Chickenbutternutpastawithcreamysagesauce Recipes

PEANUT BUTTER SAUCE CHICKEN

Peanut Butter Sauce Chicken image

An invention of mine to make use of some leftover chicken breasts. Its ingredients mainly belong to the Far-Eastern cuisine, but it also has a slight Latin twist and a Lebanese hint! ENJOY

Provided by Rita's treats

Categories Meat and Poultry Recipes Chicken

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon sesame oil
½ teaspoon minced garlic
1 pinch salt
¼ cup pine nuts
2 cooked, boneless chicken breast halves, diced
1 tablespoon peanut butter
1 dash soy sauce
3 pickled jalapeno pepper slices, chopped
½ cup water

Steps:

Heat the sesame oil in a skillet over medium heat. Stir in the garlic and salt. Cook and stir 1 minute, then stir in the pine nuts, and cook until golden, about 5 minutes. Add the diced chicken breast, and cook a few minutes to reheat. Stir in the peanut butter, soy sauce, and jalapeno pepper until the peanut butter has melted. Pour in the water, and bring to a simmer. Cook and stir until the sauce has thickened, about 5 minutes more.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 2.3 g, Cholesterol 27.6 mg, Fat 12.5 g, Fiber 0.7 g, Protein 13.2 g, SaturatedFat 2.3 g, Sodium 69.6 mg, Sugar 0.8 g

CHICKEN WITH BUTTERNUT SQUASH

Chicken With Butternut Squash image

I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! NOTE: Thx Sugasnaps. REwrote the directions to make them more clear!

Provided by Mamas Kitchen Hope

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 teaspoon extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced (I use a garlic press)
2 lbs butternut squash (weight before being peeled, seeded, and cut into 1/2-inch pieces 1 lb=appx 1.5 cups)
1 teaspoon dried thyme
1 teaspoon rosemary
14 ounces nonfat chicken broth (If your can or box is smaller you can add some water and bullion)
4 tablespoons grated parmesan cheese (optional)

Steps:

Heat olive oil in a large nonstick frying pan using medium high heat .
Add chicken and brown on both sides. Remove and keep warm.
Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter.
Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little.
Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally.
If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half.
Serve over pasta preferably, whole grain or brown rice.
Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.

CREAMY LEMON BUTTER CHICKEN PASTA RECIPE BY TASTY

Creamy Lemon Butter Chicken Pasta Recipe by Tasty image

Here's what you need: chicken breasts, butter, red onion, garlic, lemon, chili flake, dried thyme, water, double cream, baby spinach, fresh egg pasta, parmesan cheese

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 12

Ingredients

2 chicken breasts, diced
1 tablespoon butter
½ red onion, diced
2 cloves garlic, chopped
1 lemon, zest and juice
1 teaspoon chili flake
1 teaspoon dried thyme
¼ cup water
½ cup double cream
2 cups baby spinach
1 ½ cups fresh egg pasta
2 tablespoons parmesan cheese, plus more for serving

Steps:

Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
Give the pan a quick wipe with a paper towel
Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
Mix in the Parmesan. Remove the pan from the heat.
Serve with more Parmesan, if desired.
Enjoy!

Nutrition Facts : Calories 941 calories, Carbohydrate 81 grams, Fat 42 grams, Fiber 8 grams, Protein 68 grams, Sugar 5 grams

CHICKEN & BUTTERNUT PASTA WITH CREAMY SAGE SAUCE

Chicken & Butternut Pasta With Creamy Sage Sauce image

Make and share this Chicken & Butternut Pasta With Creamy Sage Sauce recipe from Food.com.

Provided by English_Rose

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 medium butternut squash, peeled, deseeded and cut into chunks
2 tablespoons olive oil
4 1/2 ounces cream cheese with garlic and herbs
2 large chicken breasts, cut into bite sized chunks
1 1/4 cups chicken broth
1 onion, diced
4 sprigs sage, leaves picked off and chopped
7 ounces tagliatelle pasta noodles

Steps:

Heat the oven to 400°F Toss the squash in 1 ½ tsp oil and tip into a large roasting tin. Roast in the oven for 25 mins stirring half way through.
While the squash is cooking, heat the remaining oil in a large frying pan, throw in the onion and sauté for 5 mins until soft, add the chicken and cook for a further 5 mins until browned all over.
Pour in the broth and simmer until the chicken is cooked through and the broth has reduced.
While the chicken is cooking, cook the pasta according to the pack instructions then drain.
Add in the roasted squash to the chicken then the sage and cheese stir well. Add 2 spoonfuls of the sauce to the pasta and stir inches Divide the pasts between 4 plates and top with the chicken.

Nutrition Facts : Calories 527.1, Fat 16.4, SaturatedFat 3.6, Cholesterol 88.3, Sodium 307, Carbohydrate 71.8, Fiber 7.7, Sugar 8.6, Protein 26.8

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