Chicken Basil Pasta Recipes

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.

Steps:

• Heat skillet on medium. Spray with nonstick spray.
• Cook pasta according to directions. (I put the water on to boil while I'm cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.).
• Toss in onion and garlic. Stir 1 minute.
• Add chicken. Stir and cook 3-5 minutes, until chicken is mostly cooked through. At this point, I sprinkled with some ground pepper.
• Add can of diced tomatoes and half of basil.
• Simmer 3-5 minutes, until basil is wilted.
• Add sun-dried tomatoes and rest of basil.
• Simmer another 2 minutes or so, to let the sun-dried tomatoes soften.
• Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!

Steps:

• In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
• In a large pasta bowl, plate the entire salad and garnish with basil tops.
• In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

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.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Steps:

• Cut fat off of chicken. Cut chicken into bite sized pieces and set aside.
• In a small bowl, combine olive oil, wine vinegar, basil, chives, garlic, salt, & pepper.
• Sautee chicken in large skillet until no longer pink and nicely seared on both sides. This will take approximately 30 minutes on med-high heat with an electric stove.
• While chicken is sauteeing, cook pasta according to package instructions. Spoon mixture from step 2 over chicken about 2 minutes before it is done cooking.
• When pasta is done, drain in colander and place in a large (very large) bowl. Add chicken and alfredo sauce to the noodles. Use a scooper to incorporate well.
• Serve and enjoy!