Farfalle With Chicken Asparagus Pancetta Recipes

FARFALLE WITH PANCETTA AND PEAS IN A ROASTED GARLIC CREAM SAUCE

Steps:

• Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest.
• Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside.
• Add onions to the skillet and caramelize them over low to medium heat.
• Add mushrooms to caramelized onions and increase the flame to medium high. Sauté the mix for about 30 seconds.
• Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well.
• Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well.
• Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce.
• Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated.
• Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).

FARFALLE WITH CHICKEN AND ROASTED GARLIC (THE CHEESECAKE FACTORY COPYCAT)

Steps:

• If you haven't cooked the pasta, cook it now according to the directions on the box.
• Cut the chicken into 1" cubes and season with kosher salt and black pepper.
• To a cast iron skillet add the olive oil on high heat.
• Cook the chicken until browned on both sides, about 2-3 minutes on each side.
• Remove from the pan, reduce the heat to medium-high heat and add in the bacon.
• Cook until crisp and remove the bacon (leave the fat).
• Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.
• Remove the mushrooms and onions from the pan to where the chicken and bacon are.
• Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.
• Add in the heavy cream, roasted garlic, chicken and vegetables.
• Add in most of the Parmesan cheese leaving just a garnishing amount.
• Stir well, then add in the pasta and bacon and combine everything.
• Garnish with remaining Parmesan cheese.

ASPARAGUS AND FARFALLE WITH LEMON AND PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain. Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the asparagus and saute until tender, about 4 minutes. Toss in the peas. Place the pasta in a large bowl. Toss with the remaining olive oil, the asparagus mixture, lemon rind, salt and pepper. Divide among 4 pasta bowls. Sprinkle with Parmesan and serve immediately.

CREAMY FARFALLE WITH CREMINI, ASPARAGUS, AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.
• Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

FARFALLE WITH ASPARAGUS AND WILD MUSHROOMS

Steps:

• Place pancetta in small frying pan and cook over medium heat until crisp. Drain on paper towels.
• Soften garlic in two tablespoons butter and the olive oil in a medium-size pan. Coarsely chop porcini and wild mushrooms and add to the pan. Cook for 10 minutes, stirring frequently, over low to medium heat.
• Meanwhile, cut asparagus into half-inch pieces and blanch. Add with the peas to mushrooms; season to taste.
• Pour in cream and reduce over high heat until it is thickened. Add basil leaves and toss. Correct seasoning. Crumble pancetta into little pieces and add.
• Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes). Drain, place in heated bowl and toss with one tablespoon butter. Add sauce and a little grated cheese and toss. Serve immediately, with more Parmesan passed separately.

FARFALLE WITH CHICKEN, ASPARAGUS AND BLUE CHEESE

Steps:

• Cook pasta according to package directions, rinse, drain and set aside.
• In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
• Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
• Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
• Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
• Gently blend in blue cheese and serve immediately.

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
• Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

FARFALLE (BOW TIE) PASTA WITH CHICKEN & SUN-DRIED TOMATOES

Steps:

• In large skillet, heat olive oil over medium high heat.
• Add the chicken, onions, sundried tomatoes, basil, thyme, oregano and garlic.
• Sauté until chicken is almost cooked.
• Add the whipping cream and parmesan cheese.
• Continue to simmer until slightly thickened.
• Add salt and pepper to taste.
• In large pot, bring water to boil and cook pasta until al dente.
• Drain.
• Toss the pasta with the sauce.
• Place in individual pasta bowls.
• Serve with freshly grated parmesan cheese and black pepper.

FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD

Steps:

• Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
• Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
• Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.

BOW-TIES WITH CHICKEN AND ASPARAGUS

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus; cut into 1-inch pieces.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 2 minutes, stirring occasionally. Stir in asparagus, mushrooms and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are tender.
• In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese.

PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES

Steps:

• Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
• Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.