Chicken And Beet Pasta Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until cooked through and tender, about 1 hour.
• Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
• Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
• Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

Steps:

• Coat the Chicken Breasts in Salt and Pepper.
• Boil a salted pot of water for the pasta.
• Heat Olive Oil in a skillet. Sautee the chopped red onion until it is translucent.
• Add garlic and Chicken Breasts to the hot oil and cook the Chicken on medium-high heat until the juices run clear.
• Remove the chicken from the pan and set aside. Reduce heat to medium.
• Add the White Wine, and bring to a simmer. Make sure and stir all the yummy juices and white wine together. Meanwhile slice (if you haven't already) the beets.
• Add the beets to the skillet and continue to simmer for another 3 minutes.
• Add the Pasta to the boiling water. By the time the pasta is done, so should the rest of your meal!
• Cut or shred the chicken into bite-sized pieces. (About 1" squares).
• Add the chicken and cook with the beet mixture for another 3-5 minutes until the chicken has warmed.
• Drain the pasta. (If it isn't ready yet, don't worry. Your chicken will continue to simmer, and will continue to incorporate the flavors from the skillet and will be just fine until the pasta is done!).
• Portion pasta out in bowls and top with the chicken and beet mixture.
• Enjoy!

Steps:

• Put butter in a large skillet over medium-high heat. Heat butter until it turns nutty brown, then add the beets and sage leaves.
• Cook, stirring occasionally, until the beets are tender and lightly browned, about 10 minutes. Add some cooked pasta and toss. Garnish with Parmesan.

Steps:

• Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.