FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
- Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
- Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
FARFALLE WITH CHICKEN, ASPARAGUS & PANCETTA
Invite some friends over and wow them with this delectable, creamy dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
- Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
- Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
- Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.
Nutrition Facts : Calories 740 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.13 milligram of sodium
FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE
Provided by Sara Foster
Categories Chicken Onion Pasta Tomato Picnic Low Cal High Fiber Graduation Back to School Dinner Lunch Goat Cheese Basil Summer Healthy Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
- Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.
CHICKEN FARFALLE CASSEROLE
I wanted to create a dish which would would be a combination of the flavors of Spinach Dip and Alfredo Sauce. I love the flavors of both of them and thought that if I could put the correct amounts of various ingredients together I could make a Italian Style Casserole which would qualify as 'comfort food' and yet have a gourmet taste. Do not be afraid of this recipe being too complicated. It is very easy to put together and I was very specific so that even a beginner cook cook make this dish. This is a meal in itself and if you added a loaf of hot crusty bread you wouldn't need anything else.
Provided by CarrolJ
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Cream the cream cheese and the sour cream together in a bowl and set aside.
- In a large bowl blend the 2 cups of nonfat powdered milk with the 3 ½ cups of water.
- Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
- It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
- Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
- Sauté the mushrooms & onions in this with the ½ teaspoons of salt and pepper until the mushrooms are slightly browned.
- Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
- Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
- When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
- Turn down the heat to medium low.
- Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
- Turn off the heat and let sauce cool slightly.
- Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
- Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
- Add the mushrooms & onions to the sauce and blend.
- Add the spinach, chicken and cashews to the sauce.
- Turn the burner on very low to keep warm while cooking the pasta.
- Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
- Drain the pasta and then add the hot pasta to the hot vegetable sauce.
- Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
- Mix the topping ingredients together in a small bowl.
- Sprinkle the topping evenly over the casserole.
- Bake 350 degrees for 20 minutes.
- Serve & enjoy.
Nutrition Facts : Calories 3076.8, Fat 189.3, SaturatedFat 92.2, Cholesterol 525.6, Sodium 5599.8, Carbohydrate 193.4, Fiber 14.1, Sugar 76.5, Protein 161.2
CHICKEN FARFALLE
Make and share this Chicken Farfalle recipe from Food.com.
Provided by CURLEYBERLEY
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta. Spray 2 quart casserole with Pam.
- Saute onion and mushrooms in butter until lightly browned. Remove from pan. Add milk to same skillet. Add bouillon and cornstarch. Mix well. Cook over medium heat, stirring often, until sauce thickens. Season with salt and pepper. Add pasta, vegetable mixture, chicken and peas. Mix to combine.
- Place mixture in cassserole. Sprinkle with parmesan cheese. Bake in 350 oven for 25-30 minutes.
CHICKEN SAUSAGE FARFALLE
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.
Provided by Chef Annie Z
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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, Fat 34, SaturatedFat 16.3, Cholesterol 183.2, Sodium 1358.7, Carbohydrate 62.5, Fiber 3.1, Sugar 5.8, Protein 31.7
GARDEN-FRESH FARFALLE PASTA & CHICKEN
Bow-tie pasta and strips of chicken breast are tossed with a medley of vegetables in this quick and easy weeknight dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 2-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding carrots and peas to the boiling water for the last 3 min.
- Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until no longer pink. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
- Drain pasta mixture. Add to skillet with basil; stir. Serve topped with cheese.
Nutrition Facts : Calories 570, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g
FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES
A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!
Provided by mlao77
Categories One Dish Meal
Time 45m
Yield 4-6 1 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Season the cut-up chicken pieces with the salt and pepper.
- Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
- Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
- Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
- Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
- Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
- Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
- Add the chicken broth and carefully stir the mixture.
- Add the cooked pasta to the chicken and toss carefully.
- Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!
BROCCOLI & CHICKEN FARFALLE
Broccoli florets and seasoned chicken breast tossed in a creamy cheese sauce with farfalle (bow-tie pasta). I generally don't measure when I cook so all measurements are approximate. Feel free to add less of more of anything to suite your taste.
Provided by AshleyTruckley
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the chicken, cook however you want. Grilled, baked, fried, poached. I prefer to seanson with 1 tsp of italian seasoning and grill, but this you can do to your personal preference.
- Bring a pot of water to a boil. Salt boiling water and cook pasta until done.
- Meanwhile, steam broccoli florets. I do this in the microwave just to cut down on time. Place broccoli in a bowl with about an inch of water. Cover the bowl with plastic wrap. Make a slit in the plastic for steam to escape. Microwave for 1 1/2 minutes or until desired tenderness is reached.
- Melt butter in a small pot on Medium-low heat. Add flour and garlic powder and whisk to form a roux. Cook for a few minutes. Add wine and whisk until it is evaporated. Add in chicken stock and then the cream, whisking the whole time.
- **You need to work quick once you add the wine. If your pot is too hot when you add the wine it can turn your roux into a dough which won't mix into your liquids well.
- Allow mixture to cook until it begins to thicken. Whisking often to ensure it does not burn. Once thickened add in cheese.
- **whisk in a zig zag motion to ensure that the grated cheese doesn't turn into a ball in the sauce.
- Toss pasta with broccoli and chicken and serve.
EASY CHICKEN & FARFALLE PASTA
Make this Easy Chicken & Farfalle Pasta for a quick weeknight dish. This Easy Chicken & Farfalle Pasta is ready in 30 minutes and serves six people.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding peas and carrots to the boiling water for the last 3 min.
- Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until lightly browned. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth and basil. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
- Drain pasta mixture. Add to chicken mixture in skillet; mix lightly. Serve topped with cheese.
Nutrition Facts : Calories 340, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
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