Faralle And Chicken Di Toscana Recipes

PASTA AND CHICKEN DI TOSCANA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until lightly browned on both sides. Remove chicken from skillet; cover to keep warm. Add mushrooms and garlic to skillet; cook 3 to 4 min. or until mushrooms are tender, stirring frequently. Stir in pasta sauce.
• Return chicken to skillet. Bring sauce just to boil; cover. Simmer on medium-low heat 6 to 8 min. or until chicken is done (165ºF).
• Drain pasta. Serve topped with chicken, pasta sauce mixture and basil.

CHICKEN AND FARFALLE WITH ROASTED GARLIC SAUCE

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!

EASY CHICKEN & FARFALLE PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peas and carrots to the boiling water for the last 3 min.
• Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 3 to 4 min. or until lightly browned. Remove from skillet; cover to keep warm. Add onions and dressing to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth and basil. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
• Drain pasta mixture. Add to chicken mixture in skillet; mix lightly. Serve topped with cheese.

BROCCOLI AND CHICKEN FARFALLE

Steps:

• Bring a large pot of water to boil.
• In the meantime, cut the chicken into 1 inch pieces and set aside.
• Cut the broccoli into florets, rinse and set aside.
• Skin the tomatoes, slice in half, remove the seeds and dice into small pieces.
• When the water is boiling, add the pasta and some salt and cook according to package directions.
• While the pasta is cooking, heat the oil in a large skillet over medium heat.
• Add the chicken to the skillet and sautè for about 2 minutes, stirring once or twice.
• Next, stir in the diced tomatoes, chopped onions, minced garlic, chili pepper, basil and salt and pepper to taste.
• Reduce the heat and let simmer till the pasta is ready.
• Three minutes before the pasta is ready toss in the broccoli into the pot with the pasta and stir.
• Once the broccoli and pasta are ready, reserve about a cup of the pasta water.
• Drain the pasta and broccoli and toss into the skillet with the chicken and tomato, stirring well.
• If the pasta seems a little dry you can add some of the reserved pasta water.
• Stir in the Parmigiano Reggiano and drizzle with some extra virgin olive oil.
• Plate and serve while hot, topped with chopped fresh parsley for garnish and an extra sprinkle of Parmigiano Reggiano cheese.

FARALLE AND CHICKEN DI TOSCANA

Steps:

• Mix wine and Italian seasoning in large skillet. Add chicken; bring to boil. Cover; simmer on medium-low heat 15 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta as directed on package, omitting salt.
• Remove chicken from skillet; cut diagonally into slices. Return chicken to skillet. Add pasta sauce and peas; simmer 5 to 6 min. or until heated through, stirring frequently.
• Drain pasta. Serve topped with pasta sauce mixture.

CHICKEN TOSCANA

Steps:

• Earlier in day or prior to cooking chicken:.
• Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
• Return to pan and cook over medium low until thickened.
• Just before serving on chicken, add chestnuts and heat through.
• Salt and pepper to taste.
• Dredge chicken cutlets in flour.
• Heat non stick fry pan (use PAM if necessary).
• Add butter and oil.
• Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
• Pour thickened port gravy over cutlets and serve.