Herbed Chicken And Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside., In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt., In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.

Steps:

• Cook pasta according to package directions. Meanwhile, in a small skillet, cook garlic in oil and butter over medium heat for 2-3 minutes. , Drain pasta; add to skillet. Stir in the Parmesan cheese, basil, parsley, salt and pepper; toss to coat. Cook and stir for 1-2 minutes or until heated through. Serve immediately.

Steps:

• Heat oil in large nonstick skillet. Add onion and carrot and saute over med heat until onion is soft, not brown, about 5 minutes. Add some water if it seems dry.
• Add diced chicken to pan and saute just until no longer pink, about 5 minutes. Sprinkle with basil, oregano, thyme and pepper. Add broccoli, cover and steam for 5 minutes. Stir in milk and warm but do not boil.
• Meanwhile, boil water for pasta and cook according to pkg. directions; drain well. Stir pasta into sauce mix then add cheese.
• Cover pan for 3-5 minutes or until sauce has thickened slightly. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.

Steps:

• Mix oil with basil, parsley, and pepper in a small bowl.
• Heat seasoned oil in a large nonstick skillet over med-high heat.
• Add chicken; saute until chicken is done (about 5 minutes).
• Pour over cooked pasta and sprinkle with cheese; toss to mix.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with dressing mix. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Drain pasta; place in large bowl. Add chicken mixture and all remaining ingredients, including remaining oil; mix lightly.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet. Repeat with remaining chicken; return all chicken to skillet.
• Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and herbs; cook, uncovered, 1 min. or until heated through, stirring frequently. Stir in shredded cheese.