Herb and Chicken Pasta

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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Broccoli Bake With Pasta

INGREDIENTS:

2 c. chopped broccoli, cooked
1 lb. pasta shells, cooked
1 c. cottage cheese
3 eggs, beaten
1/2 c. grated Parmesan cheese
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. dry mustard
1/2 lb. Mozzarella cheese, shredded

DIRECTIONS:

Mix broccoli, pasta and cottage cheese in large bowl. Set aside.
Spray an 11×7 inch baking dish with no-stick spray. In medium bowl, beat eggs, pepper, paprika, and dry mustard. Pour over pasta and combine well. Pour into the baking dish. top with cheeses and bake at 350 degrees for 30 minutes until top is golden brown.
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Asian Chicken Pasta Salad

INGREDIENTS:

8 ounces rotelle pasta
5 boneless chicken breast halves, cooked and cut into bite-sized pieces
5 tablespoons vegetable oil
1 teaspoon salt, divided
2 carrots, sliced diagonally
1/2 pound fresh mushrooms, quartered
1/2 head broccoli, cut into florets
1/2 head cauliflower, broken into small florets
1/4 cup water
1 bunch green onions, chopped
2 tablespoons soy sauce
3 tablespoons sesame oil

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. Place in large bowl with chicken.
In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
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