Chili Chicken Pasta Topper Food

CHILI'S COPYCAT CAJUN CHICKEN PASTA

Steps:

• Slightly moisten chicken with water.
• In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
• In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
• When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
• When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
• When chicken is cooked through, place on cutting board and slice into strips.
• Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
• Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

CHILI CHICKEN PASTA TOPPER

Steps:

• In medium skillet over medium-high heat, heat oil.
• Add chicken and cook until browned, stirring often.
• ADD soup, milk, cheese, chili powder and garlic powder and heat through, stirring often.
• Serve over pasta.
• Notes: Cut raw chicken on a smooth, easy to clean surface, or on disposable plastic or paper.
• When through, be sure to wash your hands and all surfaces and utensils in contact with the raw chicken with hot water and anti-bacterial soap.

SWEET CHILLI AND CHICKEN SAUCE FOR PASTA

Steps:

• Heat the oil in a pan over medium heat, add the onion and garlic and cook until softened.
• Add the chicken and cook until the chicken has all turned white, add the capsicums and cook a couple of minutes more, stirring.
• Add all the remaining ingredients except the parsley, then cook about 5 minutes more, until thickened a little.
• Serve over your favourite pasta (or rice) sprinkled with the parsley.

CHILI CHICKEN PASTA TOPPER

Steps:

• Heat oil in skillet. Add chicken and cook until browned, stirring often.
• Add soup, milk, cheese, chili powder and garlic and heat through. Serve over pasta.

CREAMED CHICKEN TOPPERS

Steps:

• In a saucepan, whisk broth gradually into flour; whisk over medium-high heat until mixture is thickened.
• Remove from heat; whisk in mayonnaise.
• Add in chicken and the next 4 ingredients; cook/stir until thoroughly heated (do not boil).
• Serve over toast (or biscuits/cornbread).

SUMMER PASTA TOPPER

Steps:

• Heat oil in a skillet over medium-high heat.
• Stir-fry garlic for 1 minute.
• Remove garlic and drain on paper towels.
• Add onion to the hot pan and cook until it softens, then add zucchini.
• Cook and stir 4-5 minutes, then add in the tomatoes.
• Cook together until juicies and ingredients have blended together, about 5 minutes, stirring often.
• Add in salt, pepper, basil and reserved garlic.
• Serve over hot cooked pasta.

CHICKEN CHILI FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender. , Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened. , Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.