Best Chicken Pasta With Garlic Ginger And Pine Nuts Recipes

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PASTA WITH ROAST CHICKEN, CURRANTS AND PINE NUTS



Pasta With Roast Chicken, Currants and Pine Nuts image

Provided by Julia Moskin

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 1/2 pounds bone-in, skin-on chicken thighs, patted dry
Salt
freshly ground black pepper
Paprika
3 tablespoons unsalted butter
1 1/2 pounds dried pasta, preferably bucatini or linguine
2 teaspoons crumbled dried rosemary
1/2 cup dried currants or raisins
2/3 cup pine nuts, toasted
3 tablespoons chopped parsley

Steps:

  • Preheat oven to 375 degrees. Arrange thighs in a large roasting pan, preferably nonstick. Thickly sprinkle with salt, pepper and paprika, and dot with butter. Bake until just cooked through and skin is crisp (if oven has a convection feature, use it), about 35 minutes.
  • Bring a large pot of salted water to a boil. When chicken is done, let cool slightly, then use hands (rubber gloves are helpful) to pull meat and skin from bones, making bite-size pieces. Reserve meat and skin in roasting pan; discard bones.
  • Meanwhile, add pasta to boiling water and cook just until tender but not mushy. Reserving 1 cup cooking water, drain pasta and add to roasting pan with chicken meat and skin. Add 1/2 cup pasta cooking water to roasting pan on stovetop and turn heat to low.
  • Add rosemary, currants and pine nuts to roasting pan and toss, adding more salt and black pepper to taste, and more cooking water if mixture seems dry. Sprinkle with parsley and serve immediately in shallow bowls.

Nutrition Facts : @context http, Calories 1196, UnsaturatedFat 38 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 61 grams, SaturatedFat 17 grams, Sodium 967 milligrams, Sugar 12 grams, TransFat 0 grams

PINE NUT AND CHICKEN PASTA



PINE NUT AND CHICKEN PASTA image

Saw this recipe on a package of pine nuts and thought it sounded wonderful! I love pine nuts in just about anything! Recipe:friedas.com Photo: en.paperblog.com

Provided by Ellen Bales

Categories     Pasta

Time 30m

Number Of Ingredients 12

4 oz spiral pasta
2 to 3 Tbsp olive oil
1/2 lb boneless skinless chicken breast strips
1 c red bell peppers, thinly slivered
1 c green bell peppers, thinly slivered
2 green onions, minced
2 tsp fresh ginger, minced
1 clove garlic, minced
1/2 c pine nuts
1 Tbsp soy sauce
1 Tbsp lemon juice (or may use lime juice)
salt and pepper to taste

Steps:

  • 1. In a large pot, cook the pasta according to package directions.
  • 2. In a skillet or wok, heat oil and saute chicken with bell pepper and onions for 3 minutes. Add ginger, garlic, and pine nuts. Saute 3 minutes more or until nuts are golden. Add soy and lemon or lime juice. Remove from heat.
  • 3. Drain pasta well; do not rinse. Place pasta in a large bowl. Pour chicken mixture over pasta. Add salt and pepper to taste. Toss well to coat with chicken mixture. Serve at once.
  • 4. NOTE: This recipe makes 2 to 3 main dish servings. It can be doubled or tripled to serve more.

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS



Penne With Chicken, Sun-Dried Tomatoes and Pine Nuts image

This pasta dish looks and tastes great. It looks stunning served in bowls or large, restaurant-like plates. I love sun-dried tomatoes and fresh basil! The pine nuts add a nice touch. Roast the pine nuts in a skillet on low heat. Watch the nuts as they turn brown (and then black) suddenly. Serve this tasty dish with fresh parmesan cheese and a glass of wine.

Provided by tigerduck

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (270 g) jar sun-dried tomatoes packed in oil
500 g chicken breasts, cut into thin stripes
2 garlic cloves, crushed
125 ml cream (use more if desired)
2 tablespoons fresh basil, cut into stripes
400 g penne, cooked
2 tablespoons pine nuts, roasted
salt and pepper

Steps:

  • Cut the sun-dried tomatoes into thin stripes. Keep the oil.
  • Heat wok or large skillet. Add 1 tablespoons of the kept oil.
  • Fry meat in 2-3 portions. Add more oil if necessary.
  • Add fried meat to the wok again.
  • Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
  • Add cooked penne and basil and mix. Leave on stove until penne are warm.
  • Season with salt and pepper.
  • Serve in bowls and top with roasted pine nuts.

CREAMY CHICKEN AND PINE NUT PASTA



Creamy Chicken and Pine Nut Pasta image

Make and share this Creamy Chicken and Pine Nut Pasta recipe from Food.com.

Provided by Melanie B.

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb whole wheat spaghetti
1 lb chicken breast, cut into bite sized cubes
2 tablespoons pine nuts
1 cup skim milk
1 tablespoon flour
1/2 teaspoon coarse ground mustard
1/4 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup parmesan cheese, freshly ground
1/2 cup basil leaves, chiffonade
1 garlic clove, minced
1/4 cup white onion, minced

Steps:

  • Cook pasta according to package directions minus one minute. Drain.
  • Heat a large skillet to medium-high heat with olive oil. Add onion. Cook for about 2 minutes until soft. Add chicken. Saute until cooked through. Add garlic.
  • Mix together milk and flour in a separate bowl, dissolving the flour well. Add to chicken & onion mixture. Season with salt and pepper. Bring to a boil.
  • Add nutmeg and mustard. Mix well and cook for an additional 5-7 minutes until sauce has thickened. Lower heat to low.
  • Add cheese, pine nuts, and pasta to the mixture. Stir well. Remove from heat and add basil.
  • Check for seasoning before serving.

Nutrition Facts : Calories 548.1, Fat 21.5, SaturatedFat 6.2, Cholesterol 84.9, Sodium 893, Carbohydrate 50.8, Fiber 0.9, Sugar 0.8, Protein 40.5

PASTA WITH CHICKEN, SPINACH, PINE NUTS, BACON AND



Pasta With Chicken, Spinach, Pine Nuts, Bacon And image

That's right!!! Pasta, Chicken. Spinach, Sun dried tomatoes, Pine nuts and BACON Ohh Yeah!! Enjoy :0 Made fore RSC #11. Recipe has been edited per reviews :)

Provided by Queen uh Cuisine

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 boneless skinless chicken breasts, Sliced into strips
2 tablespoons olive oil, seperated
1/8 teaspoon salt
1/8 teaspoon pepper
1 key lime, squeezeed
10 slices bacon, crispy and crumbled, seperated
1/2 lb penne pasta
1 medium shallot, aprox 1/2 cup, chopped
4 large garlic cloves, chopped
3/4 cup plus 2 tablespoons sun-dried tomato, drained and chopped, seperated
1 teaspoon cornstarch
1 cup chicken stock
1 cup fat-free half-and-half, warmed
1/8 teaspoon cayenne pepper (optional)
3 ounces fresh Baby Spinach
3 tablespoons pine nuts

Steps:

  • Drizzle chicken with 1 tbls olive oil then sprinkle with salt and pepper, squeeze key lime over chicken.
  • Flip over a few times to mix marinade with chicken -- set aside.
  • Cook bacon -- set aside.
  • Get water heating for pasta.
  • In large saute pan heat 1 tbls of the Olive Oil add Shallots and Garlic.
  • Saute for 1-2 minutes then add 3/4 cup of the Sun Dried Tomatoes.
  • Add chicken and cook till done.
  • Mix corn starch with chicken stock and slowly stir into chicken mixture then add warm half and half. Add cayenne pepper.
  • Cook for 3 minutes or untill sauce is thickened. (add water if necessary).
  • Place pasta in boiling water and cook acording to package .
  • Add baby spinach to sauce and stir occasionally until wilted.
  • Place pasta in large serving dish add sauce and toss.
  • Top with pine nuts and two strips of crumbled bacon and two tablespoons of red peppers.

LEMON CHICKEN WITH GINGER AND PINE NUTS



Lemon Chicken With Ginger and Pine Nuts image

Make and share this Lemon Chicken With Ginger and Pine Nuts recipe from Food.com.

Provided by Trixie 2008

Categories     Lactose Free

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons pine nuts
2 tablespoons fresh minced parsley
1/8 teaspoon saffron thread, crushed
1 garlic clove, minced
3/4 teaspoon kosher salt, divided
6 (6 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups finely chopped onions
2 tablespoons prosciutto, finely chopped
1/8 teaspoon crushed red pepper flakes
1/3 cup chicken broth
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 1/2 teaspoons thyme, chopped
1/2 teaspoon fresh ginger, grated
1/8 teaspoon black pepper
1 bay leaf

Steps:

  • Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste.
  • Sprinkle remaining salt over chicken evenly.
  • Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed).
  • Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender.
  • Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes.
  • Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.

Nutrition Facts : Calories 278.5, Fat 8.7, SaturatedFat 1.4, Cholesterol 98.7, Sodium 373.9, Carbohydrate 5.6, Fiber 0.8, Sugar 2.1, Protein 40.4

LEMON PASTA WITH CHICKEN AND PINE NUTS



Lemon Pasta with Chicken and Pine Nuts image

Yield Makes 4 to 6 Servings

Number Of Ingredients 8

2 tablespoons plus 2/3 cup canola oil or vegetable oil
3/4 pound skinless boneless chicken breast halves
12 ounces lemon-pepper fettuccine or regular fettuccine
2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
3/4 cup pine nuts, toasted
3/4 cup chopped fresh Italian parsley
3 tablespoons fresh lemon juice
2 1/2 tablespoons Dijon mustard

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
  • Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

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