CHICKEN OVER PASTA RECIPES RECIPES

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CHICKEN PASTA RECIPES - BBC GOOD FOOD



Chicken pasta recipes - BBC Good Food image

Combine two of the nation's favourite ingredients in comforting dishes, ideal for midweek family meals. You just can't go wrong with chicken pasta.

Provided by Good Food team

Number Of Ingredients 1

CHICKEN PESTO PASTA RECIPE | JAMIE OLIVER PASTA RECIPES



Chicken pesto pasta recipe | Jamie Oliver pasta recipes image

Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.

Total Time 15 minutes

Yield 4

Number Of Ingredients 16

2 x 200 g skinless free-range chicken breasts
1 teaspoon fennel seeds
2 sprigs of fresh rosemary
2 tablespoons rapeseed oil
4-5 cloves of garlic
1-2 fresh red chillies
8 ripe cherry tomatoes
250 g green beans
1 big bunch of fresh basil
50 g blanched almonds
50 g Parmesan cheese plus extra to serve
2 tablespoons extra virgin olive oil
1 lemon
1 clove of garlic
300 g fresh lasagne sheets
200 g baby spinach

Steps:

    1. Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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, FatContent 27.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 48.6 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 1.1 g salt, FiberContent 7.1 g fibre

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Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.
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Total Time 15 minutes
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    1. Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
    2. 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.
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CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES
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Calories 400 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
    2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
    3. Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
    4. Dice the cooked chicken.
    5. To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
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CHICKEN PASTA BAKE RECIPE | BBC GOOD FOOD
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Category Dinner, Main course, Pasta
Calories 575 calories per serving
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