Bowtie Pasta W Vodka Blush Sauce Chicken Recipes

Steps:

• 1. Simmer sauce on LOW in small saucepan, stirring occasionally. 2. Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes, add chicken. Turn over when chicken changes color one-quarter of the way up and seared side has turned paper-bag brown, 3 - 4 minutes. 3. Reduce heat to MEDIUM, cook chicken 10-12 minutes, until internal temp reaches 165 degrees. 4. Add basting oil and butter to pan, swirl. Baste chicken with spoon, 1-3 minutes. Transfer to clean platter. 5. Toss pasta with warm sauce. Divide evenly on 4 plates, top with chicken. Sprinkly each serving with 1 tsp cheese.

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 6-8 minutes or until browned.
• Add chicken broth, dried tomatoes and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink.
• Stir in whipping cream and the 1/4 cup of parmesan cheese; simmer 2 minutes more.
• Stir pasta into chicken mixture. Heat through.
• Garnish with fresh chopped parsley and additional parmesan cheese.

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Steps:

• Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Steps:

• 1. Simmer sauce on LOW in small saucepan, stirring occas. 2. Heat olive oil in large pan on MED-High, until oil faintly smokes; add chicken. Turn over when chick changes color 1/4 way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MED.; cook chick 10-12 min. until internal temp reaches 165 degrees. 3. Add basting oil and butter to pan; swirl. Baste chick with spoon, 1-3 min. Transfer to clean platter 4. Toss pasta with warm sauce. Divide evenly on 4 plates, top with chick. Sprinkle ech serv. with 1 tsp. cheese.

Steps:

• Cook the pasta in at least 2 quarts of salted water according to package instructions. Drain.
• Melt one tablespoon of butter with the olive oil in a sauce pan, and then saute the onion until transparent.
• Mix the tomato sauce and vodka, together and add to the pan that has been removed from the heat. Return the pan to the heat, stir and then add the garlic and basil.
• When the sauce starts to bubble, turn the heat to low, add the second tablespoon of butter and continue to cook over low heat until the sauce thickens.
• Add the pasta to the pan and toss to coat.
• If desired, grated Parmesan cheese can be added after the pasta has been plated.