Garlic Chicken Pasta

Garlic Chicken Pasta

Step 1: Chicken

Following these directions, oven roast:

1 lb chicken, boneless skinless breast recommended

• Once chicken tests done (~165F), remove from heat

• Once cool enough to handle, chop into bite-size pieces, set aside

Optional: While chicken is roasting, continue to step 2.

Step 2: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (penne recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with step 3.

Step 3: Veggies

Preheat large skillet over medium heat, add:

~1 Tbsp oil

1/2 cup carrots, julienned

Sauté until crisp-tender, transfer to a separate bowl.

Return pan to heat, add:

~1 Tbsp oil

1 cup mushrooms, peeled & sliced

Sauté for 2 minutes, add:

1 cup zucchini, sliced

Sauté for 1 minutes, add:

1/2 cup asparagus, cut into 1” pieces

Sauté for 1 minute, then remove pan from the heat.

Step 4: Sauce

Make a double batch of:

Brenda’s Creamy Garlic Sauce

Once prepared, continue to step 5.

Step 5: Assemble

To a large bowl, add:

Pasta (Step 2)

Creamy Garlic Sauce (Step 4)

Mix together until pasta is evenly sauced, then add:

Veggies (Step 3)

Chicken (Step 1)

Toss lightly, serve hot.

Recommended to garnish with:

• Tomatoes, diced

• Parmesan cheese

• Blue cheese crumbles

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Brenda’s tips:

• Serving size: 4

• This Saunders family favorite was inspired by a visit to Johnny Carino’s when Brenda was attending college. On the menu it was called Penne Gorgonzola …. sadly it’s no longer on Carino’s menu, but you can make this instead! Perhaps you’ll also find it: “Better than Johnny’s Penne Gorgonzola”

Cajun Style: One Pot Pasta & Chicken

Cajun Style: One Pot Pasta & Chicken

In a small bowl, combine:

1 tsp oregano, dried

1 tsp thyme, dried

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp pepper

Mix together, then toss with:

1 lb chicken, cut into 1/2" cubes

To a large pot, heated to medium, add:

1 Tbsp oil

Seasoned chicken

Brown the chicken and add:

1/2 cup onion, finely diced

Saute, and cook for an additional 2 minutes. Then add:

1 (15 oz) can diced tomatoes

2 cups chicken broth

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

2 oz cream cheese

Cover for 5 minutes. 

Stir until cream cheese is mixed in. 

Serve hot garnished with:

Green onions

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the cayenne pepper to 1 tsp, and conversely, if you prefer extra mild, leave out the cayenne. 

• Brenda's toddler loves this dish! He asks for seconds & thirds & fourths when Brenda makes this tasty pasta.

• Garlic toast (made with French Bread) pairs perfectly.