Cook spaghetti in boiling salted water for 8-10 minutes. Meanwhile, heat oil in a pan, season the chicken breast and sear on both sides over medium heat for 5 minutes until golden brown. Remove from the pan and let rest.
To finish, heat the remaining olive oil in the pan, add the garlic and lemon strips, saute briefly then add the lemon juice. Drain the spaghetti and add it with the parsley to the sauce. Cut the chicken breast into slices and serve on top of the pasta. Garnish with a lemon wedge if desired.
For the chicken.
Pound chicken breasts with meat mallet to
50 degrees.
Add the chicken breast to the broth combo and
ix and garlic powder. Moisten chicken with water; coat evenly with
il into skillet, immediately add chicken breast. Sprinkle with salt and pepper
over both sides of the chicken breast, first with the black pepper
Place a thawed chicken breast in a preheated 8 inch
or garnish.
Season the chicken breast with blackening spice. Place on
side.
Meanwhile, boil the pasta in salted water for about
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.
Grill, cool and chop the chicken breast.
Cook the pasta and drain it twice in cold water.
Combine the chicken, pasta, spinach, grapes, cranberries and green onions in a large bowl.
In a separate bowl, combine the mayonnaise, seasoned rice vinegar, salt and pepper. Pour over pasta mixture and toss.
Cover and chill 4-24 hours.
Stir in the mandarin oranges just before serving.
edium nonstick skillet.
Pound chicken breast until it is an even
Advance Preparation:
Wash the spinach thoroughly and cook it in the chicken broth until tender.
Drain the spinach in a colander.
Save the broth and use a spoon or rubber spatula to press out excess moisture.
When cool, chop the spinach and set aside.
Grill the chicken breast meat.
Cool and cut into 1-inch pieces.
Set aside.
t burn!
Sprinkle the chicken breast with the greek seasoning, half
Toss cooked pasta in mixture.
Place cooked chicken breast on top.
Sprinkle with grated Parmesan cheese (1 tablespoon per serving).
Serve with a butter lettuce salad.
Serves 2.
Season with cajun seasoning. Saute chicken in some olive oil on
ater to boil.
Add pasta and cook until just tender
Pound chicken breast halves until evenly thin. Dredge chicken with flour. In a large
In skillet over medium-high heat, heat 1 tablespoon oil.
Add skinned, boneless chicken breast and brown.
Add soup, water and vegetable combination.
Heat to boil.
Cover and cook over low heat 5 minutes or until vegetables are tender.
Serves 4.
Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
Add the pasta and cook till just tender. Drain well.
Heat oil in a large pan and fry chicken in batches till tender. Remove.
To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
Add the chicken, cooked pasta and parsley.
Stir until hot.