Chili Chicken Pasta Recipes

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CHILI CHICKEN PASTA



Chili Chicken Pasta image

I first made this recipe years ago after trying something vaguely similar from a cafe in Sydney. DH fell in love with it instantly. Hadn't made for years until last night, but wanted to put it back on rotation now that I can easily find gluten free pasta. Hope you enjoy it as much as we do. 8 March 2010 - Oops, I made this from the recipe tonight & noticed a couple of important ingredients missing - garlic & chili. Now fixed.

Provided by Heydarl

Categories     Chicken

Time 35m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 16

250 g pasta, whatever shape you prefer (we like gluten free fettucine)
1 teaspoon olive oil
500 g chicken thigh fillets, thinly sliced
200 g bacon, sliced
1 onion, diced
1 teaspoon garlic paste
1 teaspoon chili paste (to taste)
1 red pepper, diced
1 zucchini, diced
200 g mushrooms, sliced
440 g diced tomatoes
1 -2 teaspoon dried oregano, to taste
1 -2 teaspoon dried basil, to taste
1 teaspoon dried thyme
1/2 cup thickened cream
parmesan cheese (optional)

Steps:

  • Heat oil in pan over medium high heat, then add chicken, bacon, garlic, chili and onion, cooking for 3 mins, stirring frequently.
  • Add pepper, zucchini and mushrooms, stirring, cooking for a further 5 minutes.
  • Add tomatoes and herbs. Stir, reduce heat and simmer for 10-15 minutes.
  • Cook pasta in a separate pan, according to directions on packet while making the sauce.
  • Pour in cream, stir to combine and continue to simmer for another few minutes, just until sauce thickens.
  • Serve pasta, then place sauce on top, sprinkling with parmesan cheese to taste.

Nutrition Facts : Calories 788.9, Fat 41, SaturatedFat 16, Cholesterol 178.5, Sodium 785.7, Carbohydrate 62.9, Fiber 5.7, Sugar 9.1, Protein 42.3

CHICKEN CHILI FETTUCCINE



Chicken Chili Fettuccine image

This pasta dish features ingredients mild enough for kids, but tasty enough for grown-ups. The dish also works well for company. Cindy Cohen of Alta Loma, California writes, "Not only is it tasty, it has nice and colorful presentation."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 10

2 packages (9 ounces each) refrigerated fettuccine
1-1/2 pounds boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 jar (6 ounces) sliced mushrooms, drained
1 cup chopped onion
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons butter
1 cup shredded Monterey Jack cheese, optional

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender. , Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened. , Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.

Nutrition Facts :

CHILI'S COPYCAT CAJUN CHICKEN PASTA



Chili's Copycat Cajun Chicken Pasta image

I can never get enough of Chili's whether it's just their fresh salsa and bottomless tortilla chips or their Quesadilla Explosion salad! So here's yet another Chili's favorite to try at HOME!

Provided by therayche

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or 4 tablespoons margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, fresh shredded, to taste

Steps:

  • Slightly moisten chicken with water.
  • In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
  • In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
  • When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
  • When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
  • When chicken is cooked through, place on cutting board and slice into strips.
  • Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
  • Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

CHILI CHICKEN



Chili Chicken image

A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.

Provided by Margot McKinney

Categories     Appetizers and Snacks     Snacks     Kids     Healthy

Time 1h30m

Yield 12

Number Of Ingredients 4

2 tablespoons honey
5 tablespoons sweet chili sauce
3 tablespoons soy sauce
12 chicken drumsticks, skin removed

Steps:

  • In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
  • Preheat an outdoor grill for medium-high heat.
  • Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g

ONE-POT GREEN CHILE CHICKEN PASTA



One-Pot Green Chile Chicken Pasta image

This delicious, cheesy green chile pasta comes together in one pot and is perfect for an easy weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon chopped garlic
3 1/2 cups water
1/2 cup medium green salsa verde (from 16-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles
8 oz uncooked penne pasta (about 2 1/2 cups)
1 package (1 oz) Old El Paso™ original taco seasoning mix
4 oz cream cheese, cubed (from 8-oz package)
1 cup shredded Mexican cheese blend (4 oz)
2 cups chopped cooked chicken
2 tablespoons chopped fresh cilantro leaves
Diced tomatoes, sliced green onion, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
  • Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
  • Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g

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