Creamy Chicken Or Turkey With Pasta Recipes

CREAMY GARLIC CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
• Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
• Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
• Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
• Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

CHICKEN OR TURKEY TETRAZZINI DELUXE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
• Bake in the preheated oven for 25 to 35 minutes, or until heated through.

CREAMY LEFTOVER TURKEY PASTA

Steps:

• Cook the pasta in boiling salted water according to your preferences or the packet instructions.
• Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured.
• Turn the heat up and add the mushrooms, fry for 3 minutes, stirring frequently, until the mushrooms and onions have browned nicely.
• Lower the heat again and add the garlic and the turkey and cook for a further 2 minutes. Add the cream, salt and pepper, and cook for a further 5 minutes until the turkey is piping hot all the way through and the sauce has reduced slightly.
• Meanwhile drain the pasta, reserving a couple of tablespoons of the cooking water.
• Tip the pasta and cooking water into the sauce and stir to combine. Sprinkle over half the parsley and stir again.
• Serve garnished with extra parsley and lots of parmesan cheese!

CREAMY CHICKEN AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

CHEESY TURKEY WITH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan or deep skillet, melt the butter over low to medium heat; blend in flour. Slowly add turkey stock, pasta sauce, and water. Mix well. Stir in onion soup mix and garlic; season with salt and pepper.
• Sprinkle in the Monterey Jack, Cheddar cheese and turkey. Stir until the cheese is melted and the meat is heated through. Spoon sauce over pasta and serve.

2-STEP CREAMY CHICKEN AND PASTA

Steps:

• Heat oil in skillet. Add chicken and cook until browned, stirring often.
• Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.

CREAMY CHICKEN PASTA

Steps:

• Cook pasta until al dente and according to package directions; set aside. Meanwhile, pat chicken dry on both sides with a paper towel. Sprinkle taco seasoning over chicken on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken to the heated pan and cook, turning once, until chicken is completely cooked through (about 5 minutes per side). Remove chicken from skillet, place on plate, and cover with foil.
• Add butter to the same skillet the chicken was cooking in and melt over medium heat. Slowly add in the cream, whisking to incorporate all the seasonings and browned bits left behind from cooking the chicken. Whisk constantly and cook for 2 minutes. Add in cheese and diced tomatoes & green chilies; stir until thickened and cheese has melted.
• Stir in cooked pasta and reduce heat to low.
• Remove chicken from covered plate, slice into strips or chop into small bite-sized pieces, and add on top of pasta. Garnish with cilantro!