Creamy Chicken Pasta Skillet Food

CREAMY CHICKEN AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

CREAMY CHICKEN PASTA SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 min. or until chicken is done.
• Add broth, mushrooms, Worcestershire sauce and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender and only a small amount of liquid remains. Stir in peppers; cook, uncovered, 2 min., stirring occasionally. Remove from heat.
• Stir in sour cream.

CREAMY SKILLET CHICKEN

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
• Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CREAMY CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

CREAMY CHICKEN SAUSAGE AND PASTA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
• Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.

CREAMY CHICKEN SKILLET PASTA

Steps:

• Drain tomatoes, reserving 2 Tbsp. oil; cut tomatoes into strips.
• Heat reserved oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Remove chicken from skillet.
• Add water to skillet; bring to boil. Add pasta; simmer 10 min. or just until tender, adding peas after 7 min. and stirring occasionally.
• Stir in dressing mix, Neufchatel, chicken and tomatoes; cook 5 min. or until Neufchatel is melted and mixture is well blended, stirring frequently. Top with feta. Remove from heat; cover. Let stand 5 min. or until feta starts to melt.

CREAMY CHICKEN & PASTA

Steps:

• Cook penne in boiling salted water for 12 minutes.
• Add carrots, broccoli and zucchini for last 4 minutes of cooking pasta time.
• Add peas during the last minute.
• Drain; transfer to a large serving bowl.
• Meanwhile, sprinkle chicken with 1/4 t salt and 1/8 t of the black pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Cook 8 minutes or until cooked through.
• Add cream, cheese, the remaining 1/4 t salt and 1/8 t pepper and nutmeg to skillet.
• Boil for 2 minutes, until thick.
• Toss with pasta and vegetables.