Pasta Wchicken Veggies And Alfredo Pesto Papillote Foil Pack Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
• Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
• Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
• Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices.
• Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes.
• Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly!

Steps:

• Preheat grill to medium heat. Place two large squares of aluminum foil on work surface. Cover with parchment paper. In a bowl, mix pasta with all ingredients except mozzarella (finishing cheese).
• Transfer mixture onto parchment paper. Cover with another square of aluminum foil and seal the sides tightly, folding over edges a couple of times. Cook on grill for 10 minutes. Open up the papillote, garnish with mozzarella (or cheese of choice) and continue cooking to melt or brown the cheese. Serve immediately.

Steps:

• Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Steps:

• Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in each packet.
• Spoon 2 Tablespoons of basil pesto over each chicken.
• You can use 8 18 x 12 inch sheets of heavy duty foil if you don't want to purchase the foil packets.
• Make sure you double fold ends by folding 1/2 inch and then repeating the 1/2 inch fold.
• Remember to leave space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat.
• Cook 20 to 25 minutes or until juice of chicken is no longer pink.
• To serve, cut a large"X" across top of packet to let steam escape.
• This also can be cooked in a 375 degree oven for 25 minutes or until juices run clear.