Time 17m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat skillet on medium. Spray with nonstick spray. Cook pasta according to directions. (I put the water on to boil while I’m cooking the garlic/onions/chicken, so the pasta is finished about the same time as the rest.). Toss in onion and garlic. Stir 1 minute. Add chicken. Stir and cook 3-5 minutes, until chicken is mostly cooked through. At this point, I sprinkled with some ground pepper. Add can of diced tomatoes and half of basil. Simmer 3-5 minutes, until basil is wilted. Add sun-dried tomatoes and rest of basil. Simmer another 2 minutes or so, to let the sun-dried tomatoes soften. Spoon on top of pasta. Sprinkle with parmesan cheese & enjoy!
Time 35m Number Of Ingredients 17 Steps:
Halve the chicken breasts horizontally, creating two thin cutlets. In a shallow bowl, add the flour and season with salt and pepper. In a separate bowl beat the eggs and in another bowl combine the breadcrumbs, Parmesan, garlic powder, lemon pepper and salt. Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs. For a thicker coating, repeat the egg and breadcrumb step. In a large pan set over medium-high heat heat a few centimeters/1 inch of vegetable oil. Fry the chicken for 3-4 minutes per side until golden brown on both sides and cooked through. Remove and allow to drain on a wire rack set over a sheet pan. Melt the butter in a pan then add the onion. Cook until soft and translucent. Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds. Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily. Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth. Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta then serve with the crispy chicken.
Yield 4 Number Of Ingredients 8 Steps:
In a large pot with boiling salted water cook rotini pasta until al dente. Drain. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes. Toss drained pasta with basil sauce and serve immediately.
Time 3h Yield 6 Number Of Ingredients 12 Steps:
Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined. Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally. Preheat the oven to 300 degrees F (150 degrees C). Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm. While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta. Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.
Time 25m Yield 4 portions, 4 serving(s) Number Of Ingredients 8 Steps:
Cook pasta according to package directions. Drain and return pasta to pan. In a small bowl, combine butter, lemon juice, basil, garlic, and pepper. Add chicken and mix with the pasta. Sprinkle cheese over the pasta and serve. Yield 4 servings.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Cook pasta as directed on package, adding broccoli during last 4 minutes of cook time; drain. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with garlic-pepper. Cook about 3 minutes, stirring occasionally, until chicken is no longer pink in center. In small bowl, mix chicken broth, cornstarch and sugar. Add to skillet with bell pepper. Cook about 3 minutes or until sauce is thickened. Stir in pasta, yogurt and basil. Heat over low heat just until hot (do not boil).
