Best Round 2 Recipe Chicken And Ratatouille Pasta Recipes

Round 2 Recipe: Chicken Cacciatore image

Provided by Sandra Lee

Time 45m

Yield 3 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons Italian seasoning, divided
Salt and freshly ground black pepper
Chicken legs and thighs reserved from Chicken Pot Pies recipe
1/4 cup canola oil
1 cup sliced mushrooms
1 green bell pepper, large dice
2 cups soup reserved from Tomato Soup recipe
1/2 cup chicken broth, reserved from Chicken Pot Pies recipe
1 tablespoon freshly chopped parsley leaves

Steps:

In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

Ratatouille Pasta image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces lasagnette or other long ribbon pasta
3 cloves garlic, thinly sliced
3 to 4 large tomatoes, halved crosswise and cored
1/2 teaspoon red pepper flakes
1/3 cup extra-virgin olive oil, plus more for brushing
1 bell pepper (any color), cut into 8 strips
2 small zucchini, sliced lengthwise 1/2 inch thick
1 Japanese eggplant, sliced lengthwise 1/2 inch thick
3/4 cup fresh basil and/or parsley, chopped, plus more for topping
2 ounces goat cheese, crumbled

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper flakes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board.
Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil.
Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.

Ratatouille with Pasta image

Provided by Martha Stewart

Number Of Ingredients 4

3/4 pound short, twisted pasta, such as gemelli or rotini
2 tablespoons extra-virgin olive oil
2 1/2 cups Ratatouille, warmed
1/4 cup freshly grated Parmesan

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and toss with oil. Top with ratatouille and Parmesan.

Nutrition Facts : Calories 465 g, Fat 14 g, Fiber 4 g, Protein 14 g