I need a recipe with chicken and pasta, do you have one???

mozzarella


pasta


chicken breasts (boneless, skinless)I need a recipe with chicken and pasta, do you have one???
Grilled chicken/pasta salad: http://allrecipes.com/Recipe/Grilled-Chi鈥?/a>


Lasagna Alfredo: http://allrecipes.com/Recipe/Lasagna-Alf鈥?/a>


Chicken Parmesano Supreme: http://allrecipes.com/Recipe/Jenns-Chick鈥?/a>


Rigatoni Florentine: http://allrecipes.com/Recipe/Rigatoni-Fl鈥?/a>


Chicken/chorizo pasta bake: http://allrecipes.com/Recipe/Chicken-and鈥?/a>I need a recipe with chicken and pasta, do you have one???
Linguine with Chicken Ragu


Giada DiLaurentis








2 tablespoons olive oil


6 boneless skinless chicken thighs, finely chopped


Salt and freshly ground pepper


1/2 cup finely chopped shallots


1 tablespoon minced garlic


2/3 cup dry white wine


2 teaspoons finely chopped fresh rosemary leaves


4 cups Marinara Sauce, Dean鈥檚 Sauce, or store-bought, or recipe follows


1 pound linguine


1/2 cup freshly grated Parmesan








Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saut茅 until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.


Marinara Sauce:


1/2 cup extra-virgin olive oil


2 small onions, finely chopped


2 garlic cloves, finely chopped


2 stalks celery, finely chopped


2 carrots, peeled and finely chopped


1/2 teaspoon sea salt, plus more to taste


1/2 teaspoon freshly ground black pepper, plus more to taste


2 (32-ounce) cans crushed tomatoes


2 dried bay leaves


In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saut茅 until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saut茅 until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)


Yield: 2 quarts
I like a Caprese pasta salad. Just add grilled or broiled (lemon) chicken cut/sliced in strips. You can add in cold cooked asparagus if you wish.





1 1/4 pounds cherry tomatoes -- cut in half


10 ounces mozzarella cheese -- fresh, preferably small size cut in bite-size pieces


1 bunch basil leaves -- coarsely chopped


1 clove garlic -- sliced


1/2 cup extra-virgin olive oil


1 pound penne pasta


salt and pepper -- to taste





In a large bowl (large enough to contain the pasta), place the tomatoes, mozzarella, garlic, basil and drizzle with half of the olive oil.





Meanwhile, bring a large pot of water to a rolling boil, add salt and the penne. Cook till al dente. Drain and run cold water over the pasta. Once the pasta is cooled, drain well again removing excess water.





Pour into the bowl with the tomato and mozzarella mixture. Add the rest of the olive oil (you may need to add more if pasta looks too dry), season with salt and pepper to taste and mix well. Keep in the refrigerator for 1/2 hour before serving.
Grill the chicken breasts for the best flavor - cool them and then slice them into long strips. Cook the pasta. Dish the pasta into bowls, add slices of chicken, sprinkle with cheese.





If you want to add some veggies to this dish, onion diced, sliced black olives and red peppers sliced are great with this! My family, including my kids, love this!
Orzo and chicken salad





Cook the orzo in chicken broth, drain, and add the following:





fresh basil


toasted almonds


shredded chicken


cherry tomatoes


red pepper


celery





Make a vinaigrette to mix in.





So delicious and healthy! A colorful summer salad!
Bake the chicken. Cook the pasta. Grate the cheese. Put it all in one bowl. There is your recipe. Quite genius indeed.