Pasta Chicken Toss Recipes

CHICKEN CAESAR PASTA TOSS

Steps:

• In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender. , Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat. , Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.

CHICKEN PASTA TOSS

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, onions and seasonings, uncovered, for 3-5 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened. Drain spaghetti; add to chicken mixture; toss to coat. Sprinkle with cheese and parsley.

CREAMY CHICKEN PASTA TOSS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min. or until evenly browned, stirring occasionally.
• Add milk and cream cheese spread; mix well. Bring to boil. Stir in pasta; cover. Reduce heat to medium-low.
• Cook 10 min. or until pasta is tender and chicken is cooked through. Add vegetables; cook 5 min. or until heated through. Sprinkle with the cheese.

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat.
• Add a tablespoon of extra-virgin olive oil and the chicken to the pan.
• Season chicken with salt and pepper.
• Brown chicken until lightly golden all over, about 5 to 6 minutes.
• Remove chicken from pan and return the skillet to the heat.
• Reduce heat to medium.
• Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.
• Saute garlic and shallots 3 minutes.
• Add flour and cook 2 minutes.
• Whisk in wine and reduce liquid 1 minute.
• Whisk lemon juice and broth into sauce.
• Stir in capers and parsley.
• When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
• Add chicken back to the pan and heat through, 1 to 2 minutes.
• Toss hot pasta with chicken and sauce and serve.
• Adjust salt and pepper, to your taste.
• Top with fresh snipped chives.

CHICKEN PICCATA PASTA TOSS

Steps:

• Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

SIMPLE PASTA TOSS

Steps:

• Cook and drain pasta as directed.
• While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
• Add sun-dried tomatoes and cook for two minutes.
• Remove from heat and toss with pasta.
• Serve with grated Parmesan cheese if desired.

PASTA & CHICKEN TOSS

Steps:

• Cook pasta according to package.
• Combine cornstarch and salt in small bowl, whisk in chicken broth.

CHICKEN PARM PASTA TOSS

Steps:

• Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Heads up: Before draining, reserve a cup of the starchy cooking liquid.
• While the water is coming up to a boil, place a large skillet over medium-high heat with the EVOO. Season the chicken pieces with the poultry seasoning, salt, and pepper, then add to the hot skillet. Cook the chicken until it's golden brown and cooked through, 4 minutes per side.
• Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add the garlic, then cook for a couple minutes more. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6 or 7 minutes. Use a wooden spoon to mash or crush any tomatoes that do not burst on their own. Season the sauce with salt and pepper.
• Add the drained pasta and reserved starchy cooking water to the skillet, toss for 1 minute, and turn off the heat. Add the basil, arugula, and cheese and toss for a minute more, then serve in shallow bowls.

CHEESY CHICKEN PASTA TOSS

Steps:

• Cook the spaghetti according to package directions.
• Meanwhile in a large skillet, saute garlic in butter.
• Add chicken, onions and seasonings; cook uncovered for 5-8 minutes or until juices run clearn in chicken.
• Stir in cream and bring to a boil.
• Reduce heat and simmer, uncovered for 4-5 minutes or until slightly thickened.
• Drain spaghetti and toss with chicken mixture.
• Sprinkle with parmesan cheese and parsley.

LEMON CHICKEN PASTA TOSS

Steps:

• Cook pasta for 2 minutes less than package directions.
• Meanwhile, chop onion and slice carrots.
• Lightly spray a stir-fry skillet with oil.
• Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
• Meanwhile, slice bell pepper into strips; cut strips in half.
• Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
• Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
• Squeeze lemon halves over pasta; cook and stir until heated through.
• Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.

CHICKEN SPAGHETTI TOSS

Steps:

• In a large skillet, saute onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon-pepper. Saute for 15-20 minutes or until chicken is no longer pink. , Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture; toss to coat.

COBB PASTA TOSS

Steps:

• Preheat the oven to 400°F. Place a large pot of water over high heat to boil.
• Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 tablespoons of EVOO and some salt and pepper. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12 to 15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
• While the tomatoes and bacon are in the oven, salt the boiling water, drop in the pasta, and cook to al dente according to the package directions. When the pasta is ready, reserve a large mug of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.
• While the pasta is cooking, season the chicken pieces with salt and pepper. Heat a large skillet with 1 tablespoon of the EVOO, add the chicken, and sauté until golden brown and cooked through, about 6 minutes.
• While the chicken is cooking, place the diced avocado into a small bowl and squeeze the juice of the lemon over it, tossing to coat.
• When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, then sprinkle in a few dashes of hot sauce and toss to coat.
• In a large serving bowl, add the cooked tomatoes and the scallions, then add the reserved pasta water and pasta. Mash the tomatoes. Top with the chicken, crumble the cooked bacon over the top, and toss with the avocado, blue cheese, basil, and parsley.