Chicken Pasta Toss Recipes

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CHICKEN PASTA RECIPE OF YOUR DREAMS!

Steps:

• Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
• Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CHICKEN PARM PASTA TOSS (RACHAEL RAY)

Steps:

• Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
• While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
• Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
• Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

CHEESY CHICKEN PASTA TOSS

Steps:

• Cook the spaghetti according to package directions.
• Meanwhile in a large skillet, saute garlic in butter.
• Add chicken, onions and seasonings; cook uncovered for 5-8 minutes or until juices run clearn in chicken.
• Stir in cream and bring to a boil.
• Reduce heat and simmer, uncovered for 4-5 minutes or until slightly thickened.
• Drain spaghetti and toss with chicken mixture.
• Sprinkle with parmesan cheese and parsley.

LEMON CHICKEN PASTA TOSS

Steps:

• Cook pasta for 2 minutes less than package directions.
• Meanwhile, chop onion and slice carrots.
• Lightly spray a stir-fry skillet with oil.
• Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
• Meanwhile, slice bell pepper into strips; cut strips in half.
• Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
• Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
• Squeeze lemon halves over pasta; cook and stir until heated through.
• Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat.
• Add a tablespoon of extra-virgin olive oil and the chicken to the pan.
• Season chicken with salt and pepper.
• Brown chicken until lightly golden all over, about 5 to 6 minutes.
• Remove chicken from pan and return the skillet to the heat.
• Reduce heat to medium.
• Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.
• Saute garlic and shallots 3 minutes.
• Add flour and cook 2 minutes.
• Whisk in wine and reduce liquid 1 minute.
• Whisk lemon juice and broth into sauce.
• Stir in capers and parsley.
• When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
• Add chicken back to the pan and heat through, 1 to 2 minutes.
• Toss hot pasta with chicken and sauce and serve.
• Adjust salt and pepper, to your taste.
• Top with fresh snipped chives.

CHICKEN SPAGHETTI TOSS

Steps:

• In a large skillet, saute onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon-pepper. Saute for 15-20 minutes or until chicken is no longer pink. , Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture; toss to coat.