PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE
This is simple and a crowd pleaser! Intense combination of flavors that will have them back for seconds!
Provided by aneunayme
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken breasts into bite-sized pieces.
- Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
- Cook until onion is tender.
- Add tomatoes, wine, salt and pepper to taste.
- Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
- Drain pasta al dente,place into serving dish and toss with olive oil.
- Pour chicken mixture over pasta.
- Serve with fresh salad and garlic toast.
- I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
PASTA WITH CHICKEN IN A LIGHT WHITE WINE AND FRESH HERB SAUCE
This is a fresh, light meal that is great for the warmer times of year. The sauce is not thick or heavy but coats the pasta for an even flavour. The choice of herbs here is merely what I have found to work well but please adjust to your family's tastes! The herbs should be fresh though- dried herbs will not give the same result. The fresh basil really brings out the flavours in this dish. UPDATE: In light of a review, I have tried this dish again and increased the liquid ingredients in the recipe to provide more sauce. It is important in this recipe to include the stock cube as there is something in it that thickens the sauce. If you must leave it out, add an alternative thickening agent.
Provided by Shuzbud
Categories Chicken Breast
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
- Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
- Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
- Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
- Heat the sauce through gently for a few minutes but do not boil.
- Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
- Serve immediately.
WHITE SAUCE PASTA
Spagetti with white sauce and chicken.
Provided by big-joe
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Equipment list:
- Scales
- chopping board
- sharp knife
- measuring jug
- ballon wisk
- colander
- sieve
- two sauce pans
- wooden spatula
- Preheat the oven to 200C
- Measure out 25g of plain flour, 25g of margerine, 250ml of milk and 70g of cheese then place them all and the mustard powder into a saucepan and stir well with a hand wisk
- Cut the two chicken fillets into chunks of any size you wish and put them in the oven for 30 mins on 200C
- Slice the pepper and mushrooms into fine pieces then add them into a DIFFERENT saucepan or a frying pan and fry until soft
- Meanwhile bring the white sauce slowly to the boil, stirring all the time until the sauce thickens. Remove from the heat and stir in the grated cheese
- Once the peppers and mushrooms are done add them and the sweetcorn into the white sauce. Then take out the chicken (when finished) and also add it to the white sauce.
- Boil some water in the saucepan and cook the spagetti until 'Al Dante'
- Add 3/4 of the spagetti into the bottom of your bowl/plate then the white sauce and then the rest of the spagetti on top.
- Finally top it with the remains of the grated cheese and ENJOY !!!
GARLIC WINE CHICKEN
An awesome dish to serve for any occasion, that's also easy to prepare. I have been cooking professionally for 9 years and in many different places, and this dish 'took off' every place that I tried it! Can be served over rice or capellini pasta (I prefer pasta) with your favorite mixed vegetables.
Provided by John Sedlock
Categories World Cuisine Recipes European Italian
Time 25m
Yield 1
Number Of Ingredients 10
Steps:
- In a medium skillet, heat oil for frying. Dredge chicken breast in flour and place it in the hot skillet. Add pepper to taste. Cook until golden brown on one side, 3 to 4 minutes.
- Turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and wine. Stir all together. Turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
- Remove chicken from skillet and add the room temperature butter. Swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. Pour sauce over chicken and serve with pasta.
Nutrition Facts : Calories 1014.6 calories, Carbohydrate 67 g, Cholesterol 129.5 mg, Fat 40.5 g, Fiber 6.2 g, Protein 40.2 g, SaturatedFat 16.9 g, Sodium 379.2 mg, Sugar 2.3 g
CHICKEN IN WHITE WINE SAUCE
This simple to prepare recipe was submitted to Cooking Light many years ago by a subscriber. It has a very tasty sauce, and the chicken is wonderfully tender. Serve with your favorite rice - we like lemon-flavored rice.
Provided by PanNan
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine first 4 ingredients in a shallow dish.
- Dredge chicken in flour mixture.
- Heat oil in an ovenproof skillet over medium heat.
- Add chicken; cook 2 minutes on each side or until browned.
- Add broth and wine.
- Bring to a boil; remove from heat.
- Cover and bake at 350 for 30 minutes or until chicken is done.
- Sprinkle with cheese.
More about "pastawithchickeninalightwhitewineandfreshherbsauce recipes"
6 WHITE WINE FOOD PAIRINGS YOU'LL CRAVE
From thewinebuyingguide.com
EASY PAN-ROASTED CHICKEN BREASTS WITH WHITE WINE AND FINES …
From seriouseats.com
FRIED CHICKEN WINE PAIRINGS | WINE FOLLY
From winefolly.com
GARLIC BUTTER WHITE WINE PASTA RECIPE WITH FRESH HERBS
From savorynothings.com
50 RED WHITE AND BLUE RECIPES - FOODIECRUSH
From foodiecrush.com
BAKED CHICKEN WITH WHITE WINE, GARLIC AND HERBS - SIMPLY DELICIOUS
From simply-delicious-food.com
FETTUCCINE WITH WHITE CHICKEN RAGù RECIPE - FOOD & WINE
From foodandwine.com
30-MINUTE WHITE CHICKEN CHILI RECIPE (SECRET INGREDIENT) - THE …
From thefoodcharlatan.com
PAIRING SWEET WHITE WINES WITH FOOD | WINE FOLLY
From winefolly.com
WHITE WINE AND MUSHROOM CHICKEN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHICKEN IN WHITE WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CREAM SAUCE SEAFOOD PASTA - THAT SPICY CHICK
From thatspicychick.com
THE BEST FOOD PAIRINGS WITH WHITE BURGUNDY | MATCHING FOOD & WINE
From matchingfoodandwine.com
CANADA'S FOOD GUIDE
From food-guide.canada.ca
WINE SPIRITS BEER | LCBO
From lcbo.com
FOOD CART-STYLE CHICKEN SALAD WITH WHITE SAUCE - SKINNYTASTE
From skinnytaste.com
CATELLI PASTA - CATELLI.CA
From catelli.ca
WHITE WINE SAUCE FOR PASTA | PERFECT FOR SEAFOOD AND CHICKEN
From julieblanner.com
THE BEST FOODS TO PAIR WITH WHITE WINE - THELIST.COM
From thelist.com
13 EASY FOOD AND WINE PAIRING IDEAS EVERYONE SHOULD KNOW
From tasteofhome.com
WINE AND FOOD PAIRING: YOUR ULTIMATE GUIDE | WINESCRIBBLE
From winescribble.com
80 PICNIC FOOD IDEAS FOR YOUR SUMMER PICNIC GATHERINGS
From tasteofhome.com
10 BEST WHITE FISH IN WHITE WINE SAUCE RECIPES - YUMMLY
From yummly.com
FRENCH FOOD AND WINE PAIRING FOR BEGINNERS - THE SPRUCE EATS
From thespruceeats.com
THE BEST ITALIAN FOOD AND WINE PAIRINGS - WINELOVERMAGAZINE
From winelovermagazine.com
AN ITALIAN FOOD LOVER'S GUIDE TO PASTA AND WINE PAIRING
From denicolasitaliandining.com
SIMPLE AND TASTY WHITE WINE SANGRIA RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHITE WINE PASTA SAUCE - FOOD WITH FEELING
From foodwithfeeling.com
RECIPE: 3-INGREDIENT BUTTERY WHITE WINE PASTA SAUCE - KITCHN
From thekitchn.com
ONE PAN CHICKEN THIGHS WITH MUSHROOMS AND WHITE WINE - FINE …
From finefoodsblog.com
FOOD AND WINE PAIRINGS | THE ULTIMATE GUIDE | COZYMEAL
From cozymeal.com
PIZZOCCHERI – BUCKWHEAT PASTA - THE DAILY MEAL
From thedailymeal.com
THE MOST ICONIC FOOD AND WHITE WINE PAIRINGS — AND WHY THEY …
From vinepair.com
32 DIFFERENT TYPES OF PASTA WITH PICTURES - ONLY FOODS
From onlyfoods.net
20+ HEALTHY SUMMER DINNER RECIPES | COOKING LIGHT
From cookinglight.com
10 WAYS ON HOW TO GET FREE FOOD DELIVERED TO YOU IN 2021
From frugalforless.com
PASTA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
18 RECIPES THAT PROVE CHAMPAGNE PAIRS WITH ALMOST EVERYTHING
From allrecipes.com
ANGEL HAIR PASTA WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
10 CLASSIC FOOD AND WHITE WINE PAIRINGS - JJ BUCKLEY FINE WINES
From jjbuckley.com
OUR BEST CHICKEN PASTA RECIPES | FOOD & WINE
From foodandwine.com
You'll also love