Creamy Bruschetta Pasta With Chicken Recipes

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 7 to 8 min. or until done. Mix cream cheese spread, milk and garlic powder until blended. Add to skillet along with the tomatoes; cook and stir 2 to 3 min. or until heated through.
• Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with basil.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
• Coat chicken with 1 tablespoon oil and season with blackened seasoning.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
• Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
• Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
• Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
• Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
• Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.

Steps:

• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
• Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
• Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.