365 More Ways to Cook Chicken (365 ways) (38 page)

3.
Add hot drained pasta to sauce and toss to mix. Season lightly with salt and generously with pepper. Serve warm or at room temperature.

Prep: 20 minutes Cook: 41 minutes Serves: 6

Not your usual lasagne, this contemporary interpretation combines the country French vegetable stew ratatouille with Italian layered pasta.

• 1 pound thinly sliced chicken breast cutlets
  

• 1 teaspoon dried marjoram
  

• ¾ teaspoon salt
  

• ½
  teaspoon freshly ground pepper
  

• 6 tablespoons olive oil, preferably extra-virgin
  

• 1 large onion, thinly sliced
  

• 1 small eggplant, thinly sliced
  

• 2 small zucchini, thinly sliced
  

• 1 yellow bell pepper, thinly sliced
  

• 1 large garlic clove, crushed through a press
  

• 1 pound fresh plum tomatoes, sliced crosswise
  

• 1 tablespoon drained small capers
  

• ¼ cup chopped fresh basil or 1 teaspoon dried
  

• ½
  pound lasagna noodles, regular or precooked
  

• ¼ cup grated Parmesan cheese
  

1.
Season chicken with marjoram and ¼ teaspoon each salt and pepper. In a large frying pan, cook chicken in 2 tablespoons of olive oil over medium heat until tender and white throughout, about 5 minutes. Remove chicken from pan. Heat remaining
¼
cup oil in same pan. Add onion, eggplant, zucchini, bell pepper, and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes. Cover pan and simmer 20 minutes. Add tomatoes, capers, and basil and simmer 10 minutes, covered. (If sauce seems too juicy, uncover during last 5 minutes of cooking to reduce.) Return chicken to sauce to reheat.

2.
Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm, about 10 minutes. (If using precooked lasagna noodles, reconstitute according to package directions.) Carefully drain pasta in a colander, being careful that the noodles do not tear.

3.
Preheat broiler. In an oiled 9x13-inch baking dish or in 6 individual ovenproof gratin dishes, make a layer of one-third of noodles, cutting to fit if using individual dishes. Add a layer of half of chicken and half of sauce. Make another layer using half of remaining lasagna noodles and all of remaining chicken and sauce. Cover with remaining lasagna noodles. Sprinkle with cheese over top.

4.
Broil about 4 inches from heat, until cheese is melted and lightly browned, about 1 minute.

Prep: 10 minutes Cook: 10 minutes Serves: 6

It’s only recently that we Americans have truly begun to appreciate the versatility and goodness of beans. Italians have long known the secret.

• 1 pound penne
  

• 12 ounces skinless, boneless chicken thighs, cut into 1-inch chunks
  

• ¾ teaspoon salt
  

• 1
  ½
  teaspoon freshly ground pepper
  

• ¾ cup olive oil
  

• 1 pound broccoli rabe, cut into 1-inch pieces
  

• 6 garlic cloves, minced
  

• 1 teaspoon dried rosemary
  

• 1
  ½
  cups chicken broth
  

• 1 cup dry white wine
  

• 2 (15-ounce) cans white cannellini beans, rinsed and drained
  

• ½
  cup grated Parmesan cheese
  

1.
In a large pot of boiling salted water, cook pasta until tender but still firm, about 10 minutes. Drain in a colander.

2.
Meanwhile, season chicken with ¼ teaspoon each salt and pepper. In a large frying pan, cook chicken in olive oil over medium-high heat, stirring often, to brown lightly, 3 minutes. Add broccoli rabe, garlic, and rosemary and cook, stirring, 2 minutes. Add broth, wine, and beans. Reduce heat to medium-low and simmer until sauce is slightly thickened and chicken is white throughout, 4 to 5 minutes.

3.
Toss pasta with sauce, chicken, and broccoli rabe. Add cheese and salt and pepper to taste. Toss again and serve.

Prep: 15 minutes Cook: 12 to 13 minutes Serves: 4 to 6

• 1 pound rigatoni
  

• 4 cups broccoli florets (about 10 ounces)
  

• ¾ pound skinless, boneless chicken breast, cut into 1-inch chunks
  

• 1 large red bell pepper, diced
  

• 1 small onion, chopped
  

• ¼ cup olive oil, preferably extra-virgin
  

• 3 garlic cloves, crushed through a press
  

• 1 teaspoon crumbled dried sage
  

• ¾ cup dry white wine
  

• ¾ cup chicken broth
  

• ½
  cup heavy cream
  

• Salt and freshly ground pepper
  

• 1/3 cup grated Parmesan cheese
  

1.
Cook rigatoni in large pot of boiling salted water 10 minutes. Add broccoli and cook until pasta is tender but still firm and broccoli is crisp-tender, 2 to 3 minutes longer. Drain in a colander.

2. Meanwhile, in a large frying pan, cook chicken, bell pepper, and onion in olive oil over medium heat, stirring often, until vegetables are softened, about 5 minutes. Add garlic and sage and cook 30 seconds, stirring. Stir in wine, broth, and cream. Simmer 5 minutes. Season with salt and pepper to taste.

3.
Toss pasta and broccoli with chicken and sauce. Add cheese, toss again, and serve.

Prep: 10 minutes Cook: 10 minutes Serves: 4

Rice noodles, which are available in Asian markets and in many supermarkets, are softened simply by soaking in boiling water. Regular vermicelli, cooked as the package directs, can be substituted in this simplified version of Japanese sukiyaki.

• 8 ounces rice noodles or regular vermicelli, broken in half
  

• 3 tablespoons vegetable oil
  

• 1 pound skinless, boneless chicken breasts, cut into
  ½
  -inch strips
  

• 1 medium red bell pepper, diced
  

• 1 cup thinly sliced scallions
  

• ¼ pound fresh shiitake mushrooms, stemmed, caps thinly sliced
  

• 1½ cups chicken broth, preferably reduced-sodium
  

• ¼ cup soy sauce
  

• 2 tablespooons mirin or dry sherry
  

• 1 tablespoon rice wine vinegar
  

• 1 tablespoon sugar
  

• ¼ cup chopped cilantro
  

1.
Put rice noodles in a medium bowl and add enough boiling water to cover. Cover bowl and let pasta soak until softened, about 10 minutes; drain. If using regular vermicelli, cook and drain according to package directions.

2.
Meanwhile, in a large frying pan, heat 2 tablespoons of oil over high heat. Add chicken and cook, stirring constantly, until lightly browned, about 2 minutes. Remove with a slotted spoon.

3.
Add remaining 1 tablespoon oil to pan, reduce heat to medium-high, and add bell pepper, scallions, and shiitake mushrooms. Cook, stirring constantly, 2 minutes. Return chicken to pan and add broth, soy sauce, mirin, vinegar, and sugar. Bring to a boil, reduce heat, and simmer 5 minutes.

4.
Place rice noodles in a large serving bowl. Pour chicken and sauce over noodles. Add cilantro, toss, and serve.

Prep: 30 minutes Cook: 6 to 10 minutes Serves: 6 to 8

Fresh wonton skins can be purchased at any Asian market and in many supermarkets, where they are often frozen. These thin pasta sheets, about 3 inches square, are perfect for quick homemade ravioli.

• 2 cups chopped cooked chicken (about
  ½
  pound)
  

• 1
  ½
  cups part-skim ricotta cheese
  

• 1/3 cup grated Parmesan cheese, plus additional for passing at table
  

• 1/3 cup chopped flat-leaf parsley
  

• 1 egg
  

• 1 teaspoon dried Italian seasoning
  

• ¾ teaspoon salt
  

• ¾ pound fresh wonton skins (50 to 60)
  

• 1 egg beaten with 1 teaspoon water
  

• 6 cups marinara sauce
  

1.
In a mixing bowl, stir together chicken, ricotta, ⅓ cup grated Parmesan cheese, parsley, egg, Italian seasoning, and salt until well blended. For each wonton, place a wonton skin on a flat work surface and mound about 2 teaspoons of chicken filling in center. Brush edges of skin with egg glaze and fold over to make triangle, pressing edges to seal firmly. (Ravioli can be formed a few hours ahead and refrigerated between sheets of waxed paper.)

2.
Bring a large pot of salted water to a boil. Add ravioli, in 2 batches if necessary to prevent crowding, and boil until ravioli are tender, 3 to 5 minutes. Remove with a slotted spoon and drain.

3.
Meanwhile, heat marinara sauce; serve over ravioli. Pass additional Parmesan cheese at table.

Prep: 5 minutes Cook: 10 to 12 minutes Serves: 4

Refrigerated pesto sauce is a great convenience product put to especially good use here. If you can’t find wagon wheels, any other fanciful shape or even plain spaghetti can be used here.

• ¾ pound wagon wheel or other shaped pasta
  

• ¾ pound thinly sliced chicken breast cutlets
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 2 tablespoons olive oil, preferably extra-virgin
  

• 1 cup dry white wine
  

• 1 cup chicken broth
  

• 1 cup prepared refrigerated pesto
  

• ½
  cup chopped flat-leaf parsley
  

1.
In a large pot of boiling salted water, cook pasta until tender but still firm, 10 to 12 minutes. Drain in a colander.

2.
Meanwhile, season chicken with salt and pepper. In a large frying pan, cook chicken in olive oil over medium-high heat, turning once or twice, until tender and white throughout, about 5 minutes. Remove from pan.

3.
Add wine and broth to drippings in pan. Bring to a boil, stirring up browned bits from bottom of pan. Boil until reduced by one-fourth, about 5 minutes. Stir in pesto.

4.
In a large bowl, toss sauce with pasta. Add parsley and toss again. Spoon onto serving plates. Slice chicken crosswise and arrange on top of pasta. Serve at once.

Prep: 10 minutes Cook: 36 to 43 minutes Serves: 4 to 6

This skillet chicken dish is also wonderful served over rice, but rice-shaped orzo pasta is a pleasing change of pace. Use really good olives, as they are a major flavor contributor.

• 1 (3- to 3
  ½
  -pound) chicken, cut into 8 pieces
  

• 3 tablespoons olive oil, preferably extra-virgin
  

• 2 cups frozen pearl onions, thawed (about 10 ounces)
  

• 8 ounces sliced mushrooms
  

• 2 garlic cloves, crushed through a press
  

• 1 cup chicken broth, preferably reduced-sodium
  

• 1 pound fresh plum tomatoes, quartered
  

• 1 teaspoon dried marjoram
  

• 1 teaspoon dried thyme
  

• 1 bay leaf
  

• ½ cup pitted brine-cured black olives
  

• 1½ cups orzo (8 ounces)
  

• ¼ cup chopped fresh mint