Best Pink Chicken Sauté Recipes

Chicken Penne Pasta With Pink Sauce image

Provided by ratherbeswimmin

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces dry penne pasta
3 boneless skinless chicken breasts
2 tablespoons olive oil
salt
fresh ground black pepper
1 cup coarsely chopped prosciutto
1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
3 tablespoons drained capers
1 teaspoon dried basil, crushed
1 (15 ounce) jar marinara sauce (or homemade)
1 (10 ounce) jar alfredo sauce
1/3 cup grated parmesan cheese

Steps:

Cook the pasta according to package directions; drain well.
Return the pasta to the pot and set aside.
Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
Remove the pan from the oven and let the chicken cool.
When it is cool enough to handle, dice the chicken and set aside.
Coat a 9 x 13 inch casserole dish with cooking spray.
In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
Add the prosciutto, green and yellow peppers, capers, and basil.
Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
Add the chicken mixture to the reserved penne and mix well.
Spread half of the mixture in prepared pan.
In a bowl, combine the marinara and Alfredo sauces.
Top the penne with 1 cup of sauce.
Put the remaining penne mixture over the sauce, then add the remaining sauce.
Sprinkle the top with Parmesan cheese.
Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
Remove the pan from the oven and toss the pasta thoroughly.

Pink Chicken Sauté image

Provided by James Beard

Yield Serves 4

Number Of Ingredients 9

3 1/2 to 4 pound chicken, quartered
4-6 tablespoons butter
2 tablespoons finely chopped onion
1/2 teaspoon thyme
1 tablespoon paprika
1 cup heavy cream
Salt, freshly ground pepper
1 cup white wine (Pouilly Fuissé or White Pinot)
Garnish: chopped parsley, paprika

Steps:

Brown the chicken pieces in the butter, turning each piece to color evenly. When the pieces are evenly browned, add 2 tablespoons finely chopped onion to the pan and let it cook down over low heat for 3-4 minutes. Add salt and pepper to taste, 1/2 teaspoon thyme, and 2/3 cup white wine. Simmer gently until chicken is tender. Add 1/2 cup white wine and 1 tablespoon paprika and cook slowly for a few minutes. Remove chiken to a hot platter and reduce pan juices over high heat. Add 1 cup heavy cream, heat through and blend. Thicken sauce with beurre manié and taste for seasoning. Pour sauce over chicken and garnish with a good sprinkling of paprika and finely chopped parsley. Serve with a rice pilaf and a crisp salad.