Dinner recipe, help needed?

Question

I am looking for an easy recipe for chicken and pasta. I don't want alfredo but that's all I know. My husband and I are on this try new things kick and I just don't know what to do with this. Any suggestions?

Answer 1

Try this and it's great for a light summer meal.  Sooo simple too.  

Saute' chicken (cut up in chunks or slices) in olive oil with garlic and or shallots.  add a can or two of chicken broth, fresh veggies of choice. And cover and simmer.  I love asparagus, cauliflower, zucchini, peppers (red) and in the end when veggies are almost done I add fresh tomato chunks.  Season with salt and pepper and basically any seasoning you are in the mood for...lemon pepper is really good too. When done cooking, toss in a very generous amount of fresh grated cheese (I love pecorino), Serve over linguine or angel hair pasta.

Answer 2

Angel Hair Primavera with Chicken - i make this often!

cook pasta to aldente

cut chicken into cubes sautee until light golden

remove from pan

add olive oil and 4 cloves gralic sliced and 1 sm onion diced

once soft add any veg you want i add broccoli florets, zucchini, peppers, mushrooms, peas, carrots and spinach.

cook until tender

add more oil and then toss pasta and chicken back in coating all pasta with veggie sauce top with grated cheese

Answer 3

make a kind of primavera sauce,starting with cream of chicken soup,add milk to thin out a bit,and a little bit of sour cream,season up good with pepper,add frozen veggies.then add cooked chicken.serve over pasta.

Answer 4

make a chicken and pasta salad with walnuts, celery, red onion and mayo. serve cold.  season with salt & pepper, and a little cayenne pepper or chili powder to spice it up a little.  enjoy!

Answer 5

Try www.kraftcanada.com

I think it's actually a Canadian website but they have such a huge database, and nothing is complicated! Most of their recipes use Kraft products (obviously).

You can also subscribe to their free magazine, they make up the majority of my recipe books! Great photos, and free because it doubles as advertising.

Answer 6

My personal favorite:

Grill chicken breast, cut into bite size pieces, serve over flat noodles with chicken gravy (I know its full of salt but I like the canned stuff)  sprinkled over the top is your favorite green veggie,  like a sweet green pepper or chopped celery. Simple, quick & good.

Answer 7

Barbque chicken spaghetti

Chop up left over chicken in food processor.

add S&P and Kraft original barbque sauce.

Slowly heat sauce in pan over low heat till heated through.

Make spaghetti according to package directions

Pour meat mixture over noodles

Serve with fried pickle slices and texas toast.

Answer 8

Roast a couple of chicken legs, serve on top of a pasta and tomato sauce mix. To make the tomato sauce, chop up an onion into small pieces, put in some olive oil and heat gently for 5 minutes or so, until it is soft but not coloured, add some finely chopped garlic, then put in some chopped tomatoes (tinned is ok), and if you have some, a glug of balsamic vinegar. Add the sauce to the pasta, then put the chicken on top.  Serve with a side salad, make up a dressing of olive oil, lemon and balsamic vinegar.

Also try allrecipes.com

Answer 9

The website that the first answer gave is a good one. I don't know if you are in the US or Canada but the US website is www.kraftfoods.com and they also send out a free recipe catalog/book. I love it and anxiously await each one every 3 months.

Get a big pot of homemade spaghetti sauce going. Add some chicken thighs and drum sticks (you can brown them first if you want). And just simmer for a couple of hours until the chicke is fall off the bone tender. Serve over your fave pasta.

Saute some chicken breast strips, add a little garlic and then some marinated atrichoke hearts. Add capers and then some angel hair pasta. Top with fresh seeded and diced roma tomatoes and sprinkle with fresh parmesan cheese.

or here are a couple of recipes...some I modified for you.

Speedy Chicken Stir Fry:

8 oz. Angel Hair Pasta Uncooked

2 Cups Small Broccoli Florets

1 lb Boneless Chicken b***s, Cut into Thin Strips

1/2 Cup Asian Toasted Sesame Dressing

2 Tbsp Soy Sauce

1/4 tsp Each: Ground Ginger, Garlic Powder, Crushed Red Pepper

1/3 Cup Chopped Dry Roasted Peanuts

1.Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. Meanwhile spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

2.  Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

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Chicken Noodle Casserole:

3 Cups Cubed Chicken-cooked

1 Cup Chicken Broth

1 Can (10 ¾ oz) Cream Corn

2/3 Cup Chopped Green Pepper

2/3 Cup Chopped Onion

1 Jar (4 oz) Whole Mushrooms, Drained

4 oz Velveeta

½ Tsp Salt

¼ Tsp Pepper

8 oz Uncooked Egg Noodles

1.In a large bowl combine first 10 ingredients. Add noodles, gently toss to coat. Transfer to a baking dish. Cover and bake 325 for 1 hour until noodles are tender, stirring every 20 min.

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This isn't with noodles but it is still yummy.

Creamy Asparagus Bake:

2 lbs Fresh Asparagus Trimmed into 1 in Pieces

2 lbs Cooked Chicken Cubed

¼ Cup Butter Cubed

¼ Cup Flour

2 Cups Milk or ½ and ½

½ Tsp Salt

¼ Tsp Pepper

1 Cup Shredded Cheddar Cheese

1 Cup Crushed Potato Chips

1.In a large sauce pan bring ½ in of water to a boil. Add asparagus, cover and boil 2-3 min or until asparagus is tender. Drain well and set aside.

2.In a large sauce pan over medium heat melt butter, slowly add flour, until smooth. Gradually add milk. Bring to a boil cook and stir for 2 min or until thickened. Add salt and pepper.

3.In an ungreased 13x9 baking dish layer ½ the asparagus, cover with ½ the cheese, and ½ the sauce. Repeat and sprinkle top layer with chips.

4.Bake uncovered for 30 min for 350 until heated thru.

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Pasta Chicken Hot Dish:

4 oz Uncooked Spaghetti Broken into 2 in Pieces

¼ Cup Chopped Onion

1 Tbsp Butter

2 Cups Fully Cooked Chicken Cubed

1 Can (15 ¼ oz) Corn Drained

1 Can (14 ¾ oz) Cream Corn

1 Cup Cubed Velveeta

½ Tsp Seasoned Salt

1.Cook spaghetti according to pkg directions. Meanwhile, in small skillet sauté onion butter until tender. Drain spaghetti, place in a large bowl. Add the ham, corn, cheese, seasoned salt, and onions.

2.Transfer to a greased 2 qt greased baking dish. Cover and bake at 350 for 30-35 min or until cheese is melted. Stirring once.

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Crock Pot Chicken Salsa Curry

10 Chicken Thighs-Bone in

1 Jar of Salsa

1/2 Onion Chopped

1 Tbsp Curry (or about ½ Tbsp For A Milder Curry Taste)

1/2 Cup Sour Cream

1.Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.

2.   When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour  pppcream and mix well. Spoon the sauce over the chicken.

This would go well with rice, cous cous, or egg noodles.

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Vidalia Casserole:

4-5 Vidalia or Sweet Onions Sliced ¼ in Thick

1 pd Chicken b*****s Cut into Strips and Cooked

¼ Cup Butter

¼ Cup Sour Cream

¾ Cup Grated Parmesan Cheese

10 Ritz Crackers Crushed

1.In a skillet over medium heat, sauté the onions in butter until tender. Remove from heat. Stir in sour cream. Spoon ½ into greased 1 qt baking dish. Sprinkle with cheese. Add remaining onions and top with crushed crackers. Bake uncovered at 350 for 20-25 min. Serve over wide egg noodles.

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Artichoke Chicken:

2 Cans (14 oz Each) Water Packaged Artichoke Hearts Packed in Water Drained and Quartered

2 Tbsp Olive Oil

3 Garlic Cloves

2 2/3 Cups Cubed Cooked Chicken

2 Cans (10 ¾ oz Each) Condensed Cream of Chicken Soup- Undiluted

1 Cup Mayonnaise

1 Tsp Lemon Juice

½ Tsp ½ Tsp Curry Powder

1 ½ Cups Shredded Cheddar Cheese

1 Cup Seasoned Bread Crumbs (Or Patrick Crumbs)

¼ Cup Grated Parmesan Cheese

2 Tbsp Butter Melted

1.In a bowl combine artichokes, oil, and garlic. Place in a greased 13x9 baking dish. Top with chicken. Combine soup, sour cream, mayo, lemon juice, and curry. Pour over chicken. Sprinkle with cheddar. Combine bread crumbs, parmesan cheese, and butter. Sprinkle over casserole.

2.Bake at 350 for 30-35 minutes, or until bubbly.

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Crunchy Onion Chicken

1 1/3 Cup French’s Original French Fried Onions

4 Boneless Skinless chicken b*****s

1 Egg, Lightly Beaten With a Splash Of Milk or Buttermilk

1.Preheat the oven to 400 degrees. Crush the onions in a plastic bag. Dip the chicken in   the beaten egg, then coat in the onion “crumbs”.

2.Fry in butter until crisp and cooked thru.

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Chicken Spinach Hot Dish:

1 Pound Ground Chicken or Turkey

1 Medium Onion

2 Garlic Cloves Minced

1 Can (4 oz) Mushroom Stems and Pieces Drained

1 Tsp Salt

1 Tsp Dried Oregano

¼ Tsp Pepper

2 Packages (10 oz Each) Frozen Chopped Spinach, Thawed and Squeezed Dry

1 Can (10 ¾ oz) Condensed Cream of Celery (Undiluted)

1 Cup Sour Cream

2 Cups (1-8oz Package) Mozzarella Cheese-Divided

1.In a large skillet cook chicken, onion, and garlic drain. Stir in the mushrooms, salt, oregano, and pepper. Add the spinach, soup and sour cream. Stir in ½ of the cheese.

2.Pour into a greased 2 quart baking dish, bake uncovered at 350 for 15 min. Sprinkle with remaining cheese bake about 5-10 minutes longer.