Spring Chicken Pasta Food

PARMESAN SPRING CHICKEN

Parmesan spring chicken image

Dish up an easy, delicious chicken dinner that's full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender

Provided by Good Food team

Time 20m

Number Of Ingredients 8

Ingredients

1 egg white
5 tbsp finely grated parmesan
4 boneless, skinless chicken breasts
400g new potatoes , cut into small cubes
140g frozen peas
good handful baby spinach leaves
1 tbsp white wine vinegar
2 tsp olive oil

Steps:

Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

Nutrition Facts : Calories 339 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.53 milligram of sodium

SPRING CHICKEN PASTA

Spring Chicken Pasta image

From the Betty Crocker New Choices Cookbook. I think this looks so yummy, but I havent tried it yet. Hopefully someone can get some enjoyment out of this, let me know how it tastes!!!

Provided by CookbookCarrie

Categories Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces uncooked spaghetti
1 lb asparagus, cut into 2 inch pieces
8 chopped sun-dried tomatoes (not oil packed)
2 cloves garlic, finely chopped
1 1/2 cups chopped yellow bell peppers
3/4 cup chopped red onion
2 cups chicken broth
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2 inch strips
3/4 cup fat-free ricotta cheese
1/3 cup chopped fresh basil
2 tablespoons low-fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook spaghetti as directed on package, but without salt; drain.
Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
Stir in chicken.
Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
Stir in spaghetti and remaining ingredients.
Toss bout 30 seconds or until heated through.

25 BEST CHICKEN PASTAS TO MAKE FOR DINNER

25 Best Chicken Pastas to Make for Dinner image

Wondering what to make for dinner? Try these easy chicken pasta recipes! Your family will love spaghetti, fettuccine, penne, and more tasty pasta dishes.

Provided by insanelygood

Categories Chicken Recipe Roundup

Number Of Ingredients 25

Ingredients

Creamy Mushroom Chicken Pasta (One Pot)
Chicken Spaghetti
Mom's Chicken Fettuccine Alfredo
Easy Chicken Penne Pasta
Chicken Primavera (Creamy)
Chicken Marsala
Caprese Chicken Pasta
Chicken Alfredo Stuffed Shells
One -Pot Chicken Parmesan Pasta
One Pot Creamy Pesto Chicken Pasta
Lemon Basil Chicken Pasta
Creamy Chicken Mushroom Pasta
Chicken Florentine Pasta
Sun-Dried Tomato Pasta with Chicken and Mozzarella
Garlic Chicken u0026amp; Kale Spaghetti
Chicken Parmesan Pasta Bake
Bowtie Chicken Alfredo
Creamy Cajun Chicken Pasta
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce
Spicy Chicken Pasta
Spicy Chicken Pasta
Lemon Butter Garlic Chicken Pasta
Butter Chicken Pasta
Family Night Chicken and Broccoli Pasta Bake

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a chicken pasta recipe in 30 minutes or less!

Nutrition Facts :

SPRING PASTA

Spring Pasta image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 15

Ingredients

4 to 6 small eggplants
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoons unsalted butter
1 1/2 pounds fresh or frozen peas
6 spring onions or scallions, thinly sliced
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh sage
2 tablespoons roughly chopped fresh chives
1 clove garlic, minced
Coarse salt and freshly ground pepper
1 bunch arugula, trimmed
1 pound dry fettuccine
2 tablespoons chopped fresh chervil
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1 to 1 1/2 cups fresh ricotta cheese

Steps:

Prick eggplant several times with the tip of a knife. Place it in a parchment-lined bamboo steamer set over boiling water, and steam until tender, about 10 minutes.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add peas, and season with salt. Cook, covered, for 2 minutes. Transfer to a small bowl.
Bring a large pot of water to a boil; add salt and pasta, and cook until pasta is al dente, 4 to 6 minutes. Drain pasta. Meanwhile, in the same skillet you used for the peas, heat remaining tablespoon butter over medium-high heat. Add spring onions, parsley, sage, chives, garlic, cooked peas, salt, and 1 tablespoon water. Cook, covered, until onions are bright green, 3 to 5 minutes. Add arugula, and cook until wilted. Top cooked pasta with pea mixture. Garnish with 1 tablespoon chervil and 1 tablespoon grated Parmigiano-Reggiano cheese.
Remove eggplant from steamer, and cut lengthwise almost in half. Top each eggplant with 1/4 cup ricotta cheese; season with salt and pepper. Drizzle with olive oil, and garnish with 2 tablespoons grated Parmigiano-Reggiano cheese and remaining tablespoon chervil. Top each serving of pasta with a ricotta-stuffed eggplant, and serve immediately.

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