Cream Italian pasta with chicken
This is a good recipe to use the leftover chicken from the night before."Flavors are light and subtle. Really nice way to use up leftover chicken. Very good recipe." - andreweulass
Yield: 4 Servings Ready in 30 minutes
favorite of 42 people 20 people want to try
|8 oz. spaghetti or any pasta|
|3 bay leaves|
|1/2 cup ofgreen bell peppers|
|1/2 cupred bell peppers|
|1/2 cupyellow onion finely chopped|
|1/2 tbsp. garlic minced|
|1 tsp.capers chopped|
|1/2 cupof fresh chopped parsley|
|1/4 cupsliced green onions|
|2 tbsp. Parmesan cheese|
|1 cupsliced carrots|
|1 tsp.dried oregano|
|1/2 tsp.black pepper (optional)|
|3 tbsp. butter|
|Leftover Chicken-deboned and in pieces.|
Cream Italian pasta with chicken Preparation
Bring the 5-6 quarts water to boiling in a large pot and add 2 bay leaves to the water. Add the spaghetti pasta and cook for 5 minutes or until the pasta is al dente. Drain
Prepare the creamy Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown.
Add the carrots, green and red bell peppers, parsley, green onions, capers, the last bay leave, sage and saute for another 2 min.
Incorporate the chicken and dried spices to the skillet: paprika, black pepper, oregano, and Parmesan cheese. (I like to mix dried spices in a small bowl, and crush with the back of a spoon or use a pestle and mortar)
Mix well, add the heavy cream and pasta and simmer until it begins to thicken.
Serve hot and sprinkle Parmesan cheese on top.
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