CREAMY GARLIC CHICKEN PASTA {WITH TOMATO & SPINACH}
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Provided by Layla
Categories Main Course
Number Of Ingredients 14
Steps:
- Prep Pasta: Boil water in a large pot and cook pasta al dente according to package instructions.
- Season both sides of chicken breasts with salt garlic powder, Italian seasoning, paprika, and a generous pinch of salt and pepper.
- Heat olive oil in a large heavy duty pan over medium-high heat and cook chicken breasts 5 minutes per side or until cooked through. Remove from heat and set aside.
- To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted.
- Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy. Add a pinch of salt and pepper to taste.
- Drain pasta and slice chicken into thin slices or cubes and return to the same pan. Stir to combine and serve!
Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 41 g, Protein 28 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 168 mg, Sodium 281 mg, Fiber 2 g, Sugar 2 g
CHICKEN PATHIA
Hot, sweet and sour curry originating from Persia.
Provided by bladeriderni
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Begin making the sauce by frying the minced garlic, minced ginger, coriander powder, paprika and turmeric for about a minute to release the flavours.
- Add the onions and fry for a further 10 minutes.
- Add the tomatoes and water and simmer for approximately 1 hour until the mixture is thick and most of the water has evaporated.
- Blend the mixture until it becomes thick and velvety.
- Begin to make the curry by frying the onion, green pepper, minced garlic, minced ginger, cumin powder and coriander powder for around 10 minutes.
- Add the sauce you prepared earlier, along with the chicken stock, cinnamon powder, cayenne pepper, white wine vinegar, sugar, red food colouring and salt to taste.
- Give everything a good mix and add the chicken.
- Simmer for 10 minutes and add the chopped coriander.
- Simmer for another 20 minutes until the curry has reduced and serve with rice.
CHICKEN PATIA
My favourite dish at my old local Indian was a Patia. Since I've moved away, I thought I'd try to recreate it so, with a little help from Google, I found this recipe. The recipe is in two parts - one is the base, which can be portioned and frozen for future use, and then the main part, which is really quick and easy once you have the base. The recipe of the base makes enough for three curries, so you can freeze two thirds for future curries - or if you want to make just this one, reduce the base ingredients amounts to 1/3 of the listed amount.
Provided by Snowbunny Andorra
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- FOR THE BASE.
- Heat the oil in a large pan or wok, add the garlic and ginger then the coriander, turmeric and paprika. Stir together and cook for 30 seconds.
- Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water.
- Stir in the tomatoes, then fill the can with water and add that. Bring to the boil, then simmer until considerably thickened (the original recipe said one hour, but I found after 35 minutes it was very thick).
- Puree with a hand blender, split into three portions and freeze two of them when cooled.
- FOR THE PATIA.
- Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft.
- Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste.
- Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened.
- Stir in the fresh coriander before serving.
Nutrition Facts : Calories 849, Fat 61.5, SaturatedFat 10.2, Cholesterol 93, Sodium 2149.7, Carbohydrate 43.4, Fiber 8.8, Sugar 23, Protein 36.2
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
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