Creamy Pasta With Rosemary Chicken Recipes

Steps:

• CHICKEN:
• Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
• Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
• Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
• When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
• Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
• When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
• Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
• SAUCE:.
• Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
• Sauté the minced garlic until golden, not browned.
• Stir in the flour and mix well.
• Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
• Let the sauce bubble and thicken for a short time, then turn down the heat.
• Season to taste with salt and black pepper, and garlic powder if desired.
• If desired, you can thin and increase the sauce by adding in more cream.
• PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
• SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
• Stir in the chicken.
• Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Steps:

• Combine butter and olive oil with onion and garlic in a skillet over medium heat; saute for 3 minutes. Add chicken, Cajun and chicken seasonings, and salt. Reduce heat to medium-low and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Remove 2 tablespoons of the pasta cooking water and add it to the chicken along with the heavy cream, onion powder, garlic powder, and pepper. Stir until well combined and lower the heat; cook for 2 minutes.
• Drain penne, toss with the chicken, then add in mozzarella and Parmesan cheeses. Sprinkle in parsley and green onions and serve immediately.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in large skillet or Dutch oven, heat oil and rosemary over low heat at least 15 minutes. Remove and discard rosemary. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
• Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Steps:

• In crock pot, place onions and garlic.
• Add chicken.
• In mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper.
• Pour over chicken.
• Cover and cook on low for 7 hours.
• When ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through.
• Cook pasta according to package directions.
• Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

Steps:

• Bring a large pot of salted water to a boil over high.
• In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
• Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
• Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
• Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.