PINE NUT AND CHICKEN PASTA
Saw this recipe on a package of pine nuts and thought it sounded wonderful! I love pine nuts in just about anything! Recipe:friedas.com Photo: en.paperblog.com
Provided by Ellen Bales
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- 1. In a large pot, cook the pasta according to package directions.
- 2. In a skillet or wok, heat oil and saute chicken with bell pepper and onions for 3 minutes. Add ginger, garlic, and pine nuts. Saute 3 minutes more or until nuts are golden. Add soy and lemon or lime juice. Remove from heat.
- 3. Drain pasta well; do not rinse. Place pasta in a large bowl. Pour chicken mixture over pasta. Add salt and pepper to taste. Toss well to coat with chicken mixture. Serve at once.
- 4. NOTE: This recipe makes 2 to 3 main dish servings. It can be doubled or tripled to serve more.
LEMON PASTA WITH CHICKEN AND PINE NUTS
Yield Makes 4 to 6 Servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
- Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)
SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS
Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
- Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
- Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.
Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
PASTA WITH CURRANTS AND PINE NUTS
In answer to a question in the threads. Something different for Pasta. This is a good Middle Eastern throw on pasta. I think it came from a Women Weekly book.
Provided by Latchy
Categories Penne
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pan, add garlic and onions, cook stirring until onions are soft.
- Add spices, cook stirring until fragrant.
- Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.
- Add pasta to large pan boiling water, boil, uncovered until just tender, drain.
- Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.
Nutrition Facts : Calories 941.2, Fat 39, SaturatedFat 4.7, Sodium 246, Carbohydrate 138.6, Fiber 21.1, Sugar 13.8, Protein 17.5
PINE NUT AND CHICKEN PASTA
Here's a delicious and colorful chicken entrcée that's quick to fix and has an oriental twist. I sometimes add some diced jalapeño pepper to this to "kick it up" a bit! It's good served with a chilled white wine, side salad and breadsticks. Originally printed on a package of pine nuts.
Provided by Leslie in Texas
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook pasta according to directions.
- In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
- In a large skillet or wok, heat oil.
- Sauté chicken with peppers and onions for 5 minutes.
- Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
- Add soy sauce and lemon or lime juice and remove from heat.
- Drain pasta well and place in a large bowl.
- Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
- Toss well to coat with chicken mixture--serve at once.
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
Categories Cheese Chicken Nut Pasta Poultry Tomato Sauté Dinner Blue Cheese Ham Pine Nut Prosciutto Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
- Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
- Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
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