Any one have a good pasta recipe that uses chicken?

I'd like to find one that does not use spaghetti sauce.Any one have a good pasta recipe that uses chicken?
i love this quick and easy meal and it is a good way to get kids to eat pumpkin and other veg.


your liking of pasta my favourite is spirals with this recipe


frozen mixed veg (broccolli, caulifower and carrots) microwaved and cooked to your liking


bacon cut into strips


chicken cooked and in strips


pumpkin peeled and cubed in 2x2


cream


butter


mixed herbs


water





melt the butter in a frying pan. Add bacon and fry to your liking.


remove bacon and add pumpkin and mixed herbs. fry til golden then add enough water to cover half of the pumpkin and pop on the lid. simmer until soft. when soft remove pumpkin and with a blender combine pumpkin and cream to make a smooth sauce. if you are serving this dish to picky kids also add your soft mixed veg and add a pinch of cinnamon sugar. it tastes delicious even try it in your sauce if you have a sweet tooth. mix all the ingredients together(pasta, sauce, bacon, chicken, and veg if they arent in the sauce)





ENJOYAny one have a good pasta recipe that uses chicken?
I'm not sure what your preference in food is, but if you like pesto, you can combine pesto, cream of mushroom, and all purpose cream in place of the spaghetti sauce.
This is very simple, but try Knorr's Pesto Mix - you can find it in any grocery store.





To serve four:


*Dice up three to four boneless, skinless chicken breasts.


*Saute in Olive Oil until no longer Pink


*Prepare the Pasta


*Prepare the Pesto according to the packet directions


*Once the sauce is done, pour all of it over the chicken and let simmer on very low heat while you are waiting for the pasta to get done.


*When pasta is done, rinse and combine with chicken and sauce. Toss is a bowl and mix well, serve immediately.





This is a nice change of pace from red sauce and it's very easy to prepare. Also works well with sautee'd shrimp.


*
Creamy Cajun Chicken Pasta





2 boneless skinless chicken breasts, cut into thin strips


4 ounces linguine, cooked al dente


2 teaspoons cajun seasoning


2 tablespoons butter


1 thinly sliced green onion


1-2 cup heavy whipping cream


2 tablespoons chopped sun-dried tomatoes


1/4 teaspoon salt


1/4 teaspoon dried basil


1/8 teaspoon ground black pepper


1/8 teaspoon garlic powder


1/4 cup grated parmesan cheese
**********CHICKEN WITH WHITE SAUCE


1 2-1/2 to 3-pound chicken, cut into serving pieces


5 tablespoons butter


1 bunch scallions, chopped, including 2 inches of the green tops


1/2 pound mushrooms, quartered


2 cups chicken broth


1/2 cup dry sherry


Salt and freshly ground pepper to taste


2 tablespoons flour


1 cup light cream


1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon


1/3 cup chopped walnuts


Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.


Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.


Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.


In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.





************Creamy Chicken Pasta:





INGREDIENTS


8 ounces wide egg noodles


1/2 cup frozen green peas


3 skinless, boneless chicken breast halves


1 (10.75 ounce) can condensed cream of mushroom soup


1/3 cup milk


1/4 cup mozzarella cheese


DIRECTIONS


In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.


Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.


In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.


To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.


Serve warm.





**********CHICKEN PASTA PARMESAN


2 tbsp. oil


1 lb. boneless chicken breast, cut up


1 c. mushrooms


1/4 c. chopped onions


2 tbsp. sherry


1 can cream of chicken soup


1/2 c. sliced peppers


1/2 c. grated Parmesan cheese


Brown chicken in oil. Remove. Cook onions and mushrooms in drippings, add sherry and soup. Heat through, add chicken and peppers, cover, simmer 10 minutes. Stir in cheese until melted. Serve over hot pasta.
Chicken Alfredo





INGREDIENTS


1 (8 ounce) package cream cheese, cubed


6 tablespoons butter or margarine


1/2 cup milk


1/2 teaspoon garlic powder


salt and pepper to taste


2 skinless boneless chicken breast halves, cooked and cubed


2 cups frozen chopped broccoli, thawed


2 small zucchini, julienned


1/2 cup julienned sweet red pepper


6 ounces fettuccine, cooked, drained








DIRECTIONS


In a skillet over low heat, melt cream cheese and butter; stir until smooth. Add milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. Add chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve over fettuccine.
Picatta -


Sautee strips of chicken in deep pan. Take chicken out of pan. Pour some dry white wine into the pan (this will pick up the yummy burned on chicken bits and add the fantastic wine flavor). Throw in chopped garlic, mushrooms, and lemon juice. I also like to add capers. Sautee that, then add the chicken. You can also add a cup of veggie broth (or chicken) for extra volume. Use corn starch or butter to thicken. Salt and pepper. Fresh parsley is usually good as well.
Toasted pesto pasta with Chicken





2 tbsp. chopped walnuts, toasted


1 clove garlic


1/2 cup loosely packed fresh basil leaves


1/4 cup loosely packed fresh parsley leaves


3 tbsp. butter substitute- like promise buttery spread


1/2 lb. boneless, skinless chicken breasts, thinly sliced


1 cup diced zucchini


1 small red bell pepper, sliced


1/2 lb. whole wheat penne pasta, cooked and drained (reserve 1/4 cup pasta water)








Preparation


In blender or food processor, process walnuts and garlic until finely chopped. Add basil, parsley and 2 tablespoons Promise Buttery Spread and process just until blended.





Meanwhile, in 10-inch nonstick skillet, melt remaining 1 tablespoon Spread and cook chicken, stirring occasionally, three minutes or until browned; remove chicken from skillet.





In same skillet, add zucchini and red pepper and cook over medium heat, stirring occasionally, four minutes or until tender. Return chicken and any juices to skillet and cook one minute or until chicken is thoroughly cooked. Toss hot penne with chicken, pesto and reserved pasta water.





Nutritional information per serving


Calories 360, Total Fat 10g of which Saturated Fat 2g, Sodium 0.1g
Chicken parmeson