Garys Farfalle Chicken Salad Recipes

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FIERI FARFALLE SALAD



Fieri Farfalle Salad image

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

3 cups sunchokes (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
  • Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
  • Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
  • In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

WALDORF CHICKEN SALAD PANINI



Waldorf Chicken Salad Panini image

Provided by Guy Fieri

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

One 2 1/2- to 3-pound whole chicken, giblets removed and rinsed
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
4 cloves garlic, roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped, plus 1/2 cup 1/4-inch-diced celery
1/2 lemon, sliced
1/2 onion, roughly chopped
2 fresh thyme sprigs, leaves removed
1 cup mayonnaise
1/2 cup whipped cream cheese
2 tablespoons lemon juice
3/4 cup seedless purple grapes, halved
1 Gala (or other crisp) apple, cored and cut into 1/4-inch dice
1/4 cup coarsely chopped toasted walnuts
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
One 16-ounce herbed focaccia, cut into equal quarters

Steps:

  • Preheat the oven to 375 degrees F.
  • Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool.
  • Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely.
  • Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper.
  • To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.
  • Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.
  • To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately.

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



Farfalle with Chicken and Roasted Garlic (The Cheesecake Factory Copycat) image

The Cheesecake Factory Farfalle with Chicken and Roasted Garlic is a perfect copycat of my favorite creamy, cheesy bacon and mushroom pasta dish and one of the most popular recipes on the menu!

Provided by Sabrina Snyder

Categories     Main Course

Time 50m

Number Of Ingredients 13

1 head roasted garlic (cloves removed (recipe above))
2 chicken breasts (boneless skinless)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 pound bow tie pasta (aka farfalle, cooked and drained -but not rinsed)
12 ounces center cut bacon (cut into strips)
8 ounces crimini mushrooms (quartered)
1/2 yellow onion (chopped)
1/2 cup sun dried tomatoes (, chop roughly)
3/4 cup white wine
1 cup heavy cream
3/4 cup Parmesan cheese

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.

Nutrition Facts : ServingSize 1 g, Calories 1336 kcal, Carbohydrate 100 g, Protein 61 g, Fat 72 g, SaturatedFat 30 g, Cholesterol 222 mg, Sodium 1355 mg, Fiber 5 g, Sugar 10 g

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!

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