Creamy Chicken And Pasta Recipes

Steps:

• Using a heavey based frying pan, heat the oil and the butter and add the garlic to a low heat. After a minute add the chicken breasts to the pan and cook for 5 minutes on each side, or until the juices are no longer pink.
• When ready, remove the chicken breast from the pan and slice diagonally into thin strips and set aside.
• Meanwhile, add the onions to the used pan and cook gently for 5 mintues until they become soft.
• Crumble the bouillon cube over the top and add the water. Bring to the boil and leave to simmer for around 10 minutes.
• Once the liquid has reduced stir in the cream, milk, Parmesan and spring onions. Season to taste with salt and pepper. Boil once again then leave to simmer for around 10 minutes until the sauce has thickend.
• While the sauce is thickening boil a pan of lightly salted water with a little olive oil. Add the fettuccine and cook for 5 minutes till tender yet still firm or to the guidlines on the packet. Drain and transfer to a warmed bowl. Layer the chicken slices over the top and once the sauce is ready pour over the top of the chicken. Garnish with parsely and serve.

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking.
• Meanwhile, whisk the yogurt, mayonnaise, 1/4 cup water, the vinegar, mustard, dill, chives and 2 teaspoons salt in a medium bowl. Remove the skin from the chicken and shred the meat into large pieces. Add the chicken, celery and cucumber to the dressing and gently stir to combine.
• Shake the excess water from the pasta and add it to the chicken salad. Season with pepper and toss. Serve over the greens.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Steps:

• Preheat oven to 220C or 200C fan forced.
• Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
• Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
• Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
• Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
• Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
• Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 8 to 10 min. or until chicken is done, stirring frequently. Add remaining ingredients; cook 5 min. or until cream cheese spread is completely melted and mixture is well blended.
• Drain pasta. Add to skillet; mix lightly.

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

Steps:

• Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
• Add chicken, whipping cream, salt, and pepper (to taste).
• Let sauce simmer until slightly thickened, about 5 minutes.
• Add pesto and parmesan. Stir until creamy and thickened.
• Pour pasta, sprinkle desired amount of parmesan over dish.

Steps:

• in large nonstick skillet, heat oil over med-high heat, brown chicken and transfer to a bowl.
• drain off any fat from pan, add onion (not green onion) garlic and black pepper, fry over medium heat until onion is soft, about 5 minutes, sprinkle with flour, cook stirring for 1 minute.
• return chicken along with juices from chicken to pan.
• add evaporated milk, cook stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. adjust seasoning if needed.
• meanwhile, in pot of boiling salted water cook penne until tender but firm, about 12 minutes, add spinach, drain and return to pot, add chicken mixture, red pepper, basil, lemon juice and green onions: toss to combine.
• serve while hot. if desired spinkle indivdual servings with hot pepper flakes.

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

Steps:

• Heat oven to 350ºF.
• Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
• Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
• Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

Steps:

• Preheat oven to 350; grease a 13x9 pan; cook pasta according to package directions; drain; set aside.
• On stove or in microwave, heat cream cheese briefly to soften; stir until smooth; add onions, chives and Parmesan cheese; stir to blend well.
• Reserve 1 cup of cream cheese mixture; set aside.
• Combine remaining cream cheese mixture with chicken, broccoli, pimiento, and pepper. Mix with pasta of choice (ie., layer lasagna, stuff manicotti or shells, etc.) and arrange in 13x9.
• Spoon reserved cream cheese mixture over the top; sprinkle with paprika.
• Cover tightly with foil and bake for 25-30 minutes (heated through).

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

Steps:

• Cook the pasta in lots of salted water.
• While the pasta is cooking, make the sauce:.
• Heat 1 Tbsp oil in a large skillet over med-high heat.
• Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
• Add 1 Tbsp to the pan and turn the heat to med-low.
• Add the garlic and cook for 30 sec -- do not allow it to brown.
• Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
• Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
• Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
• By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
• Turn off the heat under the sauce.
• Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
• Serve!

Steps:

• Drizzle a little oil into a large, high-sided frying pan set over a medium heat. When the pan is hot, add the chicken and garlic, and fry for 5 mins, stirring often so it doesn't burn. Pour in 900ml boiling water, then add the stock cube and pasta along with some seasoning. Bring to the boil, then cover and simmer for 8 mins.
• Stir in the peas and broccoli for the last 4 mins of cooking time, and replace the lid. You might need to increase the heat slightly to get the temperature back up to a simmer. Add a splash more water if the pasta is looking dry. After 4 mins, remove the lid and reduce the heat to low, then stir in the crème fraîche. Taste for seasoning. Remove the pan from the heat and stir through the lemon juice, parmesan and mint leaves. Finish with some extra parmesan, if you like.