Pastasprinklechicken Recipes

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

Steps:

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
• Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
• Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
• Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

Steps:

• Cook spaghetti as directed on package, but without salt; drain.
• Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
• Stir in chicken.
• Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
• Stir in spaghetti and remaining ingredients.
• Toss bout 30 seconds or until heated through.

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and anchovy paste and cook until fragrant, about 2 minutes. Add the tomato paste, crushed tomatoes, and crushed red pepper, if using. Cook until the sauce thickens, about 10 minutes.
• Stir in the olives, capers and Italian seasoning. Season to taste with salt and pepper. Nestle the chicken pieces in the sauce. Simmer until the chicken is warmed through, about 10 minutes.
• Meanwhile, cook the spaghetti according to the package directions. Serve the chicken and sauce over the spaghetti and garnish with the oregano.

Steps:

• Mix oil, vinegar, Pasta Sprinkle, garlic powder and salt together and pour over chicken. Marinate in refrigerator overnight and grill or bake in oven.
• If using oven, bake at 375° for 45 minute for bone in chicken and 20-30 for boneless.
• Serve with a pasta salad tossed with corn and tomatoes and a little more Pasta Sprinkle.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
• Coat chicken with 1 tablespoon oil and season with blackened seasoning.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
• Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
• Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.

Steps:

• Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
• Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
• Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
• Add the chicken livers and heat through.
• Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
• Decorate with grated cheese and parsley.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
• Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
• Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
• To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.