Author: ravi

INGREDIENTS:

2 cups small seashell pasta
3 1/2 cups chopped poached chicken breast meat
1/2 cup diced celery
1 cup seedless green grapes, halved
salt to taste
1/4 teaspoon ground white pepper
1/3 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
2 tablespoons rice vinegar
1 tablespoon white sugar

DIRECTIONS:

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.
In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.
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INGREDIENTS:

3 cups mostaccioli
3 skinless, boneless chicken breast halves
1/4 onion, chopped
3 fresh mushrooms, sliced
2 tablespoons Italian seasoning
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
2 tablespoons grated Parmesan cheese

DIRECTIONS:

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 and reserve.
Meanwhile, in a large lightly greased skillet over medium heat, cook chicken for about 15 minutes and remove from pan; cool and dice.
In a large skillet over medium heat, combine onion, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper; cook until onions are translucent. Remove from heat and add chicken and pasta. Sprinkle Parmesan cheese on top; serve.
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INGREDIENTS:

2 (8 ounce) packages angel hair pasta
4 skinless, boneless chicken breasts
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon Cajun seasoning (optional)
1/2 teaspoon crushed red pepper flakes (optional)
4 tablespoons olive oil
3 cloves garlic, chopped
1 onion, chopped
1 cup chicken broth

DIRECTIONS:

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 and reserve.
Season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; chicken and saute until browned. Remove chicken from skillet, add garlic and onions and saute until clear.
Return chicken to skillet over sauteed mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.
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