Weeknight Chicken And Pasta Recipes

WEEKNIGHT BBQ CHICKEN AND PASTA

Steps:

• In a large skillet, heat the BBQ sauce, water, cherry tomatoes, and chicken until they come to a simmer.
• Tear open the Barilla Ready Pasta pouch and add pasta to the skillet.
• Heat for approximately one minute or until the pasta is warmed through.
• Remove the skillet from the heat, garnish with cheese, and serve.

WEEKNIGHT CHICKEN AND PASTA

Steps:

• Cook pasta according to package directions., Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives.

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

25 WEEKNIGHT PASTA DINNER RECIPES: BUCATINI WITH SHEET PAN TOMATO SAUCE

Steps:

• Preheat oven to 425 (220C) degrees.
• Arrange half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
• Toss the tomatoes with the oil, crushed red pepper, fresh chili and ¾ teaspoon salt.
• Roast 20-25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.
• While the tomatoes are roasting, bring 5-6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions (about 10 minutes) for perfect al dente texture.
• Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
• Pour ¼ cup of the pasta water onto the sheet pan. Add the garlic and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.
• Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated cheese.