Pasta Chicken With Spice Food

SPICY CHICKEN

Steps:

• Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow bowl, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes., Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream.

SIMPLE SPICY CHICKEN PASTA

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.

PASTA, CHICKEN WITH SPICE

Steps:

• Preheat the broiler.
• Lightly coat a 9 x 13 inch baking pan with nonstick spray.
• Cook the pasta according to package instructions.
• Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.
• Add the chicken and cook 5 to 6 minutes.
• Set aside.
• Add the remaining oil to the saucepan.
• Add the mushrooms and red pepper, cook 3 to 5 minutes, until soft.
• Set aside with the chicken.
• Add the butter and flour to the saucepan and stir, until blond and pasty.
• Whisk in the broth and cumin until smooth.
• Add the cream, sherry, nutmeg and salt and pepper.
• Cook 3 to 5 minutes, until the sauce is thick.
• Add the chicken, mushrooms and cooked penne and stir well.
• Pour the mixture into the pan.
• Top with the parmesan and broil until the cheese is brown.