CHICKEN PASTA RECIPE EASY RECIPES

Name: Easy Lemon Pasta with Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 to 5 servings
Cuisine: italian
Ingredients: 1 pound dried penne; 2 chicken cutlets, cut into fingers; Salt and freshly ground black pepper; 3 cloves garlic, sliced; 1/4 teaspoon red pepper flakes; 3 tablespoons olive oil; 3 tablespoons roughly chopped fresh parsley, for garnish; 2 lemons, juiced; 1/2 cup grated Parmesan

EASY LEMON PASTA WITH CHICKEN RECIPE | THE NEELYS | FOOD ...

Easy Lemon Pasta with Chicken Recipe | The Neelys | Food ... image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 3 to 5 servings

Number Of Ingredients 9

Ingredients

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Steps:

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

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

Ingredients

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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