Best 9 Rosemary Chicken Strips And Fettuccine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our rosemary chicken strips and fettuccine recipe, a harmonious blend of flavors that will tantalize your taste buds. Succulent chicken strips enveloped in a crispy coating infused with aromatic rosemary and garlic, pan-seared to perfection. These delectable morsels are then tossed in a creamy fettuccine Alfredo sauce, creating a rich and velvety texture that complements the chicken strips beautifully. Accompanying this main course is a refreshing cucumber salad, a symphony of crisp cucumbers, tangy red onions, and a zesty dressing that adds a refreshing touch to the meal.

For those seeking a vegetarian alternative, we offer a tantalizing roasted vegetable lasagna. Layers of tender roasted vegetables, creamy béchamel sauce, and sheets of flavorful lasagna noodles create a hearty and satisfying dish. The roasted vegetables, a medley of zucchini, bell peppers, and eggplant, lend a vibrant sweetness that contrasts the creamy béchamel sauce.

For a lighter option, our Asian-inspired stir-fried rice with shrimp and vegetables offers a delightful balance of flavors and textures. Succulent shrimp, crisp vegetables, and fluffy rice are tossed in a savory sauce, creating a vibrant and colorful dish that is sure to please. The delicate flavors of ginger, garlic, and soy sauce harmonize perfectly, resulting in a satisfying and wholesome meal.

Each recipe is meticulously crafted with step-by-step instructions and a comprehensive ingredient list, ensuring that home cooks of all skill levels can replicate these culinary delights in their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

ROSEMARY CREAM CHICKEN PASTA



Rosemary cream chicken pasta image

Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 9

4 sprigs fresh rosemary (finely chopped)
4 chicken breast fillets (halved horizontally)
2 tbsp olive oil
1 cup chicken stock/wine
3 cloves garlic (finely chopped)
1 cup heavy/whipping cream
1-2 tbsp lemon juice (fresh)
Parmesan (to serve)
500 g (1lb) penne pasta

Steps:

  • Remove the rosemary leaves from the stalks and finely chop.
  • Slice the chicken in half horizontally, resulting in two thin chicken fillets.
  • Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
  • Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
  • Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
  • Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
  • Pour in the cream and lemon juice and allow to simmer for 5 minutes.
  • Season to taste.
  • While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
  • Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.

Nutrition Facts : Calories 424 kcal, Carbohydrate 64 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 101 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SKILLET ROSEMARY CHICKEN



Skillet Rosemary Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Steps:

  • Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
  • Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
  • Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
  • Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
  • Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

ROSEMARY CHICKEN



Rosemary Chicken image

Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.

Provided by Judith Armstrong

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 ½ teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g

CREAMY PASTA WITH ROSEMARY CHICKEN



Creamy Pasta With Rosemary Chicken image

A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.

Provided by Asma6319

Categories     One Dish Meal

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon dried rosemary
1/8 cup water
1/4 cup extra virgin olive oil
salt and pepper
2/3 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon italian seasoning (I simply use oregano)
extra virgin olive oil
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon garlic, minced (which is 2-3 cloves, depending on how much you like garlic)
2 tablespoons flour
1/3 cup apple juice
3/4 cup half-and-half (or another cream, heavy or whipping is fine)
1/3 cup parmesan cheese, grated (or another sharp cheese like kasseri or an aged white cheddar)
1/3 cup tomatoes, diced (optional, we usually prefer the sauce without)
1 tablespoon parsley, finely chopped
salt
black pepper
garlic powder (optional)
1/3 lb pasta (long and thin, spaghetti, fetuccine, linguine etc)

Steps:

  • CHICKEN:
  • Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
  • Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
  • Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
  • When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
  • Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
  • When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
  • Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
  • SAUCE:.
  • Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
  • Sauté the minced garlic until golden, not browned.
  • Stir in the flour and mix well.
  • Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
  • Let the sauce bubble and thicken for a short time, then turn down the heat.
  • Season to taste with salt and black pepper, and garlic powder if desired.
  • If desired, you can thin and increase the sauce by adding in more cream.
  • PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
  • SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
  • Stir in the chicken.
  • Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

ROSEMARY CHICKEN STRIPS WITH SUN-DRIED TOMATOES



ROSEMARY CHICKEN STRIPS WITH SUN-DRIED TOMATOES image

Categories     Chicken     Pasta     Sauté

Yield 6 servings

Number Of Ingredients 12

2 T olive oil
20 oz. boneless skinless chicken breast halves. Cut into 1/2 inch strips.
3 garlic cloves, peeled and sliced thin or minced
3.5 oz. sun-dried tomatoes in olive oil, cut in strips
1 C cream
3/4 C milk
1 chicken bouillon cube
2 to 4 tsp finely chopped fresh rosemary
1 tsp salt
fresh ground black pepper to taste
1 pound dried fettuccine or other shape dried pasta
2 heaped T grated Parmesan cheese

Steps:

  • In a large saucepan, heat olive oil over medium high heat. Add chicken and saute quickly to sear. When chicken is lightly browned, reduce heat and add garlic and sun-dried tomatoes. Saute for a moment, until garlic is beginning to color. Add cream, milk, bouillon, and rosemary. Scrape the bottom of the skillet, stirring well. Simmer until sauce has thickened about 10 to 15 minutes. Add salt and pepper. Cover and turn off heat. Meanwhile, cook pasta as directed. Drain and add to sauce. Add Parmesan and serve immediately.

SKINNY ROSEMARY-MAPLE CHICKEN FETTUCCINE



Skinny Rosemary-Maple Chicken Fettuccine image

71% less sat fat • 40% less sodium than the original recipe. Savory with a touch of sweetness-this chicken dish is a must-try! Best of all, it's ready in 30 minutes, start to finish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 12

10 ounces dried fettuccine
5 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 medium red, green, and/or yellow sweet peppers, seeded and cut into bite-size strips
1 medium onion, sliced
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon snipped fresh rosemary
1/8 teaspoon black pepper
1/4 cup maple syrup

Steps:

  • Cook pasta according to package directions; drain. Set aside and keep warm.
  • Meanwhile, sprinkle chicken with salt and the 1/4 teaspoon black pepper. In a very large skillet, cook chicken in hot oil over medium heat for 10 to 12 minutes or until an instant-read thermometer inserted in chicken registers 170°F, turning chicken once. Remove chicken from skillet; keep warm.
  • Increase heat to medium-high. Add vegetables to skillet; cook and stir for 6 to 8 minutes or until vegetables are crisp-tender.
  • In a small bowl, stir together chicken broth, cornstarch, rosemary, and the 1/8 teaspoon black pepper. Add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in maple syrup.
  • To serve, arrange hot pasta on individual dinner plates or in shallow bowls. Top with chicken. Spoon vegetables and sauce over chicken.

Nutrition Facts : Calories 460, Carbohydrate 60 g, Cholesterol 80 mg, Fiber 3 g, Protein 40 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 300 mg, Sugar 14 g, TransFat 0 g

ROSEMARY CHICKEN



Rosemary Chicken image

A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

Steps:

  • In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

Nutrition Facts :

ROSEMARY CHICKEN STRIPS AND FETTUCCINE



Rosemary Chicken Strips and Fettuccine image

Make and share this Rosemary Chicken Strips and Fettuccine recipe from Food.com.

Provided by threeovens

Categories     Chicken Breast

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 boneless chicken breasts, skinned and cut into 1/2 inch strips
5 garlic cloves, slice thin
10 sun-dried tomatoes, plumped in water and sliced thin
1 quart half-and-half
1 chicken bouillon cube
2 teaspoons rosemary, finely chopped
salt and pepper
1 lb fettuccine
1 tablespoon parmesan cheese, grated

Steps:

  • Cook pasta according to package directions.
  • In a large saucepan heat olive oil over medium high heat. Add chicken strips and saute quickly to sear. When chicken is lightly browned, reduce heat to medium and add garlic and sun-dried tomatoes. Saute a minute or 2, then add half and half, bouillon cube, and rosemary. Stir well being sure to scrape bottom of pan and cook until the consistency of heavy cream, about 5 minutes. Sauce will continue to thicken as it cools. Season with salt and pepper to taste.
  • Add drained pasta and parmesan cheese; stir to coat noodles. If sauce is too thick, thin it with a little milk. Serve immediately.

Tips:

  • Choose boneless, skinless chicken breasts: This will make it easier to slice the chicken into strips.
  • Use a sharp knife to slice the chicken: This will help you get even, thin strips.
  • Marinate the chicken in a mixture of olive oil, lemon juice, garlic, and rosemary: This will help to flavor and tenderize the chicken.
  • Cook the chicken strips over medium heat: This will help to prevent them from drying out.
  • Serve the chicken strips with your favorite sauce: Some good options include Alfredo sauce, marinara sauce, or barbecue sauce.

Conclusion:

This rosemary chicken strips and fettuccine recipe is a quick and easy weeknight meal that is sure to please the whole family. The chicken is flavorful and tender, and the fettuccine is cooked to perfection. The combination of flavors and textures in this dish is sure to tantalize your taste buds. Give it a try tonight!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #poultry     #easy     #chicken     #dietary     #low-sodium     #low-in-something     #meat     #chicken-breasts     #pasta-rice-and-grains     #3-steps-or-less

Related Topics