Preheat the oven to 375 degrees.
Melt the butter in a 10-inch ovenproof skillet over medium heat. Season the chicken all over with salt and pepper, to taste. Add the chicken to the pan and brown lightly on all sides, about 10 minutes. Transfer to the oven and bake for 20 minutes.
Bring a large pot of salted water to boil and add the pasta. Cook according to package directions. Drain, reserving 1 cup pasta water, and set aside.
Remove the chicken from the oven and set aside to cool. To the same pan, add the garlic and cook over low heat for 15 minutes, stirring occasionally to make sure none of the garlic sticks to the pan. Add the tomatoes and stir, breaking them apart with a wooden spoon. Season aggressively with pepper.
Increase heat to high and bring to a simmer. Then, reduce heat to medium-low and cook, stirring occasionally, for about 25 minutes. When the chicken is cool enough to handle, pick the meat off the bone and discard the bones. Add the chicken to warm through and stir well to combine.
Add the reserved pasta water to thin the sauce to the desired consistency. Toss the pasta together with the sauce and serve garnished with parsley.
Chicken with Tomatoes and Garlic
Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- ⅓ cup thinly sliced garlic
- 1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
- Kosher salt
- 1 pound spaghetti
- ⅓ cup chopped fresh Italian parsley
- ½ cup grated Grana Padano, plus more for serving
Bring a large pot of salted water to boil for pasta. Heat the olive oil in a large skillet over medium heat.
When the oil is hot, add the garlic. Cook and stir the garlic just until it begins to color, about 1 minute.
Add the crushed tomatoes and rinse the can with 1 cup pasta water and add that as well. Season with salt and a healthy pinch of peperoncino.
Bring to a simmer and cook until slightly thickened and flavorful, about 15 minutes.
When the sauce is almost ready, add the spaghetti to the boiling water and cook until al dente. Remove the spaghetti with tongs and add to the sauce.
Sprinkle with the parsley and drizzle with olive oil. Toss well, adding a little pasta water if it seems dry.
Remove the skillet from the heat, sprinkle with the grated cheese. Toss and serve immediately, passing more cheese at the table.
You’ll Need Delicious, Quality Pasta Here
Truthfully, one of my favorite SOS hacks is keeping versatile, good-quality foods on hand at all times.
DeLallo is the source of many of my favorite items in this category.
Their website is FULL and I mean really FULL of fun made-in-Italy products that can ship right to your door, and we have a large selection of all of these things at our office kitchen since we’ve been working with DeLallo for like, 8 years? Longest standing brand partner on POY because we love them and so do you. ♡
In my home kitchen, however, space is tight, so I have to reduce my stash to just a few of our most beloved favorites:
- whole wheat orzo
- tomato sauce
- sun-dried tomatoes
- and now, spirali
Whatever kind of noodle you use, it’s just a fact: pasta in a creamy white wine garlic sauce, speckled with tender bites of sun dried tomatoes and a handful of fresh herbs makes any SOS weeknight just a little less SOS-y and a lot more wonderful.
Pasta is pretty much our favorite in my house. Seems like my kids love pasta as much as I do. This Chicken Pasta Puttanesca recipe is easy to make and super delicious. This is a really quick and easy recipe to put together with flavors that are combined to make this pasta puttanesca. Packed with chicken, olives, and capers.
Once you make this recipe it will be one of your all-time favorite recipes. You can make this recipe with shrimps instead if you prefer. If you make this Chicken Pasta Puttanesca and like it please share in on your social media pages and tag me so I can see it
Once you make this recipe it will be one of your all-time favorite recipes. You can make this recipe with shrimps instead if you prefer. If you make this Chicken Pasta Puttanesca and like it please share in on your social media pages and tag me so I can see it.
HOW TO MAKE PASTA PUTTANESCA
- Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
- Cook the pasta according to package directions. While the pasta is cooking, season the chicken with salt and pepper and add it to the pan.
- Add the onion to the pan. Cook for 5-7 minutes or until golden brown and cooked through. Add the garlic and cook for 30 seconds.
- Add the olives, capers and marinara sauce to the pan and bring to a simmer.
- Drain the pasta and add it to the chicken mixture toss to coat. Sprinkle with parsley and serve.
What is Pasta Puttanesca
It is an Italian pasta dish that is said to have originally been invented in Naples. The main ingredients of a puttanesca include tomatoes, olive oil, anchovies, olives, capers, and garlic.
What is Puttanesca sauce made out of
Puttasecan sauce is made out of a garlicky tomato sauce, which can be canned tomato sauce, olive oil, anchovies, olives, capers, and garlic.
How long does puttanesca sauce last
Store the sauce in an airtight container and keep in the fridge for up to 3-4 days.
Leave us a comment below if you make this Chicken Pasta Puttanesca recipe and you like it. We love getting some feedback. Like this recipe? ALSO, Please take a moment to rate it. Hungry for more? Here are more recipes to check out:
- Garlic Roasted Mushrooms Recipe
- Taco Pasta Salad
- Easy Spicy Guacamole Recipe
- Roasted Cilantro Chickpeas Recipe
- Grilled Chicken Cobb Salad
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How to make chicken pasta
1) In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken breasts (or tenderloins) and cook on one side on high heat for 1 minute.
2) While the chicken cooks, sprinkle the uncooked sides of chicken with paprika and Italian seasoning.
3) Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip the chicken over again and cook, covered, for several more minutes until no longer pink in the center. Remove the chicken from the pan and keep the chicken warm.
4) To the same pan (but without chicken), on medium heat, add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (it should be already cooked and drained of fat).
6) Add half and half to the skillet and bring to boil. Only after half and half starts boiling, add shredded Parmesan cheese:
7) Immediately reduce the sauce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
8) In the meantime, bring a large pan of water to boil. Cook pasta according to package instructions. Drain
9) Add cooked pasta to the skillet with the sauce.
10) Add remaining half of bacon (already cooked and drained of fat).
11) Season with more salt if necessary.
12) Slice the remaining 2/3 of chicken into thin strips.
13) Top the pasta with chicken strips and finely shredded Parmesan cheese.
Some more pasta recipes you might like
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One Dish Baked Cheesy Chicken and Pasta
The beginning of a new year always has me scrambling for more time. So many new goals and ambitions, and so little time to get it done! One of the easiest ways to save time in our family is to cut down on dinner prep time and make quick and easy recipes for dinner instead. So I’m very excited to partner with Bertolli® to share this simple, quick, and easy dinner recipe that will make you feel good, save you time, and have you licking your plate clean (Yes, it’s that good!)
There is something about pasta that is naturally satisfying, enriching and comforting. It’s no wonder because pasta is the perfect dish for versatility. Cooler weather outside makes for the perfect warm pasta dish served up as the best comfort food. Bertolli pasta sauce helps make it easy to bring Tuscany to your very own table.
Our family loves pasta, and we love experimenting with new recipes or whipping up old favorites with Bertolli sauces, made with natural ingredients. Bertolli believes in The Tuscan Way of cooking with just a few simple, quality ingredients to make classic flavorful dishes. It’s something we definitely agree on. Simple is best! Don’t mess with the classics! Bertolli uses this philosophy in the making of all of their sauces, too. Especially their new Organic sauces (like the ones we’ll be using today!), which are USDA organic and non GMO. Bertolli sauces are made with simple, natural, and fresh ingredients like plump tomatoes, extra virgin olive oil, and Romano cheese. The kind of ingredients that make you feel good eating or feeding your family (especially if one of your New Year’s goals is to eat healthier!).
One of my favorite ways to eat pasta is with a Rosa pasta sauce, which is basically when you mix Alfredo and a classic tomato based sauce. It is So. Good. It’s your favorite zesty and garlicky tomato pasta sauce with an added creamy, cheesy element that makes it mouthwateringly irresistible. The One Dish Cheesy Chicken and Pasta recipe I’m sharing today is of the rosa variety, and I’ll leave a link below to some more Rosa sauce recipes so that you can check those out, too. The sauces we’ll be mixing to make this creamy, cheesy, zesty heaven today are Bertolli® Organic Fire Roasted Garlic Marinara Sauce and Bertolli® Organic Creamy Alfredo Sauce. Bertolli® Organic Creamy Alfredo Sauce is NEW and it’s one of the first organic sauces in its category to be released. Gratuitous creamy, cheesy shot ahead…
So now that my mouth is watering from all this Rosa talk, let’s talk more about this One Dish Cheesy Chicken and Pasta recipe. It is So. Easy. And SO. Good. Basically, you throw most of the ingredients in a 9” x 13” baking dish. Stir angel hair, Bertolli® Organic Creamy Alfredo Sauce, water, spinach, cheese, and seasoning in the dish. Place some chicken breasts on top. Then throw it all in the oven for thirty minutes. Take it out for a second to pour Bertolli® Organic Fire Roasted Garlic Marinara Sauce on top and add some more cheese (Yes, more. I don’t think you can ever have too much cheese!). Pop it back in the oven to melt the cheese, and voila! A full, simple, creamy, zesty dinner is ready to be served. And I guarantee it will be a hit.
If you’ve fallen in love with the Rosa sauce (and I promise, you will) and are dying for some more recipes to try, check out these delicious Rosa Sauce inspired recipes.
How to make Scarpetta&rsquos Spaghetti Recipe
To make Scarpetta&rsquos Spaghetti recipe, you&rsquoll first work the tomato. Cut each tomato in half and scoop out the seeds with your fingers. You can use plum tomatoes or regular tomatoes, whichever is freshest. You want a smooth, intensely flavored sauce&hellipand watery seeds don&rsquot belong.
The Garlic Basil Oil has just a few ingredients &ndash fresh basil, sliced garlic and chili flakes.
Infuse the ingredients in hot olive oil and let sit on stove for 20 minutes or more: 10 minutes on low-low-low heat and then 10 minutes off the heat. The longer you let it steep, the more flavorful the oil will be. You won&rsquot use all of the oil &ndash strain, discard the solids and refrigerate for a few days and use in other recipes. Do not store the garlic in oil at room temperature.
Just before serving, drizzle or toss the pasta with the Garlic Basil Oil.
Instant Pot Shredded Chicken in Garlicky Tomato Sauce over Spinach Fettuccine
I love my new Bella 6 Quart Pressure Cooker so much. My new kitchen gadget gets 2 thumbs up on my product review. Easy to use, food came out delicious, and cooks meals in so much less time. A busy family’s dream. The first recipe I tried for this is something my mom used to make in the oven when I was a kid. It’s chicken breasts in a garlicky tomato sauce over pasta. In the Instant Pot, this took about 15 minutes, start to finish. The water took longer to boil for the pasta than the meal took to make. The fam loved this dish.
My dad bought me a box of Ronzoni Spinach Fettuccine knowing how much I love spinach. He bought one for himself and loved it so he wanted me to try it. We all really liked it and the kids couldn’t tell the difference. I told Gavin after dinner that it was spinach pasta and he’s like “It tasted really good” in this deep voice that he suddenly uses sometimes (he’s 5 1/2). Also, I’m doing you a favor here. This recipe is a double batch. One for now and one to freeze. Cut the recipe in half if you don’t want that much, but seriously you’ll be thanking me when you have nothing to make for dinner and remember that you have sauce in the freezer! So here’s my easy peasy Instant Pot recipe.