Rotini With Chicken Asparagus And Tomatoes Food

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES

Steps:

• Cook pasta directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
• Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

BAKED ROTINI WITH CHICKEN, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F. Grease a 9×13-inch baking dish with 1 Tbs. olive oil.
• If starting with raw chicken, heat 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or other heavy-based pot over medium-high heat. Once the oil is shimmering hot, about 1 minute, add the chicken, sprinkle with 1/4 tsp. salt and a little pepper, and cook, stirring occasionally, until almost cooked through and golden brown, 5 to 10 minutes.
• If using cooked chicken, use 1 Tbs. olive oil and sauté the chicken in a 6- to 8-quart Dutch oven for just a minute to warm it through. Season it lightly with salt and pepper if needed.
• Using a spatula or wooden spoon, push the chicken to the side. If the pan is dry, add 1 Tbs. oil, and then the garlic and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
• Add the chicken broth, cream, and 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the sherry vinegar, sun-dried tomatoes, and the basil and cook for about 5 minutes. Taste and add salt and pepper if needed.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the asparagus and cook until just barely tender. Remove the asparagus with a slotted spoon and cook the pasta until it's just tender to the tooth, a little less than you normally might because it will cook more in the oven later.
• Drain the pasta and add it to the sauce, along with the asparagus. Add half of the Pecorino Romano and half of the mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.
• Top the pasta with the remaining cheeses and the breadcrumbs. Bake until the cheeses are golden brown and the breadcrumbs are golden brown and crisp, about 15 minutes. Let rest for 10 minutes before serving.

CHICKEN-ASPARAGUS ROTINI

Steps:

• Cook pasta as directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
• Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

ROTINI CHICKEN CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

ROTINI AND CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

ROTINI PASTA SALAD WITH CHICKEN

Steps:

• Cook pasta according to package directions. Drain, rinse and set aside.
• While the pasta is cooking, cook the chicken breast tenders. Garlic salt, pepper and Mrs. Dash on both sides of the tenders and sautee them in olive oil until done on medium high heat (about 6 minute per side). Remove from pan and let cool.You can chop some of the veggies while the chicken is cooking. Once cool the chicken tenders can be shredded or chopped - your preference.
• Once all veggies are chopped, chicken is cooked, and pasta is cooked and drained, add all ingredients together except for the tomatoes, and toss with Italian dressing.
• Place in the refrigerator until salad is cool. Add the tomatoes before serving so they don't get smushy.
• Serve with a crusty garlic bread and Enjoy!
• "Cook" time is chill time.

ROTINI WITH CHICKEN

Steps:

• In a large greased pan, place chicken and season with salts and herbs.
• Cook pasta for about 5-7 minutes.
• In a separate greased pan (or you can wait until chicken is done and use the same pan), add tomatoes, onions, pepper and garlic. Cook until tender.
• Add mushrooms and canned tomatoes.
• Drain pasta, leaving a little water at the bottom.
• Add chicken and vegetables.
• Add pasta sauce.
• Cook on low heat for about 20 minutes, or until pasta is cooked.

ROTINI WITH ASPARAGUS, SALMON AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, saute salmon in 1 tablespoon of the olive oil for 2 minutes and set aside.
• Heat olive oil in a large skillet; add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper.
• Cook PLUS® Rotini according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce. Add tarragon, mix well.
• Add salmon and toss gently. May be served warm or cold as a salad.