Care to share your recipe for a chicken & pasta dish?

I already have 1.5 cups cooked cubed lemon %26amp; herb chicken ready %26amp; I'd like to put some kind of pasta %26amp; I don't know what else...mayo %26amp; something... I'm thinking of a dish I can make today %26amp; eat off of a couple of days during work this week...healthy ideas preferred. Thanks for all the ideas I know ya'll have for me !!!Care to share your recipe for a chicken %26amp; pasta dish?
pasta sheels with chicken %26amp; broccoli


1 c fresh brocoli


1/2 c choped onion


2 garlic toe


1 carrot cut in thin strips


3 T veg# oil


2 c cooked chicken or turkey


1 t salt


2 tomadoes choped


4 c cooked shell noodles


1/2 c grated cheese parmesan


2 T parsley


cook the broccoli onion garlic and carrot in oil 10 inch skillet over med# heat until broccoli is crisp -tender about 10 min#


stir the chicken in salt %26amp; tomadoes heat just until chicken is hot 3 min# about spoon over the macroni sprinkle with the cheese------add mayo to make it a salidCare to share your recipe for a chicken %26amp; pasta dish?
DIJON CHICKEN BREASTS AND ANGEL HAIR


PASTA





1 c. Ranch original salad dressing


1/3 c. Dijon mustard


4 whole chicken breasts, skinned and boned (pound thin)


1/2 c. butter


1/3 c. white wine


10 oz. angel hair pasta


Chopped parsley





In small bowl, whisk together salad dressing and mustard; set aside. In skillet, saute chicken in butter until browned. Transfer to dish and set aside.


Pour wine into skillet, cook over medium heat, stir well, 5 minutes. Whisk in dressing mixture and blend well. Serve over pasta. Sprinkle with parsley.
INGREDIENTS


6 skinless, boneless chicken breast halves - cut into cubes


6 tablespoons butter, divided


4 cloves garlic, minced, divided


1 tablespoon Italian seasoning


1 pound fettuccini pasta


1 onion, diced


1 (8 ounce) package sliced mushrooms


1/3 cup all-purpose flour


1 tablespoon salt


3/4 teaspoon ground white pepper


3 cups milk


1 cup half-and-half


3/4 cup grated Parmesan cheese


8 ounces shredded Colby-Monterey Jack cheese


3 roma (plum) tomatoes, diced


1/2 cup sour cream


DIRECTIONS


In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Chicken Pasta


1 tablespoon extra-virgin olive oil


2 cups shredded store-bought rotisserie chicken


1 cup frozen baby peas


1/2 cup chicken broth


2 cloves garlic, finely chopped


Pinch cayenne pepper


12 ounces wagon wheels or other short pasta


1/2 cup freshly grated Parmesan cheese, plus more for sprinkling


1 tablespoon butter


Salt


1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the skillet and heat through. Stir in the peas, broth, garlic and cayenne and simmer until the broth has reduced slightly, about 2 minutes. Keep warm over low heat.


2. Meanwhile, in a large pot of boiling, salted water, cook the pasta for 5 minutes. Drain and add to the chicken. Stir in the 1/2 cup cheese and butter and simmer over medium heat, stirring frequently, until the pasta is al dente, about 3 minutes. Season with salt, if necessary, and serve with additional Parmesan.





***Excellent,easy recipe. ENJOY!!
try this one.





Chicken Pasta





8 ounces angel hair pasta


1 1/2 tablespoons soy sauce


1 tablespoon vinegar, preferably rice wine


2 teaspoons sesame oil


3 cloves garlic, minced


1 lb boneless chicken breasts, cut in strips


1/4 teaspoon salt


1/4 teaspoon black pepper


1 tablespoon sesame seeds


1 tablespoon oil, preferably peanut


1 (15 ounce) can baby corn, drained and cut into bite-size pieces


4 cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)


soy sauce, for serving (optional)





Cook and drain pasta according to package and set aside.


Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.


Sprinkle both sides of chicken with salt and pepper.


In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.


Remove from heat and set aside.


In same skillet, heat peanut oil over medium heat.


Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).


Add chicken, cook, stirring, until no longer pink, about 6 minutes.


In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.


Toss well.


Sprinkle with reserved sesame seeds.
this has a little asian twist to it


boil some farfalle (bowties) or some fusilli (corkscrews).


add your chicken, add some cucumber slices, season with a little salt and pepper, and add a little chili flakes.


coat with this dressing. will be a little sesame oil, asian fish sauce, black pepper.





or toss the pasta, the chicken, a few fresh apple chunks (any crunchy type, fuji will be great), celery chunks, and walnuts in 1 part WHIPPED cream %26amp; 1 part mayonnaise (note that the dressing will not taste nice if you don't whip the cream first as it would make it more creamy)





or this (something hot)


on a baking dish, layer your pasta, then your chicken, then top with a few cooked veggies like brocolli, carrots, peas, etc. then pour over a can of mushroom soup. top with breadcrumbs and cheese.


bake then eat! 眉
This is my extra special recipe. Use the chicken and add cooked pasta any type is fine, but I like bow tie for this recipe. Then add tons of stuff, like tomatoes, garlic, olive oil, roasted red peppers, pine nuts, lemon juice, smoked Gouda or mozzarella cheese, splash of white wine, herbs. You can add olives too. I serve it chilled and trust me this salad does not last more than a day. It gets eaten up quickly.