Grilled Chicken And Angel Hair Pasta Recipes

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:

• Cook the past according to package directions. Drain. (I cook the pasta with salt).
• In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning.
• Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste.
• Serve with grilled chicken strips and lots of grated mozzarella and parmesan cheese on top.
• Notes:.
• Use extra virgin olive oil.
• When heating the olive oil with garlic be very careful so you don't burn the garlic.

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:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
• Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Steps:

• Boil angel hair pasta until al dente and set aside, keeping warm.
• Boil chicken tenders until done and dice after cooled.
• In large saucepan melt 1 1/2 sticks butter (or 3/4 cup, if you are not using sticks), reserving other 1/2 stick (or 1/4 cup)for thickening.
• Add heavy cream and all cheeses to saucepan stirring constanty over medium heat.
• In a microwavable dish, melt remaining butter. Add 3-4 tbs. flour being sure to smooth out any lumps.
• Add butter and flour mixture to saucepan and stir until sauce thickens just a bit.
• Salt the sauce to taste.
• Stir diced chicken into sauce and serve over the angel hair pasta.

Steps:

• Heat 1 Tbsp.
• oil in medium skillet over medium heat; add chicken.
• Cook, stirring, until chicken is cooked through, about 5-7 minutes.
• Remove from skillet and drain on paper towel.
• Begin heating water for pasta.
• Heat remaining oil in same skillet and add onion and green pepper.
• Cook for about 3 minutes.
• Add frozen vegetables and garlic.
• Cook, stirring, for 5-7 minutes.
• Cook pasta according to package.
• While pasta is cooking, add chicken broth, basil, salt, pepper, and parmesan cheese to skillet and stir to combine.
• Return chicken to skillet; reduce heat and simmer for 4 minutes.
• Drain pasta and place in large serving bowl.
• Top with chicken and vegetable mixture and serve immediately, with extra parmesan cheese for sprinkling.

Steps:

• Wash and thoroughly dry the chicken breasts. Sprinkle some of the rub over each and work it into the skin well. Melt the butter in a plastic contaner and carry outside to the grill with your favorite wish. Cook the breasts on the grill for 5 minutes or until the chicken starts to firm up. Each time you turn the breasts, baste them with some of the melted butter. Do not overcook as we will be cooking them a little more in the kitchen. When done, set the breasts aside for later.
• Put the spaghetti sauce in a pan, cover it, and heat it on a medium setting.
• Cook the angel hair pasta as usual, add the olive oil to the pot to keep the noodles from sticking together. About 2 minutes before the noodles are done, cover the chicken breasts with grated parmesan cheese and heat them on a plate in the microwave for about 45 seconds or until the parmesan is about halfway melted. Strain the noodles and scoop onto the serving plates. Put a chicken breast on top of the noodles and cover with the spaghetti sauce. Serve immediately.

Steps:

• Prepare pasta according to package directions.
• Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

Steps:

• Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
• Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
• Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
• Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.