Best Bistro Chicken And Pasta Recipes

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

BISTRO STYLE CHICKEN & PASTA

Steps:

• Heat a large cast iron frying pan. Add the sliced chicken into the dry pan. Sprinkle the chicken with the seasonings
• Allow a nice golden color to be achieved on both sides and cooked through, then drizzle with olive oil.
• Remove the chicken from the pan and set aside while cooking the sauce.
• Place the quartered onion, crushed garlic, sliced scallions, sliced sun-dried tomatoes and quartered tomatoes in a bowl and toss.
• Place the tossed vegetables in the heated cast iron pan and allow to slightly char. Add a drizzle of olive oil, lemon slices and all of the seasonings and toss. Add the wine and toss and cook down for a minute or two.
• Add the grilled chicken into the sauce and toss.
• Turn the heat off and cover the pan loosely.
• Heat a small cast iron pan and place the ½ red onion and ½ blub of crushed garlic. Sprinkle with the sugar and salt. Cook until a nice char is achieved and then drizzle with a bit olive oil, then set aside.
• Prepare the pasta as directed.
• Lift the pasta, allowing it to drain a bit as you lift it, then place into the sauce and toss.
• Prepare a large platter with a drizzle of olive oil. Place the pasta on the prepared platter.
• Garnish with the feta cheese, fresh parsley, sliced scallion and the grilled ½ onion and ½ bulb of garlic, fresh ground black pepper and a drizzle of olive oil.

BISTRO CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.