Parmesan Bow Tie Pasta With Chicken Recipes

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Steps:

• Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Steps:

• Cook pasta according to package directions. Drain pasta and rinse in cold water. Transfer to a serving bowl. Add the remaining ingredients; toss to coat.

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

Steps:

• Preheat the oven to 350°F Start cooking pasta according to directions and drain. While pasta is cooking --.
• Cut chicken into strips, bites, or pieces. Sprinkle with salt and pepper.
• Heat oil in large skillet over medium heat.
• Add the chicken to skillet and cook until no longer pink, about 6 minutes. Remove chicken from skillet with a slotted spoon and set aside.
• Add onion and garlic to skillet and cook until onion is softened (I'm not sure how long -- I never use onion) Stir in pasta sauce and increase heat to high. Bring sauce to a boil, reduce heat to medium low and simmer for 5 minutes.
• Add the chicken, cream and basil to the skillet and mix well.
• Spoon cooked pasta into an ungreased 13 X 9 baking pan. Spoon the pasta sauce mixture (with chicken) over the top. Sprinkle with the cheeses. Bake about 25 minutes, until bubbly and cheese is lightly browned.

Steps:

• For the marinated chicken: Combine the teriyaki sauce, brown sugar, mushroom soy, garlic, sesame oil and ginger in a medium bowl. Add the chicken, toss to coat and marinate in the refrigerator for at least 30 minutes. Remove and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Using a grill or grill pan, sear the chicken over high heat until color begins to show, 1 to 2 minutes per side. Remove and roast in the oven until moist, tender and cooked through, about 10 minutes.
• Cut the chicken into medium-diced sections for the pasta.
• For the pasta: Cook the pasta according to the package directions until al dente; reserve the pasta and the water in the pot separately.
• Heat the blended oil in saute pan over medium heat. Add the pancetta and then the garlic and saute until the garlic is golden brown, about 3 minutes.
• Add the mushrooms, cut-up marinated chicken and sundried tomatoes and cook for about 1 minute, then add the wine and deglaze the pan.
• Add the cream, then 3 ounces of the Parmesan and cook until thickened. As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain and then add to saute pan. Saute until all the ingredients are thoroughly combined.
• Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with the snow peas and sprinkle with the remaining 1 ounce Parmesan.

Steps:

• In a 2 quart saucepan stir together flour, salt, pepper, milk and chicken broth. Cook on medium heat, stirring often, until mixture is thick and bubbly. Add 1/4 cup parmesan cheese; cook and stir 2 minutes more.
• Cook pasta according to package directions. After approximately 6 minutes, add vegetables and allow to cook for 3 minutes longer. Drain.
• While sauce and pasta are cooking, cook garlic and seasoned chicken in skillet on medium heat for 5-6 minutes.
• Combine chicken and sauce with pasta and veggies. Garnish with remaining parmesan cheese.

Steps:

• Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees F).
• Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
• Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet. Add chicken; cook and stir 4 min. or until browned. Add garlic and pepper; cook 1 min. Stir in pasta sauce and broth. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Drain pasta. Spoon onto serving platter. Top with chicken mixture; sprinkle with Parmesan.

Steps:

• Cook pasta according to directions; drain and transfer to a serving bowl.
• Meanwhile, heat oil in a large nonstick skillet on medium.
• Add chicken; cook 7 minutes, stirring often or until browned; remove to a plate and cover.
• Add bell pepper, garlic, Italian seasoning, salt and pepper to skillet; cook and stir 5 minutes or until bell pepper pieces are almost tender.
• Add tomatoes and olives; cook 5 minutes or until tomatoes soften and mixture is hot.
• Stir in chicken and any accumulated juices; heat just until hot.
• Stir chicken mixture into pasta.
• Serve with parmesan cheese.

Steps:

• Cook chicken breast in 2 TBSP of oil until lightly browned and no longer pink in center.
• Chop chicken into small pieces and set aside.
• Melt margarine in skillet over medium heat.
• Add 1 cup of half and half to skillet.
• Bring to a boil then reduce heat to a simmer, stirring constantly for about 20 minutes until sauce starts to thicken slightly, (Sauce will not get real thick).
• Cook pasta as directed on box while sauce is thickening.
• Add onion and cooked crumbled bacon to sauce and cook for 5-6 more minutes.
• Add pasta and chicken to the skillet and mix well.
• Serve after chicken gets warm.
• Add salt and pepper to taste.
• Sprinkle with parmesan cheese, if desired.

Steps:

• Preheat oven to 400 degrees. Cook pasta according to package instructions. Drain; set aside.
• Meanwhile, in a large saucepan, heat oil over medium. Add garlic; cook until fragrant, about 1 minute. Add tomatoes, oregano, and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 5 to 8 minutes. Season with salt.
• Add pasta, sausage, and half the mozzarella; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly browned, 10 to 15 minutes.

Steps:

• -Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 minutes of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minute Turn chicken over; continue cooking 4 to 5 minutes or until chicken is cooked through.
• -Drain pasta mixture in colander; return to pan and set aside. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet and keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to 6 serving bowls.
• -Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.