1. Pound chicken to help with even cooking. Season with cajun seasoning. Saute
Heat oil in saute pan.
Add garlic and saute for 30 seconds.
Add onions, saute one minute, then add peppers and continue to saute another minute.
Deglaze with chicken stock, reducing by half.
Add V-8 juice and cayenne pepper.
Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency.
Season with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.
Cook garlic
in
butter in a 12-inch skillet over medium-high heat
for
30
seconds.
Stir in chicken and seasoning mix.
Cook until
lightly
browned, about 3 minutes.
Stir in green onions. Cook 1
minute more.
Add cream.
Increase heat to high and boil until
slightly
thickened, about 2 minutes. Combine chicken mixture, pasta and parsley in serving bowl and pass the Parmesan.
Cook garlic in butter in 12 inch skillet over med. heat 30 seconds.
Stir in chicken and seasoning mix.
Cook until lightly browned, about 3 minutes.
Stir in green onions, cook 1 minute more.
Add cream, increase heat to high and boil until slightly thickened, about 2 minutes.
Combine chicken mixture, pasta and parsley in serving bowl.
Pass the Parmesan.
On a cutting board, cut all of the chicken breasts into strips; set aside.
In a large bowl, combine chicken strips, pasta, chopped romaine, halved cherry tomatoes, and garlic.
Finally when ready to serve, toss salad with Caesar salad dressing, Parmesan cheese, and pepper to taste.
175 degrees C).
Place chicken breasts onto a roasting pan
arm.
To make chicken and pasta:
Cook pasta and drain.
Bring chicken broth to boil in pot. Then add pasta cook according to
oiling salted water, cook the pasta to just short of al
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.
ater to boil.
Add pasta and cook until just tender
Spray a large skillet with nonstick coating.
Add zucchini and summer squash and cook until crisp-tender.
Remove from skillet. Add oil, chicken, garlic, basil and pepper to skillet.
Cook and stir until chicken is tender.
Combine milk and flour; add to skillet.
Cook and stir until thickened and bubbly.
To serve, gently toss together chicken mixture, pasta, vegetables and Parmesan cheese.
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.
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.
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.
Saute green pepper and onion.
Add fajita strips to onions and green peppers; set aside/
Boil spiral pasta as directed; drain.
Mix green peppers, onions and chicken with pasta.
Chip oleo; mix well.
nion is transparent.
Cut chicken breasts into thin strips.
Fry the onion until soft and golden.
Add the chicken , mushrooms,,pasta and the stock.
Bring to the boil, reduce heat and simmer for 10 minutes,.
Stir in fresh basil leaves and season with salt and pepper.
ake the marinade. Marinate the chicken breasts in the refrigerator for
Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese).
Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!