Cooking chicken pasta recipes can be effortless as they don't require much time to make because of the alternatives in time saving pasta; they can be healthy and elegant dishes to prepare for lunch or dinner. At the Italian a la carte restaurants in Punta Cana the chefs keep up with the typical foods creating them mostly from scratch and have distinct pasta dishes for the people staying at the resorts.
But when you are at home and not in a vacation, some
ideas for meals that will be cooked during the week, are of help. As
you may already know, combining lean chicken meat and inexpensive pasta
into a tasty main course right in your kitchen.
If you need more then you can easily double the ingredients and extend the cooking time by 5 to 10 minutes.
Cooking Time: 30 to 35 minutes
Ingredients:1 ½ pounds chicken breast meat (boneless and chopped into bite-sized pieces)
Cook the pasta according to directions for al dente texture. Use 1 1/2 cans of chicken broth as part of the liquid to cook the pasta.
Heat the canola oil in a large saucepan over a medium heat setting.
Rinse and pat chicken dry.
Sprinkle the chicken pieces with seasoning of your choice or simply use salt and a bit of pepper in the chicken pasta recipes.
Dip both sides of each piece of chicken in flour. Set aside.
Lightly brown the chicken in oil. This will take about 5 minutes.
Remove the chicken from the cooking oil and discard all but 3 tablespoons of the oil.
Adjust heat to a medium low setting.
Add the crushed garlic, 2 tablespoons of butter and the diced shallots to your pan. Sauté for 3 minutes.
You should add 2 tablespoons of flour to the pan to help thicken the sauce and let the flour brown for about 3 minutes.
Now add the apple juice to continue with the first of the chicken pasta recipes.
Cook on medium for another 3 minutes.
Add 1 cup of chicken broth to the pan and continue to cook for 5 minutes; or until liquid is bubbling.
Return the chicken to the pan and let the mixture cook for another 2 minutes on medium heat.
Add the contents of pan to the top of your plate of pasta; toss and serve.
Ingredients:3 cups cooked, diced chicken (use leftover roast chicken, a deli rotisserie chicken or canned chicken meat).
Cook the pasta to the "al dente" stage and then use cold water to rinse and drain the tubetti.
Combine the vegetable mayonnaise, yogurt with chives and seasoning.
Make sure the chicken is diced, chopped or shredded and add the pieces of meat to the mayonnaise and yogurt dressing. Fold to combine.
Now add the celery, green onions, raisins and apple.
Once again you should slowly combine all of the ingredients in the chicken pasta recipes.
Remove the pasta from the colander and add to the mixture.
Serve over of fresh lettuce leaves.