Delicious Chicken Pasta Recipes

JERK CHICKEN RASTA PASTA

Jerk Chicken Rasta Pasta image

I love this Italian-Jamaican pasta mash-up of flavors. Creamy pasta sauce is enhanced by spicy jerk chicken and green and red bell peppers for a one-pan meal that everyone will love.

Provided by Kardea Brown

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

One 16-ounce package penne pasta
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon jerk seasoning
2 tablespoons vegetable oil
2 teaspoons brown sugar
1 green bell pepper, sliced
1/2 large red bell pepper, sliced
3 tablespoons unsalted butter
2 large cloves garlic, minced
One 1.3-ounce packet Knorr Parma Rosa pasta sauce powder
1 tablespoon all-purpose flour
2 cups half-and-half
1 cup shredded Parmesan, plus more for garnish
Sliced green onions, for garnish

Steps:

Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

DELICIOUS CHICKEN PASTA

Delicious Chicken Pasta image

Make and share this Delicious Chicken Pasta recipe from Food.com.

Provided by Kaccy G.

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts, 12 ounces total
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon chef paul prudhomme meat magic seasoning, in all
2 cups defatted chicken stock, in all
2 tablespoons flour
3 cups thinly sliced fresh mushrooms
1 teaspoon minced garlic
1/2 cup chopped green onion
6 ounces pasta (fettucini or angel hair work well, but use your favorite)

Steps:

Cut the chicken into thin strips, place in a small bowl and combine thoroughly with 2 teaspoons of the Meat Magic Cook pasta according to package directions.
Place a skillet over high heat and add the white onions, celery, bell pepper and the remaining 1 teaspoon of Meat Magic.
Cook over high heat, shaking pan and stirring occasionally (don't scrape!) for 5 minutes.
Add 1/2 cup chicken stock, start scraping up the browned coating on the bottom of the pan and cook another 4 minutes.
Stir in the chicken mixture and cook 4 minutes.
Add the flour and stir well, cooking another 2 minutes.
Now add the mushrooms and garlic, folding in carefully so the mushrooms don't break.
Add 1/2 cup chicken stock and scrape up the pan bottom.
Cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
Continue cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
Stir and scrape well.
Cook 5 more minutes and remove from heat.

FAVORITE CHICKEN PASTA

Favorite Chicken Pasta image

"This dish was a favorite of mine at a local restaurant, but when I saw the recipe, I knew it was too rich for my family's diet," writes Lynn Skilsky of Oro Valley, Arizona. "I made some healthy changes, and now it's one of my favorites."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1-1/4 cups uncooked bow tie pasta
1/2 cup boiling water
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 teaspoon chopped shallot
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons sliced ripe olives
1 tablespoon prepared pesto
1/8 teaspoon pepper
1-1/2 teaspoons all-purpose flour
1/2 cup fat-free half-and-half
1 package (6 ounces) ready-to-use grilled chicken breast strips
1 tablespoon shredded Parmesan cheese
2 teaspoons pine nuts, toasted

Steps:

Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes., In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer., Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts.

Nutrition Facts :

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