Herb And Chicken Pasta Recipes

CREAMY PASTA WITH FRESH HERBS AND CHICKEN

Creamy Pasta With Fresh Herbs and Chicken image

I got this recipe from my ex-husbands cousin Paula. I always liked her the most :) This is a really yummy dish. The ingredients may sound a little different but they blend so great.

Provided by Queen uh Cuisine

Categories Savory

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups heavy cream
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1/4 cup fresh grated parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh chives
1 (16 ounce) package angel hair pasta
2 1/2 cups cooked chicken breasts

Steps:

Combine cream, butter, salt, nutmeg and cayenne in a saucepan and simmer 15 minutes, or until sauce is slightly reduced and thickened.
While the sauce is reducing, get the water ready for the pasta and cook as directed.
Whisk in Parmesan cheese and herbs to the cream mixture and simmer for another 5 minutes.
Add cooked chicken to the cream mixture.
Serve pasta topped with the creamy herb and chicken mixture.
Serve with a salad and crusty bread. Don't forget the wine :).

Nutrition Facts : Calories 2073.3, Fat 110, SaturatedFat 62.4, Cholesterol 463.6, Sodium 1145.2, Carbohydrate 177.3, Fiber 8.2, Sugar 4.6, Protein 91.3

GARLIC AND HERB CHICKEN PASTA SALAD

Garlic and Herb Chicken Pasta Salad image

Provided by Tregaye Fraser

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 pound fusilli pasta
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon honey
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
1 cup sliced grape tomatoes
1 cup diced fresh mozzarella
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

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