Tag: Dash

Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon

by Pam on March 11, 2013

I wanted to make a light and simple pasta dish that used up ingredients I had on hand. I found angel hair pasta, grape tomatoes, chicken broth garlic, and lemon in the pantry and some chicken breasts, artichoke hearts, capers, and feta cheese in the refrigerator. Together, I thought they would make a tasty dish… I was right. I loved how light and healthy this pasta tasted and how simple and quick it was to make. My husband and I both really loved it and my daughter said it was good but my son wasn’t a fan. Oh well, you can’t win them all.

Heat the olive oil in a large skillet over medium heat. Season the chopped chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the skillet and cook, stirring occasionally, for 5-6 minutes.

Prepare the pasta in salted water per instructions. Angel hair usually takes 3-5 minutes to cook. Drain once it has finished cooking.

Remove the cooked chicken from the skillet and place into a bowl. Add a drizzle more of olive oil to the skillet then add the artichoke hearts, grape tomatoes, capers, and a dash of crushed red pepper flakes. Cook , stirring occasionally for 2 minutes. Add the minced garlic, and cook, stirring constantly for 1 minute. Add the chicken broth and lemon juice to the skillet then season with sea salt and freshly cracked pepper, to taste. Cook for 2 minutes then add the cooked and drained angel hair pasta to the pan along with most of the parsley. Toss until evenly coated with the sauce. Pour into a serving bowl then top with feta cheese and the remaining chopped parsley. Serve immediately. Enjoy.

Print^[1]

Save^[2]

Angel Hair Pasta with Chicken, Artichoke Hearts, Tomatoes, Capers, Feta, and Lemon

Yield: 6

Prep Time: 10 min.

Cook Time: 10-15 min.

Ingredients:

2 tsp olive oil
2 boneless skinless chicken breasts, cut into bite sized chunks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
8 oz angel hair pasta, cooked per instructions
1 1/2 cups of frozen artichoke hearts, thawed
1 cup of grape tomatoes, halved
2 tbsp capers
Dash of crushed red pepper flakes
4 cloves of minced garlic
1 cup of chicken broth
Juice of 1 lemon (or 2 for a more lemony flavor)
4 tbsp fresh parsley, chopped
Feta cheese, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Season the chopped chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the skillet and cook, stirring occasionally, for 5-6 minutes.

Prepare the pasta in salted water per instructions. Angel hair usually takes 3-5 minutes to cook. Drain once it has finished cooking.

Remove the cooked chicken from the skillet and place into a bowl. Add a drizzle more of olive oil to the skillet then add the artichoke hearts, grape tomatoes, capers, and a dash of crushed red pepper flakes. Cook , stirring occasionally for 2 minutes. Add the minced garlic, and cook, stirring constantly for 1 minute. Add the chicken broth and lemon juice to the skillet then season with sea salt and freshly cracked pepper, to taste. Cook for 2 minutes then add the cooked and drained angel hair pasta to the pan along with most of the parsley. Toss until evenly coated with the sauce. Pour into a serving bowl then top with feta cheese and the remaining chopped parsley. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

by Pam on August 28, 2013

This is a very simple and healthy side dish. My daughter had a friend over for dinner who happens to be quite picky so I wanted to make something that she would be willing to try. I kept the pasta very simple and without any sauce. The sautéed veggies tasted great with the orecchiette that was seasoned with olive oil, garlic, and Parmesan cheese. I served this pasta with the Grilled Honey Mustard Chicken Breasts^[1] and my House Salad^[2] for a tasty and delicious meal even my daughter’s friend seemed to like. Yay!

Prepare the orecchiette in salted water per instructions. Drain reserving 1/4 cup of cooking liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium heat. Add the grape tomatoes and chopped asparagus; cook, stirring often, for 3-4 minutes. Add the remaining olive oil to the pan then add the minced garlic and crushed red pepper flakes. Cook, stirring constantly, for 1 minute. Add the orecchiette along with the spinach, pine nuts, and some reserved liquid if needed. Pour into a serving bowl and serve with Parmesan cheese. Enjoy.

Print^[3]

Save^[4]

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

Yield: 6

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

1/2 lb orecchiette, cooked per instructions
2 tbsp olive oil (divided)
1 cup of grape tomatoes
10 spears of asparagus, wooden ends removed, chopped
2 large cloves of garlic, minced
Dash of crushed red pepper flakes (more if desired)
1 cup of baby spinach
2 tbsp toasted pine nuts
Sea salt and freshly cracked pepper, to taste
Parmesan cheese

Directions:

Prepare the orecchiette in salted water per instructions. Drain reserving 1/4 cup of cooking liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium heat. Add the grape tomatoes and chopped asparagus; cook, stirring often, for 3-4 minutes. Add the remaining olive oil to the pan then add the minced garlic and crushed red pepper flakes. Cook, stirring constantly, for 1 minute. Add the orecchiette along with the spinach, pine nuts, and some reserved liquid if needed. Season well with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Pour into a serving bowl and serve with Parmesan cheese. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Grilled Honey Mustard Chicken Breasts (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Blackened Chicken Salad with Chipotle Ranch Dressing

by Pam on June 3, 2014

When we were in Bend, Oregon over Memorial Day weekend, I had a delicious salad at a local brewery that I couldn’t get out of my mind. I finally decided to re-create it at home. I grilled some blackened chicken breasts along with some corn on the cob in my grill pan and tossed it together with mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, crushed tortilla chips, and chipotle ranch dressing. The salad was hearty and so flavorful! We all gobbled it up, although my son opted for plain ranch because he doesn’t care for spicy food. The rest of us had it with the spicy ranch and loved it. My husband had the leftovers today and said it was really tasty. This salad will be on our dinner table again… very soon! ^[1]

Prepare the Chipotle Ranch Dressing^[2] at least 30 minutes prior to serving the salad so flavors have time to mingle. Click link for the recipe.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place into a large bowl.

Combine the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne together in a dish and mix well.

Sprinkle evenly over both sides of the chicken breasts. Heat a grill pan coated in cooking spray over medium heat. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite sized pieces.

Combine the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips to a large bowl. Add the diced chicken and drizzle with chipotle ranch dressing, to taste. Toss to coat evenly and serve. Enjoy.

Print^[3]

Save^[4]

Blackened Chicken Salad with Chipotle Ranch Dressing

Yield: 5

Total Time: 15-20 min.

Ingredients:

Blackened Seasoning:

1/2 tbsp paprika
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp celery salt
Dash of cayenne
2 boneless skinless chicken breasts, extra fat removed

Salad:

2 ears of corn, grilled
3 cups of mixed greens
3 cups of Romaine lettuce, chopped
1/4 cup Cheddar cheese, diced
1 Avocado, diced
Handful of grape tomatoes, halved
1/2 cup of black beans, drained & rinsed
2 green onions, chopped
2 baby orange bell peppers, diced
1/4 cup of fresh cilantro, coarsely chopped
Handful of tortilla chips, crushed
Chipotle ranch dressing, to taste – click recipe link up above

Directions:

Prepare the Chipotle Ranch Dressing at least 30 minutes prior to serving the salad so flavors have time to mingle. Click link up above for the recipe.

Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife; place into a large bowl.

Combine the paprika, salt, onion powder, garlic powder, black pepper, white pepper, thyme, oregano, celery salt, and cayenne together in a dish and mix well. Sprinkle evenly over both sides of the chicken breasts. Heat a grill pan coated in cooking spray over medium heat. Add the chicken to the HOT grill pan and cook for 7-8 minutes then flip. Continue cooking for 5-6 minutes or until chicken is cooked through and juices run clear. Remove from the pan and let the meat sit for 5 minutes to rest before slicing and serving. Dice chicken into bite sized pieces.

Combine the mixed greens, romaine lettuce, cheddar cheese, avocado, tomatoes, grilled corn, black beans, green onions, bell pepper, cilantro, and crushed tortilla chips to a large bowl. Add the diced chicken and drizzle with chipotle ranch dressing, to taste. Toss to coat evenly and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by Cascade Lakes Brewing Company

References

^{^} Chipotle Ranch Dressing (www.gordon-ramsay-recipe.com)
^{^} Chipotle Ranch Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)