Hot Chicken And Pasta Recipes

Steps:

• Pour 1 tbsp peanut oil around the top of a preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add the garlic and gingeroot, and stir-fry 30 seconds. Add half of the chicken pieces; increase the temperature to high (375 degrees), and stir fry 5 minutes. Remove that chicken, and set aside. Add the remaining chicken pieces to the wok, and stir-fry 5 minutes. Remove the chicken from the wok; set aside, and keep warm.
• Cook the spaghetti according to the package directions. Drain well, and set aside.
• Pour the remaining 1 tbsp peanut oil around the top of the wok; coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the snow peas, red bell pepper, and green onions; stir fry 2 minutes.
• Add the reserved chicken to the wok. Add the spaghetti, soy sauce, and next 3 ingredients; stir fry until thoroughly heated.
• Sprinkle with the chopped peanuts. Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Steps:

• Melt margarine in a large sauce pan over low heat.
• Add package of dressing mix.
• Mix in broth and undiluted can of soup.
• Blend in the cream cheese until smooth.
• Reduce heat.
• In a 13x9 baking dish, place chicken.
• Pour hot sauce mixture over the chicken.
• Bake in a hot 350 degree oven for 1 hour 0.15 minutes before end of baking time, cook pasta according to package directions and drain well.
• Serve chicken dish by pouring sauce over hot pasta.

Steps:

• Heat oil to medium-high heat in a medium skillet.
• Pound chicken breast into thin cutlets, rinse and pat dry.
• Season chicken with salt, pepper and garlic powder.
• Cook 5-7 minutes per side until done, remove and drain on paper towels.
• While chicken is cooking, bring large stock pot to boil and cook penne pasta.
• Cool bell pepper and mushrooms in the skillet after removing the chicken and let the chicken rest 10-15 minutes.
• Let chicken rest 10-15 minutes, then dice into bite-sized pieces.
• Drain cooked pasta and place back into large stock pan.
• Add chicken, stewed tomatoes, bell pepper, mushrooms, raw green onion, parmesan, garlic and a splash of olive oil for moisture.
• Salt and pepper to taste and serve!

Steps:

• 1. Cut your left over cooked chicken into small pieces.
• 2. Cook noodles according to package directions. The last few minutes of cooking time add the frozen peas and finish cooking. When done, drain and rinse with hot water.
• 3. When fully drained add noodles and peas to the cut up chicken and add the cream of chicken soup.

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. Drain and set aside.
• Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
• Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.