CYLINDER PASTA RECIPES

Name: Chicken Florentine Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1 lb. Penne; 4 whole Boneless, Skinless Chicken Breasts; Salt And Pepper, to taste; 2 tbsp. Butter; 2 tbsp. Olive Oil; 4 cloves Garlic, Minced; 3/4 c. Dry White Wine; 3/4 c. Low-sodium Broth, More If Needed; 1 bag Baby Spinach; 2 c. Grape Tomatoes, Halved Lengthwise; 4 oz. weight Parmesan Cheese, Shaved With Vegetable Peeler

CHICKEN FLORENTINE PASTA - THE PIONEER WOMAN

Chicken Florentine Pasta - The Pioneer Woman image

I made this for a late lunch Saturday, and it absolutely completed me.

Provided by Ree Drummond

Categories main dish poultry

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 lb. Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 tbsp. Butter
2 tbsp. Olive Oil
4 cloves Garlic, Minced
3/4 c. Dry White Wine
3/4 c. Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 c. Grape Tomatoes, Halved Lengthwise
4 oz. weight Parmesan Cheese, Shaved With Vegetable Peeler

Steps:

Cook pasta according to package directions in lightly salted water. Drain and set aside.Cut chicken breasts into chunks and sprinkle on salt and pepper.Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet. Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.Serve with extra Parmesan shavings.

HOMEMADE PAPPARDELLE RECIPE | MICHAEL CHIARELLO - FOOD NETW…

Homemade Pappardelle Recipe | Michael Chiarello - Food Netw… image

Provided by Michael Chiarello : Food Network

Categories main-dish

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Yield about 20 ounces pasta

Number Of Ingredients 5

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting
1 cup semolina flour, plus more for dusting
6 large eggs, at room temperature
4 teaspoons extra-virgin olive oil
Salt

Steps:

Make the dough. Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
Cut the pappardelle. Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices. Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).

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