Wednesday, July 13, 2016

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Creamy Chicken Penne


Servings: 4
4 slices bacon
2 chicken breasts, sliced
Salt & pepper to taste
2 teaspoons Italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 small tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan
½ teaspoon red pepper flakes
10 ounces penne, cooked al dente




1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, and chop.
2. In the same skillet, cook the chicken with salt, pepper, Italian seasoning, and paprika.
3. Add garlic and cook until soft.
4. Add spinach and tomatoes, and cook until spinach is wilted.
5. Add the cream and parmesan, and bring to a boil.
6. Add the penne and bacon, and stir until fully coated in sauce. Serve with fresh parsley, parmesan, and red pepper flakes if desired.
7. Enjoy!

Lemon Butter Chicken Pasta


·                                 1 tbsp. extra-virgin olive oil
·                                 1 lb. boneless skinless chicken breasts
·                                 kosher salt
·                                 Freshly ground black pepper
·                                 12 oz. angel hair
·                                 1/4 c. butter
·                                 2 cloves garlic, minced
·                                 1/2 small red onion, finely chopped
·                                 1/3 c. freshly squeezed lemon juice (from 4 lemons)
·                                 1 lemon, thinly sliced into half moons
·                                 Zest of 1 lemon
·                                 pinch of crushed red pepper flakes
·                                 3 c. baby spinach
·                      1/4 c. Parmesan





1.In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
2.Meanwhile, bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
3.Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. Pour in 1/4 cup reserved water.
4.Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 minutes.
5.Add angel hair and toss until combined. (Add more pasta water if desired.)
6.Top with Parmesan.

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