Chicken And Bows Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes. Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

Steps:

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the pasta and cook until the mixture is hot and bubbling.

Steps:

• Cook the rice following pack instructions, then drain and return to the pan to keep warm. Heat the oil in a frying pan or wok, add the garlic and fry for 2 mins or until golden. Tip in the chicken and fry until the pieces are cooked through, then stir in the hoisin sauce, season and continue cooking for a further 2 mins. Cook the edamame beans and sweetcorn in simmering water for 2 mins, then drain.
• Divide the rice between four bowls and top with the chicken slices in a strip down the middle, with the carrot, red pepper, beans or peas, sweetcorn and avocado down either side. Serve with the lemon to squeeze over, if you like.

Steps:

• 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.
• Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil.
• Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.

Steps:

• Clean cutlets and cut into cubes. Dredge them in flour, egg and flour, brown in frying pan with olive oil and butter. As they come out of pan let them rest on paper towels to absorb oil. When all the chicken has been browned, put all chicken back into the same pan without cleaning add garlic, Italian seasoning, marsala, chicken broth, mushrooms, and tomatoes. Cover and bring to a boil, then simmer, for at least 10 to 2 minutes, then add peas and cook until peas are cooked. Serve over bow tie pasta.

Steps:

• Cook pasta according to package directions, drain and set aside.
• Meanwhile heat oil in a large skillet over medium high heat. Add chicken, bell pepper, and onion. Stir fry until chicken is no longer pink and vegetables are tender crisp, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add stewed tomatoes, oregano, salt and pepper to taste. Break up tomatoes into bite size pieces. Reduce heat and simmer gently to reduce liquid. Add pasta and stir to coat pasta.
• Divide into 4 serving bowls or dishes; sprinkle with Parmesan and serve.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender. Add the mushrooms, zucchini, onion and peppers. Cook and stir for 5-7 minutes or until chicken juices run clear and vegetables are crisp-tender. , Stir the mayonnaise and 3 tablespoons Parmesan cheese into chicken mixture. Drain spaghetti; top with chicken mixture. Sprinkle with remaining cheese.