BALSAMIC CHICKEN WITH CORN AND SWISS CHARD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium and lightly brush the grill grates with olive oil. Whisk the vinegar, olive oil, ketchup and mustard in a small bowl. Season the chicken with salt and pepper and brush all over with the vinegar mixture. Grill until marked and cooked through, 8 to 9 minutes per side; transfer to a plate.
- Meanwhile, heat a cast-iron skillet or Dutch oven over medium-high heat on the stove or place directly on the grill grates. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes.
- Add the corn kernels and Swiss chard stems to the skillet. Cook, stirring occasionally, until the corn is tender and lightly browned, about 3 minutes. Add the butter, scallions and chard leaves. Cook until the chard is just wilted, about 3 minutes. Season with salt and pepper. Slice the chicken and serve with the corn mixture.
Nutrition Facts : Calories 440 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 130 milligrams, Sodium 520 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 42 grams
FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE
This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Add salt, and then add the farfalle.
- Cook until al dente.
- Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
- Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
- Stir in the mushrooms, garlic, and some salt and pepper.
- Sauté until all vegetables are tender.
- Increase the heat to medium high and add the vermouth.
- Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
- Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
- Add the spinach and cook until wilted down, about 2-3 minutes.
- Season to taste.
- Add the pasta to the sauce and stir to coat.
- Off the heat, stir in the ricotta cheese.
Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4
FARFALLE WITH CHICKEN AND MUSHROOMS
Simple but delicious. Perfect for a quick weeknight dinner. Also a great way to use leftover chicken.
Provided by Cluich
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in large non-stick skillet over medium-high heat. Saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. Bring to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender (about 8 to 10 minutes). Serve hot.
Nutrition Facts : Calories 261.4, Fat 4.1, SaturatedFat 0.7, Sodium 433.3, Carbohydrate 45.5, Fiber 4.4, Sugar 2.7, Protein 11.7
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FARFALLE WITH CHICKEN AND MUSHROOMS
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5/5 (1)Category EntréesCuisine ItalianTotal Time 30 mins
- If your chicken breasts have tenderloins attached, remove them and set aside. Place each piece of chicken between 2 sheets of plastic wrap and gently pound to an even thickness of about 1/2-inch.
- Combine the flour, 1 teaspoon of salt and a few grinds of black pepper in a zip-top plastic bag. Slice the chicken breasts (and tenderloins) crosswise into 3/4-inch strips, transfer them to the bag and shake until coated with the seasoned flour. Set aside.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the mushrooms and minced garlic and continue cooking until the mushrooms are lightly browned, 4 to 6 minutes longer. Season to taste with salt and pepper, then transfer to a bowl and set aside.
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