Chicken Dijon With Angel Hair Pasta And Fresh Zucchini Recipes

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until no longer pink; drain. Remove and keep warm., In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender., Drain pasta; serve with chicken mixture. Sprinkle with additional cheese.

Steps:

• Fill a large pot with water and begin to heat for pasta.
• Cut chicken breasts into thin slices, then into 1 inch pieces.
• Peel and quarter onion, then slice thinly.
• Trim stems off of mushrooms and slice thinly.
• Drain artichoke hearts and cut into small pieces.
• Trim zucchini and cut into 1/4 inch pieces.
• Place in a microwaveable dish and set aside.
• Place 1 tablespoon butter & 1 tablespoon vegetable oil in a wide frying pan or wok over medium high heat.
• Press garlic and add; add red pepper flakes, too.
• Then add chicken pieces and cook for 1-2 minutes.
• Microwave zucchini on high for 6 minutes.
• To pan with chicken, add onion slices and cook 1 minute more.
• Add mushroom slices and artichoke pieces.
• Continue cooking until chicken pieces are no longer pink (approximately 4 minutes) and remove pan from heat.
• Reduce burner temperature to low.
• Put pasta in boiling water and cook 1-2 minutes or until done.
• Add Dijon mustard, wine, & tamari to chicken mixture and stir carefully.
• Place pan back on burner and add light sour cream.
• Stir gently until sauce forms.
• Remove from heat.
• Remove zucchini from microwave.
• Season lightly with small amount of butter or margarine, salt, if using, black pepper, if using,
• Drain pasta in a large colander.
• Serve Chicken Dijon over pasta accompanied by fresh zucchini and green onions.
• Serve with bread sticks, a salad of European greens with raspberry vinagrette, and White Zinfandel wine.