Mediterranean Chicken And Rotini Pasta Recipes

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

MEDITERRANEAN CHICKEN ROTINI BAKE

Steps:

• Combine soup,milk,pasta,basil and garlic in shallow 2 qt (2 L) baking dish.
• Spread evenly with vegetables. Top with chicken. Sprinkle with cheeses. Cover.
• Bake at 400ºF (200ºC) for 50 minutes or until hot and bubbly. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Stir pasta,sprinkle with additional chopped fresh basil and let stand 5 minutes before serving.

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.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook and drain pasta as directed on package.
• In 12-inch skillet, heat oil over medium-high heat. Cook sausage in oil until browned. Stir in cooked pasta, frozen peas and pesto. Cook about 5 minutes, stirring occasionally, until heated through.
• Top with cheese and tomato. Cook over medium-low heat about 3 minutes or until cheese is melted.

MEDITERRANEAN CHICKEN & VEGETABLE ROTINI

Steps:

• Cook pasta as directed on package, omitted salt.
• Meanwhile, mix Neufchatel, pasta sauce and milk until blended; set aside. Cook chicken, peppers and garlic in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done, stirring frequently. Add green beans; cook and stir 3 min. Add Neufchatel mixture; cook 2 min. or until heated through, stirring constantly.
• Drain pasta. Add to Neufchatel mixture along with the chickpeas; mix lightly. Top with feta.

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.

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat.
• Cook the chicken until no pink is showing.
• Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
• Pour in the cream and bring to a boil.
• Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
• Enjoy!

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.

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.

ROTINI PASTA SALAD WITH CHICKEN

Steps:

• Cook pasta according to package directions. Drain, rinse and set aside.
• While the pasta is cooking, cook the chicken breast tenders. Garlic salt, pepper and Mrs. Dash on both sides of the tenders and sautee them in olive oil until done on medium high heat (about 6 minute per side). Remove from pan and let cool.You can chop some of the veggies while the chicken is cooking. Once cool the chicken tenders can be shredded or chopped - your preference.
• Once all veggies are chopped, chicken is cooked, and pasta is cooked and drained, add all ingredients together except for the tomatoes, and toss with Italian dressing.
• Place in the refrigerator until salad is cool. Add the tomatoes before serving so they don't get smushy.
• Serve with a crusty garlic bread and Enjoy!
• "Cook" time is chill time.