25 Minute Orecchiette W Chicken Rosemary Recipes
ORECCHIETTE WITH CHICKEN AND BROCCOLI
A favorite dish with a wonderful specialty pasta, orecchiette, which is a substantial pasta that holds sauce nicely.
Provided by linfoster
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta water.
- While pasta is cooking, combine butter and olive oil in a large saucepan over medium-high heat. Add garlic and saute until golden brown, 1 to 2 minutes. Add shredded chicken, broccoli, Parmesan cheese, basil, pepper, and garlic powder; toss to coat. Stir in pasta and reserved pasta water until evenly distributed. Cook until heated through, about 5 minutes. Season with salt.
Nutrition Facts : Calories 761.1 calories, Carbohydrate 59.1 g, Cholesterol 142.1 mg, Fat 32.9 g, Fiber 4 g, Protein 56.2 g, SaturatedFat 11.5 g, Sodium 390.4 mg, Sugar 2.3 g
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
SPICY CHICKEN ORECCHIETTE
Cute orecchiette pasta with fresh vegetables, grilled pulled chicken, and lots of spice. Delicious!
Provided by Raelee's recipes
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
- Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
- Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 30.2 g, Cholesterol 34.8 mg, Fat 3.8 g, Fiber 3.5 g, Protein 17.4 g, SaturatedFat 0.9 g, Sodium 402.3 mg, Sugar 8.2 g
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ORECCHIETTE PASTA WITH CHICKEN IN A CREAMY ROSEMARY LEMON ...
From adventuresincooking.com
5/5 (2)Total Time 40 minsEstimated Reading Time 3 mins
- Heat the olive oil and minced garlic in a large skillet over medium heat. Add the chicken breast pieces and lemon juice and allow to simmer, stirring occasionally, until the chicken is cooked all the way through, (this should be checked but cutting one of the larger cubes in half to peek inside). Remove the chicken from the pan using a slotted spoon so that the olive oil and garlic remain in the pan.
- Lower the heat. Stir in the chicken broth, milk, grated lemon rind, salt, and 1 teaspoon of the rosemary. Once the mixture is hot, but not boiling, sprinkle the tablespoon of flour over the mixture and whisk it in. Continue whisking the sauce until the flour is fully incorporated and there aren't any flour chunks. Turn the heat to the lowest setting and allow to simmer, stirring occasionally, while you prepare the pasta.
- Prepare the orecchiette pasta according to the package directions. I recommend adding a teaspoon of olive oil and 1/2 teaspoon of salt to the water you boil the pasta in. While the pasta is cooking, add the chicken pieces and goat cheese to the lemon sauce and stir until the goat cheese is completely melted and incorporated into the mixture. Remove the pan from the heat and set it aside. Once the orecchiette is cooked all the way through, strain it and drizzle some olive oil over it, stirring it a bit in the strainer, to help keep the pasta from getting stuck to each other.
- Pour the orecchiette into a large bowl and add the lemon sauce and chicken, garnish with the grated Parmesan, Romano, or Asiago cheese and the remaining teaspoon of rosemary. Serve immediately.
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4/5 Total Time 45 minsServings 4
- In a large nonstick frying pan, melt the butter with 2 tablespoons of oil over moderately high heat. Add the onions and 1/2 teaspoon of the salt and cook, stirring frequently, until well browned, about 25 minutes. Remove.
- Add the remaining 1 tablespoon oil to the pan and reduce the heat to moderate. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and add to the pan along with the rosemary. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic. Cook, stirring, for 30 seconds. Cover the pan, remove from the heat, and let steam for 5 minutes. Cut the chicken into 1/4-inch slices.
- Meanwhile, in a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Reserve about 1/4 cup of the pasta water. Drain the pasta and toss with 2 tablespoons of the pasta water, the onions, the chicken with pan juices, the blue cheese, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. If the pasta seems dry, add more of the reserved pasta water.
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From theroastedroot.net
Servings 4Estimated Reading Time 5 minsCategory Main CourseTotal Time 25 mins
- Cook the pasta according to package instructions (Note: I tend to cook gluten-free pasta for 2 minutes less than the package calls for because I like my pasta al dente). Once cooked, drain the pasta and place it back in the pot. Toss in 1 to 2 tablespoons of olive oil and a sprinkle of salt. Set aside until ready to use.
- While pasta is cooking, heat the butter, oil, garlic and lemon juice in a large skillet over medium-high heat. Cook for 2 minutes, or until garlic is very fragrant.
- Add the yellow squash, zucchini, green onion, lemon zest and Italian seasoning. Cook for 3-5 minutes, stirring occasionally, just until veggies begin to soften. Move the vegetables over to one side of the skillet and add the sliced raw chicken. Allow chicken to brown for 2 to 3 minutes before stirring everything together. Cook, stirring occasionally, until veggies and chicken are cooked through, about 3 to 5 minutes. (Note: If there is excess liquid at the bottom of the skillet, continue cooking a couple of minutes longer until it cooks off).
- Add the pasta to the skillet with the vegetables and chicken and toss everything together. Add the chopped basil and salt and stir well. Taste pasta for flavor, and add more lemon juice or salt to taste. Serve the pasta with freshly grated parmesan cheese.
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From adventuresincooking.com
5/5 (1)Total Time 1 hr 5 minsCategory DinnerCalories 587 per serving
- Preheat the oven to 400 degrees Fahrenheit. Rub the chicken thighs with the 2 teaspoons of olive oil and season with the salt and pepper. Place on a lipped baking sheet, skin side up, and roast in the oven until the skin is golden, the juices run clear, and a thermometer inserted into the center of the thigh reads 165 degrees Fahrenheit, about 30 to 40 minutes. Remove the pan from the oven and allow the chicken to cool until cool enough to handle.
- Save the juices that have collected on the bottom of the lipped baking sheet and set them aside for now. Discard the chicken skin, remove the meat from the bones, and chop the meat into roughly 1-inch cubes. Discard the chicken bones and set the meat aside.
- While the water is coming to a boil, you can prepare the sauce. Heat the 2 tablespoons of olive oil in a large Dutch oven over medium low heat. Add the garlic and sauté until softened and very lightly golden around the edges, about 5 minutes, stirring every minute.
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From iloveimportedcheese.com
Cuisine ItalianCategory Main Course, Side DishServings 4Estimated Reading Time 1 min
- Preheat oven to 450 degrees and line a baking pan with parchment paper. Toss butternut squash and shallots with 1 tsp olive oil and 1/2 tsp salt. Spread evenly across pan and roast for 25-30 minutes or until well browned.
- While vegetables roast, add remaining 2 tsp olive oil to a large soup pot or Dutch oven set over medium-high heat and add garlic, hot pepper flakes, and rosemary. Cook for 1 minute.
- Add chicken broth and increase heat to high. Bring to a boil, add pasta, and cook for 7 minutes, stirring frequently. Add kale and continue to stir for 2 more minutes or until broth is absorbed and kale is tender. Stir in roasted vegetables and Gorgonzola Dolce. Fold to combine. Top with additional Gorgonzola Dolce, fresh cracked black pepper, and enjoy!
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From realsimple.com
3/5 (404)Total Time 15 minsServings 4Calories 689 per serving
- Cook the pasta according to the package directions. Reserve 1 ¼ cups of the cooking water. Drain the pasta and return it to the pot.
- Toss the pasta with the chicken, rosemary, reserved pasta water, ½ cup of the Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
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