Best 4 Farfalle With Chicken Porcini Mushroom And Swiss Chard Recipes
Embark on a culinary journey with our tantalizing Farfalle with Chicken, Porcini Mushroom, and Swiss Chard. This delectable dish marries the flavors of tender chicken, earthy mushrooms, and vibrant greens, creating a symphony of tastes that will delight your palate. The Swiss chard adds a touch of bitterness that perfectly complements the richness of the chicken and mushrooms. Whether you're a seasoned chef or a novice cook, our step-by-step guide will lead you through the process of crafting this delectable meal. From preparing the ingredients to plating the final dish, we've got you covered. So, gather your ingredients, sharpen your knives, and let's embark on this culinary adventure together!
In addition to the main recipe, we've also included variations to cater to different dietary preferences and tastes. For those who prefer a vegetarian option, we offer a meatless version that swaps chicken for hearty portobello mushrooms. And for those who love a creamy sauce, our creamy Swiss chard sauce recipe is a must-try. It adds a luscious richness to the dish, making it an indulgent treat.
So, whether you're looking for a classic farfalle dish or something a little more adventurous, we've got you covered. Get ready to tantalize your taste buds and impress your dinner guests with these culinary creations!
FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
- Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
- Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
FARFALLE DEL MONDO
Steps:
- Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.
- Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.
FARFALLE WITH CHICKEN, MUSHROOMS, SPINACH AND RICOTTA CHEESE
This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :)
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Add salt, and then add the farfalle.
- Cook until al dente.
- Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil.
- Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two.
- Stir in the mushrooms, garlic, and some salt and pepper.
- Sauté until all vegetables are tender.
- Increase the heat to medium high and add the vermouth.
- Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste.
- Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through).
- Add the spinach and cook until wilted down, about 2-3 minutes.
- Season to taste.
- Add the pasta to the sauce and stir to coat.
- Off the heat, stir in the ricotta cheese.
Nutrition Facts : Calories 529.9, Fat 15.3, SaturatedFat 3.7, Cholesterol 72.6, Sodium 527.9, Carbohydrate 63.9, Fiber 6.4, Sugar 11.3, Protein 35.4
FARFALLE WITH CHICKEN AND MUSHROOMS
Simple but delicious. Perfect for a quick weeknight dinner. Also a great way to use leftover chicken.
Provided by Cluich
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in large non-stick skillet over medium-high heat. Saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. Bring to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender (about 8 to 10 minutes). Serve hot.
Nutrition Facts : Calories 261.4, Fat 4.1, SaturatedFat 0.7, Sodium 433.3, Carbohydrate 45.5, Fiber 4.4, Sugar 2.7, Protein 11.7
Tips:
- Mise en place: As with any recipe, having all your ingredients prepped and measured before you start cooking will make the process much smoother. This is especially important for this recipe, as there are quite a few steps involved.
- Use fresh ingredients: The fresher your ingredients are, the better your dish will taste. This is especially true for the mushrooms and Swiss chard.
- Don't overcrowd the pan: When cooking the chicken and mushrooms, be sure not to overcrowd the pan. This will prevent them from cooking evenly.
- Cook the pasta al dente: Al dente pasta is pasta that is cooked through but still has a slight bite to it. This is the ideal texture for pasta dishes.
- Season to taste: Be sure to taste the dish before serving and adjust the seasoning as needed.
Conclusion:
This farfalle with chicken, porcini mushroom, and Swiss chard is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this recipe a try!
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