I Have No Idea Chicken With Rotini Pasta Recipes

I HAVE NO IDEA (CHICKEN WITH ROTINI PASTA)

Steps:

• Combine first six ingredients (sugar, garlic, nutmeg, onion salt, cayenne pepper and parsley) in medium bowl. Add sliced chicken breasts and toss to coat. Refrigerate until ready to cook.
• Begin cooking pasta according to the package directions.
• In large saute pan, add olive oil and heat until almost smoking.
• Add seasoned chicken to olive oil and cook over medium heat until no longer pink.
• Add chicken stock and diced red pepper. Cook until peppers are crisply tender.
• Add unsalted butter and garlic and toss gently to coat. (Add shrimp here, if using).
• Add cooked pasta and toss with chicken. Top with chopped fresh tomatoes and parmesan cheese. Add pepper to taste.

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

ROTINI AND CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

FETTUCCINE WITH ROASTED CHICKEN AND RAPINI

Steps:

• Bring a large pot of salted water to a boil.
• Add the rapini and cook until crisp-tender, 2 minutes.
• Using a slotted spoon, transfer the rapini to a large bowl of ice water.
• Once cooled, drain rapini and set aside.
• Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
• Drain, reserving 1/2 cup of cooking liquid.
• Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
• Boil until the broth reduces by half, about 5 minutes.
• Add the chicken and simmer just until heated through, about 2 minutes.
• Add rapini to the chicken broth and stir to combine.
• Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
• Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
• Season the pasta with salt and pepper, to taste.
• Mound the pasta into bowls and serve.
• Sprinkle with the remaining Parmesan cheese and serve.

LEMON-BASIL CHICKEN ROTINI

Steps:

• Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan., Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted., Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and red pepper flakes; heat through.

MEDITERRANEAN CHICKEN AND ROTINI PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally.
• Add chicken, broth, artichokes, olives, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES

Steps:

• Cook pasta directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
• Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.