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.
CHICKEN AND PASTA
Make and share this Chicken And Pasta recipe from Food.com.
Provided by Gloria
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine in a large sauce pan over low heat.
- Add package of dressing mix.
- Mix in broth and undiluted can of soup.
- Blend in the cream cheese until smooth.
- Reduce heat.
- In a 13x9 baking dish, place chicken.
- Pour hot sauce mixture over the chicken.
- Bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well.
- Serve chicken dish by pouring sauce over hot pasta.
Nutrition Facts : Calories 428.7, Fat 4.5, SaturatedFat 0.9, Cholesterol 68.4, Sodium 167.5, Carbohydrate 56.8, Fiber 2.4, Sugar 1.4, Protein 37.2
CREAMY CHICKEN PASTA
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
CAJUN CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
- Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
- With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
- Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
- Top with chopped fresh parsley and chow down!
CHICKEN PASTA HOT DISH
Great way to use up left over chicken.
Provided by Joyce Boettcher
Categories Casseroles
Time 30m
Number Of Ingredients 4
Steps:
- 1. Cut your left over cooked chicken into small pieces.
- 2. Cook noodles according to package directions. The last few minutes of cooking time add the frozen peas and finish cooking. When done, drain and rinse with hot water.
- 3. When fully drained add noodles and peas to the cut up chicken and add the cream of chicken soup.
GREEK CHICKEN PASTA
This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Provided by Althea
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g
FIESTA CHICKEN PASTA
Who says pasta has to be Italian? This Fiesta Chicken Pasta will have your family asking for seconds-en español!
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
- Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Provided by Anna Stockwell
Categories Chicken Quick & Easy Kale Tomato Mozzarella Pasta 30 Days of Groceries Cheese Dinner Sheet-Pan Dinner
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
- Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
- Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
- Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
- Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.
SIMPLE SPICY CHICKEN PASTA
An easy one-pot dish. Delicious juicy chicken in a tomato sauce with a nice kick. Perfect with pasta and some garlic bread.
Provided by craig_m89
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
- Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
- Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
- With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
- Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.
HOT ITALIAN CHICKEN & PASTA SALAD WITH PARMESAN
Skillet-cooked chicken and hot pasta combine with chopped veggies and Italian seasoning to make this quick salad. Sprinkle with Parmesan to serve.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
- Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 510 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 23 g
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