CHICKEN GREEN BEANS PASTA RECIPES
SHEET PAN ORANGE CHICKEN WITH GARLICKY GREEN BEANS RECIPE ...
Make Orange Chicken that's cheaper, fresher, and more delicious than Chinese take-out. Believe it or not, all you need is sheet pan to make sticky, orange-glazed chicken and crisp green beans. If you can't find French green beans, blanch regular green beans for 2 minutes, dry them, and proceed with the chili sauce. Don't skip broiling the dish at the end-- that's what quickly glazes the chicken and gives the green beans that irresistable crunchy-yet-tender texture.
Provided by Paige Grandjean
Total Time 45 minutes
Yield Serves 4 (serving size: 2 chicken thighs, 3/4 cup green beans)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Rub chicken thighs with 1/2 tablespoon of the canola oil, and place on an aluminum foil-lined sheet pan or rimmed baking sheet. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Bake in preheated oven until a meat thermometer inserted in the thickest portion of chicken registers 165°F, about 35 minutes.
- Meanwhile, stir together orange marmalade, soy sauce, vinegar, mustard, and sesame oil in a small saucepan. Bring to a simmer over medium, and cook, stirring often, until slightly thickened and reduced to about 1/2 cup, about 8 minutes. Set aside. Toss green beans with chili-garlic sauce and remaining 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Increase oven temperature to broil. Brush orange marmalade mixture on chicken thighs, and spread green beans around chicken. Broil until green beans are tender and chicken is browned and glazed, about 3 minutes.
ONE SKILLET CHICKEN WITH BACON AND GREEN BEANS - SKINNYTASTE
This quick and easy chicken dish is cooked in a white wine sauce with string beans and bacon, all in one skillet. You can modify this basic recipe using any veggies you like!
Provided by Gina
Categories Dinner
Total Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large non-stick skillet over medium heat. Add the bacon and sauté until brown and crisp. Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside. Discard the majority of the bacon grease, leaving a very thin coating in the pan.
- Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through. Transfer to a plate and tent with foil.
- Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits. Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir. Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
- Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds. Pour sauce over the chicken and green beans and top with chopped bacon.
Nutrition Facts : ServingSize 3 oz chicken, 1/2 cup green beans, Calories 211 kcal, CarbohydrateContent 7 g, ProteinContent 29 g, FatContent 5 g, CholesterolContent 75 mg, SodiumContent 334 mg, FiberContent 2 g, SugarContent 1 g
More about "chicken green beans pasta recipes"
CHICKEN PESTO PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 581 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 581 calories per serving
- 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.
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CHICKEN PESTO PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 581 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine italian
Calories 581 calories per serving
- 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.
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CAJUN CHICKEN & PASTA RECIPE: HOW TO MAKE IT
This kicked-up cajun chicken pasta recipe is a family favorite and my most requested dish. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste—you can't go wrong! —Dolly Kragel, Smithland, Iowa
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories 398 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories 398 calories per serving
- Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.
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CAJUN CHICKEN & PASTA RECIPE: HOW TO MAKE IT
This kicked-up cajun chicken pasta recipe is a family favorite and my most requested dish. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste—you can't go wrong! —Dolly Kragel, Smithland, Iowa
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories 398 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories 398 calories per serving
- Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.
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