WHITE CHICKEN PASTA RECIPES
PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE ...
Provided by Ellie Krieger
Categories main-dish
Total Time 25 minutes
Cook Time 25 minutes
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
Nutrition Facts : Calories 600 calorie, FatContent 13.5 grams, SaturatedFatContent 3 grams, CholesterolContent 39 milligrams, SodiumContent 442 milligrams, CarbohydrateContent 90 grams, FiberContent 19 grams, ProteinContent 30 grams
CHICKEN & MUSHROOM PASTA BAKE | JAMIE OLIVER RECIPES
In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie
Total Time 50 minutes
Yield 6
Number Of Ingredients 12
Steps:
- I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...
- Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
Nutrition Facts : Calories 499 calories, FatContent 21.9 g fat, SaturatedFatContent 11.9 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 43.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.1 g salt, FiberContent 2.8 g fibre
More about "white chicken pasta recipes"
CHICKEN & MUSHROOM PASTA BAKE | JAMIE OLIVER RECIPES
In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie
From jamieoliver.com
Total Time 50 minutes
Cuisine italian
Calories 499 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine italian
Calories 499 calories per serving
- I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...
- Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
See details
CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES
A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
- 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.
- 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.
- Dice the cooked chicken.
- 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.
- Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
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CHICKEN PASTA RECIPES - TESCO REAL FOOD
For easy family dinners or speedy lunches, check out our chicken pasta recipes that everyone will love.
From realfood.tesco.com
From realfood.tesco.com
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MEDITERRANEAN CHICKEN PASTA RECIPE: HOW TO MAKE IT
For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Cuisine Mediterranean
Calories 357 calories per serving
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Cuisine Mediterranean
Calories 357 calories per serving
- Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.
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PASTA WITH WHITE SAUSAGE SAUCE RECIPE - NYT COOKING
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce. In fact, sausage is a gift to the minimalist cook: it comes already seasoned, and its seasoning can be used to flavor whatever goes with it.
The technique is simple. It's easiest to start with bulk sausage, or patties, because then there's no need to remove the meat from a casing. (Though that is easy to do: Just slit the casing with a sharp knife and peel it off.) You crumble the sausage into a little melted butter, which adds smoothness to the final sauce (omit it if you prefer), add water or other liquid and finish with grated Parmesan.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 489 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 489 per serving
- Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.
See details
CAJUN CHICKEN PASTA - THE PIONEER WOMAN
Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, poultry
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, poultry
- Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
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CHICKEN & PASTA SALAD RECIPE | BBC GOOD FOOD
For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 470 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 470 calories per serving
- Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.
See details
PASTA WITH WHITE SAUSAGE SAUCE RECIPE - NYT COOKING
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost delicate pasta sauce. In fact, sausage is a gift to the minimalist cook: it comes already seasoned, and its seasoning can be used to flavor whatever goes with it.
The technique is simple. It's easiest to start with bulk sausage, or patties, because then there's no need to remove the meat from a casing. (Though that is easy to do: Just slit the casing with a sharp knife and peel it off.) You crumble the sausage into a little melted butter, which adds smoothness to the final sauce (omit it if you prefer), add water or other liquid and finish with grated Parmesan.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 489 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Calories 489 per serving
- Drain the pasta, and dress with the sauce, adding a little of the reserved cooking liquid if necessary. Toss with salt, pepper and Parmesan, and serve.
See details
CAJUN CHICKEN PASTA - THE PIONEER WOMAN
Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, poultry
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, poultry
- Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
See details
CHICKEN & PASTA SALAD RECIPE | BBC GOOD FOOD
For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 470 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 470 calories per serving
- Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.
See details
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS RECIP…
Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the “sauce” is integrated into the pasta-cooking, it really becomes a one-dish meal — as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 558 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 558 per serving
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
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Sep 09, 2019 · Everybody likes chicken and everybody likes pasta—together, they make weeknight dinners a breeze. With speedy favorites like One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards and Quick Chicken …
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