Chicken And Basil Pasta Salad Recipes

Steps:

• Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes, stirring frequently, until tender but not mushy. While water is heating and pasta is cooking, continue with recipe.
• Break off and discard the tough ends of the asparagus stalks where they snap easily; wash asparagus. Cut asparagus into 1-inch pieces to measure 2 cups. Add asparagus to the pasta during the last 2 to 3 minutes of cooking.
• Peel and finely chop the garlic. Cut the chicken into 1/2-inch cubes to measure about 2 cups. Tear the basil leaves lengthwise into narrow strips.
• Place strainer or colander in the sink. Pour pasta and asparagus in the strainer to drain. Rinse with cold water; drain.
• In a large glass or plastic bowl, toss pasta, asparagus and chicken. Stir in garlic, basil, cheese, oil and lemon peel. Cover with plastic wrap; refrigerate 1 to 2 hours or until chilled.

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Steps:

• Cook macaroni according to package directions, except omit any oil and use 1/4 teaspoon salt.
• Drain pasta.
• Rinse with cold water.
• Drain pasta again.
• Meanwhile, cut chicken into 1” pieces.
• Coat an unheated large skillet with nonstick cooking spray.
• Preheat over medium-high heat.
• Add the chicken and stir-fry for 3-4 minutes or until chicken is no longer pink.
• Sprinkle with the salt and pepper.
• Remove chicken from heat.
• In a large mixing bowl, toss together cooked macaroni, chicken, tomatoes, zucchini or summer squash, and green onions.
• Sprinkle with basil.
• Toss to coat.
• Cover and refrigerate at last 2 hours or up to 6 hours.
• Toss salad before serving.

Steps:

• In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
• In a large pasta bowl, plate the entire salad and garnish with basil tops.
• In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

Steps:

• Heat skillet on medium. Spray with nonstick spray.
• Cook pasta according to directions. (I put the water on to boil while I'm cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.).
• Toss in onion and garlic. Stir 1 minute.
• Add chicken. Stir and cook 3-5 minutes, until chicken is mostly cooked through. At this point, I sprinkled with some ground pepper.
• Add can of diced tomatoes and half of basil.
• Simmer 3-5 minutes, until basil is wilted.
• Add sun-dried tomatoes and rest of basil.
• Simmer another 2 minutes or so, to let the sun-dried tomatoes soften.
• Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!