Flavorful Chicken Pasta Food

FLAVORFUL CHICKEN

Steps:

• In a shallow bowl, combine butter and soy sauce; dip chicken on both sides. Place in a shallow baking dish. Sprinkle with the Parmesan cheese, Italian seasoning, garlic salt and paprika., Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 170°.

15-MINUTE CHICKEN PASTA

Steps:

• Cook the pasta in plenty of boiling salted water according to the packet instructions. Three minutes before the pasta is cooked, throw the broccoli into the pasta water and continue to boil.
• While the pasta is cooking, gently heat the oil in a large frying pan or wok. Tip in the chicken and fry, stirring occasionally, until the chicken pieces are cooked and golden, about 8-10 minutes, adding the garlic for the last 2 minutes.
• Mix the mustard with the orange juice in a small bowl. Pour the mixture over the chicken, and gently simmer for a minute or two. Drain the pasta and broccoli, reserving 3 tablespoons of the pasta water. Toss the pasta and broccoli with the chicken, stir in the pasta water and the almonds, season well and serve.

FLAVORFUL CHICKEN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle chicken with garlic salt. In a large nonstick skillet coated with cooking spray, cook chicken in oil for 5 minutes or until no longer pink. , Stir in the tomatoes, basil and Italian seasoning. Bring to a boil. Stir in vinegar. Reduce heat; cover and simmer for 5 minutes. , Add olives; heat through. Stir in sour cream until blended (do not boil). Drain pasta; stir into chicken mixture. Sprinkle with Parmesan cheese.

FLAVORFUL CHICKEN AND RICE BAKE

Steps:

• First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
• Heat 1.5 tablespoons olive oil in a large Dutch oven over medium/high heat. When olive oil is fragrant. Sear chicken thighs on both sides for 2 minutes to get them golden brown. Remove from heat.
• Add 2 tablespoons of butter and 1 tablespoon of olive oil to the pan and use a wooden utensil to remove the brown bits from the bottom. Then, add onion, garlic, mushrooms, carrots and a pinch of salt and saute for 2-3 minutes.
• Add in white rice, chicken broth, frozen peas, Worchestershire sauce, and spices, and mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
• Place the seared chicken thighs on top of the rice and place the top on the Dutch oven.
• Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid should be completely absorbed. If it's not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It should read at least 165ºF.
• Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
• Top with fresh parsley and then serve immediately.

HOW TO BOOST THE FLAVOR OF PASTA

Steps:

• STEP ONE. Only partially cook dry pasta. In a pot of abundantly salted boiling water, cook dry pasta for only half or three-quarters of the recommended time. The timing depends on the brand, shape and size; I recommend reading the back of the package instructions. Tasting pasta is the best indication of doneness, and in this case, it should be too hard to eat, but soft enough that you can taste the dough.
• STEP TWO. Add the semi-cooked pasta to a pan sauce. Using a slotted spoon (for shaped pasta) or tongs (for spaghetti), remove the partially cooked pasta from the water, reserving the water for later use. Add the pasta to the pan of sauce. For example, when I cook spaghetti with clams, I saute the clams in olive oil, garlic and wine, and as they open and release their liquid, I transfer the semi-cooked pasta straight from the pot of boiling water in the pan with the clams.
• STEP THREE. Adjust the thickness of the sauce by adding the reserved water. Finish cooking the pasta in the cuisson (cooking liquid). Add the reserved water to adjust the thickness of the sauce. Reduce by simmering and season as necessary, bearing in mind that the pasta water you are adding to the pan is heavily salted. If you reduce it too much, the dish can get salty.

FLAVORFUL CROCK POT CHICKEN

Steps:

• Place chicken in crock pot.
• Mix all remaining ingredients and pour over chicken.
• Cook on high for 3 hours (up to 3 1/2 hours).
• Works great over cooked rice.
• Enjoy!

CREAMY CHICKEN NOODLE SOUP

Steps:

• Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
• Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
• Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
• Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
• Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
• Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.

EASY, FLAVORFUL CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place mixed vegetables in a microwave-safe bowl. Microwave on high power for 4 to 5 minutes. Drain.
• Meanwhile, lightly grease a 9-inch pie plate with cooking spray. Place 1 pie crust in the bottom of the prepared pie plate.
• Stir condensed coup, mayonnaise, milk, celery salt, garlic powder, pepper, and thyme together in a large bowl. Add chicken and mixed vegetables; mix well. Pour into the bottom pie crust. Place remaining pie crust on top of the pie plate. Trim so crust is even with the edge of the plate and use a fork to press crust down around edges to seal. Cut 3 small slits near the center of the crust. Cover the outside edges of the crust with foil or a pie protector to prevent edge from overcooking.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until crust is brown and flaky, 5 to 10 minutes.

DIANNE'S FLAVORFUL CHICKEN PASTA

Steps:

• Start preparing the bow tie pasta according to the package directions.
• In a saucepan melt butter over medium heat.
• Add chicken breasts, and then sprinkle seasonings equally over both.
• Let chicken brown on one side, then turn over and brown on the other side.
• Take chicken out of saucepan and cut into cubes.
• Add back into pan and then add whipping cream.
• Bring to a boil, and then turn down heat and let simmer for 5 minutes.
• Then add bacon and tomatoes (if using) and let simmer for another 2-3 minutes.
• Add parmesan and let melt.
• Drain pasta and put into a serving bowl.
• Pour sauce over and serve immediately.
• May garnish with additional parmesan cheese.