Pasta With Chicken In A Light White Wine And Fresh Herb Sauce Recipes

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PASTA WITH CHICKEN IN A LIGHT WHITE WINE AND FRESH HERB SAUCE



Pasta With Chicken in a Light White Wine and Fresh Herb Sauce image

This is a fresh, light meal that is great for the warmer times of year. The sauce is not thick or heavy but coats the pasta for an even flavour. The choice of herbs here is merely what I have found to work well but please adjust to your family's tastes! The herbs should be fresh though- dried herbs will not give the same result. The fresh basil really brings out the flavours in this dish. UPDATE: In light of a review, I have tried this dish again and increased the liquid ingredients in the recipe to provide more sauce. It is important in this recipe to include the stock cube as there is something in it that thickens the sauce. If you must leave it out, add an alternative thickening agent.

Provided by Shuzbud

Categories     Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 red onion, peeled and cut into wedges
2 cups dry pasta (or equivalent of fresh pasta)
2 garlic cloves, crushed
2 chicken breasts, diced
2 cups dry white wine
1 tablespoon fresh rosemary, chopped
10 -12 leaves fresh basil, chopped
1 cup mascarpone cheese
1 chicken stock cube

Steps:

  • Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through.
  • Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook).
  • Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce.
  • Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube.
  • Heat the sauce through gently for a few minutes but do not boil.
  • Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta.
  • Serve immediately.

CHICKEN AND HERBS IN A WHITE WINE SAUCE



Chicken and Herbs in a White Wine Sauce image

Make and share this Chicken and Herbs in a White Wine Sauce recipe from Food.com.

Provided by Scarlett516

Categories     Whole Chicken

Time 2h

Yield 10 serving(s)

Number Of Ingredients 14

2 whole broiler-fryer chickens, cut into pieces
4 tablespoons olive oil
to taste garlic powder
1/2 lb fresh mushrooms, sliced
1/2 lb diced onion
1 teaspoon basil
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon poultry seasoning
1 cup white wine
3 cups chicken broth

Steps:

  • Preheat oven to 350°F
  • Heat olive oil in a large skillet on medium heat. sprinkle chicken with garlic powder and brown on both sides. Place chicken on paper towels.
  • Spoon off fat and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally until onions are soft. Put in medium mixing bowl.
  • In a small bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Add in wine and broth and stir until well mixed. Add to the onion and mushrooms.
  • Place chicken in a roasting pan. Pour rest of ingredients over chicken. Cover with aluminum foil and cook until meat begins to fall off the bone, about 90 minutes.

Nutrition Facts : Calories 489.9, Fat 33.6, SaturatedFat 8.8, Cholesterol 138, Sodium 361, Carbohydrate 4.1, Fiber 0.6, Sugar 1.8, Protein 36.6

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE



Chicken and Pasta in White Wine Garlic Sauce image

This is simple and a crowd pleaser! Intense combination of flavors that will have them back for seconds!

Provided by aneunayme

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

4 (6 ounce) boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 ounce) can diced tomatoes, drained
1/2 cup extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1 cup finely chopped white onion
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
1 bay leaf
2 cloves crushed garlic or 2 cloves minced garlic
1 lb linguine or 1 lb other pastas
salt and pepper

Steps:

  • Cut chicken breasts into bite-sized pieces.
  • Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
  • Cook until onion is tender.
  • Add tomatoes, wine, salt and pepper to taste.
  • Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
  • Drain pasta al dente,place into serving dish and toss with olive oil.
  • Pour chicken mixture over pasta.
  • Serve with fresh salad and garlic toast.
  • I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.

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