Chickenbasilpasta Recipes

CREAMY BASIL CHICKEN PASTA

Steps:

• In a skillet heat up the olive oil and butter.
• Add the cut up chicken, and season it with salt, pepper and red pepper flakes.
• Add the minced garlic.
• Cook until the chicken is cooked through, and no longer pink.
• Once the chicken is cooked, transfer it to a plate and set aside.
• In the same skillet, add the chopped onion and mushrooms. If there is not enough oil left from cooking the chicken, add about 1 tbsp more.
• Cook until the onions are tender and the moisture is cooked off from the mushrooms.
• Once this is done, stir in the 2 tbsp of flour and cook for about 1 minute.
• Add the chicken broth, cream, dried basil and sun dried tomatoes.
• Add the cooked chicken.
• Simmer until the sauce thickens.
• Serve over spaghetti noodles.
• Garnish with green onion (optional).
• Enjoy!

BASIL CHICKEN AND PASTA

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.

CHICKEN BASIL PASTA

Steps:

• Heat skillet on medium. Spray with nonstick spray.
• Cook pasta according to directions. (I put the water on to boil while I'm cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.).
• Toss in onion and garlic. Stir 1 minute.
• Add chicken. Stir and cook 3-5 minutes, until chicken is mostly cooked through. At this point, I sprinkled with some ground pepper.
• Add can of diced tomatoes and half of basil.
• Simmer 3-5 minutes, until basil is wilted.
• Add sun-dried tomatoes and rest of basil.
• Simmer another 2 minutes or so, to let the sun-dried tomatoes soften.
• Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!

CRISPY CHICKEN BASIL PASTA

Steps:

• Halve the chicken breasts horizontally, creating two thin cutlets.
• In a shallow bowl, add the flour and season with salt and pepper. In a separate bowl beat the eggs and in another bowl combine the breadcrumbs, Parmesan, garlic powder, lemon pepper and salt.
• Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb step.
• In a large pan set over medium-high heat heat a few centimeters/1 inch of vegetable oil.
• Fry the chicken for 3-4 minutes per side until golden brown on both sides and cooked through.
• Remove and allow to drain on a wire rack set over a sheet pan.
• Melt the butter in a pan then add the onion. Cook until soft and translucent.
• Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
• Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
• Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
• Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta then serve with the crispy chicken.

LEMON BASIL PASTA W/ CHICKEN

Steps:

• Cook pasta according to package directions.
• Drain and return pasta to pan.
• In a small bowl, combine butter, lemon juice, basil, garlic, and pepper.
• Add chicken and mix with the pasta.
• Sprinkle cheese over the pasta and serve.
• Yield 4 servings.