Baked Penne With Chicken Broccoli And Three Cheeses Recipe
Ingredients
1. Skinned and boned cooked chicken , cut it into large pieces (3c)
2. frozen broccoli florets (2c)
3. penne rigate or similar pasta (8 ounces)
4. salt and pepper (to taste)
5. low sodium chicken broth (1c)
6. freshly grated parmesan cheese (1/2c)
7. shredded mozzarella cheese (1 1/2c)
8. milk (1c)
9. all purpose flour (2tbsp)
10. unsalted butter (2tbsp)
11. crumbled blue cheese (1/2c)
Method of preparation:-
1. Take a saucepan, place it over low heat. Melt butter in it and fry flour in butter until it gets blended. Then slowly add broth and milk in it and cook it by stirring regularly for about 8 minutes until the mixture gets smooth.
2. Then mix ¼ cup of parmesan and 1 cup of mozzarella cheese in it and then take off the pan from heat. Now cook pasta in a pot according to the instructions on package of pasta. Cook the pasta for about 8 to 10 minutes until it gets soft. Then add broccoli in pot and cook it for about 2 minutes more.
3. Heat the oven to 350 degrees F. Take a baking dish of 2 quarter, mix pasta and broccoli, cheese sauce, chicken, salt and pepper in it. Place the crumbled blue cheese on the top and tuck it into the pasta. Then sprinkle the left over parmesan and mozzarella cheese over it.
4. Place the dish in oven and bake it for about 25 minutes until the top mixture gets bubbly and top changes to golden in color. Take the dish out from oven and keep it to cool for about 10 minutes and then serve it.
Number of servings – 4
Capsicum And Chicken Pasta Recipe
Ingredients
1. Chicken breasts, boiled and shredded (2)
2. shell pasta, boiled (3c)
3. finely chopped spring onions (4)
4. finely chopped capsicums (3large)
5. butter (3tbsp)
6. chili garlic sauce (3tbsp)
7. salt (to taste)
8. hot chili sauce (2tbsp)
9. paprika powder (1tsp)
10. black pepper powder (1/2tsp)
Method of preparation:-
1. Take a shallow saucepan, place it over low heat. Heat butter in it and then fry chicken in it for few minutes. Add chopped onions and capsicums in it and cook them for 3 to 5 minutes until the vegetables get soft. Then add chili garlic sauce and hot chili sauce in it.
2. Mix it well and then season the mixture with salt, paprika powder and pepper. Fry the mixture for one minute on high heat. Now add the boiled pasta in it and mix it well. Now capsicum and chicken pasta is ready serve it hot.
Number of servings – 6
One- Pot Pasta With Chicken And Mushrooms Recipe
Ingredients
1. Boneless, skinless chicken breasts, cut into 1- inch chunks (1lb about 500gms)
2. small pasta such as shells, bow ties, fusilli or elbows (2c about 500ml)
3. dried basil (1tsp about 5ml)
4. water (1c about 250ml)
5. diced tomatoes (1can)
6. sliced mushrooms (1.5c)
7. chopped onion (1)
8. vegetable oil or olive oil (1tbsp about 15ml)
9. black pepper (to taste)
10. salt (1/2tsp)
Method of preparation:-
1. Take a large pot; place it over medium high heat. Heat vegetable oil in it and add chicken chunks in it and cook them for about 5 to 7 minutes until it starts to brown in color.
2. Take out the chicken chunks from the pot to a bowl with a slotted spoon and leave the oil in the pot. Then add mushrooms and onion to the pot and cook them for about 5 to 7 minutes until they get soft. Add basil, tomatoes and water in the pot and keep it to boil and then mix the uncooked pasta in it.
3. Turn down the heat to medium low, cover the pot and cook for about 10 minutes until the pasta gets soft. Mix the mixture once during cooking time. Drain the excess water from the pot.
4. Put the cooked brown chicken again to the pot and cook it for about 3 minutes until the mixture gets heated. Sprinkle salt and pepper in it and then serve it at once.
Number of servings – 4
Rotini Chicken Salad Recipe
Ingredients
1. Package rotini pasta (1/2 about 16 ounce)
2. skinless, boneless chicken breast (1 about 6 ounce)
3. frozen peas, thawed (1 cup)
4. dried thyme (1/4 tsp)
5. dried basil (1 tsp)
6. chopped fresh parsley (1/4 cup)
7. milk (2 tbsp)
8. sour cream (1/4 cup)
9. mayonnaise (1 cup)
10. green onions, sliced (2)
11. grated parmesan cheese (1/2 cup)
12. chopped celery (1/2 cup)
13. salt and pepper to taste
Method of preparation:-
1. Take a pot, boil lightly salted water in it and cook the chicken breasts in it for about 10 minutes until the chicken gets pink. Drain the chicken breasts and cut them into cubes.
2. Take a plate, place the chicken cubes in layer on it. Place the plate in refrigerator for about 1 hour to cool it completely.
3. Now cook the pasta in lightly salted boiling water in a pot for about 8 to 10 minutes until the pasta gets soft. Drain it and wash it in cold water to cool it.
4. Take a large bowl, mix thyme, basil, parsley, milk, sour cream, mayonnaise, green onion, parmesan cheese and celery in it. Mix chicken, peas and rotni pasta in it. Sprinkle salt and pepper over it and mix it. Keep it in refrigerator for about 1 hour to chill and then serve it.
Number of servings – 6
Hot Barbecued Chicken –Pasta Salad Recipe
Ingredients
1. Pasta (1/2lb)
2. chicken quarters (2 ½ to 3lb)
3. oregano (1tsp)
4. grated carrot (1/2c)
5. chopped celery (1/2c)
6. chopped onion (1/2c)
7. chopped fresh parsley (1/4c)
8. chopped green pepper (1/3c)
9. lemon or vinegar as directed on package
10. oil as directed on package
11. Italian dressing mix (2pkg)
Method of preparation:-
1. Take chicken, wash it and put it in flat pan. Make salad dressing in a pan according to instructions on packages. Pour the dressing over the chicken.
2. Keep the chicken in the refrigerator overnight to marinate, turn the sides of chicken irregularly. Then grill the chicken on barbecue and brush it with marinade.
3.Take a pan, boil water in it and cook pasta in it until it gets soft and then drain it. Take a pan, keep marinade from chicken to boil. Add onion, carrot, green pepper, and celery in it and saute them for about 2 minutes. Add oregano and parsley in it and cook it.
4. Pour this mixture over the cooked pasta. Mix it well and then place it into a large parsley. Then place the grilled chicken on the top of pasta. Serve it at once.
Number of servings 6 to 8
Cold Chicken Pasta Salad Recipe
Ingredients
1. Cooked chicken, cubed (3c)
2. rotelle pasta (1/2 about 8oz)
3. sour cream (3/4c)
4. diced tomatoes (1c)
5. chopped fresh parsley (3tbsp)
6. dried basil (2tbsp)
7. pepper (1/8tsp)
8. mayonnaise (1/2c)
9. diced celery (3/4c)
10. diced zucchini (1c)
11. cooked chicken, cubed (3c)
12. dried oregano (1tsp)
13. lemon juice (2tsp)
14. salt (1tsp)
15. sour cream (3/4c)
16. diced tomatoes (1c)
Method of preparation:-
1. Take pasta, cook it in large pot according to instructions on pasta package. Drain it and wash it in cold water and again drain it well.
2. Place the pasta in serving bowl. Add zucchini, chicken, celery and tomatoes in pasta. Take a blender or food processor, put all the remaining ingredients in it and blend it well until the mixture gets mixed properly. Then pour this dressing mixture in a bowl.
3. Keep the bowl in refrigerator for about 1 hour to chill. Then add it in salad bowl, mix it to coat properly.
Chicken Mushroom Spinach Lasagna Recipe
Ingredients
1. Lasagna pasta sheets (3)
2. chicken breast fillets (400gms),
3. cheddar cheese or Emmental (150gms)
4. milk (300ml)
5. condensed mushroom soup (2gm)
6. freshly grated nutmeg (2pinches)
7. freshly ground black pepper (to taste)
8. salt (to taste)
9. oil (1tbsp)
10. spinach (250gms)
Method of preparation:-
1. First heat the oven to 160 degrees C. Take a pan, place it over heat. Heat oil in it and then fry chicken breasts in it until it gets brown. Drain the chicken and place it in a bowl and then season it with salt and pepper.
2. Take a bowl, mix milk and mushroom soup in it until the mixture gets smooth. Mix half of the mixture in chicken in the pan. Now cook spinach, squeeze out its excess liquid and then sprinkle, salt, pepper and nutmeg over it.
3. Take an ovenproof dish, arrange half of chicken mixture at the bottom of dish and then layer the lasagna sheets, half of milk-soup mixture and then spinach layer. Repeat all these layers again. Spread the cheese on top.
4. Place the dish in oven and bake it for about 30 minutes until the pasta gets soft and the top becomes golden in color. Take out the dish from oven and serve it with tomato salad.
Number of servings – 4