Chicken Spinach Farfalle Recipes

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CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Chicken Florentine Pasta in a light creamy sauce (it actually doesn't have any cream in it at all!). The spinach in this pasta is vibrant, healthy and tasty. This pasta also reheats really well - creamy as ever!

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 14

8 oz linguine pasta (cooked to package instructions)
Olive oil to sauté
2 small/medium boneless skinless chicken breasts
1/2 lb button mushrooms (white or brown)
1 bunch green onion ((1 cup chopped) (green and white parts))
2 Tbsp unsalted butter
3 Tbsp all-purpose flour
2-3 garlic cloves (pressed)
1 cup chicken broth
1 cup whole milk
1/2 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)
4 cups fresh baby spinach (loosely packed)
Freshly grated parmesan to serve

Steps:

  • Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
  • Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
  • In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
  • In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
  • Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.

Nutrition Facts : Calories 416 kcal, Carbohydrate 54 g, Protein 26 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 482 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHICKEN FLORENTINE AND FARFALLE



Chicken Florentine And Farfalle image

A creamy pasta sauce generously hugs your favorite pasta, chopped chicken, and baby spinach.

Provided by Meaghan @ 4 Sons R Us

Categories     Dinner     Main Course     Pasta

Number Of Ingredients 11

3-4 boneless (skinless chicken breasts)
1 lb box of Farfalle pasta
olive oil
1 bunch of fresh spinach (or 1 box of chopped frozen spinach, thawed and all excess water drained)
2 cloves garlic (minced)
1 small onion (diced)
4-5 oz cream cheese
salt & pepper (to taste)
milk
1 jar of Alfredo sauce
Parmesan cheese

Steps:

  • Season chicken with salt and pepper. For the best taste, grill the chicken, then chop it up and set it aside. The chicken can also be pan cooked and then chopped if you prefer.
  • Prepare the pasta according to the package directions. Drain, and set aside.
  • In a large skillet add in 1-2 tbsp of olive oil, the garlic, and onions. Saute 3-4 minutes, or until the onions are translucent. Add spinach and allow it to heat through, or until wilted if it's fresh..
  • Next, add in the cream cheese and stir in until it's melted and evenly combined. The mixture will be thick and that's OK.
  • Add in the alfredo sauce, again stirring to evenly incorporate. Now, add the milk, and tiny bit at a time, until the desired consistency is reached
  • Stir the chicken into the sauce, Season with salt and pepper, to taste.
  • Add the pasta to the pan and stir it into the sauce until everything's nice and 'saucey', err evenly incorporated! Serve warm with shredded or grated Parmesan cheese on top.

Nutrition Facts : Calories 1352 kcal, Carbohydrate 44 g, Protein 193 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 534 mg, Sodium 454 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN AND FARFALLE WITH ROASTED GARLIC SAUCE



Chicken and Farfalle with roasted garlic sauce image

This recipe is my fiance's favorite thing at The Cheesecake Factory. It took a few tries but is now perfected. Try it and let me know how it was!

Provided by jenna tinsman

Categories     Roasts

Number Of Ingredients 13

1 large chicken breast, bone in, skin on
extra virgin olive oil
kosher salt
1 lb bow tie pasta (farfalle)
1 pkg center cut bacon, thinly sliced
1 1/2 c quartered crimini or button mushrooms
1 c chopped onion
1/3 c sliced sundried tomatoes (in oil)
3/4 c white wine
1 c heavy cream
1 head roasted garlic, minced
1/2 c grated parmesan cheese
3/4 c frozen green peas (optional)

Steps:

  • 1. Preheat the oven to 375 degrees F.
  • 2. Prepare the chicken by placing the chicken breast on a sheet pan and rub with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of fresh ground black pepper. Roast the breast for 30 to 40 minutes, or until just cooked through and the internal temperature reaches 165 degrees. Set aside until cool enough to handle. Reserve the chicken drippings for the sauce and remove the chicken from the bone and remove the skin and then shred and set aside.
  • 3. While the chicken is cooking, heat 1 tablespoon of extra virgin olive oil in a very large sauté pan. Add the thinly sliced bacon and render until it is crispy. Use a slotted spoon to remove the pieces of crisp bacon to a paper towel lined plate to drain excess grease and set aside.
  • 4. In the same pan with the rendered bacon fat add the mushrooms and sauté on medium high heat until most of the liquid has evaporated and then the chopped onions and sauté the onions over medium heat until they are caramelized along with the sliced mushrooms. Now add the sliced sundried tomatoes and sauté for another 3 minutes. Deglaze the pan by adding the white wine and bring to a simmer and cook until it has reduced by half. Use a wooden spoon the scrape the bottom of the pan to release the brown bits into the wine.
  • 5. Meanwhile, bring a large pot of water to a boil; season the boiling water with 2 tablespoons of kosher salt. Cook the farfalle pasta to the package specifications for al dente. Drain the cooked pasta but reserve ½ cup of the pasta water.
  • 6. Now add the heavy cream and bring to a simmer. Add the roasted garlic paste to the cream sauce along with the reserved pan drippings from the roasted chicken and whisk to incorporate well. Add the shredded cooked chicken to the sauce and simmer the sauce for 5 minutes until slightly thickened.
  • 7. Next add ½ cup of fresh fine grated parmesan cheese to the sauce and stir constantly to incorporate well. Use pasta water to thin the sauce if it gets too thick, but only if necessary. Add kosher salt and pepper to taste and then add the drained pasta to the sauce along with peas. Stir to incorporate and to warm the peas through. Add 3/4 of the crisp bacon and toss again to incorporate and transfer to a large serving platter. Garnish with the remaining crisp bacon pieces and serve!

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY



One-Pot Chicken And Mushroom Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 ½ lb chicken breast, cubed
½ yellow onion, diced
salt, to taste
pepper, to taste
2 cups cremini mushroom
3 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons paprika
4 cups chicken broth
1 cup heavy cream
1 lb farfalle pasta
5 oz spinach
1 cup parmesan cheese

Steps:

  • Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
  • Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
  • Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
  • Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
  • Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
  • When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
  • Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
  • Top off with extra parmesan and serve.
  • Enjoy!

FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE



Farfalle With Chicken, Mushrooms, Spinach and Ricotta Cheese image

This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)

Provided by Manami

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb whole wheat farfalle pasta or 1/2 lb other pastas
1 tablespoon olive oil
1 lb chicken breast, cut into bite sized pieces
1 1/2 onions, diced
4 garlic cloves, minced
1/2 lb cremini mushrooms or 1/2 lb button mushroom, sliced
1/4 cup white wine or 1/4 cup chicken broth
28 ounces diced tomatoes (partially drained but some liquid reserved)
2 teaspoons dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
2 pinches red pepper flakes
1 (3 ounce) package Baby Spinach or 1 (3 ounce) package frozen spinach, thawed & drained
1/2 cup low-fat ricotta cheese

Steps:

  • Bring a large pot of water to a boil.
  • Add salt, and then add the farfalle.
  • Cook until al dente.
  • Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
  • Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
  • Stir in the mushrooms, garlic, and some salt and pepper.
  • Sauté until all vegetables are tender.
  • Increase the heat to medium high and add the vermouth.
  • Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
  • Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
  • Add the spinach and cook until wilted down, about 2-3 minutes.
  • Season to taste.
  • Add the pasta to the sauce and stir to coat.
  • Off the heat, stir in the ricotta cheese.

Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4

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