CHICKEN & GREEN BEAN LINGUINE ALFREDO
This simple but delicious creamy pasta dinner is perfect for busy weeknight dinners.
Categories lunch
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions with 1 tbsp Roasted Chicken Base; add green beans during the last 5 minutes of cooking time. Drain and reserve 1/4 cup cooking liquid.
- Melt butter in large high-sided skillet set over medium heat; cook chicken and garlic for 3 to 5 minutes or until chicken starts to brown.
- Stir in cream and remaining Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until chicken is cooked through and cream is thickened slightly.
- Add pasta, green beans and reserved cooking liquid to skillet; cook for 1 to 2 minutes or until pasta and green beans are well coated. Stir in Parmesan and chives.
SOLO GREEN BEANS AND CHICKEN WITH PASTA
The sharp tang of the lemon juice matched with the sour olives and the sweet onions highlights tonight's version of refrigerator sweep. I really liked this combination, but remember cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Start 2 cups of salted water to boil.
- Pour the juice of the lemon over the green beans and set aside until needed.
- When the water is at a rolling boil, add the pasta and stir for at least 15 seconds.
- Add 1 Tablespoon Olive Oil and Butter to a deep sauce pan and melt.
- Add the onions and saute until nearly transparent.
- Add the rest of the ingredients except the pasta, water, and pepper.
- When the pasta is done (about 8 minutes) pour 1/4 cup of the cooking water into the pan and drain the rest.
- Add to the pasta and then the pepper to the sauce pan and continue to cook over low heat for 2 more minutes.
- Serve.
SOUTHERN GREEN BEANS
I just love these beans! What could be better than green beans, potatoes, and bacon, all in one dish?!
Provided by Erica Anderson
Categories Side Dish Vegetables Green Beans
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
- Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.
Nutrition Facts : Calories 189 calories, Carbohydrate 25.9 g, Cholesterol 19.2 mg, Fat 7.4 g, Fiber 6.1 g, Protein 6.7 g, SaturatedFat 3.7 g, Sodium 258.5 mg, Sugar 3.1 g
CREAMY CHICKEN & GREEN BEAN PESTO PASTA
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
- Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
- Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
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- Cook pasta according to directions in heavily salted water. Three minutes before it's al dente, add the frozen cut green beans. Cook for another two minutes, until green beans are tender and just before pasta is al dente.
- Meanwhile, mix the flour (2 tablespoons) with the kosher salt (1/2 teaspoon) and black pepper (1/4 teaspoon) in a large bowl. Toss the cut up chicken breasts (1 lb.) in the flour mixture to completely coat.
- Heat the 2 tablespoons of olive oil and 2 tablespoons of the butter in a large skillet. Add the flour-coated chicken pieces to the skillet and cook for about 5 minutes, stirring occasionally, until browned and fully cooked. Remove from skillet onto a plate and set aside.
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