Gemelli Pasta With Chicken Recipes

Steps:

• Season chicken liberally with salt and pepper. Boil pasta according to package directions and reserve up to a cup of pasta water. In a large skillet, brown chicken in 1 tlbsp. of the olive oil. Remove chicken when browned and set to the side. Add other 1 tlbsp of olive oil, then add onion and garlic and red pepper flakes, saute about a minute and add mushrooms. Cook another 2 minutes and add diced tomatoes and the white wine. Cook one more minute, then add heavy cream and pizza seasoning. Add more salt and pepper to taste. Add well drained pasta and 3/4 cup to 1 cup of the reserved pasta water along with the chicken. Add basil and shave parmesean and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large, deep skillet. Add chicken and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and cut into small chunks.
• Add remaining oil, butter, and garlic to the skillet and begin cooking over low heat. Add cilantro and basil and stir to keep the mixture moving. Slowly add cooked chicken, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper. Cook, stirring often to keep the cheese from burning, for about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta and return to the pot. Pour in sauce and toss to coat.

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the chicken and brown on all sides. Remove chicken with a slotted spoon and set aside. In the same skillet, add the onion, carrot and bell pepper. Cook and stir until soft, about 8 minutes. Add the garlic and cook for 1 minute longer.
• Pour in the heavy cream. Stir in the tomato, tomato paste and Parmesan. Add the basil and sugar. Bring the mixture to a boil. Season with cayenne, salt and pepper, to taste. Add the chicken and reduce heat to low. Cover and cook until the chicken is cooked through, about 10 minutes.
• Once chicken is cooked through, stir in the Gemelli pasta.
• Serve and enjoy!

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large salad bowl.
• Add chicken, romaine lettuce, cherry tomatoes, green onions, basil, parsley, feta, and garlic; stir to combine.
• Add Caesar dressing just before serving.