Crispy Chicken And Pasta Recipes

Steps:

• 1. Place chicken breasts between two pieces of plastic wrap. Using a meat mallet pound out to 1/4 inch thick. Spread out panko crumbs on a plate. Place each breast in the crumbs and press to coat evenly.
• 2. Heat 2 Tablespoons vegetable oil and 1 Tablespoon butter in a large nonstick skillet over medium to medium-high heat. Cook chicken breasts 3-4 minutes per side or until no longer pink. Place on a paper-towel lined plate to drain.
• 3. While chicken is cooking, boil the angel hair pasta in salted water for 4-5 minutes. Drain. In pasta pot, sauté garlic in 2 Tablespoons olive oil until light golden and fragrant. Add the pasta back to the pot along with the can of diced tomatoes and basil. Toss until combined. Sprinkle each serving with a little grated parmesan cheese. Enjoy!

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
• Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
• Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
• Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
• Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
• While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
• After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Steps:

• Cut chicken into small pieces and slightly brown in a fry pan. In the mean time, boil your water and cook your pasta. Once chicken is cooked, remove from pan and set aside.
• In a small saucepan melt your butter and then add your flour, allow to cook for a minute or so.
• Add your milk and whisk continuously, medium heat, until you have a thick white sauce.
• Add your seeded mustard and cheese.
• Once combined, add your chicken and cooked drained pasta.
• Pour mixture into a oven proof dish 9-1/2" x 1-1/2" (i use Pyrex pie dish)and set aside.
• To make the crunchy topping combine all the topping ingredients together and sprinkle over the chicken pasta mix in dish.
• Bake in a 350F/180C oven until the topping becomes crunchy and nicely browned.
• Serve on its own or with a salad and garlic bread.

Steps:

• Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
• Wash chicken and pat dry with paper towels; season with salt and pepper.
• Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
• Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
• To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
• Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
• Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.