and does any one hav a recipe for Chicken and pasta? please help meeeeeeee ... plz plz plzChicken Recipes pleaseeee?
Italian Chicken with pasta
8-10 oz. spaghetti (1/2 1 1lb box)
1 1/2 cups grated Parmesan cheese
3-4 chicken breast, 1/2'; cubes
2-3 large tomatoes, chopped
1 cup Italian salad dressing, or to taste
Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain.
Toss everything together in a large bowl and serve.Chicken Recipes pleaseeee?
Pasta with grilled chicken, white beans and mushrooms
Serves 4
Ingredients
2 boneless, skinless chicken breasts, each 4 ounces
1 tablespoon olive oil
1/2 cup chopped white onion
1 cup sliced mushrooms
1 cup white beans, cooked
2 tablespoons chopped garlic
1/4 cup chopped fresh basil
12 ounces uncooked rotelle pasta
1/4 cup Parmesan cheese
Ground black pepper, to taste
Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
Return the pasta to the pot and add the chicken mixture. Toss to mix evenly.
Divide the pasta among the plates. Garnish each with 1 tablespoon Parmesan cheese and black pepper. Serve immediately.
Nutritional Analysis(per serving) Calories 408 Cholesterol 37 mg
Protein 28 g Sodium 122 mg
Carbohydrate 58 g Fiber 5 g
Total fat 7 g Potassium 630 mg
Saturated fat 2 g Calcium 127 mg
Monounsaturated fat 3 g
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Braised chicken with mushrooms and pearl onions
Serves 4
Ingredients
1/4 cup all-purpose (plain) flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise
2 skinless, bone-in chicken thighs
2 chicken legs
1 1/2 tablespoons olive oil or canola oil
1 shallot, chopped
1 pound small white button mushrooms, brushed clean
1/2 pound peeled pearl onions
3/4 cup vegetable stock, chicken stock or broth
1/2 cup port or dry red wine
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh thyme, plus sprigs for garnish
Directions
In a shallow dish, stir together the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter.
Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.
Stir in the stock and wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50 minutes. Stir in the vinegar, the chopped thyme, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Garnish with thyme sprigs. Serve immediately.
Nutritional Analysis(per serving) Calories 300 Monounsaturated fat 5 g
Protein 34 g Cholesterol 92 mg
Carbohydrate 19 g Sodium 701 mg
Total fat 9 g Fiber 3 g
Saturated fat 2 g
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Honey Roasted Chicken with Rosemary and Dijon
This recipe serves: 4
1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
1 tablespoon Dijon mustard
3 sprigs of fresh rosemary
1/4 cup honey
1 lemon, zested, halved and juiced
4 cloves garlic, peeled
1/2 yellow onion, quartered
1. Preheat oven to 375掳F. Rinse the chicken under cold water and pat dry with paper towels. Season inside and out with salt and pepper.
2. Place the chicken in a large roasting pan.
3. Roughly chop two sprigs of the rosemary. In a small bowl, mix together Dijon mustard, honey, chopped rosemary, lemon juice and lemon zest.
4. Place the remaining sprig of rosemary, a lemon half, the onion quarters and garlic in the cavity of the bird. Using a pastry brush, coat the outside of the bird with the lemon honey glaze.
5. Place the roasting pan in the oven and baste the chicken every 15 minutes with any remaining glaze. Roast until a thermometer inserted into the thigh reaches 180掳 and juices run clear, about one hour. Remove and discard the skin. Serve hot or at room temperature.
Serving Size: 1/4 of chicken
Number of Servings: 4
Per Serving
Calories341 Carbohydrate24 g Fat7 g Fiber2 g Protein47 g Saturated Fat1 g Sodium333 mg
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Spicy Noodles with Chicken and Spinach
This recipe serves: 1 2 4 6 8
1/2 pound mushrooms (shiitake, button, oyster)
8 ounces boneless, skinless chicken breasts
3/4 pound spaghetti
3 tablespoons sesame oil
2 tablespoons low-sodium soy sauce
4 large scallions, thinly sliced
1'; piece of ginger, peeled and thinly sliced
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 pound fresh baby spinach, washed and dried
freshly ground black pepper
1. Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add the mushrooms and saut茅 for about 3 to 5 minutes, until they are browned. Remove from the heat and keep warm.
2. Spray the pan again and saut茅 the chicken breasts over medium-high heat for about 6 minutes on each side. Remove from the heat and when cool enough to handle, shred into pieces.
3. Bring a large pot of well salted water to a boil. Add the noodles and cook until al dente, about 7 to 9 minutes.
4. Heat the sesame oil and soy sauce in a skillet over medium heat. Add the ginger slices, garlic, scallions and red pepper and cook until fragrant, about 2 minutes. Add the noodles to the skillet and toss well. Add freshly ground pepper and adjust the seasoning to your taste.
5. Arrange the spinach leaves on 4 plates or in 4 large bowls. Add the noodles and top with the mushrooms and chicken.
Serving Size: about 2 cups
Number of Servings: 4
Per Serving
Calories524 Carbohydrate65 g Fat14 g Fiber7 g Protein37 g Saturated Fat2 g Sodium406 mg
CHICKEN PASTA TOSS
1 box penne rigate pasta
2 lb. chicken breast
1 can quartered artichoke hearts
1 tbsp. extra virgin olive oil
8 large mushrooms
1 package frozen broccoli
any kind Caeser dressing
Cook pasta according to box.
Lightly brown chicken in a pan with extra virgin olive oil. Add mushrooms, broccoli and artichoke hearts.
Stir chicken, veggies, and pasta together with dressing.
This dish can be served cold also.
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CHICKEN PASTA SALAD
3 Chicken Breasts
2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)
1/2 Red Pepper
1/2 Green Pepper
8-10 cherry tomatoes (halved)
1/4 cup Feta cheese crumbled (optional)
1/4 Ceasar Salad Dressing (more or less to taste and to coat)
Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.
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TANGY SPICY GRILLED CHICKEN
1 can frozen concentrated orange juice
1 can frozen concentrated lime-aid
1/2 jar chunky salsa
1/4 cup Italian dressing
1 large lime
1 tablespoon vegetable oil
1 or 2 fresh jalapeno peppers, chopped (optional)
1 whole garlic, minced
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder (optional)
In a large bowl, mix orange juice, lime-aid, salsa, Italian dressing, vegetable oil, and fresh lime.
After mixing well, add jalapeno, garlic, onion. Add the cumin, oregano, paprika, and chili powder. Stir the marinade ingredients together well.
Add chicken, beef or pork to this marinade. Let sit in refrigerator for two days.
Asian Style Chicken %26amp; Pasta
8 ounces udon noodles
1 carrot, peeled and cut into thin diagonal slices
1 cup frozen shelled edamame (frozen shelled soybeans)
1 cup fresh snap peas, trimmed and cut in half
1 cup broccoli
1 cup cauliflower
1 (14 ounces) can Chinese baby cocktail corn, drained and cut in half (or frozen sweet corn)
Sesame oil, to taste (optional)
Asian Broth
2 cups chicken broth
1/4 cup low sodium soy sauce
2 1/2 tablespoons mirin (Japanese rice wine)
1 piece (2 inches) fresh ginger, sliced in half
1 pound boneless chicken tenders, cut in half
Freshly ground black pepper
1. Bring a large pot of water to boil, add the pasta, stir and bring back to a boil. Continue to boil uncovered, stirring occasionally for 5 minutes. Add the broccoli, cauliflower, carrots, and edamame. Continue to cook for another 3 minutes. Stir in the snap peas and baby corn and continue to boil for one more minute or until the pasta is al dente.
2. Meanwhile, make the Asian broth by combining chicken broth, soy sauce, mirin, and ginger in a saucepan over medium high heat. Bring to a simmer and add the chicken, cook for 4 minutes or until the chicken is no longer pink. Add freshly ground black pepper to taste. Remove and discard the ginger pieces.
3. Drain, and return pasta to the pot. Toss with Asian broth and ladle into serving bowls. Add a few drops of the sesame oil to each bowl (optional) for added flavor.
Chicken with Angel Hair Pasta
Cook Time: 25 minutes
Ingredients:
1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese
Preparation:
Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels. Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic %26amp; Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt %26amp; black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Saut茅 mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
This has pasta and the chicken is sauteed. Its a pretty healthy meal. You could substitute boneless chicken breasts for the thighs and drumsticks as well.
Pasta with Chicken and Tomato
Ingredients:
2 Tbs. butter
2 Tbs. olive oil
3 lb. chicken thighs and drumsticks
1 small yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 bay leaves
1/4 lb. mushrooms, quartered
and thinly sliced
2 1/2 cups canned crushed plum tomatoes with
juices
Salt and freshly ground pepper, to taste
1 lb. cavatelli, fusilli or other medium-size pasta
Directions:
Brown the chicken
In a large fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch. Transfer to a platter.
Make the sauce
Return the pan to medium heat and warm the remaining 1 Tbs. oil. Add the onion, carrot, celery and bay leaves and saut茅 until the vegetables are softened and slightly browned, about 7 minutes. Add the mushrooms and saut茅 until they have released some of their liquid, about 3 minutes. Stir in the tomatoes. Add the chicken along with the livers and any accumulated juices. Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes. Remove the bay leaves and discard. Season with salt and pepper.
Cook the pasta
Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and divide among individual bowls. Top with the sauce and chicken pieces and serve immediately. Serves 6.
yeah i need help with that too but more chicken than anything else if you guys have a recipe like that.... XD
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