallots & garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes.
- Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes.
ONE-POT ROSEMARY GOAT CHEESE CHICKEN PASTA: (INSTANT POT ...
From blessherheartyall.com
5/5 (1)Category Gluten Free Dinner RecipesCuisine AmericanTotal Time 30 mins
- In a large skillet, cook your noodles according to package instructions, usually 6-8 minutes (our noodles take 6 minutes). Rinse with cool water, drain, and stir in 1 TBSP olive oil immediately to coat. Set aside.
- In the same skillet, add 2 TBSP olive oil over medium heat. Add the chicken breasts and cook thoroughly. (I get thinner chicken breasts that usually take 9-10 minutes to fully cook).
- Once the chicken has cooked, stir in the chicken broth, goat cheese, and heavy cream. Allow to simmer.
- Once simmering, add the minced garlic, rosemary, and spinach. Continue to stir and simmer until the sauce reduces (about 10-15 minutes). Add in the tomatoes the last 1-2 minutes of sauce reduction.
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