GARLIC CHICKEN FARFALLE RECIPES

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CHICKEN FARFALLE | JUST A PINCH RECIPES



Chicken Farfalle | Just A Pinch Recipes image

This recipe is my fiance's favorite thing at The Cheesecake Factory. It took a few tries but is now perfected. Try it and let me know how it was!

Provided by jenna tinsman @jenjen23

Categories     Chicken

Yield 4

Number Of Ingredients 13

1 large chicken breast, bone in, skin on
- extra virgin olive oil
- kosher salt
1 pound(s) bow tie pasta (farfalle)
1 package(s) center cut bacon, thinly sliced
1 1/2 cup(s) quartered crimini or button mushrooms
1 cup(s) chopped onion
1/3 cup(s) sliced sundried tomatoes (in oil)
3/4 cup(s) white wine
1 cup(s) heavy cream
1 - head roasted garlic, minced
1/2 cup(s) grated parmesan cheese
3/4 cup(s) frozen green peas (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the chicken by placing the chicken breast on a sheet pan and rub with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of fresh ground black pepper. Roast the breast for 30 to 40 minutes, or until just cooked through and the internal temperature reaches 165 degrees. Set aside until cool enough to handle. Reserve the chicken drippings for the sauce and remove the chicken from the bone and remove the skin and then shred and set aside.
  • While the chicken is cooking, heat 1 tablespoon of extra virgin olive oil in a very large sauté pan. Add the thinly sliced bacon and render until it is crispy. Use a slotted spoon to remove the pieces of crisp bacon to a paper towel lined plate to drain excess grease and set aside.
  • In the same pan with the rendered bacon fat add the mushrooms and sauté on medium high heat until most of the liquid has evaporated and then the chopped onions and sauté the onions over medium heat until they are caramelized along with the sliced mushrooms. Now add the sliced sundried tomatoes and sauté for another 3 minutes. Deglaze the pan by adding the white wine and bring to a simmer and cook until it has reduced by half. Use a wooden spoon the scrape the bottom of the pan to release the brown bits into the wine.
  • Meanwhile, bring a large pot of water to a boil; season the boiling water with 2 tablespoons of kosher salt. Cook the farfalle pasta to the package specifications for al dente. Drain the cooked pasta but reserve ½ cup of the pasta water.
  • Now add the heavy cream and bring to a simmer. Add the roasted garlic paste to the cream sauce along with the reserved pan drippings from the roasted chicken and whisk to incorporate well. Add the shredded cooked chicken to the sauce and simmer the sauce for 5 minutes until slightly thickened.
  • Next add ½ cup of fresh fine grated parmesan cheese to the sauce and stir constantly to incorporate well. Use pasta water to thin the sauce if it gets too thick, but only if necessary. Add kosher salt and pepper to taste and then add the drained pasta to the sauce along with peas. Stir to incorporate and to warm the peas through. Add 3/4 of the crisp bacon and toss again to incorporate and transfer to a large serving platter. Garnish with the remaining crisp bacon pieces and serve!

CHICKEN SAUSAGE FARFALLE RECIPE - FOOD.COM



Chicken Sausage Farfalle Recipe - Food.com image

We developed this recipe after we had something similar at an upscale Italian Restaurant. We made it the way we like it. It is simple, the kids love it and you can play with the ingredients to your liking.

Total Time 40 minutes

Prep Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 13

10 chicken sausage (Asiago, spinach and chicken sausage from Sam's Club) or 10 Italian sausages, if you can't find the other
1 1/2 large onions, diced
6 fresh garlic cloves, crushed
2 large tomatoes, diced
16 ounces farfalle pasta
2 ounces fresh basil
4 ounces of kraft shredded parmesan cheese, romano and Asiago cheeses (if you can find all in one, otherwise use what you have)
1 quart half-and-half cream
garlic salt
shallot salt (Penzey's)
roasted garlic seasoning (Tones Brand)
red pepper flakes
black pepper

Steps:

  • Slice and Fry Sausage in the listed spices, as much as you like.
  • Cook noodles until el dente.
  • Fry onions and garlic, with some of the above spices in olive oil until onions are just translucent.
  • Turn off onions and gently mix in tomatoes. You do not want to cook the tomatoes.
  • Mix together the sausage, onion mixture, cheese(s), basil,cream and noodles. Cook gently over med high heat. You may not want to add all the cream at once. Cook for a little and then adjust the amount of cream to your liking.
  • Adjust the spices and add more as you need it. serve and enjoy.

Nutrition Facts : Calories 682, FatContent 34, SaturatedFatContent 16.3, CholesterolContent 183.2, SodiumContent 1358.7, CarbohydrateContent 62.5, FiberContent 3.1, SugarContent 5.8, ProteinContent 31.7

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