Spicy And Creamy Chicken Pasta Food

SPICY AND CREAMY CHICKEN PASTA

Steps:

• Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
• Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

SPICY CHICKEN CHIPOTLE CREAM SAUCE PASTA

Steps:

• Combine all Chipotle Sauce ingredients in blender, puree to a smooth paste, transfer to a bowl, and refrigerate if not using immediately. (yields about 1/2 cup sauce)
• Bring a large pot of water to rolling boil. Season with salt. Add half-moon sliced zucchini, and broccolini. Boil for 1 minute or until just crisp tender. Remove to a plate. In same boiling water, add pasta and cook until al-dente or follow the package directions. Once cooked, drain the pasta (reserve pasta liquid) and set aside both.
• If serving tortillas chips. Heat oil for frying in a shallow frying pan. (you don't need a lot of oil. Just fill a small pan 1/2 inch). Slice corn tortilla into thin strips. When oil is hot, add strips and fry until light golden. Remove on a plate lined with paper towel. Season with salt. Set aside.
• Heat a pan on medium heat. Add chipotle pasta sauce and let it sizzle for 15 seconds. Now add cream and 1/4 cup pasta water and let it cook for 30 sec more or until warms through.
• Mix well and switch off the heat.
• Add in pasta, boiled veggies, frozen peas, and toss to combine.
• Transfer to serving plates. Top with sliced chicken and tortilla strips. Garnish with grated parmesan and chopped parsley. Serve and enjoy!

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.

SPICY AND CREAMY CAJUN CHICKEN PASTA

Steps:

• Combine ingredients for Cajun seasoning in a small bowl. Or, alternatively, use 2 tablespoons of your favorite Cajun seasoning. My recommendation is Frontier Cajun seasoning.
• Place 2 chicken breasts in a shallow bowl and coat on both sides with 1/2 of the Cajun seasoning. Save the remaining 1/2 of the seasoning for pasta. Note: be sure to use thinly sliced chicken breasts. That means if you bought large chicken breasts, slice each one in half horizontally.
• Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the chicken breasts seasoned with Cajun spice and cook for about 4 minutes on each side. Turn off the heat, cover the skillet with the lid, and let the chicken sit, covered, off heat for about 10 minutes until it's completely cooked through. Remove the chicken to a plate and slice chicken thinly.
• In the meantime, bring a large pot of water to boil. Add pasta and cook according to the package instructions (that usually means somewhere between 10 or 15 minutes). Drain pasta.
• Add diced bell peppers to the same, now empty, skillet that you just used to cook chicken. Cook on medium heat for about 4 minutes until bell peppers are slightly softened. Remove 1/2 of the cooked bell peppers to a plate, leaving the remaing 1/2 in the skillet.
• To the same skillet with 1/2 of the cooked bell peppers, add the cream, the remaining 1/2 of the Cajun seasoning, and freshly shredded Parmesan cheese. Bring to a brief boil, reduce to simmer, and cook, constantly stirring, until the cheese starts to melt, for several minutes.
• Add drained cooked pasta to the skillet with the cream sauce and heat through on low heat. Season with red pepper flakes, more salt and extra cayenne pepper, if desired. Top with sliced cooked chicken and the remaining 1/2 of cooked bell peppers.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

CREAMY CHICKEN FAJITA PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt.
• Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.
• Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.
• Add pasta, half & half and cooked pasta to pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.
• Top with fresh minced cilantro, serve immediately.

BUTTER CHICKEN PASTA (INDIAN CHICKEN PASTA RECIPE)

Steps:

• Marinade Chicken Stir chicken and all other ingredients (under chicken marinade) well. Let it marinade in the refrigerator for 1 to 12 hours (If pressed for time, let it marinade on the kitchen counter for at least 15 minutes). Make Butter Chicken Pasta 1. Heat vegetable oil in a large skillet over medium-high heat. When hot, add chicken in a single layer, cook for about 2 minutes, turn over and continue cooking for additional 2 minutes. Remove chicken into a bowl (chicken will not be fully cooked at this point). 2. Reduce heat to medium, add butter to the same skillet and let melt. Add cumin seeds and let sizzle for few seconds. 3. Stir in chopped onion, crushed garlic, ginger and 1/2 teaspoon salt. Cook, stirring often, until onions get golden brown color (4-5 minutes). 4. Add kasoori methi, coriander powder, cayenne and garam masala powder. Cook for 2 minutes, stirring constantly, until spices are toasted well (don't let it burn). 5. Add tomato sauce, cashew powder and chicken (along with all accumulated juices), stir well, reduce heat to low, cover and cook for 10 minutes (stirring every 3-4 minutes to make sure that it does not burn in the bottom). 6. Uncover, stir in heavy cream, honey, orange food color and remaining salt. Let simmer for about 3 minutes. 7. Add cooked pasta and toss well. Serve piping HOT!

SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE

Steps:

• Boil water for pasta and salt water prior to adding pasta.
• Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
• Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
• Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
• Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
• Add cream to broth and garlic.
• Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
• Add chicken and cooked pasta into sauce mixture.
• Add parmesan cheese and stir until well blended.
• Leave to thicken slightly on medium heat for about 5-10 minutes.
• Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
• The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!