Chicken Tomato Pasta With Crumb Topping Recipes

QUICK AND EASY CHICKEN AND TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
• Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
• Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

CHICKEN & TOMATO PASTA WITH CRUMB TOPPING

Steps:

• Melt butter in large nonstick skillet on medium heat. Add cracker crumbs, 2 Tbsp. parsley and garlic; cook 2 min. or until crumbs are golden brown, stirring frequently. Place in small bowl; stir in Parmesan.
• Cook macaroni as directed in package. Meanwhile, cook chicken, in batches, in same skillet 2 to 3 min. or until no longer pink, stirring frequently. Return all the chicken to skillet. Add tomato sauce and remaining parsley; cover. Simmer on medium-low heat 5 min. Add Singles; cook and stir 1 to 2 min. or until melted.
• Drain macaroni. Add to chicken mixture in skillet; stir. Cook and stir 1 min. or until heated through. Top with mozzarella; cover. Remove from heat; let stand 2 min. or until melted. Top with crumb topping.

TOMATO & CRISPY CRUMB CHICKEN

Steps:

• Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half and open out like a book. Place in a non-stick roasting tin. Whizz the bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato purée. Spread the sauce over the chicken, sprinkle with the crumbs, then bake for 20-25 mins until the chicken is tender.
• While the chicken is cooking, boil the frozen beans for 3-5 mins until just tender. Serve the chicken, sprinkled with parsley, on a bed of beans.

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

CREAMY TOMATO-BASIL PASTA WITH CHICKEN

Steps:

• Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
• Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
• Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.

CHICKEN TOMATO PASTA

Steps:

• Heat oil in a medium nonstick skillet.
• Pound chicken breast until it is an even thickness.
• Add chicken to skillet and cook for 3-4 minutes on each side. (Guideline: On the first side, cook until the meat appears white nearly all the way through with just a touch of pink remaining at the top. Then turn over and cook for the same amount of time again.).
• Remove chicken from skillet and set aside.
• Sautee onion and garlic for about one minute, adding more oil to the pan if necessary to prevent burning.
• Add remaining ingredients and simmer for 3-4 minutes while you cut the chicken into strips.
• To serve: Place one cup of pasta on each plate. Cover with half of the sauce. Put half of the chicken on top of the sauce. Sprinkle half of the feta cheese over everything. Serve with soft roll or bread stick if desired.