Paul Newmans Braised Chicken With Pasta Sauce Mushrooms Recipes

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PAUL NEWMAN'S BRAISED CHICKEN WITH PASTA SAUCE, MUSHROOMS



Paul Newman's Braised Chicken With Pasta Sauce, Mushrooms image

This is a delicious recipe from "Newman's Own" Cookbook. We have never been able to find his "Newman's Own Say Cheese Pasta Sauce", so feel free to use your favorite one!

Provided by Pianolady

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

8 pieces chicken
kosher salt, to taste
fresh ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
1/4 cup vegetable oil
8 ounces mushrooms, quartered
1/2 cup of good dry white wine (optional)
1 (16 ounce) jar of newman own say cheese pasta sauce or 1 (16 ounce) jar your favorite pasta sauce
1/2 cup of chopped walnuts
1/4 cup fresh basil or 1/4 cup fresh parsley, chopped

Steps:

  • Preheat the oven to 375F Pat the chicken dry with paper towels, season with salt and pepper, and dredge in flour, shaking off the excess.
  • Heat the oil in a 12" ovenproof skillet.
  • Add the chicken pieces, skin side down, and brown over medium heat for 7 to 8 minutes until crisp and golden.
  • Turn the chicken over and cook 3 to 4 minutes more.
  • Remove the chicken from the pan and set aside.
  • Continue to cook the fat until the solids stick to the pan without burning and the fat is clear.
  • Discard the fat, add the mushrooms and cook for 3 minutes.
  • Add the wine (optional) and bring to a simmer, stirring to incorporate the browned bits.
  • Reduce by half.
  • Add the spaghetti sauce and bring to a boil.
  • Return the chicken to the pan, skin side up.
  • Place the pan in the oven and bake the chicken, uncovered, for 10 minutes.
  • Remove the breast pieces and keep warm.
  • Cook the dark meat 5 minutes more.
  • Transfer the chicken to a serving casserole and pour the sauce over it.
  • Sprinkle with the walnuts and basil (or parsley) on top.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 370.1, Fat 26.2, SaturatedFat 3.1, Sodium 549, Carbohydrate 28.7, Fiber 2.5, Sugar 11.4, Protein 7.9

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS



Creamy One-Pot Pasta With Chicken and Mushrooms image

Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

Provided by Mark Bittman

Categories     dinner, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, more as needed
1 shallot or small onion, chopped
1 tablespoon minced garlic
2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced
1/2 pound cut pasta like gemelli or penne, or long pasta broken into bits
Salt and freshly ground black pepper
1/2 cup dry white wine or water
3 to 4 cups chicken or vegetable stock
2 boneless chicken thighs, diced
Chopped fresh parsley, optional
Freshly grated Parmesan, optional

Steps:

  • Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
  • Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
  • Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams

PAUL NEWMAN'S SPICY CHICKEN OVER ANGEL HAIR



Paul Newman's Spicy Chicken over Angel Hair image

A great recipe from newmansown.com website. The recipe title pretty much explains it all. Use more than 4 hot cherry peppers if you like it extra spicy.

Provided by linguinelisa

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
4 cherry peppers
1 onion, cut in bite-sized pieces
1 bell pepper, cut in bite-sized pieces
1 1/2 lbs boneless chicken breasts, cut in bite-sized pieces
2 garlic cloves, crushed
1 (28 ounce) jar tomato and roasted garlic pasta sauce
1 lb angel hair pasta
parmesan cheese

Steps:

  • Heat a large, deep frying pan over medium heat. Add olive oil, then add hot cherry peppers, onion and bell pepper. Saute 2 minutes. Add chicken pieces and crushed garlic. Saute 3 or 4 minutes until browned. Add pasta sauce, lower heat and simmer.
  • Meanwhile, cook pasta according to package directions. Drain and put in a serving bowl. Pour chicken and sauce over pasta. Serve with Parmesan cheese.

Nutrition Facts : Calories 650.8, Fat 18.1, SaturatedFat 4.6, Cholesterol 75.6, Sodium 694.9, Carbohydrate 82.7, Fiber 7.4, Sugar 18.1, Protein 37.2

COWBOY SALAD, PAUL NEWMAN'S FAVORITE



Cowboy Salad, Paul Newman's Favorite image

Cindy Kavor shared this award-winning recipe with the 100 Pennies Scholarship drive. This is a great make-ahead salad that delivers the goods.

Provided by Lalaloob

Categories     Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup of paul's olive oil and vinegar dressing
1/4 cup red wine vinegar
3 tablespoons chipotle chiles, in adolbo sauce chopped
1 large lime, juice of (about 2 tablespoons)
1 tablespoon cumin
2 teaspoons salt
3 (15 1/2-19 ounce) cans black beans, rinsed and drained
4 (15 1/2-16 ounce) cans whole kernel corn
3 cups cooked white rice
1/4 cup finely chopped red onion
1/2 cup finely chopped green onion (including the tops)
1/2 cup chopped cilantro
2 cups coarsely chopped tomatoes
lime wedge, and
fresh cilantro stem, for garnish

Steps:

  • TO make the dressing, mix all the ingredients in a bowl.
  • TO make the salad, mix all the ingredients in a bowl.
  • ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
  • BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.

Nutrition Facts : Calories 797.7, Fat 26.3, SaturatedFat 4.7, Sodium 1770.5, Carbohydrate 126.9, Fiber 21.4, Sugar 10.8, Protein 25.3

BAKED CHICKEN WITH PASTA SAUCE



Baked Chicken With Pasta Sauce image

This ia a simple chicken dish with lots of flavor, use your own favorite pasta sauce for this, Prego Traditional Pasta sauce works well with this --- for each extra pound chicken increase the sauce by 1 to 1-1/2 cups, remember to drain the fat completely before adding the sauce :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 lbs chicken pieces
1 1/2 teaspoons seasoning salt (or to taste, can use white salt)
ground black pepper (to taste)
1 teaspoon garlic powder (optional)
2 cups prepared pasta sauce
8 ounces uncooked spaghetti (or use as much as desired)
1/2 cup parmesan cheese (optional or to taste)

Steps:

  • Set oven to 375 degrees F.
  • Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces).
  • Pat the chicken pieces dry using paper towels.
  • Season the chicken pieces with seasoned salt, black pepper and garlic power.
  • Place into the baking dish.
  • Bake for 30 minutes.
  • Drain any fat in the dish.
  • Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through.
  • Sprinkle Parmesan cheese over.
  • Serve with cooked spaghetti.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS



Baked Ravioli in Alfredo Sauce With Mushrooms image

I love the fact that this is a baked ravioli in a cream sauce that is quick and easy to prepare. It's delicious, and the mushrooms can be cooked ahead to save time at the dinner hour. I've tried cheese ravioli and spinach/cheese ravioli -- both are great!

Provided by quikgourmet

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 (9 ounce) packages refrigerated cheese ravioli, cooked and drained
3 (10 ounce) packages refrigerated alfredo sauce, if using the prepared sauce, I mix light and regular to reduce fat
2 teaspoons olive oil
1 large sweet onion, sliced thin
1 (8 ounce) package of fresh sliced mushrooms
2 tablespoons grated parmesan cheese
2 tablespoons breadcrumbs
salt and pepper

Steps:

  • Preheat oven to 400.
  • Grease a 9x13 casserole.
  • Heat olive oil in a large skillet over medium heat.
  • Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
  • Add the alfredo sauce to the skillet, mixing well.
  • Gently stir in cooked ravioli.
  • Pour into the greased casserole.
  • Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
  • Cover and bake for 20 minutes.
  • Uncover and bake for 5-8 minutes more until golden brown.
  • Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!

Nutrition Facts : Calories 86.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 2.2, Sodium 94.1, Carbohydrate 10.8, Fiber 1.4, Sugar 3, Protein 4

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