Time 25m Yield 4 servings. Number Of Ingredients 14 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.
Time 9h15m Yield 6 servings Number Of Ingredients 15 Steps:
Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions. Cut the Perfect Grilled Chicken into strips. Heat over medium-high heat in a skillet until warmed through. In a saucepan or skillet over low heat, warm the cream and butter. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Top with the chicken slices. Delicious! Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours. Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool. Transfer the chicken to freezer bags individually and in pairs, so it’s easy to defrost the exact amount you need. Yield: 24 servings
Time 8m Yield 2 Number Of Ingredients 6 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.
Yield 8 servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F (180°C). In a bowl, combine chicken, tomatoes, corn, onion, ranch, and BBQ sauce. Add the pasta, and mix until evenly coated. Pour mixture into a 9x13 (22 x 33 cm) baking dish. Sprinkle with pepper to taste. Top with mozzarella, and bake uncovered for 30 minutes. Top with fresh parsley. Enjoy!
More about “weeknight bbq chicken and pasta recipes”
Time 30m Yield 6 Number Of Ingredients 14 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm. Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine. Place spinach in the bottom of a colander. Carefully drain pasta into colander and ‘wilt’ spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute. To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
