Spicy Chicken Bow Tie Pasta In Cream Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

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. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

Steps:

• Boil water for pasta and salt water prior to adding pasta.
• Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
• Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
• Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
• Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
• Add cream to broth and garlic.
• Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
• Add chicken and cooked pasta into sauce mixture.
• Add parmesan cheese and stir until well blended.
• Leave to thicken slightly on medium heat for about 5-10 minutes.
• Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
• The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!

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 package directions; drain.
• meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.
• Stir in tomato sauce, peas and undrained tomatoes.
• Bring to a boil; reduce heat.
• Simmer, uncovered, 5-10 minutes or until thickened.
• Slowly stir in cream.
• Serve over hot pasta.
• Sprinkle with finely shredded parmesan cheese if desired.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min. or until chicken is no longer pink, stirring occasionally. Stir in vegetables; cook 3 min. or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and reduced-fat cream cheese; cook 2 min. or until cream cheese is melted and sauce is well blended.
• Drain pasta. Add to sauce; stir to evenly coat. Sprinkle with Parmesan.

Steps:

• grill chicken breasts in olive oil.
• brown bacon in same pan for 2 to 3 minutes.
• chop and saute the onions.
• tear the procetto.
• make the white sauce:.
• cook the butter and flour over med-low for 5 minutes continually stirring.
• heat the milk and microwave and add to butter and flour, cook until smooth and thick.
• add the cheeses, salt and pepper, onions, procetto, and chicken.
• cook until the cheese are melted and the ingredients are combined.
• boil water for pasta, add salt.
• once boiling, add pasta.
• cook pasta as directed on package (about 10-12 minutes) then drain.
• return pasta to pan and add cream sauce.

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:

• Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm. , In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside., Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted. , Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese.

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.