Does anyone have a good recipe for chicken, tomato and basil pasta?

TOMATO-CHICKEN PASTA





Ingredients


1 (9-ounce) package fresh fettuccine


1/4 cup boiling water


2 tablespoons sun-dried tomato sprinkles


2 teaspoons olive oil


Cooking spray


1/2 cup finely chopped shallots


1 pound chicken breast tenders, cut into 1-inch pieces


1/2 cup dry white wine


1/3 cup whipping cream


1/2 cup chopped fresh basil, divided


1/4 cup (1 ounce) preshredded fresh Parmesan cheese


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper








Preparation


Cook pasta according to package directions, omitting salt and fat.


While pasta cooks, combine water and tomato sprinkles in a small bowl; let stand 5 minutes. Drain.





While tomato soaks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and chicken, and saute 5 minutes. Reduce heat to medium; stir in wine and cream. Cook 3 minutes, stirring occasionally.





Combine the pasta, tomato, chicken mixture, 1/4 cup basil, cheese, and salt, tossing well to coat. Sprinkle with 1/4 cup basil and pepper


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Chicken Fettuccini Alfredo


INGREDIENTS





* 6 skinless, boneless chicken breast halves - cut into cubes


* 6 tablespoons butter, divided


* 4 cloves garlic, minced, divided


* 1 tablespoon Italian seasoning


* 1 pound fettuccini pasta


* 1 onion, diced


* 1 (8 ounce) package sliced mushrooms


* 1/3 cup all-purpose flour


* 1 tablespoon salt


* 3/4 teaspoon ground white pepper


* 3 cups milk


* 1 cup half-and-half


* 3/4 cup grated Parmesan cheese


* 8 ounces shredded Colby-Monterey Jack cheese


* 3 roma (plum) tomatoes, diced


* 1/2 cup sour cream





DIRECTIONS





1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.


2. 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.


3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini


---Does anyone have a good recipe for chicken, tomato and basil pasta?
INGREDIENTS (Nutrition)





* 1 cup dry fusilli pasta


* 3 tablespoons olive oil


* 6 chicken tenderloins, cut into chunks


* 1 tablespoon dried minced onion


* salt and pepper to taste


* garlic powder to taste


* 1 tablespoon dried basil


* 1 tablespoon dried parsley


* 1 (10.75 ounce) can condensed cream of chicken soup


* 1 (10.75 ounce) can condensed cream of mushroom soup


* 2 cups frozen mixed vegetables


* 1 cup dry bread crumbs


* 2 tablespoons grated Parmesan cheese


* 2 tablespoons butter, melted





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What to Drink?


Wine Chardonnay


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DIRECTIONS





1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.


2. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.


3. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.


4. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.


5. Bake 30 minutes in the preheated oven until bubbly and lightly browned.Does anyone have a good recipe for chicken, tomato and basil pasta?
i suggest you make roulade of chicken, marinara sauce and angel hair and put them together.its 2 different dishes that have perfect flavors for each other.