In a 2 quart pot, combine soup, water, and basil.
Heat to boiling.
Add uncooked pasta.
Cook to almost done.
Add chicken and frozen vegetables.
Cook until vegetables and pasta are tender.
Top with American cheese.
In skillet or big stew pot, heat 1 tablespoon oil.
Add chicken and cook until browned.
Add soup, 1/2 cup water and vegetable combo.
Cover and cook 5 minutes or until vegetables are tender, stirring often.
Serves 4.
Heat oil at medium high in large skillet.
Add chicken and stir fry until cooked through.
Set chicken aside.\tCombine soup, water, vegetables and basil in skillet.
Heat to a boil, stir in pasta. Cook at medium heat 10 minutes, stirring often.
Add chicken; cook at low heat for 5 minutes, stirring often.
Sprinkle with grated Parmesan cheese. Serves four.
In skillet, heat 1 Tbsp. oil. Add chicken and cook until browned. Add soup, 1/2 c. of water and vegetable combination. Cover and cook 5 minutes or until vegetables are tender, stirring often. Yield: 4 servings.
In skillet, heat 1 Tbsp. oil.
Add chicken and cook until browned.
Add soup, 1/2 c. water and vegetable combination.
Cover and cook 5 minutes or until vegetables are tender, stirring often. Serves 4
In skillet over medium-high heat, heat 1 tablespoon oil.
Add chicken and brown.
Add soup, water and vegetable combination. Heat to a boil.
Cover and cook over low heat 5 minutes or until vegetables are tender.
Serves 4.
Prep. Time:
10 minutes.
Cook Time:
20 minutes.
In skillet over medium-high heat, heat 1 tablespoon oil.
Add chicken and brown. Add soup, water and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Serves 4.
In skillet over medium heat, heat oil.
Add chicken and brown. Add soup, water and vegetable combination.
Heat to boil.
Cover and cook over low heat for 5 minutes, or until vegetables are tender.
Serves 4.
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.
to boil. Add the pasta and cook about 12 minutes until
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.
epper in a paper bag and let stand 5 mins. Peel
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.
Cook pasta and set aside. Heat oil over low heat. Add chicken, onions and peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup-water, pasta and mixed thawed vegetables. Cover and cook over low heat 5 minutes. Makes about 4 servings.
Heat oven to 400\u00b0F.
Wisk together the salad dressing, chicken broth, honey and rosemary.
Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
Add lemons wedges.
Bake 45 to 50 minute or until chicken is done (165\u00b0F) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
Saute cut up pieces of chicken in olive oil with garlic.
Add chopped sun-dried tomatoes and mushrooms.
Saute until chicken is tender.
Add red wine vinegar, oregano and basil.
Pour in a half cup of chicken broth and cook until broth is heated.
Pour over angel hair pasta.
b>and gingeroot, and stir-fry 30 seconds. Add half of the chicken