Cavatappi With Basil And Chicken Cream Sauce Recipes

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE

Steps:

• If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
• Melt the butter.
• Add flour and cook to make light roux.
• Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
• Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

CAVATAPPI PASTA WITH CREAM SAUCE

Steps:

• Cook the pasta according to package directions.
• In a large skillet or saucepan, heat the butter over medium heat. Once melted, add in garlic and cook for 2 minutes, stirring often.
• Whisk in the flour and cook for 1 minute. Mix in the broth, milk, italian seasoning, cheese, salt and pepper. Mix until fully combined and bring to a simmer.
• Cook for 2 minutes, stirring often, until the cheese is fully melted and combined into the sauce.
• Add the drained pasta to the skillet with the sauce and stir to coat fully. Serve immediately and ENJOY!

CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place milk in a shallow bowl.
• Place the bread crumbs and garlic powder in another shallow bowl.
• Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
• Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
• Brown the chicken over medium heat in the butter and olive oil mixture.
• Keep chicken warm in preheated oven.
• Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
• Stir in cream and pimentos, boil and stir for 1 minute.
• Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
• Cook until heated through.
• Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
• Place chicken on platter, and pour sauce over chicken before serving.

PESTO CAVATAPPI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
• Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
• Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.

CHICKEN AND BASIL-PEPPER CREAM SAUCE

Steps:

• In a large pot of boiling water, cook pasta until just tender. Drain well.
• Meanwhile, in a large nonstick skillet, heat 2 tsp of oil until hot, but not smoking over medium heat. Add the chicken and cook, stirring until browned, about 5 minutes.
• With a slotted spoon, transfer chicken to a plate.
• Add the remaining 1 tsp oil to the skillet. Add the roasted peppers and garlic, and cook, stirring, until the garlic is fragrant, about 1 minute.
• Stir in the broth, 1/2 cup of the evaporated milk, basil, salt, and black pepper and bring to a boil.
• Reduce to a simmer and cook until slightly thickened, about 3 minutes.
• Transfer the mixture to a food processor and process to a smooth puree.
• In a small bowl, combine the remaining 1/4 cup evaporated milk with the cornstarch.
• Return the basil-pepper puree to the skillet along with the chicken and cornstarch mixture.
• Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 1 minute.
• Toss the sauce with the hot pasta. Sprinkle parmesan over and serve.

CHICKEN-PESTO CAVATAPPI WITH PARMESAN

Steps:

• Cook chicken and mushrooms in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently.
• Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
• Stir in pasta and tomatoes; top with Parmesan.