Chicken Pasta-ish Recipe!

Re: Chicken Pasta-ish Recipe!

• chelley599

  December 2010

  I don't have any but can't wait to see everyone else's ideas....yummy

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• SE1723

  December 2010

  we found this one on allrecipes...it's pretty good!

   Greek Chicken Pasta

  Ingredients

  • 1 pound uncooked pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1/2 cup chopped red onion
  • 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish

  Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
  3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges

  10-10-10
  
  

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• ddumire

  December 2010

  Katie put a lemon chicken recipe up that looked really good.  You could serve that over pasta that has been tossed with a little butter/olive oil/garlic etc.
  

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• Anabeth420

  December 2010

  This one is easy and always a big hit:

  Chicken breasts, as much or little as you like

  1 tub of cherry tomatos, cut in halves
  

  5 tablespoons garlic

  1 tablespoon crushed red pepper flake (or less, depending on your taste)

  salt and pepper
  

  butter and olive oil

  pasta

  Boil the pasta of choice, and reserve one ladle of the cooking liquid. Cook the chicken in a non-stick pan with a little olive oil, dice and set aside. In the same pan add butter, more olive oil and the garlic and sautee until tender. Add the cherry tomatoes, red pepper flake and salt and pepper to taste. Once tomatoes start to pucker, add in reserved pasta water and stir well. Add more butter, or even white wine, depending on how little/much sauce you need. Toss with pasta.
  

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• rccola1981 member

  

  December 2010

  We just had Garlic Sauce 2 off of Allrecipes with crab and spaghetti tonight...it was very tasty and it should also be good with chicken...I actually planned to do it with chicken, but I didn't have any and I did have imitation crab...
  

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• MC22

  December 2010

  Here are a few different pastas you could serve grilled or breaded chicken over/with:

  Pasta with Roasted Jalapeno Pesto
  5 large jalapeno peppers
  1/3 cup parmesan cheese, freshly grated
  3 tbsp cilantro-infused oil
  1/4 tsp salt
  1/2 lb dried pasta
  2 tbsp Italian flat leaf parsley, chopped

  Place jalapeno peppers on baking sheet sprayed with cooking spray.  Preheat oven to 425.  Bake for 25 mins, moving them around once in a while to brown all over.  Place in a brown bag and seal.  Let stand for 20 mins until the peppers are cool enough to handle.

  Peel & seed the peppers carefully.  In the bowl of a food processor, place peppers, cheese, oil, and sat.  Process and blend until smooth.  Set aside.

  Meanwhile, cook pasta.  Drain.  Toss with pesto & parsley.  Garnish with parmesan cheese.

  Penne with Pesto alla Trapanese
  1/4 lb penne rigate pasta
  1/2 lb (about 4) Roma tomatoes
  8 large, fresh basil leaves
  2 tbsp unsalted roasted almonds
  1 large garlic clove, crushed and peeled
  1/4 tsp crushed red pepper flakes
  1/4 tsp kosher salt (or coarse sea salt)
  1/4 c extra-virgin olive oil
  1/4 c freshly grated parmesan cheese

  Cook pasta until al dente.

  Meanwhile, rinse tomatoes and basil and pat dry.  Cut tomatoes into large chunks.

  Place tomatoes in blender or food processor, followed by basil, almonds, garlic, red pepper flakes, and salt.  Blend for a minute or more into a fine puree.  Scrape down the bowl and blend again if any large pieces are left.

  With the machine still running, add the olive oil in a steady stream.  It will emulsify the puree into a thick pesto.

  Scrape the pesto into a big bowl.  Drop drained pasta onto the pesto.  Toss quickly to coat the pasta, sprinkle on cheese, and toss again.  Serve immediately in bowls.

  Creamy Basil Pasta
  16 oz box farfalle
  1 c basil pesto (I just use the premade kind in the pasta sauce aisle)
  2 tbsp olive oil
  1/4 c heavy cream (or more)
  salt & pepper to taste

  Cook pasta. 

  Heat olive oil on medium heat.  Add pesto and mix into oil.  Stir often!

  When pesto is warmed and bubbly, slowly stream in cream.

  Add pasta water to thin out the sauce if needed.

  Turn down the heat & continue to stir.  Add pasta.  Salt & pepper to taste. 

  
  Megan & Chris
  

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