look at the recipie I just replyed to the question about dinner for fiance, I think your really like it. I guess you can serve over pasta if you like but I would use angle hair pasta. If you like garlic just add minced garlic to the chicken you baking in the oven.I want to make a delicious pasta dish using chicken breast and garlic. Any good recipes?
Chicken Scampi Recipe
Boneless, skinless chicken breasts
3/4 cup Italian bread crumbs
1/4 cup parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup vegetable oil (or olive oil)
Linguine
1/2 cup butter
4 cloves garlic-minced
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. butter
1/4 cup chopped fresh parsley
Lemon wedges
Cut chicken into bite size pieces. Combine the bread crumbs, parm. cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Coat the chicken pieces in this mixture. Heat 1/2 cup oil in large skillet. Add chicken and saute until golden brown. Remove chicken, discard the oil and wipe skillet out. Cook pasta according to package and while it is cooking, melt the 1/2 cup butter in skillet, add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken but do not cook any further. Drain the pasta and toss with remaining 2 Tbsp. butter and spoon onto platter or plates. Place the chicken and sauce over the pasta. Sprinkle with parsley and serve with lemon wedges.
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
8 ounces dry fettuccini pasta
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
--------------------------------------鈥?br>
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
1/2 cup low-sodium chicken broth
1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
No comments:
Post a Comment