My son has (once again) asked for pasta with chicken on it and grated cheese for his tea tonight. Has anyone got an actual recipe they can recommend combining all these ingredients that is'nt just pasta and chicken with a cheese sauce?
Easy Italian Chicken with Pasta
Ingredients:
2 pounds chicken breasts
2 large cans chopped plum tomatoes
1 pound linguini (or other) pasta
4 tablespoons olive oil
2 Tablespoons dried or fresh basil
4 garlic cloves peeled and crushed
1/4 cup sugar
2 level tablespoons oregano
1 cup grated Italian hard cheese (Parmesan or Romano)
1 Tablespoon black pepper
Salt to taste
1. Chop up the chicken breasts into chunks. Add 2 tablespoons of olive oil to the frying pan and bring to a medium heat.
2. Fry the chicken till it is slightly brown. Turn the chicken as it cooks. This should take 10 to 15 minutes.
3. Sprinkle a small amount of the the pepper, basil, oregano, garlic and salt over the chicken. Cook for a further 3 minutes then stand the pan aside.
4. In another pan add the remaining 2 tablespoons of olive oil and heat for a minute at a medium temperature.
5. Add the remaining crushed garlic and fry gently for 3 minutes. Add the tomatoes, sugar, remaining basil, oregano, pepper and some salt and simmer for 30 minutes.
6. Add the chicken and juices from the frying pan and cook for a further 30 minutes.
7. Whilst the chicken is cooking boil some water and cook the pasta according to the pack instructions.
8. Serve the pasta on warm plates with the chicken and sauce poured over it. Top it off with grated Italian cheese.
June 25th, 2008 at 3:31 am
Check on BBC food, they have some fantastic stuff on there.
References :
June 25th, 2008 at 3:32 am
Got any pesto? Very tasty around chicken, pasta, just stir it in, and great with cheese on top! If he's young he may prefer tomato pesto, boys can be funny with weird flavours!
Ooh, also check out http://www.deliaonline.com, some good stuff on there.
References :
http://www.deliaonline.com/
June 25th, 2008 at 3:32 am
boil pasta..
maranate the chicken and ether grill or stir fry it,
add the two together into a sauce. (of ur choice)
grate chedder over it, and have ether mozzerella chunks or shred them tobits too…..
MMM TASTY….
ahha,
sorry bout vague instructions.
References :
June 25th, 2008 at 3:34 am
1 tablespoon extra-virgin olive oil
2 cups shredded store-bought rotisserie chicken
1 cup frozen baby peas
1/2 cup chicken broth
2 cloves garlic, finely chopped
Pinch cayenne pepper
12 ounces wagon wheels or other short pasta
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter
Salt
1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with grated cheese on top. Enjoy!
References :
June 25th, 2008 at 3:43 am
Easy Italian Chicken with Pasta
Ingredients:
2 pounds chicken breasts
2 large cans chopped plum tomatoes
1 pound linguini (or other) pasta
4 tablespoons olive oil
2 Tablespoons dried or fresh basil
4 garlic cloves peeled and crushed
1/4 cup sugar
2 level tablespoons oregano
1 cup grated Italian hard cheese (Parmesan or Romano)
1 Tablespoon black pepper
Salt to taste
1. Chop up the chicken breasts into chunks. Add 2 tablespoons of olive oil to the frying pan and bring to a medium heat.
2. Fry the chicken till it is slightly brown. Turn the chicken as it cooks. This should take 10 to 15 minutes.
3. Sprinkle a small amount of the the pepper, basil, oregano, garlic and salt over the chicken. Cook for a further 3 minutes then stand the pan aside.
4. In another pan add the remaining 2 tablespoons of olive oil and heat for a minute at a medium temperature.
5. Add the remaining crushed garlic and fry gently for 3 minutes. Add the tomatoes, sugar, remaining basil, oregano, pepper and some salt and simmer for 30 minutes.
6. Add the chicken and juices from the frying pan and cook for a further 30 minutes.
7. Whilst the chicken is cooking boil some water and cook the pasta according to the pack instructions.
8. Serve the pasta on warm plates with the chicken and sauce poured over it. Top it off with grated Italian cheese.
References :
June 25th, 2008 at 3:46 am
I make a chicken dish that my sons love.
**3 (un-breaded) chicken breasts cooked thoroughly and cubed
(I usually fry it in a bit of olive oil)
**Salt and Pepper to taste
**Garlic powder to taste
**1 large can of whole tomatoes (broken up into bit sized pieces)
**one good sized bunch of broccoli
(can use frozen if fresh isn't available)
**one pound of pasta of choice, cooked as directed
add the first 3 ingredients and toss gently.
Sprinkle with grated cheese and serve.
You can adjust the amounts according to the number of people you need to serve.
Fast, Easy and Tasty!
References :
June 25th, 2008 at 3:48 am
Bayou Chicken Pasta
Emeril Lagasse
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch sauté pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
Add the onions and habaneros to the pan and sauté until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and sauté until fragrant, about 30 seconds.
Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
References :
June 25th, 2008 at 3:49 am
We just had
chicken grilled
extra thin spag
can of mushroom soup
extra veggies like broc,mushrooms ( whatever you like )
After you cook the pasta add the soup and steamed veggies mix well and lay a few chicken stips over it add a small amount of chesse grated parm or reg cheese
this is really good
References :
June 25th, 2008 at 4:41 am
Chicken Napoli
Ingredients
25 g (1 oz) butter
1 tbsp oil
4 chicken joints
1 onion, sliced
1 green pepper, seeded and sliced
14oz (397g) can tomatoes
4oz (100g) mushrooms, quartered
¼ pint (150ml) of chicken stock
Method
1. Heat butter and oil in a large frying pan. Add chicken joints and onion and fry for 5 min, turning chicken until golden brown all over
2. Drain off fat, add all remaining ingredients to the pan. Bring to the boil. Cover pan with a lid or foil and simmer gently for about 30 mins. until the chicken is tender.
3. Taste and adjust seasoning. Transfer to a serving dish. Serve with pasta or rice
Tips:
Take the chicken mixture out of the freezer first thing in the morning to thaw ready for this easy supper dish. Serve it with spaghetti or long-grain rice
Cook in a flameproof casserole as frying pans are often too small
References :
http://www.therecipecafe.com/Recipes/Chicken-Napoli.html
June 25th, 2008 at 4:49 am
Parmesan Chicken
2 lbs chicken(i sometimes use chicken fingers)
1 box of rigatoni (any kind of pasta would work)
i jar of spaghetti sauce
Mottz cheese
Cook chicken and pasta
Combine the pasta and sauce
add in chicken
top with cheese
Bake for 25-30 minutes on 400 degrees.
References :
December 12th, 2009 at 10:54 pm
Wow, the cooking way of this dish is great and easy to cook, I’ll try it later and I hope it tastes delicious.