Chicken And Tomato Angel Hair Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm. , In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute., Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan., Drain pasta; toss with chicken mixture. Garnish with cheese.

Steps:

• Sauté garlic and shallot in oil over medium heat until garlic golden and shallot wilted.
• Add tomatoes and season with salt, pepper, and basil.
• Chop cooked chicken into bite size pieces.
• Add pasta, water, and chicken to sauce, stir gently in to coat.
• Move to serving platter, sprinkle with parmesan cheese, and serve.

Steps:

• 1. For the chicken, marinade in Italian dressing over night. Then bake in oven at 350 degrees for 45 minutes. Let cool, then cube.
• 2. Cook Angel hair pasta in a pot of salted boiling water until it is al dente, about 3 to 4 minutes. Drain and set aside.
• 3. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Work in the tomatoes, basil, salt and hot pepper flakes. Reduce heat to medium, and cover. Simmer for about 5 minutes, add in chicken, stir frequently, cook until the mixture is hot and tomatoes are soft.
• 4. Toss the sauce in with the angel hair pasta to coat. Serve with Parmesan cheese.

Steps:

• Cook pasta 2 minutes less than the package indicates. Drain; set aside. Mix cornstarch, milk, vinegar, salt and 1/2 cup water in a bowl; set aside. Coat a large skillet with cooking spray. Add oil and warm on high heat. Sauté chicken and garlic until chicken begins to brown, 2 or 3 minutes. Add tomatoes, asparagus and mushrooms. Cook 2 or 3 more minutes, until chicken is no longer pink in center and vegetables begin to soften. Reduce heat to low and stir in pasta and cornstarch mixture. Cook 1 or 2 minutes until sauce begins to thicken. Sprinkle with cheese and serve immediately.

Steps:

• Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
• While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
• Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

Steps:

• In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
• In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
• Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Rinse and drain pasta; add to tomato mixture and toss to coat. Serve immediately.

Steps:

• Place sundried tomatoes in small bowl and cover with boiling water for 5-10 min or until soft. Drain and cut into slivers.
• Combine flour, salt, and red pepper in a large bowl.
• Add chicken and toss until evenly coated.
• Heat oil in large skillet. Add chicken and cook without stirring until golden (3-4 minutes). Turn chicken and cook 3 minutes longer.
• Add garlic and cook, stirring, 1 minute more.
• Add vermouth and stir, scraping up cooked bits from sides of pan.
• Add dried tomatoes, canned tomatoes, zucchini, bell peppers, thyme and water.
• Bring to boil, cover, reduce heat and simmer 5 minutes or until zucchini are tender, stirring occasionally. Keep warm.
• Meanwhile, cook pasta according tp package directions.
• Serve sauce over pasta.