Delicious Hot Or Cold Chicken Pasta Food
CREAMY CHICKEN AND PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
- Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
- Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.
Nutrition Facts : Calories 672, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 1724 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 44 grams
HOT CHICKEN AND PASTA
This is a chicken and pasta stir fry that is a bit spicy. I don't find it to be too hot, but if you have a tender mouth, I'd skip the chili oil and reduce the crushed red peppers. I like to use spaghetti, but the original recipe called for linguine. Recipe torn out of a newspaper from St. Petersburg, FL....no author mentioned. The secret to making this recipe easy is to have everything chopped and placed in order of addition to the wok, so your cooking time flows easily and smoothly.
Provided by breezermom
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pour 1 tbsp peanut oil around the top of a preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add the garlic and gingeroot, and stir-fry 30 seconds. Add half of the chicken pieces; increase the temperature to high (375 degrees), and stir fry 5 minutes. Remove that chicken, and set aside. Add the remaining chicken pieces to the wok, and stir-fry 5 minutes. Remove the chicken from the wok; set aside, and keep warm.
- Cook the spaghetti according to the package directions. Drain well, and set aside.
- Pour the remaining 1 tbsp peanut oil around the top of the wok; coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the snow peas, red bell pepper, and green onions; stir fry 2 minutes.
- Add the reserved chicken to the wok. Add the spaghetti, soy sauce, and next 3 ingredients; stir fry until thoroughly heated.
- Sprinkle with the chopped peanuts. Serve immediately.
HOT & COLD PASTA
Make and share this Hot & Cold Pasta recipe from Food.com.
Provided by Happy Harry 2
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions. STAY CLOSE & WATCH. This pasta cooks in just minutes! Drain, rinse in cold water and set aside.
- In large skillet, saute onion in medium-hot oil 3-5 minutes to soft-crisp stage. Add garlic and chicken, lowering heat to medium. Continue to cook until chicken is done. Stir frequently so garlic is just light brown and not burnt.
- Add tomatoes, olives, vinegar. Stir.
- Return pasta, along with chives, to pan, to heat.
- Toss to dress pasta.
- Season to taste with salt and pepper.
- This can now be served hot or allowed to chill and serve as a cold pasta salad.
Nutrition Facts : Calories 699.6, Fat 14.7, SaturatedFat 2.2, Cholesterol 34.2, Sodium 171, Carbohydrate 108.6, Fiber 7.4, Sugar 8.8, Protein 32.8
DELICIOUS HOT OR COLD CHICKEN PASTA
This is a variation of a recipe that my sister makes often for gatherings, especially during the summer. It takes great warm, and I like it even better the next day after chiiling in the refrigerator.
Provided by Sommer_K
Categories Penne
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil to medium-high heat in a medium skillet.
- Pound chicken breast into thin cutlets, rinse and pat dry.
- Season chicken with salt, pepper and garlic powder.
- Cook 5-7 minutes per side until done, remove and drain on paper towels.
- While chicken is cooking, bring large stock pot to boil and cook penne pasta.
- Cool bell pepper and mushrooms in the skillet after removing the chicken and let the chicken rest 10-15 minutes.
- Let chicken rest 10-15 minutes, then dice into bite-sized pieces.
- Drain cooked pasta and place back into large stock pan.
- Add chicken, stewed tomatoes, bell pepper, mushrooms, raw green onion, parmesan, garlic and a splash of olive oil for moisture.
- Salt and pepper to taste and serve!
Nutrition Facts : Calories 392.9, Fat 10.8, SaturatedFat 4.1, Cholesterol 42.2, Sodium 826.4, Carbohydrate 52.1, Fiber 8, Sugar 2.8, Protein 23.7
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