Time 1h30m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F. In a large suacepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour souce over chicken. Bake for 60 minutes in the oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, as directed on package instructions. Drain. Serve chicken and sauce over pasta.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil for 4-5 minutes or until no longer pink; drain. Remove and keep warm., In the same skillet over medium heat, cook carrots in remaining oil for 3 minutes, stirring occasionally. Add broccoli and garlic; cook 2 minutes longer. Stir in the chicken, broth, cheese, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until vegetables are tender., Drain pasta; serve with chicken mixture. Sprinkle with additional cheese.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions. , Meanwhile, in a small bowl, toss chicken with cornstarch, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted., Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts.
Time 15m Yield 4 Number Of Ingredients 8 Steps:
Prepare pasta according to package directions. Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.
Time 35m Yield 6 servings. Number Of Ingredients 15 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm. , In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute., Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan., Drain pasta; toss with chicken mixture. Garnish with cheese.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat 1 Tbsp. oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5-7 minutes. Remove from skillet and drain on paper towel. Begin heating water for pasta. Heat remaining oil in same skillet and add onion and green pepper. Cook for about 3 minutes. Add frozen vegetables and garlic. Cook, stirring, for 5-7 minutes. Cook pasta according to package. While pasta is cooking, add chicken broth, basil, salt, pepper, and parmesan cheese to skillet and stir to combine. Return chicken to skillet; reduce heat and simmer for 4 minutes. Drain pasta and place in large serving bowl. Top with chicken and vegetable mixture and serve immediately, with extra parmesan cheese for sprinkling.
Time 30m Yield 8 , 8 serving(s) Number Of Ingredients 8 Steps:
Cook the past according to package directions. Drain. (I cook the pasta with salt). In a large saucepan, under low heat, mix olive oil and chopped garlic, stirring constantly until garlic start browning. Turn off the heat, add angle hair, toss. Add salt, if necessary, and black pepper to taste. Serve with grilled chicken strips and lots of grated mozzarella and parmesan cheese on top. Notes:. Use extra virgin olive oil. When heating the olive oil with garlic be very careful so you don’t burn the garlic.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Combine flour, parmesan, and garlic powder. Dredge chicken in mixture. Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened. Meanwhile cook pasta according to package directions. Drain pasta and place in large serving bowl. Pour chicken and sauce over pasta. Toss gently. Top with grated cheese. Garnish with fresh lemon slices and fresh parsley.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Wash and thoroughly dry the chicken breasts. Sprinkle some of the rub over each and work it into the skin well. Melt the butter in a plastic contaner and carry outside to the grill with your favorite wish. Cook the breasts on the grill for 5 minutes or until the chicken starts to firm up. Each time you turn the breasts, baste them with some of the melted butter. Do not overcook as we will be cooking them a little more in the kitchen. When done, set the breasts aside for later. Put the spaghetti sauce in a pan, cover it, and heat it on a medium setting. Cook the angel hair pasta as usual, add the olive oil to the pot to keep the noodles from sticking together. About 2 minutes before the noodles are done, cover the chicken breasts with grated parmesan cheese and heat them on a plate in the microwave for about 45 seconds or until the parmesan is about halfway melted. Strain the noodles and scoop onto the serving plates. Put a chicken breast on top of the noodles and cover with the spaghetti sauce. Serve immediately.
Number Of Ingredients 10 Steps:
- I like to boil up a big batch of chicken at the begging of the week. Shredded it up and store it and then it’s ready to go for recipes that night and for a couple of nights to follow. Boiling chicken is super easy. You just toss it into a pot of water and let the pot reach boiling and continue cooking until your chicken is cooked through. This recipe is also a perfect way to use up leftover shredded chicken. 2. Get your oven ready, turning it on to 350°F. Prep your casserole dish with non-stick cooking spray. 3. Now, it’s as easy as combining all of your ingredients, including your cooked and shredded chicken and your cooked and drained pasta into a large bowl. Mix together all the ingredients so everything is well coated. Pour all into your casserole dish and bake for 35 minutes or until bubbling and browned around the edges! Makes 6 servings at 4 Weight Watchers Points each.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.
Time 55m Yield 4 Number Of Ingredients 13 Steps:
Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.
Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
Cook pasta according to package directions. Meanwhile, place tomatoes in a food processor; cover and process until pureed. Set aside., Sprinkle chicken with pepper. In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm., Stir the spreadable cheese and pureed tomatoes into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-4 minutes or until slightly thickened. Stir in lemon juice and remaining oil. Return chicken to pan; heat through. Drain pasta and serve with chicken mixture.
