Delicious Chicken Pasta Recipes

JERK CHICKEN RASTA PASTA

Steps:

• Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
• Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
• Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
• Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
• Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
• Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

DELICIOUS CHICKEN PASTA

Steps:

• Cut the chicken into thin strips, place in a small bowl and combine thoroughly with 2 teaspoons of the Meat Magic Cook pasta according to package directions.
• Place a skillet over high heat and add the white onions, celery, bell pepper and the remaining 1 teaspoon of Meat Magic.
• Cook over high heat, shaking pan and stirring occasionally (don't scrape!) for 5 minutes.
• Add 1/2 cup chicken stock, start scraping up the browned coating on the bottom of the pan and cook another 4 minutes.
• Stir in the chicken mixture and cook 4 minutes.
• Add the flour and stir well, cooking another 2 minutes.
• Now add the mushrooms and garlic, folding in carefully so the mushrooms don't break.
• Add 1/2 cup chicken stock and scrape up the pan bottom.
• Cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
• Continue cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
• Stir and scrape well.
• Cook 5 more minutes and remove from heat.