Gemelli With Chicken And Vegetables In Tomato Basil Cream Sauce Recipes

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
• Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
• Once chicken is cooked through, stir in the Gemelli pasta.
• Serve and enjoy!

Steps:

• Prepare tortellini as directed on package.
• Chop tomatoes in chunky pieces.
• Blend bouillon with basil, parsley and pepper into the tomatoes.
• Saute the garlic in olive oil until just white.
• Add to the sauce and bring just to a simmer.
• When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
• Stir well and blend the tortellini into the pan of tomato basil cream sauce.
• Serve, topped with parsley and cheese.

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

Steps:

• Cook pasta. Add peas to pasta cooking water during last 2 minutes. Drain, reserving ½ cup pasta water.
• To the pasta add tarragon, salt, cheese, lemon zest, juice and oil, tossing gently to coat.
• Stir in just enough of the reserved pasta water to create a creamy sauce.

Steps:

• Season chicken liberally with salt and pepper. Boil pasta according to package directions and reserve up to a cup of pasta water. In a large skillet, brown chicken in 1 tlbsp. of the olive oil. Remove chicken when browned and set to the side. Add other 1 tlbsp of olive oil, then add onion and garlic and red pepper flakes, saute about a minute and add mushrooms. Cook another 2 minutes and add diced tomatoes and the white wine. Cook one more minute, then add heavy cream and pizza seasoning. Add more salt and pepper to taste. Add well drained pasta and 3/4 cup to 1 cup of the reserved pasta water along with the chicken. Add basil and shave parmesean and serve.