Rotini Spicy Chicken In Tomato Sauce Recipes

ROTINI & SPICY CHICKEN IN TOMATO SAUCE

Steps:

• Blend tomato sauce and cream cheese in blender until smooth.
• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
• Stir in parsley.

ROTINI WITH SPICY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• Add the pasta and cook until al dente and drain the pasta.
• In large skillet, heat the olive oil over medium heat.
• Add in the minced garlic and chopped onion. Cook until fragrant.
• Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
• Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
• Put in all the pasta in the skillet together with the sauce.
• Stir them together over low heat.
• Serve hot and sprinkle the finely chopped parsley as garnishing.
• Eat up and enjoy!

ROTINI & SPICY CHICKEN IN CREAMY TOMATO SAUCE RECIPE - (4.1/5)

Steps:

• 1) BLEND tomato sauce and cream cheese in blender until smooth. Set aside. 2) HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally. 3) STIR in parsley.

TOMATO SAUCE WITH ROTINI

Steps:

• Cut tomatoes into large chunks; remove seeds. Put one-fourth of the tomatoes, oregano, parsley, garlic, basil, olive oil and black pepper in food processor or blender and blend until smooth. Set aside and repeat until all ingredients are used; combine and either set aside or refrigerate several hours or overnight.
• Cook rotini according to package instructions until al dente in one or two pots of boiling water. Drain and serve while piping hot, with sauce either at room temperature or cold.
• Pass the cheese around.

CHICKEN WITH DELICIOUS SPICY TOMATO SAUCE

Steps:

• In a blender puree the stewed tomatoes, orange juice, broth, chili powder, lime juice, garlic cloves, oregano, corn syrup and cumin; set aside.
• In a large skillet (I use my electric frypan for this) heat oil over high heat.
• Season chicken with salt and pepper on all sides.
• Brown in hot oil about 5 minutes on each side.
• Add in sliced onion, chili flakes, and green pepper and the sauce from blender, reduce heat to medium and simmer uncovered until chicken is cooked through, about 40 minutes (turning over once).
• If desired remove the chicken when cooked and simmer the sauce and veggies longer, then just return the chicken to sauce.
• Season with salt and pepper.
• Serve with rice or hot cooked noodles.

SPICY KIMCHI CHICKEN ROTINI

Steps:

• Bring a large pot of heavily salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 15 minutes; drain and transfer to a bowl.
• Bring marinara sauce to a simmer in a saucepan. Add kimchi, chicken, onion, and red chile paste; stir until completely mixed and heated through, about 5 minutes.
• Mix butter into pasta and toss to coat. Pour marinara sauce over pasta and top with scallions.

ITALIAN CHICKEN AND SPICY TOMATO SAUCE

Steps:

• Cut raw chicken into small cubed pieces.
• Place into skillet with Tbsp of olive oil.
• Cook until the chicken is almost done.
• Then add the chopped garlic and onion and continue to cook until the meat is completely cooked.
• Add tomatoes, Italian spices, red pepper flakes and salt and pepper to taste.
• Continue to cook for about 3-7 minutes more.
• Then add in the tomato paste.
• Cook about 5-7 minutes more to complete.
• Meanwhile, heat the pasta according to the package directions.
• After cooking the pasta, drain but do not rinse.
• Serve the sauce over the pasta and enjoy!

ROTINI WITH SPICY MEAT SAUCE

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 12-inch nonstick skillet or 4-quart Dutch oven, cook beef, celery and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Return to skillet.
• Stir in drained pasta and remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cheese.

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.

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

ROTINI CHICKEN CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.