Any good chicken or pasta dishes?

Question

i love chicken and pasta and would like some recipes that are quick and easy to make and DO NOT have vegetables in them!!!!

Answer 1

Chicken b*****s: skinless/boneless

Italian flavored bread crumbs

Romano cheese (in the jar)

egg beaten with little water

2 lemons

2 Cups, more or less, canned chicken broth or stock

Dip chicken b*****s into egg mixture, then cheese then bread crumbs; Saute over medium high heat in olive oil until browned both sides; place in baking dish after draining off oil on paper towels; pour chicken stock over to just cover; squeeze lemon juice over all; cover with aluminum foil; bake for 1 hour at 350....Makes a moist delicious chicken with a tasty broth that you can use as au jus...Serve with green salad and maybe some fettucini noodles...

Answer 2

This is my favorite -

2 chicken breast - sliced thin, bite size pieces.

1 lb of pene pasta

1 qt chicken stock

1 6oz jar sundried tomato pesto

parm cheese

Lightly fry the chicken in a 12+ inch deep skillet.

Add the jar of pesto, stock, and pasta.

Cover and cook till pasta is done to desired texture.

Serve with grated parm cheese.

It only takes about 15 min or so to make, and it's yummy

Answer 3

I'm not going to revise the recipes, but just C&P them from my HD.  I think you can figure out to omit veggies where called for, huh? ;-)

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Chicken Scampi

(easy but delicious and elegant)

1/2 cup butter

1/4 cup olive oil

1 tsp dried parsley

1 tsp dried basil

1/4 tsp dried oregano

3 cloves garlic, minced

3/4 tsp salt

1 Tbsp lemon juice

4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.

Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.

Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.

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Chicken & Asparagus in White Wine Sauce

This recipe works equally well with green beans or haricots verts in place of asparagus. Time: 40 minutes.

4 (6-oz) skinless, boneless chicken breast halves

3/4 teaspoon salt

¼ teaspoon freshly ground black pepper

2 Tbsp. butter

½ cup A/P flour

½ cup dry white wine

½ cup fat-free, less-sodium chicken broth

2 garlic cloves, minced

1 pound asparagus spears, trimmed

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

1.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼” thickness using a meat mallet or small heavy skillet. Sprinkle chicken b*****s evenly with salt and freshly ground black pepper.



2.  Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

3.  Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and lemon juice. Serve asparagus and sauce with chicken.

Yield: 4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)

Nutritional Information: CALORIES 289(25% from fat); FAT 8g (sat 4.2g,mono 2g,poly 0.8g); PROTEIN 43g; CHOLESTEROL 114mg; CALCIUM 59mg; SODIUM 648mg; FIBER 2.8g; IRON 4.3mg; CARBOHYDRATE 10.5g

--Cooking Light, OCTOBER 2007

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Chicken & Farfalle Salad with Walnut Pesto

SALAD:

2 cups uncooked farfalle (bow tie pasta; about 6 ounces)

2 cups cubed cooked skinless, boneless chicken breast

1 cup quartered cherry tomatoes

2 tablespoons chopped pitted kalamata olives



WALNUT PESTO:

1 cup basil leaves

1/2 cup fresh parsley leaves

3 tablespoons coarsely chopped walnuts, toasted

1 1/2 tablespoons extravirgin olive oil

1 tablespoon white wine vinegar

1/2 teaspoon salt

1 garlic clove



REMAINING INGREDIENT:

4 curly leaf lettuce leaves

To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.

To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.

Yield

4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)

Nutritional Information:  CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g

--Cooking Light, JUNE 2005

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Chicken with Basil Cream Sauce

1/4 cup milk

1/4 cup dry bread crumbs (I used about 3/4 cup fresh bread crumbs)

4 boneless, skinless chicken b*****s

Salt and pepper

3 tbls. butter

1 tbl. olive oil

Sauce:

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4-oz.) jar diced pimentos, drained

1/2 cup Parmesan cheese, grated

1/4 cup fresh basil, minced

1/8 tsp. black pepper

1 tsp. cornstarch

2 tbls. chicken broth or water

1. Put milk and bread crumbs in separate bowls. Lightly season chicken with salt and pepper. Dip chicken in milk, then bread crumbs.

2. In skillet, over medium heat, brown chicken on both sides in butter and oil. Set aside, keep warm.

3. Add broth to the same skillet. Bring to a boil over medium heat and scrape bottom to loosen crumbs. Add cream and pimentos, and bring to a boil, stirring constantly for 1 minute. Reduce heat. Stir in cheese, basil and pepper; cook until heated.

4. Mix cornstarch with broth into a paste. Stir into cre

Answer 4

I serve this over wide egg noodles:

INGREDIENTS:

1 egg

1/2 cup milk

2 pounds skinless, boneless

chicken breast halves - cut into

chunks

1 cup plain dried bread crumbs

1 cup oil for frying 8 ounces Swiss cheese, cubed

8 ounces cubed ham

1 (10.75 ounce) can

condensed cream of chicken

soup

1 cup milk

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.

3. Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.

4. Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Answer 5

POPPY SEED CHICKEN

4 boneless skinless chicken b*****s

container of sour cream

2 cans of cream of chicken soup

1 pack of ritz crackers

poppy seeds

butter

casserole dish

Boil chicken b*****s until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.

Preheat oven to 350 degrees.

Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.

Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.

Bake 30 minutes, until crackers are golden brown.

Serve over pasta of your choice!

Serve and enjoy!

Answer 6

i did this thing once.

cut up some chiken fillets and put them in a wok.

then cut up some peppers into strips and chuck them in, then just stir it around, not too much make sure it cooks too. (remember oil!prefrebly olive oil, healthier) and then cook the pasta. just boil some water cuck it in the pan when finished boiling, and put the pasta in. then, when the pasta is finished put some sweet chili sauce into the wok and there! maybe put some tumeric into the chiken too.

Answer 7

Quick Chicken Parmesan

4 Boneless Chicken b*****s, pounded flat

1 jar Spaghetti Sauce (I use Prego mushroom and garlic)

3 oz. Mozzarella Cheese, grated

2 cups Italian Bread Crumbs

2 oz. Parmesan Cheese

1/2 tsp garlic salt

1 egg, plus 1 tbs water, slightly beaten

Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

Serving Suggestions:

I serve this with Fettuccini Alfredo and garlic bread.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)



In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Answer 8

You can buy, or make, Alfredo sauce and add some shredded cooked chicken to that .....