Chicken Basil And Tomato Pasta Salad Food

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

LEMON-BASIL CHICKEN-PASTA SALAD

Steps:

• Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
• Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
• Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
• Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
• In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

TOMATO-BASIL PASTA SALAD

Steps:

• Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
• Refrigerate 2 hours.
• Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
• Mix pasta with tomato mixture until well-combined.
• Sprinkle with Parmesan cheese.
• Serve with additional Parmesan, if desired.

MAKE THIS 20-MINUTE TOMATO, BASIL, AND CHICKEN PASTA TONIGHT

Steps:

• Cook pasta according to package directions, omitting salt and fat; drain.
• Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm.
• Add remaining 1/4 teaspoon salt, tomatoes, wine, 1/4 cup basil, and carrot to drippings in pan; bring to a boil. Cook 3 minutes or until tomatoes begin to break down, stirring frequently. Reduce heat, and simmer 5 minutes or until slightly thickened. Remove pan from heat; stir in mozzarella and 1/4 cup Parmesan.
• Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.

CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE

Steps:

• In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
• In a large pasta bowl, plate the entire salad and garnish with basil tops.
• In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

CREAMY TOMATO-CHICKEN PASTA

Steps:

• Pat chicken dry and season with chili powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
• Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
• While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Serve chicken mixture on top of pasta.

CREAMY TOMATO-BASIL PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
• Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
• Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

TOMATO & BASIL PASTA SALAD

Steps:

• Cook pasta as directed on package.
• Meanwhile, combine all other ingredients in a large bowl.
• Add drained pasta; toss to coat.
• Note: Like all pasta salads, this still tastes good the next day, but you might have to add some additional Italian Dressing before eating as it tends to get dried up.

CHICKEN AND BASIL PASTA SALAD

Steps:

• Cook macaroni according to package directions, except omit any oil and use 1/4 teaspoon salt.
• Drain pasta.
• Rinse with cold water.
• Drain pasta again.
• Meanwhile, cut chicken into 1” pieces.
• Coat an unheated large skillet with nonstick cooking spray.
• Preheat over medium-high heat.
• Add the chicken and stir-fry for 3-4 minutes or until chicken is no longer pink.
• Sprinkle with the salt and pepper.
• Remove chicken from heat.
• In a large mixing bowl, toss together cooked macaroni, chicken, tomatoes, zucchini or summer squash, and green onions.
• Sprinkle with basil.
• Toss to coat.
• Cover and refrigerate at last 2 hours or up to 6 hours.
• Toss salad before serving.

PARMESAN CHICKEN WITH TOMATO-BASIL SALAD

Steps:

• Place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
• Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the Parmesan cheese. Combine the four dried herbs with the grated cheese.
• Coat each chicken filet with flour, then egg, then the Parmesan-herb mixture.
• Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
• While the chicken is cooking, put the mixed greens in four salad bowls. Top with fresh basil & tomatoes.
• Whisk together the lemon juice, olive, & salt-pepper to create a dressing. Pour over salads, and toss a bit if desired. Once the chicken filets are done, serve them over the salad.

CHICKEN, BASIL AND TOMATO PASTA SALAD

Steps:

• Cook pasta according to package directions, adding green beans the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
• Mix together the oil, vinegar, salt, garlic, mustard and pepper with a whisk until thoroughly combined.
• In a very large bowl toss together the pasta mixture, chicken cubes (if using), dressing, tomatoes, shredded cheese and olives. Cover and chill for 4-24 hours. Add basil and toss gently before serving. Top with shaved Parmesan cheese, if desired.