Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Time 15m Number Of Ingredients 9 Steps:
Cook the pasta according to the pack instructions. Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste. Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins. Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.
More about “twelve minute pasta toss recipes”
Time 32m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat. Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.
