Anyone have a good Chicken pasta recipe?

Serve this w/ boiled linguine or spaghetti noodles.

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada DeLaurentiis

------------------------------

Chicken & Farfalle (Bowtie Pasta) Salad with Walnut Pesto

SALAD:

2 cups uncooked farfalle (bow tie pasta; about 6 ounces)

2 cups cubed cooked skinless, boneless chicken breast

1 cup quartered cherry tomatoes

2 tablespoons chopped pitted kalamata olives

WALNUT PESTO:

1 cup basil leaves

1/2 cup fresh parsley leaves

3 tablespoons coarsely chopped walnuts, toasted

1 1/2 tablespoons extravirgin olive oil

1 tablespoon white wine vinegar

1/2 teaspoon salt

1 garlic clove

REMAINING INGREDIENT:

4 curly leaf lettuce leaves

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.

To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.

Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)

Nutritional Information: CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g

--Cooking Light, JUNE 2005

--------------------------

CREAMY CHICKEN & NOODLES

Prep: 10 min., Cook: 15 min.

1 (0.6-oz.) envelope Italian dressing mix

1 (8-oz.) package wide egg noodles

2 tablespoons butter, softened

3 cups chopped cooked chicken

1 cup whipping cream

1/4 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.

2. Cook noodles according to package directions; drain well, and return noodles to pan.

3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately. Yield: 6 servings

VARIATIONS:

1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.

2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.

3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.

--Southern Living

---------------------------

Serve this w/ boiled linguine or spaghetti noodles. Skip white wine and use extra chicken stock instead.

Roman-Style Chicken

• 4 skinless chicken breast halves, with ribs

• 2 skinless chicken thighs, with bones

• 1/2 teaspoon salt, plus 1 teaspoon

• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

• 1/4 cup olive oil

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 3 ounces prosciutto, chopped

• 2 cloves garlic, chopped

• 1 (15-ounce) can diced tomatoes

• 1/2 cup white wine

• 1 tablespoon fresh thyme leaves

• 1 teaspoon fresh oregano leaves

• 1/2 cup chicken stock

• 2 tablespoons capers

• 1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the pepper

L Heart S, here we go. As for the chicken for this dish I use casserole pieces.

1/2 X Chicken cut into smaller segments.

1 X can whole tomato. Empty into a bowl crush by hand.

1 X medium onion finely dices

2 X cloves of crushed garlic

quarter cup of finely chopped flat leaf or italian parsley

bay leaf

1/4 teaspoon dry basil )

)

1/2 teaspoon sea salt )

) add to your tomato

1/2 teaspoon freshly ground black pepper )

)

1/4 teaspoon dry oregano )

Method:

In a pot, Start to saute your onion, adding your parsley then your garlic in two tablespoons of EVOO. Once your onion and garlic start to change, add your chicken pieces and commence browning. You could brown your chicken first, then do the onion thing. either way you still have to add your chciken back in with the onion. Add the crushed tomato and the equivelent to the tomato tin of water, and stir. Bring to boil and reduce heat to half and allow to cook for 40 minutes occasionally checking on the liquid. reduce the heat again and allow to simmer for a further 60 minutes. Your sauce nshould have thickenned somewhat. Taste for seasoning if you need more salt would add a little. I some times use a few chili flakes just for that little kick.

Your pasta you boil obviously in salt water, I would look at linquini for this one or fettaccini. When your pasta is cooked strain and return to pot, add some sauce and stir through, now ladel to plates and more sauce on top and sprinkle your own parmesan cheese on top. This may seem difficult really it isn't. I use this sauce as my base to lasagna and other recipe's.

The reason I do not use roasting chicken pieces is flavor, and when the chicken cooks for so long it has a tendercy to fall apart.

Let me know if you have a problem

Chris

Chicken Alfredo

Ingredients

2 boneless chicken breasts, cut into chunks

1 tablespoon olive oil

2 tablespoons sun-dried tomatoes or 1/2 fresh tomato, chopped

2 tablespoons basil

half a pack pancetta or bacon pieces

1 handful mushroom, sliced

8 fluid ounces no-salt-added tomato sauce

4 fluid ounces double cream

2 tablespoons grated parmesan cheese

2 cloves garlic, minced

Sauté the chicken in olive oil on medium high

Turn low and add the garlic, sun-dried tomatoes, and mushrooms and bacon ( pancetta)

When the mushrooms begin to darken, add the basil, tomato sauce and cheese.

Heat on low for 15 minutes.

Add the creme and cook for another 3 minutes

and serve over cooked pasta

add garlic bread and a salad for a romantic but very tasty italian-american style chicken pasta dish..

(26 ounce) jar Prego® Traditional Italian Sauce

1/4 cup grated Parmesan cheese

3 cups cubed cooked chicken

1 1/2 cups uncooked elbow macaroni, cooked and drained

1 1/2 cups shredded mozzarella cheese

DIRECTIONS

Heat the sauce, 3 tablespoons Parmesan cheese, chicken and macaroni in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.

Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.

FOOTNOTE

If you don't have cubed cooked chicken on hand, you can: Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add 1 1/2 pounds skinless, boneless chicken breasts, cut into cubes in 2 batches and cook until it's well browned, stirring often. Pour off any fat. Add the sauce, macaroni and cheese to the skillet as directed above in Step 1.

Fry of some chicken with garlic and onion and any other veg of your choice eg. mushrooms. Once cooked add a tub of double cream and season, simmer for about 20 min or until it starts to thicken. While this is happening dissolve a chicken stock cube in just a little boiling water(you want just a little bit of really concentrated stock) Add this to the mixture and once its a thick as you want it add cooked pasta and serve. This is really easy and tastes really nice. Good luck hope this helps

Fry off some chicken with some garlic and lardons then add it to some crem fresh and button mushrooms salt pepper. Add the whole mix to cooked pasta and place in a oven dish grate cheese on the top shove in oven for 20 mins done!

Fettuccine pasta with chicken,just cook chicken in cream,add salt and pepper and a good handful of freshly grated Parmesan,saute some spinach and mix that through,it will b yummy,even better with white wine!!!!

Chicken and spinach lasagna. Looks really impressive a tastes great. I havn't time to write the recipe write now, but if you want it, email me and I'll send it to you. Alternatively google it - but beware of all the ones wanting you to use chicken soup - I'd advise against!

go to iceland and buy two packets of their chicken and mushroom pasta add some veg, real chicken and spices to it then pretend you made it yourself

go to epicurious.com, they have great recipes for everything! that was where i got my turkey recipe and it turned out fabulous!!

good luck!

how about chicken scampi that is really good