Pasta Chicken With Spice Recipes

Steps:

• Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
• Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
• Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
• Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
• Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Steps:

• Preheat the broiler.
• Lightly coat a 9 x 13 inch baking pan with nonstick spray.
• Cook the pasta according to package instructions.
• Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.
• Add the chicken and cook 5 to 6 minutes.
• Set aside.
• Add the remaining oil to the saucepan.
• Add the mushrooms and red pepper, cook 3 to 5 minutes, until soft.
• Set aside with the chicken.
• Add the butter and flour to the saucepan and stir, until blond and pasty.
• Whisk in the broth and cumin until smooth.
• Add the cream, sherry, nutmeg and salt and pepper.
• Cook 3 to 5 minutes, until the sauce is thick.
• Add the chicken, mushrooms and cooked penne and stir well.
• Pour the mixture into the pan.
• Top with the parmesan and broil until the cheese is brown.