How to Make Rachael's Chicken Piccata Pasta Toss | 30 Minute Meals with Rachael Ray | Food Network
This Chicken Piccata Pasta Toss will soon become your new staple weeknight dinner recipe!
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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Chicken Piccata Pasta Toss
Recipe courtesy of Rachael Ray
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions
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.
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How to Make Rachael's Chicken Piccata Pasta Toss | 30 Minute Meals with Rachael Ray | Food Network
3ABN: Angel Hair Tomato Toss Recipe Video
Angel Hair Tomato Toss Recipe Video
00:01 Well, welcome into the kitchen, yes, we are actually
00:04 going to go into the recipe for this program and it's entitled
00:08 a Angel Hair Tomato Toss. Sounds good honey.
00:12 It calls for:
00:44 Now, this is very good recipe. Angel hair tomato toss.
00:49 Yes, yes, yes, and we are gonna start of by using
00:51 we said already, you got your olive oil in your
00:54 skillet already ready to go and we are gonna put in
00:57 the garlic and also the onions and the green
01:00 peppers, we are gonna go ahead and start with that.
01:02 Things we just talked about in beating breast cancer.
01:05 Yes, yes, yes, yes, yes. Yes, you want the onions first.
01:09 Go ahead put in that, that's the garlic.
01:11 Onions first. And that's your onions,
01:12 go ahead and put those in. Okay, alright.
01:16 Alright, we got those going in first, talking
01:20 about that group of foods that are good for us.
01:23 The Allium family. Allium family.
01:25 Onions, garlic, scallions and leeks.
01:27 Aah, and then of course we got the whole cabbage family
01:30 going on too. Cabbage family, yes.
01:32 Alright. Okay, and that say based
01:34 on that research about a cup a day of the cabbage
01:36 help to protect the ladies and also the guys to
01:42 reducing the risk of breast cancer.
01:46 That's what we want honey. That's what we want.
01:47 That's the name of the game. The name of the game.
01:50 It's smelling already baby. You sautéing that for just a
01:52 hot second or so, you know hot second and then what we
01:56 are gonna do is we gonna ahead on then and put in
01:58 the fresh tomatoes. Okay.
02:00 Alright, let's go ahead and you can... this is two things.
02:02 No 1 you can use 14 ounce can of diced tomatoes
02:06 or you can use fresh tomatoes.
02:08 Okay, let's go ahead and do that.
02:13 Very lightly. Very lightly.
02:18 Alright, we are going to then add in our tomato
02:20 sauce, we are gonna pour it in tomato sauce.
02:24 This is any sauce or any? Oh, tomato sauce, I mean
02:27 you can purchase that. Okay, okay that's two
02:32 cups of tomato sauce. This is a delicious recipe
02:35 by the way and then the last what we are gonna
02:38 put in is the Italian, this is the Italian seasoning
02:42 and also the salt. Okay, why don't you just toss that...
02:46 stir that just a little bit very gently.
02:47 Very gently. Very gently.
02:52 This is gonna be a good sauce, this is a good one, this is
02:54 a good one, I can tell that right now. It smells good.
02:56 It does smell good. Yes it does.
02:57 And I made a comment about the actual angel
03:03 hair pasta, which I have right here. And that angel
03:06 hair pasta it's a whole-wheat pasta.
03:09 Okay. And it's sometimes takes a
03:12 little bit getting used to, but you know you can
03:14 actually use that as the alternative dish regular
03:17 enriched pasta as well.
Shrimp Scampi Pasta on the Blackstone Griddle
Pasta on the griddle is absolutely amazing! This week on Family Style, Blackstone Betty shows you how to make a simple, but stunning shrimp scampi pasta. This dish is perfect for a special occasion, date night, or Sunday funday meal!
00:00 Introduction
01:45 Put tomatoes on griddle
02:00 Cook the pasta
02:15 Prepping the shrimp
02:40 Adding oil, butter, garlic, and shallots to tomatoes
03:10 Griddling the shrimp
03:30 Adding the white wine
03:40 Mixing pasta together
05:10 Plating
05:50 Signing off
Serves 4
Prep time 10 min
Cook time 15
Ingredients
1-1.5 lb shrimp, wild caught large or jumbo
6 tbsp extra virgin olive oil, divided
4 garlic cloves, fresh chopped
16 oz red and yellow cherry tomatoes
1 shallot, chopped
1 lemon
½ c white wine, Pinot Grigio
5 tbsp unsalted butter
3 tbsp flat leaf parsley, fresh chopped
Blackstone Crazy Cajun Seasoning
Fresh grated Parmesan and or Pecorino Romano cheese ½ c
Red pepper flake optional
12 oz linguine (reserve 1 c pasta water)
Directions
Boil linguine until al dente reserving starchy pasta water.
Peel and butterfly shrimp. Toss shrimp with 2 tbsp oil, Blackstone Crazy Cajun Seasoning to taste, 1 chopped garlic clove and 1 tbsp parsley along with the zest of the lemon. Set aside.
On medium-high heat drizzle 2 tbsp oil and add tomatoes to blister about 3-4 minutes. Add 2 tbsp butter and the rest of the oil along with the shallots to cook 1 minute then add the garlic, tossing to cook along with the tomatoes. Slide aside to make space to add shrimp to cook 1 minute per side then incorporate shrimp with tomatoes.
Add 3 tbsp butter and the white wine to your shrimp and tomatoes allow to cook for 1 minute to burn off the alcohol then add the cooked pasta and ¼ c pasta water tossing to combine and coat pasta. Add ¼ more pasta water and if tomatoes have not burst open yet give them a gently smash to burst open so tomatoes help to create your sauce along with the juice of half a lemon.
Add fresh grated cheese (a combination of Pecorino Romano and Parmesan preferably) toss throughout pasta adding the last of your butter and more pasta water if desired to create more sauce. Top with fresh chopped parsley and crushed red pepper (optional)!
Note: for a spicy sauce add crushed red pepper to shrimp marinade if desired.
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Bacon, Tomato Linguini Toss
We decided to do a re-do of a FAVORITE dish. Bacon, Linguini, and Tomato Toss is a delicious and flavorful pasta dish that combines the taste of bacon with the tanginess of tomatoes and the smoothness of linguini pasta. This dish is simple to make and offers a delightful blend of textures and flavors.
Bacon Linguini Tomato Toss
6 - 10 slices bacon
4 cups chicken broth
2 cans Italian style diced tomatoes
1 medium onion, diced
4 garlic cloves, pressed
1/2 tsp crushed red pepper flakes
12 oz uncooked linguini pasta
1/4 tsp salt
1 cup loosely packed fresh parsley (or dried parsley can be used)
4 oz cream cheese
1 oz Parmesan cheese, grated
Cook bacon. Drain and crumble, set aside. Save a small amount of bacon grease in skillet. Add garlic, red pepper and onions. Cook until onions are tender.
Put tomatoes and chicken broth in a microwave safe bowl. Heat in microwave for 6 - 8 minutes. Add tomatoes to skillet. Also add linguini and half the bacon and salt to skillet. Cook for 9 - 10 minutes until linguini is almost done.
Chop parsley and reserve a small amount to top each plate. Add parsley, cream cheese cut into cubes and Parmesan cheese to skillet. Stir into pasta and cook for about 5 minutes until pasta is tender and sauce is thickened. Serve with remaining bacon, Parmesan cheese and reserved parsley.
YUM!
Cooking is Music to the Soul!
Recipe Shrimp & Tomato Linguine Toss Recipe
Recipe - Shrimp & Tomato Linguine Toss Recipe
INGREDIENTS:
●6 ounces uncooked linguine
●1/3 pound uncooked medium shrimp, peeled and deveined
●3 garlic cloves, minced
●1 tablespoon olive oil
●1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
●2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
●Dash pepper
●1/2 cup crumbled feta cheese
●Additional minced fresh basil, optional
Penne Pasta Toss
Click here for the final recipe:
While we love the hearty, warm-ya-up penne pasta recipes, sometimes, when the weather is warming up, we want to go lighter and brighter. That's what inspired our easy-to-make Pasta Penne Toss! It's a fresh-tasting, one-pot pasta dish that comes together with Kalamata olives and chunked up tomatoes. Plus, since it cooks up in no time, it's the perfect weeknight meal for the family!
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