Chicken Marinara With Pasta Recipes

CHICKEN MARINARA WITH PASTA

Steps:

• Flatten chicken to 1/2-in. thickness; place in a large resealable plastic bag. Add salad dressing. Seal bag and turn to coat; refrigerate for 30 minutes., Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, parsley, oregano, brown sugar, salt and pepper. Bring to a boil; Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened, stirring occasionally., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until no longer pink. When chicken is cool enough to handle, cut into 1/4-in. strips., Meanwhile, cook spaghetti according to package directions. Stir Parmesan cheese into sauce. Drain spaghetti. Serve with chicken and sauce; sprinkle with mozzarella cheese.

CHICKEN & PASTA WITH MARINARA SAUCE

Steps:

• In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
• Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
• Add spices and chicken chunks; cook through--about 10 minutes.
• Add stewed Italian style tomatoes to chicken/Marinara sauce.
• Simmer while cooking pasta according to package directions.
• Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.

PASTA CARBONARA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
• While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
• Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
• Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

CHICKEN MARINARA SKILLET RECIPE BY TASTY

Steps:

• In a mixing bowl, combine green pepper, red onion, green onion, and tomato. Coat with tomato paste and mix in chicken seasoning, cilantro, and basil. Add mixture to a large cooking skillet on low heat and saute to combine.After 5 minutes of simmering, add shredded chicken and mix well.
• In a bowl with 3 quarts of water, boil pasta. Once cooked to al dente, add to the skillet with veggies and chicken.
• Add corn and marinara sauce and mix well to combine.
• Remove from heat and serve warm.

CHICKEN MARINARA

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

CHICKEN MARINARA RECIPE BY TASTY

Steps:

• Heat up rotisserie chicken and marinara sauce.
• Place cooked pasta in a thermos followed by hot chicken and marinara sauce.
• Shake to mix and place in lunch box along with sliced bell peppers.
• Slice an apple and reassemble slices around the core. Wrap with a rubber band to prevent browning.
• Pack bento box in the lunchbox with a frozen juice box and a fork.
• Enjoy!

QUICK & EASY CHICKEN MARINARA

Steps:

• In a non-stick skillet coated with cooking spray cook chicken for approx.
• 4-5 minutes on each side.
• Don't over cook there is additional heating time at the end.
• Remove from pan and keep warm.
• Add mushrooms, garlic, basil, and Italian seasoning.
• Saute until mushrooms are tender.
• Stir in spaghetti sauce and red wine.
• Add chicken, cover and simmer 10 minutes or until heated through.
• Serve over pasta.

GARLIC CHICKEN MARINARA

Steps:

• In a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. Cook chicken until the juices run clear.
• In a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and beer to a boil. When sauce is boiling, add the cooked chicken and simmer for 1 hour.
• In a large pot cook with boiling salted water cook angel hair pasta until al dente. Drain.
• Toss pasta with garlic chicken sauce. Serve warm.