Best Farfalle With Chicken Porcini Mushroom And Swiss Chard Recipes

FARFALLE WITH CHICKEN AND MUSHROOMS

Farfalle With Chicken and Mushrooms image

Simple but delicious. Perfect for a quick weeknight dinner. Also a great way to use leftover chicken.

Provided by Cluich

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 small onion, chopped
1 cup mushroom, sliced
2 cups chicken breasts, cubed and cooked
2 cups peas and carrots, frozen
2 cups farfalle pasta (bow-tie pasta)
2 cups chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1 bay leaf

Steps:

Heat the oil in large non-stick skillet over medium-high heat. Saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. Bring to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender (about 8 to 10 minutes). Serve hot.

Nutrition Facts : Calories 261.4, Fat 4.1, SaturatedFat 0.7, Sodium 433.3, Carbohydrate 45.5, Fiber 4.4, Sugar 2.7, Protein 11.7

FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE

Farfalle With Chicken, Mushrooms, Spinach and Ricotta Cheese image

This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)

Provided by Manami

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb whole wheat farfalle pasta or 1/2 lb other pastas
1 tablespoon olive oil
1 lb chicken breast, cut into bite sized pieces
1 1/2 onions, diced
4 garlic cloves, minced
1/2 lb cremini mushrooms or 1/2 lb button mushroom, sliced
1/4 cup white wine or 1/4 cup chicken broth
28 ounces diced tomatoes (partially drained but some liquid reserved)
2 teaspoons dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
2 pinches red pepper flakes
1 (3 ounce) package Baby Spinach or 1 (3 ounce) package frozen spinach, thawed & drained
1/2 cup low-fat ricotta cheese

Steps:

Bring a large pot of water to a boil.
Add salt, and then add the farfalle.
Cook until al dente.
Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
Stir in the mushrooms, garlic, and some salt and pepper.
Sauté until all vegetables are tender.
Increase the heat to medium high and add the vermouth.
Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
Add the spinach and cook until wilted down, about 2-3 minutes.
Season to taste.
Add the pasta to the sauce and stir to coat.
Off the heat, stir in the ricotta cheese.

Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4

FARFALLE DEL MONDO

Farfalle Del Mondo image

Provided by Food Network

Categories main-dish

Time 50m

Number Of Ingredients 13

Ingredients

4 or 5 boneless chicken breasts
Kosher salt
Fresh ground black pepper
Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
Olive oil, to coat
2 1/2 tablespoons pine nuts
1 pound multi-colored farfalle pasta
12 ounces triple cream brie cheese
1 cup extra virgin olive oil
2 cups hand-chopped ripe Roma tomatoes
3 teaspoons chopped garlic
2 tablespoons hand-chopped Italian parsley or cilantro
6 large fresh basil leaves, roughly chopped

Steps:

Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.
Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.