ablespoons olive oil. Add trottole and cook at a boil until
e chicken with 1/4 teaspoon of the salt and 1
b>and pepper.
Remove from heat and keep warm.
To make chicken and pasta
Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
Cover and chill 12 hours.
Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
Serve with reserved dressing.
Preheat the grill for high heat. Season both sides of chicken breast halves with steak seasoning.
Lightly oil the grill grate. Grill chicken 6 to 8 minutes per side, or until juices run clear. Remove from heat, cool, and cut into strips.
Meanwhile, place the rotini pasta in a large pot of lightly salted boiling water. Cook 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
In a large bowl, mix together the cheese, onion, lettuce, and tomatoes. Toss with the cooled chicken and pasta to serve.
Combine chicken, grapes, 1/2 the craisins and pasta in large mixing bowl.
Mix together mayonnaise, orange juice, and curry powder. Season to taste with salt and pepper. Add to pasta mixture and mix well. Gently mix in the mandarin oranges. Chill for at least 6 hours.
Evenly divide greens over 4 serving plates. Top with chicken and pasta mixture. Sprinkle remaining craisins over each plate.
d in the chicken breast and season lightly with salt and pepper; cook
Wash and cut up chicken breasts into strips and lightly brown in 2 tablespoons
Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
Pour in the chicken stock and Ragu(R) Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.
side.
To make Alfredo sauce, melt butter in
to boil. Add the pasta and cook about 12 minutes until
he water for the pasta.
Melt butter in a
Cut chicken breasts into bite-size pieces.
In skillet, brown chicken pieces in olive oil until cooked thoroughly.
Cook pasta; drain well.
In saucepan stir milk, water, and sauce mix until well blended.
Add butter; stirring constantly, bring to a boil over medium heat.
Reduce heat and simmer 5 minutes, stirring occasionally.
Toss pasta, chicken, and cheese sauce together.
Sprinkle with parsley and Parmesan cheese.
s melted. Add chicken and cook until lightly browned
epper in a paper bag and let stand 5 mins. Peel
Cook the chicken breast in pan with 2 tablespoons olive oil and sprinkle
Cook pasta in boiling salted water for 10 mins or until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium-low heat. Add onions and cook for 10 mins, or until caramelized.
Heat butter in a large heavy-bottomed saucepan until starting to brown. Add walnuts, figs and thyme. Cook over heat until butter is browned. Add onion, chicken and pasta. Season and toss to combine. Distribute between serving plates. Toss arugula with vinegar and distribute over pasta. Top with Parmesan. Serve.
b>and gingeroot, and stir-fry 30 seconds. Add half of the chicken
b>chicken in oil, and season with salt, minced garlic and dried basil. When chicken
In large baking pan, lay down 1 layer of Noodles.
Cover in 1 jar Alfredo sauce, Chunked chicken, and Broccoli.
Cover in another layer of noodles.
In mixing bowl, mix Ricotta, Egg, Chopped Basil, and Romano Cheese.
Spread over noodles.
Add another layer of noodles.
top with 2nd jar of alfredo.
Cover with foil and bake at 350 for 1 hour.
uncover and Top with sliced mozzerella.
Bake for another 15 minutes.
Remove from oven and let stand for 20 mintues.