Does anyone know of a good Chicken and Rosemary Pasta recipe?!
Does anyone know of a good Chicken and Rosemary Pasta recipe?
The recipes i'm finding don't really say anything about the chicken, and I can't find a good one. Help!
Answers:
1 lb
boneless, skinless chicken breast
450 g
1 Tbsp
extra virgin olive oil
15 mL
2 cloves
garlic, minced
2 cloves
1 cup
white onions, diced
250 mL
1 can
mushrooms, sliced (8 oz / 225 g)
1 can
3 cups
Marinara pasta sauce
750 mL
? cup
half and half cream, (10% BF)
60 mL
2 Tbsp
balsamic vinegar
30 mL
15
calamata olives, without pits
15
? tsp
red or cayenne pepper
2.5 mL
? cup
parsley, minced
125 mL
1 Tbsp fresh rosemary, minced
15 mL
1 pkg whole wheat fusilli pasta
(13 oz / 375 g)
1 pkg
1 cup
partly skimmed mozzarella cheese
250 mL
? cup
parmesan cheese
Preheat the oven to 450°F (230°C). Cut the chicken breast cross-wise into smaller bite size pieces.
Heat the oil in a heavy-based pot over medium-high heat. Sauté the onions, garlic and chicken stirring occasionally until cooked through and nicely browned.
Add the mushrooms, pasta sauce and the cream to the pot. Bring to a boil over medium-high heat, reduce to a gentle simmer and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.
Stir balsamic vinegar, pitted chopped olives, cayenne pepper, minced parsley and rosemary into the sauce. Cook until heated through - about 5 minutes.
Cook the whole wheat pasta in unsalted boiling water until al dente following packaged directions. Cook the pasta less than you normally would, as it will be cooked further in the oven.
Drain the pasta and add it to the sauce. Spray a 3 L oblong baking dish with non-fat cooking spray. Spread the pasta and sauce evenly in the dish.
Top the pasta with the mozzarella and parmesan cheeses and additional minced fresh parsley. Bake until the cheese is golden brown, about 15 minutes.
Note:
http://allrecipes.com/recipe/rosemary-pa...
Pasta with Rosemary, Chicken and Asparagus
Ingredients
8 oz. Mostaccioli, Ziti or other medium pasta shape, uncooked
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. dried rosemary
10 oz. boneless, skinless chicken breast, trimmed of fat and cut into bite-size, thin strips
16 asparagus spears, sliced thin (about 2 cups), or 1 10-oz. package frozen asparagus, thawed and drained, sliced thin
1/2 cup chicken broth
2 tbsp. parsley, chopped
2 tbsp. grated Parmesan cheese
Salt and freshly ground pepper to taste
Directions
Heat vegetable oil in a deep skillet over medium heat. Add garlic and rosemary and cook 15 seconds. Add chicken and cook, tossing well, until lightly browned, about 3 minutes.
Add asparagus, chicken broth, parsley and pasta to skillet. Increase heat to high and boil, stirring occasionally, until liquid has reduced enough to lightly cover pasta.
Sprinkle Parmesan, salt and pepper over pasta and toss. Serve immediately.
Rosemary Chicken with Pasta:
7? hours 20 min prep
4 servings
1 medium onion, chopped
4 cloves garlic, minced
4 boneless skinless chicken breasts
1 (14 1/2 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt ("or" to taste)
1/4 teaspoon pepper ("or" to taste)
1 (4 ounce) can sliced mushrooms, drained
8 ounces dried mostaccioli pasta or penne pasta
grated parmesan cheese
1. In crock pot, place onions and garlic.
2. Add chicken.
3. In mixing bowl, mix together undrained tomatoes, tomato paste, vinegar, bay leaves, rosemary, salt and pepper.
4. Pour over chicken.
5. Cover and cook on low for 7 hours.
6. When ready to serve, remove bay leaves; stir mushrooms into chicken mixture; cook 5-10 minutes more to heat through.
7. Cook pasta according to package directions.
8. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.