y half.
Add the chicken stock and bring to a
In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onions. Cover and refrigerate.
Combine oil, sugar, vinegar, salt, dried minced onion, lemon juice and minced fresh parsley for dressing. Place in a jar or small bowl; mix well and refrigerate.
Just before serving, pour dressing over salad and toss.
If desired, serve on a spinach leaf and garnish with oranges.
(I used the different colored corkscrew pasta and it made a very pretty salad.)
In a large bowl, combine chicken, grapes, peas, spinach, celery, pasta, artichoke hearts, cucumber and green onion.
Cover and refrigerate.
Steep tea bags in tarragon vinegar 15 minutes.
Squeeze out excess liquid before discarding the bags.
Mix in the mayonnaise and tarragon, and chill.
Meanwhile, cook the pasta according to package directions; drain and set aside.
Heat the oil in a skillet and saute the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
Remove the chicken and let cool; slice thin.
Combine the chicken, pasta, peppers, and dressing in a large bowl.
Toss and chill 1 to 2 hours before serving.
Thaw spinach; drain.
Prepare mostaccioli.
Spray nonstick skillet with Pam spray.
Saute onions and garlic; add chicken cubes for 5 minutes.
Stir in tomatoes, tomato paste and seasonings.
Bring to a boil.
Simmer (no cover) 5 minutes.
Cook noodles according to package directions.
Cook chicken, cube and squeeze lemon juice over chicken.
Add remaining ingredients.
ater to boil and cook pasta according to package directions until
Cook pasta, till al dente, drain and rinse in cold water.
In a zip-bag, combine chicken,taco seasoning, shake to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat.
In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat.
Fold in chicken, serve warm or cold.
Pass tequila shots or very cold beer.
Cook popcorn chicken and pasta to package directions; cool.
Mix ranch drssing and buffalo sauce.
Combine chicken, pasta, celery, bleu cheese crumbles and dressing mix.
Chill 2 to 4 hours and serve.
Cook chicken your favorite way. I usually salt and pepper it and saute until no longer pink. Set aside.
Cook pasta as the package direction.
While pasta is cooking, dice avocados, and make pasta sauce by combining rest of the ingredients.
In a large bowl, toss chicken, pasta, sauce, salt & pepper. After the pasta is well mixed, add avocado and toss lightly so avocado doesn't get mashed up.
Top with more parmesan cheese.
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.
Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.
To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
edium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon
Cook pasta according to packet directions, drain and rinse under cold water.
Combine pasta with chicken, tomatoes, capsicum, onion, olives and basil in a large bowl.
Make dressing - combine all ingredients in a screw top jar, shake to combine.
Add dressing to chicken pasta and toss gently to combine all ingredients.
Preheat oven to 350 degrees.
In a large bowl combine all ingredients except for french fried onions, and mix well.
Spray a 6 cup rectangular baking dish with cooking spray, pour in chicken/pasta mixture and top with onions.
Bake for 25 minutes or until mixture is bubbly and onions are browned.
Thaw out desired amount of chicken and cut into bite size pieces. Cook desired amount of pasta according to directions; rinse. Thaw vegetables; set aside. Mix chicken, pasta and vegetables; stir in Italian dressing, enough to coat. Sprinkle Nature's Seasons and toss. Enjoy warm or cold.
Cut all peppers, onion, and prepare sun-dried tomatoes.
Cook pasta and drain.
Cook all chicken and cut into strips.
Saute pepper, tomatoes and onion in skillet with olive oil.
Toss cooked chicken, pasta, veggies in dish.
Add salad dressing and top with cheese!
In a large bowl, combine the cooked pasta, cooked chicken, peas, carrots, red bell pepper and green onion.
In a small bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic, brown sugar, ginger and chili oil.
Pour over chicken pasta mixture and toss to combine.
Sprinkle on the sesame seeds.
Cover and refrigerate 2 hours before serving.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
Combine chicken, cherries, celery, almonds, and pasta together in a large bowl. Whisk mayonnaise, confectioners' sugar, water, vinegar, poppy seeds, salt, and black pepper together in a separate bowl; fold dressing into chicken-pasta mixture.
Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
Chop chicken up into small bite-size pieces.
Cook Rotini as directed on box.
Cook vegetables until tender then drain.
In large sauce pan blend together soup, milk and cheese stir until melted.
Add in the chicken pasta and vegetables.
Pour into Pam sprayed 9x13-inch baking pan.
Cover with foil.
Bake 35-45 minutes at 350\u00b0F.
Cook pasta and drain.
Rinse with cold water.
Combine chicken, pasta, celery, onions, and cherries.