CREAMY PASTA WITH FRESH HERBS AND CHICKEN
I got this recipe from my ex-husbands cousin Paula. I always liked her the most :) This is a really yummy dish. The ingredients may sound a little different but they blend so great.
Provided by Queen uh Cuisine
Categories Savory
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine cream, butter, salt, nutmeg and cayenne in a saucepan and simmer 15 minutes, or until sauce is slightly reduced and thickened.
- While the sauce is reducing, get the water ready for the pasta and cook as directed.
- Whisk in Parmesan cheese and herbs to the cream mixture and simmer for another 5 minutes.
- Add cooked chicken to the cream mixture.
- Serve pasta topped with the creamy herb and chicken mixture.
- Serve with a salad and crusty bread. Don't forget the wine :).
Nutrition Facts : Calories 2073.3, Fat 110, SaturatedFat 62.4, Cholesterol 463.6, Sodium 1145.2, Carbohydrate 177.3, Fiber 8.2, Sugar 4.6, Protein 91.3
CREAMY PASTA WITH RICOTTA AND HERBS
In this simple, springy pasta, milky ricotta thinned out with a little starchy pasta cooking water makes for a saucy, soupy dish that's seasoned with loads of black pepper and herbs. For the best flavor, use at least three different kinds of herbs, break out some nicer olive oil and look for fresh ricotta. Lemon lovers can grate in the zest of half a lemon as well.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
- Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
- To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.
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- PREP: Before starting this recipe, thinly slice (1/2-inch thick) the mushrooms. Coarsely chop the rotisserie chicken into small bite-sized pieces. If desired, coarsely chop baby spinach -- just quickly run a knife through a few times. (It's fine to leave it whole too if you don't mind larger spinach pieces.)
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- MUSHROOMS AND GARLIC: Meanwhile, heat a large skillet or pot (I use a deep 12-inch cast iron skillet) over medium heat. Add 2 tablespoons butter and 1 tablespoon oil. Once butter is melted, add in all the sliced mushrooms. Cook, stirring occasionally until the mushrooms start to turn a nice golden brown and all their liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/2 teaspoon pepper.) Add Italian seasoning. Once the mushrooms are nice and golden, add remaining 1 tablespoon butter and the garlic. Stir for another 1-2 minutes or until everything is nice and golden. By this time, you will likely be ready to drain the pasta.
- FINISHING: Back to the skillet: Over low heat, add the entire container of the Boursin cheese, the chicken, and the drained pasta on top (right after it's been drained). Use tongs to briskly toss everything, while adding in small amounts of the reserved pasta water. (I usually add about 1/2 up to 3/4 cup.) Add Parmesan cheese and toss until everything is well coated, adding more pasta water as needed. Tossing while adding the pasta water should turn the sauce very creamy and should coat everything nicely while clinging to the pasta. Add in the spinach and gently toss with tongs to wilt. Once wilted, remove the pan from heat. Taste and adjust adding more salt and pepper as needed until the flavors sing.
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