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Chicken Alfredo Noodles Recipe

Serves/Makes: 4 servings

Ingredients:

• 3 cooked chicken whites, into strips
• 1/3 cup butter
• 1 cup sliced mushrooms
• 1 small red bell pepper, membranes removed and seeded, thinly sliced
• 1 cup heavy cream (35% m.s.g.)
• 1 pack (13 1/4-ounce / 375 g) large egg noodles
• 1/2 cup grated Parmesan cheese
• Extra grated Parmesan cheese (optional)

How to cook Chicken Alfredo Noodles:

• Heat 2 tablespoons of the butter; soften together mushroom and red bell pepper slices until tender then set aside.
• Into a small casserole, melt remaining butter into heavy cream; reserve warm.
• Into a large casserole, boil egg noodles in hot salted boiling water until ‘al dente’; drain.
• Transfer pasta noodles back into casserole; reheat.
• Add grated Parmesan cheese; take away from heat and stir until completely melted.
• Mix in reserved warm butter-cream mixture; stir, over low heat until well coated, for approximately 1 minute.
• Mix in cooked chicken strips and reserved mushroom mixture.
• Reheat thouroughly.
• Serve immediately, sprinkled with extra grated Parmesan cheese, if desired.

Note(s):

The Chicken Alfredo Noodles recipe is delicious, simple, and really easy to cook.

This recipe for Chicken Alfredo Noodles serves/makes: 4 servings.

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Broccoli Pasta Recipe

Serves/Makes: 4 servings

Ingredients:

• 2 heads broccoli, cooked and strained
• 1/3 cup freshly grated Parmesan cheese
• 1 bunch basil leaves, about 1/2 cup
• 1/2 to 1 cup chicken stock
• 2 cloves garlic, minced
• 1 tbsp parsley, fresh
• 2 large boneless, skinless chicken breasts
• 1 large onion, sliced in wedges
• 10-12 button mushrooms, sliced 1/4 inch
• 1 1/2 tbsp olive oil
• 4 cups rigatoni, or choice of pasta
• Salt and pepper to taste

How to cook Broccoli Pesto:

• Put a large pot of water and 1 tsp salt on the stove and bring to a boil.
• In a food processor, puree broccoli, basil, parsley, garlic and 1/2 cup chicken broth.
• Should be the consistency of a thick tomato sauce, if not, add some more stock.
• Place sauce into a pot on medium low heat, stirring frequently.
• Slice chicken into long strips and salt and pepper them.
• Heat up 1 tbsp oil in a frying pan.
• Once heated, put chicken in and cook until light golden at a medium high temperature.
• Add chicken to sauce.
• Once sauce is heated, add Parmesan cheese.
• Once water comes to a boil, add pasta.
• Heat up 1/2 tbsp olive oil.
• Add onions and cook for 2 minutes on medium high.
• Add mushrooms and cook until a golden brown and add to sauce.
• Adjust sauce as needed with salt and pepper.

This recipe for Broccoli Pesto serves/makes: 4 servings.

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BBQ Chicken Pasta Recipe

Serves/Makes: 6 – 8 servings

Ingredients:

• 2 1/2 cups chopped, cooked Chicken
• 1 14-oz. pkg of (Birds Eye) frozen Ultimate Southwest Vegetable Blend, thawed
• 1 1/2 jars of your favorite BBQ sauce (I like Hunts Sweet and Spicy) (Reserve the other 1/2 jar, in case pasta seems dry)
• 1 pkg of Rotini Pasta
• 1 cup of shredded colby-jack cheese (or other shredded cheese)

How to cook BBQ Chicken Pasta:

• Preheat oven to 350 degrees.
• In a large saucepan place cooked chicken, thawed vegetable blend, and BBQ sauce; put on low heat and allow to simmer slowly.
• Meanwhile, cook pasta according to package directions.
• Once pasta is cooked, drain and combine well with chicken/vegetable mixture.
• Place pasta in a 9×13-inch baking dish; top with cheese and place in oven about 10 minutes or until cheese has melted.

Comment(s):

The Birds Eye Vegetable blend has corn, black beans, onions and diced chilies, which compliment this dish. My family loves this, especially when made with BBQ chicken from the day before.

This recipe for BBQ Chicken Pasta serves/makes: 6 – 8 servings

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Balsamic Gorgonzola Chicken Pasta Recipe

Serves/Makes: 4

Ingredients:

• 1 lb pasta
• Salt
• 1 cup Gorgonzola cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1 cup sliced almonds
• 1 cup cooked and diced chicken
• 4 tbsp balsamic vinegar
• 1/2 cup olive oil
• 1/2 tsp sugar

How to cook Balsamic Gorgonzola Chicken Pasta:

• Cook pasta according to instructions in boiling salted water.
• In a large bowl, add remaining ingredients, except almonds, and whisk together.
• Add cooked pasta to bowl and stir to combine.
• Top dish with sliced almonds.

Comment(s):

Watch this disappear like crazy.

This recipe for Balsamic Gorgonzola Chicken Pasta serves/makes: 4

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Baked Rigatoni with Poultry or Beef Meatballs Recipe

Serves/Makes: 6 servings

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups cleaned freshy sliced mushrooms
• 1 green pepper, membranes removed and seeded, chopped
• 2 teaspoons basil
• 1 teaspoon oregano
• Salt and pepper, to taste
• 2 tablespoons water
• 1 (28-ounce / 796-mL) can stewed tomatoes
• 1 (5 1/2-ounce / 156-mL) can tomato paste
• 3 1/2 cups rigatoni pasta noodles
• 1 1/2 cups grated Mozzarella cheese
• 1/4 cup grated Parmesan cheese

   Meatball Mixture

• 1 egg
• 1/3 cup chopped onion
• 1/4 cup dry bread crumbs
• 2 cloves garlic, minced
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon oregano
• Salt and pepper, to taste
• 1 pound ground turkey (chicken or beef)

How to cook Baked Rigatoni with Poultry or Beef Meatballs:

• For the meatballs, into a medium bowl, slightly beat egg before mixing in chopped onion, dry bread crumbs, minced garlic, grated Parmesan cheese, oregano, salt and pepper until combined.
• Mix in ground turkey (chicken or beef).
• Shape mixture into small meatballs using a heaping tablespoon mixture for each meatball.
• Set aside.
• Heat olive oil into a large skillet.
• A few at a time, brown meatballs on all side; remove from skillet.
• Drain excess fat from skillet before adding chopped onion, minced garlic, mushroom slices, chopped green bell pepper, basil, oregano, salt and pepper.
• Stir in water.
• Cook over medium heat for approximately 10 minutes, until vegetables are softened.
• Stir in stewed tomatoes with juice, tomato paste and reserved browned meatballs.
• Leave to simmer for 30 minutes.
• Meanwhile, boil rigatoni pasta noodles pasta noodles until “al dente”, soft yet still a little crunchy.
• Preheat oven to 400°F (200°C).
• Drain pasta noodles.
• Add drained pasta noodles to meatball mixture stirring until combined.
• Pour into a 2 1/2-quart (10-cup) casserole dish.
• Sprinkle mixtrue all over with grated Mozzarella cheese, then with grated Parmesan cheese.
• Bake into preheated oven for 20 minutes before serving.

This recipe for Baked Rigatoni with Poultry or Beef Meatballs serves/makes: 6 servings

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Autumn Pasta in Spicy Butternut Squash Sauce Recipe

Serves/Makes: 4 – 6 servings

Ingredients:

• 1 Tbsp olive oil
• 1 small onion – chopped
• 16 oz pasta (farfalle, tortellini, etc), cooked and drained
• Butternut squash (2-3 lbs)- peeled, cubed and cooked
• 2 cloves minced garlic
• Small handful of fresh sage – finely chopped
• 1 granny smith apple – peeled and chopped
• 1 cup chicken stock
• 1-2 teaspoons cumin
• 1-2 teaspoons nutmeg
• 1-2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon allspice
• 1 lb ground hot turkey sausage, cooked & drained
• Salt and pepper to taste

How to cook Autumn Pasta in Spicy Butternut Squash Sauce:

• Add olive oil to a skillet and cook onion on low until caramelized.
• Cook pasta according to package directions; drain and set aside.
• To a food processor, add squash cubes, garlic, caramelized onion, sage, and apple; puree.
• Add chicken stock (about 1 cup) and spices until desired consistency and taste.
• Add squash sauce to drained pasta.
• Toss and top with the spicy turkey sausage, grated asiago, and fresh sage.

This recipe for Autumn Pasta in Spicy Butternut Squash Sauce serves/makes: 4 – 6 servings

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Aunt Wendy’s Spicy Chicken and Pasta Recipe

Serves/Makes: 4 servings

Ingredients:

• 2 chicken breasts
• 1 box any type pasta
• 1 cup fresh or frozen peas
• Any hot sauce you like, add to taste
• 2 cans cream of mushroom or cream of chicken soup

How to cook Aunt Wendy’s Spicy Chicken and Pasta:

• Chop up the chicken into bite size pieces and put in nonstick frying pan with the peas, soup and hot sauce over medium heat.
• Boil water for pasta according to package.
• Let mixture in frying pan cook until the chicken is cooked through, about 15-20 minutes.
• When pasta is done, drain and mix in with chicken and simmer for 5 minutes.
• Taste the sauce for spiciness and adjust.

This recipe for Aunt Wendy’s Spicy Chicken and Pasta serves/makes: 4 servings

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Asian Style Chicken Pasta Recipe

Serves/Makes: 1 – 2 servings

Ingredients:

• 1 6 oz boneless skinless chicken breast, cubed
• 3 fresh green beans, trimmed and cut into bite sized pieces
• 1/2 fresh red bell pepper, julienned
• 1/4 cup shredded carrots
• 4 oz cooked spaghetti noodles
• 2 oz sesame oil
• 1 oz soy sauce
• 1/4 cup peanut sauce
• 2 tbsp ponzo sauce
• 1 tbsp sugar
• 1 tbsp honey
• Salt and pepper to taste
• 4 oz cooking oil

How to cook Asian Style Chicken Pasta:

• Prepare first 5 ingredients so they are ready for use when needed.
• In a small bowl combine soy, sesame oil, peanut sauce, ponzo sauce, sugar and honey.
• Mix with whisk until fully combined.
• Place skillet on high heat with cooking oil.
• Season chicken with approximately a tsp salt and pepper each, and saute until almost fully cooked.
• Add all prepared vegetables and saute until nice and brown.
• Add sauce mix and cook for about 3-5 minutes then add spaghetti.
• Serve over freshly cooked spaghetti.

Comment(s):

If you like a little kick to your pasta add one tsp of red pepper flakes.

This recipe for Asian Style Chicken Pasta serves/makes: 1 – 2 servings

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Angel Hair Pasta with Chicken Recipe

Serves/Makes: 4

Ingredients:

• 2 tbsp. olive oil, divided
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 carrot, thinly bias-sliced
• 1 (10 oz.) package frozen broccoli, thawed
• 2 cloves garlic, minced
• 8 oz. angel hair pasta, cooked and drained
• 2/3 cup chicken broth
• 1 tsp. dried basil
• 1/4 cup grated Parmesan cheese

How to cook Angel Hair Pasta with Chicken:

• Preheat 1 tablespoon oil in a medium skillet.
• Add chicken.
• Cook and stir until chicken is cooked, about 5 minutes.
• Remove from skillet; drain on paper towels.
• Preheat remaining oil in same skillet.
• Add carrot, broccoli, and garlic to skillet.
• Cook and stir for 2 minutes.
• Return chicken to skillet; add chicken broth, basil, and Parmesan cheesse.
• Simmer for 4 minutes.
• Place pasta in a large serving bowl.
• Top with chicken and vegetable mixture.
• Serve immediately.

This recipe for Angel Hair Pasta with Chicken serves/makes: 4

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Angel Chicken Pasta Recipe

Serves/Makes: 6

Ingredients:

• 6 skinless, boneless chicken breasts
• 1/4 cup butter
• 1 pkg dry Italian style salad dressing mix 1/2 cup white wine
• 1 can condensed golden mushroom soup
• 4 ounces cream cheese w/chives
• 1 lb angel hair pasta

How to cook Angel Chicken Pasta:

• Preheat oven to 325 degrees.
• In a large saucepan melt butter over low heat.
• Stir in the dressing package, wine, and golden mushroom soup.
• Blend in the cream cheese and stir until smooth.
• Heat through but do not boil.
• Arrange chicken breasts in a single layer in a 9 x 13 inch glass baking dish.
• Pour sauce over chicken.
• Bake for 60 minutes in the preheated oven.
• 20 minutes before the chicken is done bring a large pot of lightly salted water to a rolling boil.
• Add angel hair pasta and cook until al dente (about 5 minutes).
• Drain pasta.
• Serve chicken and sauce over warm pasta.

This recipe for Angel Chicken Pasta serves/makes: 6