Chicken And Pasta With Creamy Basil Sauce Recipes

CREAMY BASIL CHICKEN PASTA

Steps:

• In a skillet heat up the olive oil and butter.
• Add the cut up chicken, and season it with salt, pepper and red pepper flakes.
• Add the minced garlic.
• Cook until the chicken is cooked through, and no longer pink.
• Once the chicken is cooked, transfer it to a plate and set aside.
• In the same skillet, add the chopped onion and mushrooms. If there is not enough oil left from cooking the chicken, add about 1 tbsp more.
• Cook until the onions are tender and the moisture is cooked off from the mushrooms.
• Once this is done, stir in the 2 tbsp of flour and cook for about 1 minute.
• Add the chicken broth, cream, dried basil and sun dried tomatoes.
• Add the cooked chicken.
• Simmer until the sauce thickens.
• Serve over spaghetti noodles.
• Garnish with green onion (optional).
• Enjoy!

CREAMY TOMATO-BASIL PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
• Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
• Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

BASIL CHICKEN AND PASTA

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
• Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
• Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!