Southern Italian Chicken Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Southern Italian Chicken Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Southern Italian Chicken Soup.

This simple pasta dish gets some savory Southern flare with the addition of okra and black-eyed peas. In just under an hour, this succulent soup comes together for a flavorful autumn or winter favorite.

Yield: Makes 8 servings
Total: 50 Minutes

Ingredients

1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tablespoons olive oil, divided
6 cups chicken broth
1 (15.5-oz.) can diced tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper
4 (6- to 8-oz.) skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh okra
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 (9-oz.) package refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese

Preparation

1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
 
2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.
 
3. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.

Charles Pierce, Southern Living
DECEMBER 2012
 
More from the Chicken Recipes Kitchen:

Chicken-Vegetable Soup Recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe 

Italian Chicken Sausage and Artichoke Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian Chicken Sausage and Artichoke Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Italian Chicken Sausage and Artichoke Soup.

We like the fennel flavor of Italian sausage, but any chicken sausage will work.

Yield: Serves 4 to 6
Total: 40 MinutesIngredients

2 tablespoons olive oil
1 pound Italian chicken sausage, casings removed and meat broken into chunks
3 cans (15 oz. each) reduced-sodium chicken broth
1 pound frozen artichoke hearts, thawed and halved
1 bunch chard (1 lb.), stemmed and chopped
Parmesan cheese
Warm ciabatta bread

Preparation

1. Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.
 
2. Reduce heat to a simmer. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese and bread.
 
Note: Nutritional analysis is per 1 1/2-cup serving.
 
Nutritional Information
Amount per serving

Calories: 225
Calories from fat: 51%
Protein: 20g
Fat: 13g
Saturated fat: 2.8g
Carbohydrate: 8.6g
Fiber: 5.2g
Sodium: 611mg
Cholesterol: 81mg 

Sunset
JANUARY 2011
 
More from the Chicken Recipes Kitchen:

Southern Italian Chicken Soup Recipe
Chicken-Vegetable Soup Recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe 

Chicken & Sun-Dried Tomato Fettuccine Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken & Sun-Dried Tomato Fettuccine Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken & Sun-Dried Tomato Fettuccine.

Recipe serves:4 | Prep Time:15 min | Cook Time:10 min

Ingredients

1 lb. (500 g) boneless, skinless chicken breasts
3 Tbsp. (45 mL) prepared basil pesto
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) cherry tomatoes
1/4 cup (50 mL) sun-dried tomatoes
1 package Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish, prepared according to package directions

Directions

Toss chicken with pesto in medium bowl. Cook chicken mixture in large nonstick skillet over medium-high heat, stirring frequently, until chicken is almost cooked, about 5 minutes. Stir in mushrooms and tomatoes. Cook, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Toss with Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish.  

From Knorr  

More Chicken Recipes:

Grilled chicken with harissa and cumin recipe 
Grilled Chicken and Pesto Farfalle Recipe
Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe

Grilled Chicken and Pesto Farfalle Recipe

 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken and Pesto Farfalle Recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled Chicken and Pesto Farfalle.

This pasta dish comes together quickly if one person grills chicken while another cooks the pasta and sauce. Garnish with basil sprigs, if desired. If you serve wine, a chardonnay complements the creamy sauce.

Yield: 10 servings (serving size: 2 cups pasta and about 1 1/2 tablespoons cheese)

Ingredients

 1 3/4 pounds skinless, boneless chicken breast halves $
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 cups 1% low-fat milk, divided $
2 tablespoons all-purpose flour
1 (3.5-ounce) jar commercial pesto (about 1/3 cup)
3/4 cup half-and-half
2 cups (8 ounces) shredded fresh Parmesan cheese, divided $
4 cups halved grape tomatoes (about 2 pints)
1/2 cup chopped fresh basil

Preparation

1. Prepare grill to medium-high heat.

2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.

5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Maureen Callahan, Cooking Light
SEPTEMBER 2008

More Chicken Recipes:

Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe

Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spiedini of Chicken and Zucchini with Almond Salsa Verde.

Spiedini is Italian for "little skewers". These grilled kebabs are paired with a zesty sauce of herbs, nuts, citrus, and capers. For a backyard barbecue, prepare the salsa up to a day ahead, and assemble the skewers earlier in the day. Coat with cooking spray and seasonings just before grilling.

Yield: 6 servings (serving size: 2 spiedini and 2 1/2 tablespoons salsa)

Salsa:
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Spiedini:
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.
2. Prepare grill to medium-high heat.
3. To prepare salsa, combine first 12 ingredients; set aside.
4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.

Nutritional Information
 
Amount per serving
Calories: 187
Calories from fat: 26%
Fat: 5.5g
Saturated fat: 0.9g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.1g
Protein: 28.7g
Carbohydrate: 6.3g
Fiber: 2.2g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 376mg
Calcium: 56mg

Joanne Weir, Cooking Light
JUNE 2008
 
More from the Chicken Recipes Kitchen:

Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe 
Arroz Con Pollo Verde Recipe   
Arroz Con Pollo Recipe

Three-Cheese Chicken Penne Florentine Recipe

Photo: Three-Cheese Chicken Penne Florentine Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Three-Cheese Chicken Penne Florentine Recipe. Enjoy quick and easy chicken recipes and learn how to make Three-Cheese Chicken Penne Florentine.

Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.

Yield: 8 servings (serving size: about 1 cup) 

Ingredients

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preparation

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Note:

You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light
MARCH 2006

Nutritional Information
 
Amount per serving
Calories: 345
Calories from fat: 25%
Fat: 9.7g
Saturated fat: 5.1g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 1g
Protein: 31.7g
Carbohydrate: 32.9g
Fiber: 2.1g
Cholesterol: 56mg
Iron: 2mg
Sodium: 532mg
Calcium: 275mg 

More Chicken Recipes:

Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe 

Easy Bistro Chicken Recipe

Photo: Easy Bistro Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Easy Bistro Chicken Recipe. Enjoy quick and easy chicken recipes and learn how to make Easy Bistro Chicken.

This Italian-inspired chicken dish is a one-pot meal your family is sure to love.  Serve over hot cooked macaroni or cavatappi pasta.

Yield: 8 servings (serving size: 1 chickenbreast half or 1 thigh and 1 drumstick, 1/2 cup sauce, and 1 cup pasta)

Ingredients

2 tablespoons olive oil, divided
4 (6-ounce) chicken breast halves, skinned
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of ground red pepper
2 bay leaves
1 (28-ounce) can Italian-style tomatoes, undrained and chopped
8 cups hot cooked macaroni or cavatappi
Parsley sprigs (optional)

Preparation

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

Note:

You can chop the tomatoes in the can using kitchen shears.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light
JANUARY 2002
 
Nutritional Information

Amount per serving Calories: 406
Calories from fat: 18%
Fat: 8.3g
Saturated fat: 1.6g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.6g
Protein: 37.9g
Carbohydrate: 43.6g
Fiber: 3g
Cholesterol: 99mg
Iron: 4mg
Sodium: 663mg
Calcium: 79mg 

More Chicken Recipes: 

Chicken Puttanesca with Angel Hair Pasta Recipe 
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe
Chicken saag Recipe
Chicken with cannellini bean and tomato sauce recipe 

Hearty Italian Chicken and Vegetable Soup Recipe

Photo: Hearty Italian Chicken and Vegetable Soup Recipe

Total Time: 45 min
Prep: 20 min
Cook: 25 min

Yield: 6 servings
Level: Easy

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Directions

1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.

2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving, 2 1/3 cups

Calories 261; Total Fat 6g (Sat Fat 1.5g, Mono Fat 3g, Poly Fat 1g); Protein 31g;

Carb 23g; Fiber 4g; Cholesterol 54mg; Sodium 402mg

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Recipe courtesy of Food Network Kitchens

From Food Network Kitchens

Italian Chicken with Peppers & Onions Recipe

Photo: Italian Chicken with Peppers & Onions Recipe

Recipe Serves4
Preparation Time15 min
Cooking Time35 min
Stand Time5 min

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts
1 cup sliced yellow onion
1 cup sliced green bell pepper
1 pack Knorr® Roasters™ Roasting Bag & Seasoning Blend for Chicken - Garlic Parmesan & Italian Herb

Directions

1. Preheat oven to 350°.
2. Place chicken and vegetables inside bag, then sprinkle seasoning blend over chicken and vegetables. Twist bag to close tightly, then secure with blue tie about 2-inches below the opening. Turn bag gently to spread seasoning blend over chicken and vegetables. Lay bag flat in 13 x 9-inch baking dish, arrange chicken in single layer.
3. Bake 35 minutes. Let stand 5 minutes before opening. Carefully cut open bag and serve.

Chicken and Pesto Lasagne by Mitzie Wilson Recipe

Photo: Chicken and Pesto Lasagne by Mitzie Wilson Recipe

Serves: 6, On the table in: Over 60 Minutes

This has become a bit of a favourite in our family - it is rich, hearty and smart enough to serve for a family gathering - you could just about stretch it to serve 8 if you serve lots of green salad and garlic bread with it too.

Ingredients

500g minced turkey or chicken
1 onion, peeled and finely diced
1 clove garlic, crushed
8 tomatoes, roughly chopped
6 tbsp tomato purée
1 red pepper de-seeded and cut into strips
1/2 tsp dried oregano
250g fresh egg lasagne sheets
Salt and pepper
225g washed spinach
250g ricotta cheese
6 tbsp Classic Basil Pesto
150ml crème fraiche
125g mozzarella, grated
25g Parmesan, grated

Instructions

Dry fry the minced chicken or turkey and onion for about 5 minutes until browned and the onion is beginning to soften. Add the garlic, tomatoes, tomato purée and then the red pepper and oregano. Cook for 2-3 minutes then pour over 150ml water. Bring to the boil, cover and simmer for 15 minutes. Taste and season with salt and pepper.

Meanwhile soak the lasagne sheets in boiling water or as directed on the packet.

Place the spinach in a colander over the sink and pour over boiling water until the spinach has wilted. Press gently to remove as much water as possible then place the spinach in a bowl with the ricotta and Pesto. Mix well.

Set oven to 180°c/160 fan/gas mark 4.

Place 2 sheets of lasagne in the base of a 2.5 lt oven proof baking dish and pour over half the chicken mixture. Top with half the ricotta mixture. Add another 2 sheets of lasagne and most of the remaining chicken mixture, reserving a couple of tablespoons for the top.

Add the remaining ricotta mixture and top with the last 2 lasagne sheets. Spoon over the reserved chicken mixture then spread with crème fraiche and sprinkle with mozzarella and Parmesan. Bake for 25-30 minutes until piping hot in the centre and golden brown.

Photo from: Mitzie Wilson 'Mince! 100 Fabulously Frugal Recipes'. Publisher: Absolute Press. Photograph by Kate Whitaker

Source: Sacla UK

More Chicken Recipes:

Tagliatelle with Red Pesto, Chicken & Asparagus
Chicken Garbure
Grilled Chicken with Tomato and Mascarpone, Mushrooms and Parmesan
Roasted Chicken Breasts with Basil Pesto
One-Pot Tomato & Olive Chicken with Gnocchi
Pesto Roast Chicken with Garlic and Parmesan    

Pasta with Chicken & Roasted Red Pepper Pesto Sauce Recipe

Photo: Pasta with Chicken & Roasted Red Pepper Pesto Sauce Recipe

Serves: 2, On the table in: Up to 15 Minutes

Ingredients

1 tbsp olive oil
340g chicken breast fillets, cut into 2.5cm pieces
2 small courgettes, halved and sliced
fine green beans
3 tbsp Sacla' Roasted Red Pepper Pesto
350g mascarpone cheese
250g Sacla' Fusilli Pasta
parmesan shavings to serve

Instructions

Start by heating the oil in a medium pan and cook the chicken for 3-4 minutes until browned.

Next add the courgettes and beans and cook for 3-4 minutes until softened.

In a separate bowl mix together the Sacla' Roasted Red Pepper Pesto and the mascarpone cheese. Pour the sauce into the pan and simmer gently for 5-6 minutes, stirring occasionally.

Meanwhile, cook the Sacla' Fusilli Pasta according to the pack instructions. Drain the pasta well and then stir into the sauce.

Finally spoon the pasta into serving bowls and sprinkle it with crumbly parmesan shavings. Don't hold back.

Source: www.sacla.co.uk  

More Chicken Recipes:

Zesty Sun-Dried Tomato Pesto Chicken 
Chicken Bolognese with Organic Tomato Pesto 

Parma Chicken with Classic Pesto  
Nathan Outlaw’s one-pot roast chicken and chorizo  
Herby chicken with lemon and almond rice    
Chicken and tarragon brioche pies    

Zesty Sun-Dried Tomato Pesto Chicken Recipe

Photo: Zesty Sun-Dried Tomato Pesto Chicken Recipe

Serves: 4, On the table in: Up to 30 Minutes

Ingredients

5 tsp Sacla' Sun-Dried Tomato Pesto
juice and zest of 1 orange
4 skinless chicken breasts

Instructions

First preheat the oven to 200°C, Gas Mark 6.

Next mix together the Sacla' Sun-Dried Tomato Pesto, orange juice and zest.

Now for the clever bit; pour it into a plastic freezer bag and add the chicken. Shake the bag to give the chicken an even covering. If time allows, leave it in the fridge to marinate overnight or for at least a couple of hours.

Next lay the chicken in a roasting tray and bake it in the oven for 20 minutes turning over half way. Check the chicken is cooked thoroughly.

Finally slice it and serve with thinly cut wedges or orange.

Source: www.sacla.co.uk 

More Chicken Recipes:

Chicken Bolognese with Organic Tomato Pesto 

Parma Chicken with Classic Pesto 
Nathan Outlaw’s one-pot roast chicken and chorizo 
Herby chicken with lemon and almond rice  
Chicken and tarragon brioche pies    
Chicken, leek and tarragon pies  

Chicken Bolognese with Organic Tomato Pesto Recipe

Photo: Chicken Bolognese with Organic Tomato Pesto Recipe

Serves: 4, On the table in: Up to 60 Minutes

Ingredients

3 tbsp olive oil
2 onions, finely diced
1 clove garlic, finely chopped
500g minced chicken
2 x 400g cans chopped tomatoes
2 tbsp Sacla' Organic Tomato Pesto
salt and freshly ground pepper
500g spaghetti
freshly grated parmesan, to serve

Instructions

To make the Bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for about 6 minutes or until soft but not brown.

Next add the minced chicken and stir-fry until evenly brown and crumbly. Add the chopped tomatoes and Sacla' Organic Tomato Pesto. Season to taste.

Cook the spaghetti in a large pan, according to packet instructions. Drain thoroughly and return to the pan. Add the Bolognese to the spaghetti, toss and serve with a shower of Parmesan and a lovely warm feeling. Your children will love it.

Source: www.sacla.co.uk

More Chicken Recipes:

Parma Chicken with Classic Pesto
Nathan Outlaw’s one-pot roast chicken and chorizo
Herby chicken with lemon and almond rice 
Chicken and tarragon brioche pies  
Chicken, leek and tarragon pies  
Buttermilk chicken with sweet potato mash    

Parma Chicken with Classic Pesto Recipe

Photo: Parma Chicken with Classic Pesto Recipe

Serves: 4, On the table in: Up to 30 Minutes

Ingredients

4 x 125g boneless chicken breasts, skinned
3 tbsp Sacla' Classic Pesto or Fresh Sacla' Classic Basil Pesto
4 Sacla' Sun-Dried Tomatoes, drained of oil and sliced
8 thin slices Parma ham
1 tbsp olive oil

Instructions

First preheat the oven to 200°C, Gas Mark 6.

Next spread the chicken breasts out on a board, with a sharp knife, make a small slit in the top of each one to create a 'pocket'. Spread the inside of the pocket with the Sacla' Classic Pesto and layer the Sacla' Sun-Dried Tomato slices onto each chicken breast.

Wrap each chicken breast with 2 slices of Parma ham and put them on a baking sheet.

Finally drizzle each one with oil and bake them in the oven for 20-25 minutes or until the chicken is cooked through.

Source: www.sacla.co.uk

More Chicken Recipes:

Nathan Outlaw’s one-pot roast chicken and chorizo
Herby chicken with lemon and almond rice
Chicken and tarragon brioche pies 
Chicken, leek and tarragon pies 
Buttermilk chicken with sweet potato mash    
Italian-style chicken casserole    

Italian-style chicken casserole recipe

Photo: Italian-style chicken casserole
Photography by John Paul Urizar

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

270g (1 1/3 cup) long-grain brown rice
1 x 1.4kg (size 14) whole chicken (Woolworths brand)
2 tbs olive oil
1 leek, pale section only, washed, thinly sliced crossways
1 x 400g can Italian diced tomatoes (Val Verde brand)
250ml (1 cup) chicken stock
1 x 175g pkt Italian chicken casserole recipe base (MasterFoods brand)
100g kalamata olives
1/4 cup firmly packed chopped fresh continental parsley
Salt & freshly ground black pepper

Method

Step 1
Cook rice in a saucepan of boiling water for 40 minutes. Set aside, covered, for 10 minutes. Use a fork to gently separate the grains.

Step 2
Meanwhile, rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut down either side of the backbone. Discard the backbone. Cut the breast in half, splitting the breastbone. Use a sharp knife to cut each side in half, between the thigh and breast. Cut the drumsticks from the thighs. Remove the wings from the breasts, then cut the breasts in half diagonally. You should have 10 chicken pieces in total.

Step 3
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken pieces, reheating the pan between batches.

Step 4
Heat remaining oil in the same pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until soft. Return the chicken to the pan along with the tomato, stock and Italian chicken casserole recipe base. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until the chicken is tender.

Step 5
Stir in the olives and parsley. Taste and season with salt and pepper. 6. Divide rice among plates and top with casserole. Serve immediately.

Notes

Tip 1: You can substitute mashed potato for the brown rice and shredded basil for the parsley, if desired. Tip 2: For an English-style casserole, omit the olives and add sliced carrot, celery and halved chat potatoes to the pan with the chicken in step 4.

Nutrition

Energy 2842kJ    
Fat saturated 10.00g
Fat Total 41.00g    
Carbohydrate sugars 6.00g
Carbohydrate Total 29.00g    
Dietary Fibre -
Protein 49.00g    
Cholesterol -
Sodium 1212.39mg    

All nutrition values are per serve.

Australian Good Taste - July 2003 , Page 96
Recipe by Kerrie Sun

More Chicken Recipes:

Herbed chicken thighs
Roast chicken thigh fillets
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Roast chicken soup 
Chicken and herb bake with tomatoes   

Chicken, pancetta & mushroom stew recipe

Photo: Chicken, pancetta & mushroom stew recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, pancetta & mushroom stew recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, pancetta & mushroom stew. 

This speedy, after-work casserole is ready in only 30 mins and makes for a super-warming supper

Easy
Serves 4
Ready in 30 mins

Ingredients

15g dried porcini mushrooms
500g skinless chicken thigh fillets, quartered
100g diced pancetta or bacon
1 onion , chopped
2 garlic cloves , chopped
5 tbsp balsamic vinegar
150ml red wine
1 tbsp cornflour , dissolved in 1tbsp cold water
a handful flat-leaf parsley , chopped
mash or pappardelle , to serve

Method

Pour 200ml boiling water over the porcini. Leave for 10 minutes and then strain and reserve 125ml of the liquid. Rinse the mushrooms to remove any grit then chop.

Heat a pan and fry the pancetta until crisp. Scoop out with a slotted spoon. Season and fry the chicken on both sides then remove. Add the onion, chopped porcini and garlic to the pan with some salt and cook for 4 minutes until softened. Add the vinegar and turn up the heat. Let it sizzle for a minute and then add the porcini liquid, red wine, chicken and dissolved cornflour. Cook uncovered for 20 minutes. Serve with mash or pappardelle noodles and flat-leaf parsley sprinkled over.

Nutrition Per Serving

274 kcalories, protein 33,1g, carbohydrate 9,7g, fat 10,3 g, saturated fat 3,9g, fibre 1,7g, salt 1,58 g

Recipe from olive magazine, December 2011.

More Chicken Recipes:

Chicken with creamy bacon penne
Chicken hotpot
Chicken in creamy mushroom sauce 
Tagliatelle with grilled chicken & tomatoes 
Prosciutto skewered chicken with fried sage leaves  
Chargrilled chicken breasts 

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Chicken with creamy bacon penne recipe

Photo: Chicken with creamy bacon penne recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken with creamy bacon penne recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken with creamy bacon penne.

This rich, luxurious one pan supper is stunningly simple to make and ready in just 10 minutes

Easy
Serves 2
Ready in 10 minutes

Ingredients

1 tbsp olive oil
2 boneless skinless chicken breasts
100g smoked lardons (chopped bacon)
4 tbsp dry white wine
100g frozen petits pois
5 tbsp double cream
220g packet 8 oz cooked penne

Method

Heat the oil in a deep nonstick frying pan, then add the chicken breasts and scatter round the lardons. Leave to cook over a high heat for 4 minutes while you gather the other ingredients together.

Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated. Now add the petit pois, the cream and penne, season, then stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve straight away.

Nutrition Per Serving:

639 kcalories, protein 48g, carbohydrate 24g, fat 38 g, saturated fat 17g, fibre 3g, salt 1.86 g

Recipe from Good Food magazine, January 2004.

More Chicken Recipes:

Chicken hotpot
Chicken in creamy mushroom sauce
Tagliatelle with grilled chicken & tomatoes
Prosciutto skewered chicken with fried sage leaves  
Chargrilled chicken breasts     
Karaage chicken (Fried chicken)

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Chicken, Sausage and Peppers Recipe

Photo: Chicken, Sausage and Peppers Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken, Sausage and Peppers Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken, Sausage and Peppers.

Cuisine: European, Italian
Recipe Type: Main Dish
Source: Recipe courtesy Food Network Magazine  
 Total Time: 35 min | Prep 15 min  | Cook 20 min    
Yield: 4 servings    
Level: Easy

Ingredients

2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

Photograph by Antonis Achilleos 

More Chicken Recipes:    

Stuffed Chicken Roll-Ups 
Chicken with Wild Mushroom and Balsamic Cream Sauce  
Gumbo-style chicken 
Sicilian Sweet and Sour Chicken 
Sweet and Sour Chicken  
Chicken broth with bone marrow dumplings    

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Chicken with cannellini beans recipe

Photo: Chicken with cannellini beans recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with cannellini beans recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with cannellini beans. 

Recipe facts: 
Takes: 5 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

4 chicken legs
1 tbsp olive oil
4 cloves garlic, squashed with the back of a knife
4 sprigs thyme
1 x 400g tin cannellini beans, drained and rinsed
150g (5oz) cherry tomatoes
1 red chilli, halved, deseeded and sliced
15g (½oz) basil leaves, roughly chopped
zest of half a lemon

Directions

Preheat the oven to gas 6, 200°C, fan 180°C. Place the chicken in an ovenproof dish, coat with the oil, then tuck the garlic and thyme around the meat. Season and roast for 25 minutes.

Remove from the oven and add the beans, tomatoes, and chilli. Pour over 150ml (¼pt) water, return to the oven and cook for a further 20-25 minutes, until the chicken is cooked through.

Remove the chicken and and keep warm. Remove the garlic skins and sprigs of thyme from the bean and tomato mix and stir in the basil and lemon zest. Spoon onto a serving dish or straight onto plates, topped with the chicken.

From TESCO Realfood 

More Chicken Recipes:          

Honey Orange BBQ Chicken 
Grilled chicken, zucchini and mushroom risotto  
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Barbecued chicken with guacamole

Chicken Saltimbocca Recipe

Photo: Chicken Saltimbocca Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Saltimbocca recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Saltimbocca.

Total Time: 35 min
Prep 15 min
Cook 20 min

Yield: 6 servings
Level: Intermediate

Ingredients

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Per Serving: Calories: 227; Fat: 11g (Saturated Fat: 2g); Protein: 27g; Carbohydrates: 4g; Sugar: 1g; Fiber 0g; Cholesterol: 63mg; Sodium: 700mg

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Family Favorites 

More Chicken Pie Recipes:  

Chicken & mushroom puff pie 
Chicken & leek pie
Hurry Up Chicken Pot Pie  
Chicken Pot Pie  
Lady and Sons Chicken Pot Pie
Italian chicken & butternut pie

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