Linguine With Chicken And Caribbean Sauce Recipes

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CREAMY CHICKEN ON LINGUINE



Creamy Chicken on Linguine image

Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!

Provided by B. Filoso

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
½ cup water
1 ¼ cups heavy cream
¾ cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Steps:

  • In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
  • Meanwhile, cook pasta according to directions on package. Drain.
  • Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
  • Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g

LINGUINE WITH CHICKEN RAGU



Linguine with Chicken Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

JERK CHICKEN AND PASTA



Jerk Chicken and Pasta image

Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!

Provided by Terry Coonan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
½ cup dry white wine
¼ cup chopped fresh cilantro
2 limes, quartered
salt and pepper to taste
½ cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

Steps:

  • Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  • Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
  • Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  • Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g

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