Shredded Chicken Pasta With Fried Basil And Feta Recipes

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BASIL CHICKEN AND PASTA



Basil Chicken and Pasta image

This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!

Provided by Stacey Adkins

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 8

1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
½ teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
¼ cup grated Parmesan cheese

Steps:

  • In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
  • Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
  • Toss drained pasta with basil sauce and serve immediately.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 28.6 g, Cholesterol 167.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 34.5 g, SaturatedFat 18.9 g, Sodium 223.6 mg, Sugar 0.2 g

SHREDDED CHICKEN PASTA WITH FRIED BASIL AND FETA



Shredded Chicken Pasta With Fried Basil and Feta image

Oh, this is so good! I made this last night, almost against my better judgment. I can't believe I nearly missed out on it! It is so easy, and every step is worth it! Serve it with Lemon Wedges, the extra citrus is an amazing taste, and the presentation is gorgeous!

Provided by In My Tummy

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 -3 chicken breasts, halved
salt and pepper
2 tablespoons olive oil
8 ounces pasta (any kind you like)
1 cup fresh basil
1/2 cup feta cheese
lemon wedge

Steps:

  • Boil salted water in a saucepan for the pasta. Cook until done. About 4 minutes for fresh, and 8 minutes for dried pasta. Drain and set aside.
  • While pasta is cooking, rub salt and pepper on the chicken breasts. (This is optional, but I like the extra flavoring.) Heat olive oil in a large skillet.
  • Cook the chicken in the oil about 3 minutes on each side or until juices run clear.
  • Remove the chicken from the pan, and shred. Mix chicken and feta with the pasta.
  • Add a little more oil to the pan and fry the basil. Remove when it is crispy. (Don't worry, once it's past the wilted stage, it will crisp up. Believe me!).
  • Top pasta with the fried basil and serve with lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 447.8, Fat 18.4, SaturatedFat 5.8, Cholesterol 63.1, Sodium 258.9, Carbohydrate 43.6, Fiber 2, Sugar 2.3, Protein 25.6

PASTA WITH CHICKEN, TOMATO, AND FETA



Pasta with Chicken, Tomato, and Feta image

Keep your cool this summer by turning off the oven -- this recipe makes a delicious Mediterranean-inspired meal out of rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 15m

Number Of Ingredients 8

Coarse salt and ground pepper
12 ounces ditalini or other small tubular pasta
2 tablespoons olive oil
3 tablespoons fresh lemon juice
1 cup (4 ounces) crumbled feta cheese
1 pound plum tomatoes, cut into 1/4-inch chunks (3 cups)
3 cups (12 ounces) shredded, cooked rotisserie chicken (skin removed)
1 cup torn fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rinse well under cold water.
  • Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil; season generously with salt and pepper. Serve at room temperature or chilled.

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