Chicken and pasta recipe???

Creamy Basil Chicken and Pasta


1 (12 ounce) package rotini pasta
2 tablespoons butter
2 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese



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.

this is a great post - i almost wish i had to cook tonight but we are eating downstairs at my mom's

i said ALMOST

Jamaican Jerk Chicken

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped


Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Raspberry Vinegar Chicken

2 skinless, boneless chicken breasts
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots, minced
1/3 cup chicken stock
1/4 cup raspberry vinegar
1/3 cup heavy whipping cream
salt and pepper to taste


In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

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Posted by ant n tilde

this is a great post - i almost wish i had to cook tonight but we are eating downstairs at my mom's

i said ALMOST

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Room for 2 more? I don't want to cook!

This is a great thread!! I am loving all of these recipes & I cant wait to go home and make dinner tonight!!

Angel Hair Chicken and Veggies

tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese


DIRECTIONS
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

the other night I made chicken cutlets that FH swore I put crack in because he was addicted to them (it's nice to be appreciated!), I don't have the recipe on hand but I think this was it:

1 packet italian good seasons dressing/recipe mix
1.5 cups parmesan/romano cheese
1/2 tbsp garlic poweder

Mix all ingredients together, I put a little bit of bread crumbs in the mix but the recipe doesn't call for it so you definitely don't have to. Then rinse the chicken with water and coat with the cheese mixture, bake in a 400 degree preheated oven for 20-25 minutes, until chicken is cooked through

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Posted by mrsdraskin2009

I am sorry, I just love cooking...Ant n Tilde, my first apartment with FH had no oven so I learned very quickly how to make things with an electric skillet, a toaster oven and microwave...I actually HATE cooking in the oven now!!!

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Awwwwwwwwww, Kermie!!!!! I love him!!!!!!!!!!!!!!! Mary MOB

My favorite quick-chicken dinner involves making some whole wheat pasta...while doing that, sautee some garlic in EVOO, add onions if you'd like.....brown cubed chicken. When almost done, add some spinach....frozen works well with this...or broccoli. Add some lemon at the end for an extra boost of fat-free flavor. When draining the pasta, keep like a half a cup of the water since it's starchy and add that to the pan with chicken. Pour chicken over pasta, toss and yummy!

ETA: Salt and pepper the chicken before browing, of course!!!

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Posted by mrsdraskin2009

I am sorry, I just love cooking...Ant n Tilde, my first apartment with FH had no oven so I learned very quickly how to make things with an electric skillet, a toaster oven and microwave...I actually HATE cooking in the oven now!!!

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yup i make everything on the stove, the microwave, toaster oven or the 'griddler'

thats good to know i will get used to it! LOL