Chicken Pasta Dishes

Chicken Pasta Dishes

Chicken pasta dishes are the most made type of pasta dishes, because chicken is white meet and can be cooked more quickly than any other type of meet and usually every home refrigerator contains chicken in it, except quick cooking, chicken also is a delicious meet in some peoples opinion but chicken pasta dishes indeed are full of taste, and do not use old pasta for your chicken pasta dishes, as I always say, and try to use fresh chicken for your chicken pasta dishes, nothing like fresh things in your chicken pasta dishes.





Haricot (Navy) Beans and Chicken with Pasta Soup

This is one of the chicken pasta dishes makes an excellent winter lunch served with warm crusty bread and a slice of cheese, serves 4.





Ingredients

250g/ 11/3cup haricot for chicken pasta dishes (navy) beans, soaked for 3 hours in cold water and drained
100g chicken, always use fresh chicken for your chicken pasta dishes
4tbsp olive oil
2 large onions, sliced
3 garlic cloves, chopped
425g can chopped tomatoes
1tsp dried oregano
1tsp tomato puree (paste)
850ml/ 31/2cup water
90g/ 3/4cup dried fusilli or conchigliette
115g sun-dried tomatoes, drained and thinly sliced
1tbsp chopped fresh coriander (cilantro) or flat leaf parsley
Salt and pepper
2tbsp parmesan cheese shavings, to serve, which makes it in chicken pasta dishes





Method

Put the haricot in your chicken pasta dishes (navy) beans and chicken in a large saucepan, add sufficient cold water to cover and bring to the boil. Boil vigorously over a high heat for 15 minutes. Drain and keep warm.

Heat the oil in a pan over medium heat and fry the onions for 2-3 minutes or until they are just beginning to change color. Stir in the garlic in the garlic and cook for 1 minute. Stir in the tomatoes, oregano and tomato puree (paste).

Add the water for your chicken pasta dishes and the reserved beans to the pan. Bring to boil, cover, then lower the heat and simmer for about 45 minutes, or until the beans are almost tender.

Add the chicken pasta dishes pasta to the pan and season chicken pasta dishes to taste with salt and pepper. Stir in the sun-dried tomatoes, bring back to the boil, partly cover and simmer for 10 minutes, or until the pasta is tender, but still firm to the bite.

Stir the coriander (cilantro) or parsley into the chicken pasta dishes soup. Ladle the top chicken pasta dishes soup into a warm tureen, sprinkle over the parmesan cheese and serve immediately.





Tip

If preferred, for your chicken pasta dishes, place the beans in a pan of cold water and bring to the boil. Remove from the heat and leave the beans to cool in the water. Drain and rinse before using.








Chicken Pea (Garbanzo Bean) and Chicken Soup

This hearty and nourishing chicken pasta dishes soup is an ideal starter for a family supper, serves 4.





Ingredients

25g/ 2tbsp butter
3 spring onions (scallions), chopped
2 garlic cloves, crushed
1 fresh marjoram sprig, finely chopped
350g boned chicken breasts, diced as of chicken pasta dishes
350g can chick peas (garbanzo beans), drained
1.2 liters/ 5cups chicken stock as of chicken pasta dishes
1 bouquet garni
1 red (bell) pepper, diced
1 green (bell) pepper, diced
115g/ 1cup small dried pasta shapes, such as elbow macaroni
Salt and white pepper
Croutons, to serve





Method

Melt the butter in a large saucepan. Add the spring onions (scallions), garlic, sprig of fresh marjoram and the diced chicken for chicken pasta dishes and cook, stirring frequently, over a medium heat for 5 minutes.

Add the chicken stock, chicken pasta dishes peas (garbanzo beans) and bouquet garni to the pan and season chicken pasta dishes to taste with salt and white pepper.

Bring the chicken pasta dishes soup to the boil, lower the heat and then simmer gently for about 2 hours.

Add the diced (bell) peppers in chicken pasta dishes and pasta to the pan, then simmer for a further 20 minutes.

Transfer the chicken pasta dishes soup to a warm tureen. To serve, ladle the soup into individual serving bowls and serve immediately garnished with the croutons.





Tip

If you prefer, you can use dried chicken pasta dishes peas (garbanzo beans). Cover with cold water and set aside to soak for 5-8 hours. Drain and add the beans to the soup, according to the recipe, and allow an additional 30 minutes-1 hour same as chicken pasta dishes cooking time.







Cream of Lemon and Chicken Soup with Spaghetti

This delicately flavored summer soup of chicken pasta dishes is surprisingly easy to make, serves 4.





Ingredients

60g/ 4tbsp butter
8 shallots, thinly sliced
2 carrots, thinly sliced
2 celery sticks (stalks), thinly sliced
225g boned chicken breasts, finely chopped as of chicken pasta dishes
3 lemons
1.2 liters/ 5cups chicken stock as of chicken pasta dishes
225g dried spaghetti, broken into small pieces
150ml/ 5/8cup double (heavy) cream
Salt and white pepper as in chicken pasta dishes

To Garnish:

Fresh parsley sprig
3 lemon slices, halved





Method

Melt the butter in a large saucepan. Add the shallots, carrots, celery and chicken for your chicken pasta dishes and cook over a low heat, stirring occasionally, for 8 minutes.

Thinly pare the lemons and blanch the lemon rind in boiling water did in chicken pasta dishes for 3 minutes. Squeeze the juice from the lemons.

Add the lemon rind and juice to the pan, together with the chicken stock. Bring slowly to the boil over a low heat and simmer for 40 minutes.

Add the spaghetti as in chicken pasta dishes to the pan and cook for 15 minutes. Season chicken pasta dishes to taste with salt and white pepper and add the cream. Heat through, but do not allow the soup to boil or it will curdle.

Pour the as of chicken pasta dishes soup into a tureen or individual bowls, garnish with the parsley and half slices of lemon and serve immediately.





Tip

You can prepare this chicken pasta dishes soup up to the end of step 3 in advance, so that all you need do before serving is heat it through before adding the pasta and the finishing touches.










Chicken and Sweetcorn Soup

This heart-warming soup as of chicken pasta dishes is both quick and easy to make, serves 4.





Ingredients

450g boned chicken breasts, cut into strips as of chicken pasta dishes
1.2 liters/ 5cups chicken stock, included in chicken pasta dishes
150ml/ 5/8cup double (heavy) cream
100g/ 3/4cup dried vermicelli
1tbsp cornflour (cornstarch)
3tbsp milk
175g sweetcorn (corn-on-the-cob) kernels
Salt and pepper





Method

Put the chicken, stock and cream into a large saucepan and bring to the boil over a low heat. Reduce the heat slightly and simmer for about 20 minutes. Season your chicken pasta dishes soup with salt and black pepper to taste.

Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.

In a small bowl, mix together the cornflour (cornstarch) and milk to make a smoothe paste.

Stir the cornflour (cornstarch) into the soup until thickened.

Add the sweetcorn (corn-on-the-cob) and vermicelli to the pan and heat through.

Transfer the chicken pasta dishes soup to a warm tureen, it makes look beautiful chicken pasta dishes, or individual soup bowls and serve immediately.





Tip

For crab replacing chicken in chicken pasta dishes and sweetcorn soup, substitute 450g cooked crabmeat for the chicken breasts. Flake the crabmeat well before adding it to the saucepan and reduce the cooking time by 10 minutes. For a Chinese-style soup in your chicken pasta dishes, substitute egg noodles for the vermicelli in that type of chicken pasta dishes and use canned, creamed sweetcorn (corn-on-the-cob). If you are short of time, buy ready-cooked chicken, remove any skin and cut it into slices.









Chicken and Ham Soup with Sherry

Chicken and ham is a classic combination in chicken pasta dishes, used here to good effect to create a richly-flavoured Italian soup, serves 4.





Ingredients

60g/ 4tbsp butter
1 onion, diced
1 carrot, diced
1 celery stick (stalk), diced
450g very thinly sliced chicken as in chicken pasta dishes
450g thinly sliced ham
60g/ 1/2cup plain (all purpose) flour
1 liter/ 43/8cups chicken stock as of chicken pasta dishes
1 bay leaf
8 black peppercorns
Pinch of salt
3 tbsp redcurrant jelly
150ml/ 5/8cup cream sherry
100g 3/4cup dried vermicelli
Garlic croutons, to serve





Method

Melt the butter in a large saucepan. Add the onion, carrots, celery, chicken for chicken pasta dishes and ham and cook over a low heat for about 6 minutes.

Sprinkle over the flour and cook, stirring constantly, for a further 2 minutes. Gradually stir in the stock, and then add the bay leaf try in chicken pasta dishes, peppercorns and salt. Bring to the boil and simmer for 1 hour.

Remove the pan as in any chicken pasta dishes, from the heat and add the redcurrant jelly and cream sherry. Set aside for about 4 hours.

Remove the bay leaf form the pan and discard. Reheat the soup over a very low heat until warmed through.

Meanwhile, cook the vermicelli in a saucepan of lightly salted water for 10-12 minutes. Stir the vermicelli into the soup and transfer to warm soup bowls. Serve with garlic croutons. It’s good in chicken pasta dishes.





Tip

To make garlic croutons for your chicken pasta dishes, remove the crust from 3 slices of day-old white bread. Cut the bread into 5mm/ 1/4 inch cubes. Heat 3 tbsp olive oil over a low heat and stir-fry 1-2 finely chopped garlic cloves for 1-2 minutes. Remove the garlic and add the stirring frequently, until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper (towels). These were chicken pasta dishes.

Homemade Pasta dishes & Homemade Pasta

I have been working as a chef for last 25 years in my own continental food restaurant. My specialties are continental pasta, homemade pasta dishes, light meal and soups, but I believe in experimental or we can say homemade pasta dishes cooking, and its fun, so, get ready for whole new taste.




Homemade Pasta

Eggs, salt, olive oil mixed in durum wheat flour is known as homemade pasta dough for homemade pasta dishes, dried in different shapes and made at home called homemade pasta dishes. Pasta has existed in one form or another since the time of the Roman Empire and remains one of the most versatile ingredients in the kitchen. Any homemade pasta dishes can be combined with almost anything from meat to fish, vegetables to fruit and is even delicious served with simple herb sauce.
No store cupboard should be without a supply of dried pasta to cook homemade pasta dishes, which, combined with a few other stock ingredients, can be turned into a mouth-watering and nutritious meal within minutes. Most homemade pasta dishes are made from durum wheat flour and contains protein and carbohydrates. It is a good source of slow-release energy and has the additional advantage of being value for money. To make home made pasta dishes you can mix the dough by hand or prepare it in a food processor or in dough maker, then process it or shape it through pasta machine or pasta maker. Pasta maker is little expensive but it’s a one time buy, stain less steel heavy body will take very long to be lost.






Homemade Pasta Dishes

There is an enormous range of different types of homemade pasta dishes, some of which are listed below. Many are available in both types, dried and fresh to make homemade pasta dishes. Unless you have access to a good Italian delicatessen, this type of pasta is probably not worth buying fresh unfilled, but even supermarkets sell high-quality tortellini, capelletti, ravioli and agnolotti pastas.
Best type of pasta is, to make fresh pasta at home to make homemade pasta dishes. It takes a little time, but is quite easy and well worth the effort.
Homemade pasta dishes may be colored and flavored with extra ingredients that are usually added with the beaten egg:


Black: add 1tsp squid or cuttlefish ink.
Green: add 115g well-drained, cooked spinach when kneading.
Purple: work 1 large, cooked beetroot (beet) in a food processor and add with
an extra 60g/ ½ cup flour.
Red: add 2tbsp tomato puree (paste).



Always use a large saucepan for cooking homemade pasta dishes and bring lightly salted water to the boil. Add your homemade pasta to make your homemade pasta dishes and 1tbsp olive oil, but do not cover or the water boil over. Quickly bring the water back to a rolling boil and avoid overcooking. When the pasta is tender, but still firm to the bite, drain and toss with butter, olive oil or your home made prepared sauce and serve as soon as possible.





Soups & Light Meals
Part one:

Pasta is so versatile: it can be used to make soups more substantial, as a delicious and unusual starter or as a quick and easy lunch or light supper. The recipes in coming posts range from different types of homemade pasta dishes and traditional Italian dishes, such homemade pasta dishes are, Minestrone soup and Spaghetti alla Carbonara, to intriguing new ways with pasta, such as Pancetta and Pecorino Cakes with Farfalle and Omelette. Soup recipes include filling winter homemade pasta dishes that, if served with some crusty bread, make a meal in themselves. Try Haricot Bean and Pasta Soup in your homemade pasta dishes, for example. Other, like Cream of Lemon and Chicken Soup, are subtle and delicate. Recipes for snacks and light meals offer something for every taste- vegetable, cheese, meat and fish sauces combined with every type of home made pasta dishes or shapes from linguine to lumache. Try Smoked Ham Linguine if you are in a hurry or Creamed Veal Kidney with Penne if you want something a little different. Here are some selected homemade pasta dishes and pasta soup dishes for your taste, enjoy them.




Minestrone

Italian cooks have created some very heart-warming soups with homemade pasta dishes and this is the most famous of all. Serves 8-10





Ingredients

3 garlic cloves
3 large onions
2 celery sticks
2 large carrots
2 large potatoes
100g French (green) beans
100g courgettes (zucchini)
60g/ 4tbsp butter
50ml/ 1/4cup olive oil
60g salami
1.5 liters/ 6 cups vegetable or chicken stock
1 bunch fresh basil, finely chopped
100g chopped tomatoes
2tbsp tomatos puree (paste)
100g Parmesan cheese rind 85g dried spaghetti, broken up
salt and pepper
freshly grated parmesan cheese, to serve





Method

Finely chop the garlic, onions, celery, carrots, potatoes, beans and courgettes (zucchini).

Heat the butter and oil together in a large saucepan, add the salami and cook for 2 minutes. Add the garlic and fry fro 2 minutes, then stir in the celery, carrots and potatoes and fry for a further 2 minutes. Add the beans to the pan and fry for 2 minutes.

Stir in the courgettes ( zucchini) and fry for a further 2 minutes. Cover the pan and cook all the vegetable, stirring frequently, for 15 minutes.

Add the stock, basil, tomatoes, tomato puree (paste) and cheese rind and season to taste. Bring to the boil, lower the heat and simmer for 1 hour. Remove and discard the cheese rind.

Add the spaghetti too in your homemade pasta dishes than add in the pan and cook for 20 minutes. Serve in large, warm soup bowls sprinkled with freshly grated Parmesan cheese.





Tip

There are almost as many recipes of minestrone for homemade pasta dishes as there are cooks in Italy! You can add almost any vegetables you like, including soaked dried beans.





Potato and Parsley Soup with Pesto

This homemade pasta dish is a treat to the taste buds and very different in flavor from the jars of pesto available from supermarkets.





Ingredients

3 slice rind less, smoked, chicken
25g/ 2tbsp butter
450g onions
600ml/ 21/2cups chicken stock
600ml/21/2cups milk
100g/ 3/4cup dried conchigliette
150ml/5/8cup double (heavy) cream
Chopped fresh parsley
Salt and black pepper
Freshly grated Parmesan cheese and garlic bread, to serve

For pesto sauce:

60g/ 1cup finely chopped fresh parsley
2 garlic cloves, crushed
60g/ 2/3cup pine nuts (kernels), crushed
2tbps chopped fresh basil leaves
60g/ 2/3cup freshly grated Parmesan cheese
White pepper
150ml/ 5/8cup olive oil





Method

To make the pesto sauce for your homemade pasta dishes, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand.

Finley chop the chicken, potatoes and onions. Fry the chicken in a large pan over a medium heat for 4 minutes. Add the butter, potatoes and onions and cook for 12 minutes, stirring constantly.

Add the stock and milk to the pan, bring to the boil and simmer for 10 minutes. Add the conchigliette and simmer for a further 12 to 14 minutes.

Blend in the cream and simmer for 5 minutes. Add the parsley and 2 tbsp pesto sauce. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.





Tip

If you are making pesto sauce for any of this type of homemade pasta dishes by hand, it is best to use a mortar and pestle. Thoroughly grind together the parsley, garlic, pine nuts (kernel) and basil to make a paste, and then mix in the cheese and pepper. Finally, gradually beat in the oil.





Ravioli alla Parmigiana

This dish is the traditional ‘Minestra’ in homemade pasta dishes served at Easter and Christmas in the province of Parma.





Ingredients

285g basic pasta dough
1.2 liters/ 5cups veal stock freshly grated Parmesan cheese, to serve

Filling:

100g/ 1cup freshly grated Parmesan cheese
100g/ 12/3cup fine white breadcrumbs
2 eggs
125ml/ 1/2cup espagnole sauce
1 small onion, finely chopped
1tsp freshly grated nutmeg





Method

Make the basic pasta dough for your homemade pasta dishes. Carefully roll out 2 sheets of the pasta dough and cover with a damp tea towel (dish cloth) while you make the filling for the ravioli.

To kake the filling, mix together the freshly grated parmesan cheese, fine white breadcrumbs, eggs, espagnole sauce, finely chopped onion and the freshly grated nutmeg in a large mixing bowl.

In these homemade pasta dishes, place spoonfuls of the filling at regular intervals on 1 sheet of pasta dough. Cover with the second sheet of pasta dough, then cut into squares and seal the edges.

Bring the veal stock to the boil in a large saucepan. Add the ravioli to the pan and cook for about 15 minutes.

Transfer the soup and ravioli as you do for your homemade pasta dishes, to warm serving bowls or dish and serve at once, generously sprinkled with Parmesan cheese.





Tip

To make espagnole sauce for your homemade pasta dishes, melt 2tbps butter and stir in 25g/ 1/4 cup plain flour. Cook over a low heat, stirring, until lightly colored. Add 1tsp tomato puree (paste), then stir in 250ml/11/8cups hot veal stock, 1tbsp Madeira and 11/2tsp whit wine vinegar. Dice 25g each chicken, carrot and onion and 15g each celery, leek and fennel. Fry with a thyme spring and a bay leaf in oil until soft. Drain, add to the sauce and simmer for 4 hours. Strain before using. This dish is a must.





Pea and Egg Noodle Soup with Parmesan Cheese Croutons

This is a delicious of all homemade pasta dishes and filling on cold winter evenings, serves 4.





Ingredients

3 slices smoked, rind less chicken
1 large onion, chopped
15g/ 1tbsp butter
450g/ 21/2cups dried peas, soaked in cold water for 2 hours and drained
2.3litres/ 10cups chicken stock
225g dried egg noodles
150ml/ 5/8cup double (heavy) cream
Salt and pepper
Chopped fresh parsley, to garnish
Parmesan cheese croutons





Method

Put the chicken, onion and butter into a large saucepan and cook over a low heat for about 6 minutes.

Add the peas and the chicken stock to the pan and bring to the boil. Season lightly with salt and pepper, cover and simmer for 11/2 hours.

Add the egg noodles to the pan and simmer for a further 15 minutes.

Pour in the cream and blend thoroughly. Transfer to a warm tureen, garnish with parsley and top with Parmesan cheese croutons. Serve immediately.

You can use substitutes for homemade pasta dishes as the peas, like, dried haricot (navy) beans, borlotti or pinto beans, as I said this is the thing which make cooking so fun, keep doing experiments with the recipe.





Tip
This is again a very deliciou of all homemade pasta dishes, for this you have to make Parmesan cheese croutons, cut a French stick into slices. Coat each slice lightly with olive oil and sprinkle with cheese. Grill (broil) for about 30 seconds.