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Noodles + Chicken + ??? = Tasty

JasconiusJasconius sword criminalmad onlineRegistered User regular
edited July 2008 in Help / Advice Forum
I am looking to find some instructions to some glorious pasta/chicken recipes.

Currently one of the few things I know how to cook is various types of soups that use chicken. I buy these rotisserie chickens from the grocery store, dice em up and throw them in, but I was wondering what are some good ways to use chicken with pasta, as some times I want something a little more substantial than soup...

I'm a basically a cooking novice so go easy on me, though I have plenty of spices and other cooking utilities available to me.

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Posts

  • ZombiemamboZombiemambo Registered User regular
    edited July 2008
    I love fettucini alfredo with grilled chicken and diced tomatoes. Excellent.

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  • TransparentTransparent Registered User regular
    edited July 2008
    When there's a ??? about what to put on food, in my opinion the answer should almost always be Sriracha.

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  • TrichomeTrichome Registered User regular
    edited July 2008
    ??? = peanut sauce

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  • FeloniousmozFeloniousmoz Registered User regular
    edited July 2008
    Hit up an asian grocery and buy some Korean fermented chili paste, comes in a jar. I'd give ya the name in English, but it doesn't hepl cuz I've never seen the darn stuff labeled in English to start with.

    Anyway, mix up a sauce with the paste, honey, soy sauce to taste, however you might like it. Add sliced onion, carrot, and chicken or pork. Marinate overnight, then stirfry in a hot non-stick pan wirh no oil. Serve over rice or noodles = mouth orgasm.

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  • FeloniousmozFeloniousmoz Registered User regular
    edited July 2008
    Hit up an asian grocery and buy some Korean fermented chili paste, comes in a jar. I'd give ya the name in English, but it doesn't hepl cuz I've never seen the darn stuff labeled in English to start with.

    Anyway, mix up a sauce with the paste, honey, soy sauce to taste, however you might like it. Add sliced onion, carrot, and chicken or pork. Marinate overnight, then stirfry in a hot non-stick pan wirh no oil. Serve over rice or noodles = mouth orgasm.

    I love peanut sauce, but have been avoiding it after I heard how super-unheathy it is.

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  • TransparentTransparent Registered User regular
    edited July 2008
    The only one of my chicken recipes that I'd want to share isn't for pasta. It's my mexican flavored chicken I use for tacos and anything that you'd put spicy shredded chicken in.

    I get a big oven safe dish, put a bunch of pieces of chicken in it (breasts or thighs work well), and pour a mixture of 1 box of chicken broth, 1 large or two small cans of chipotle peppers in adobo sauce (seems to be commonly available), cumin, pepper, and salt. I put that in a 400 degree oven and cook until the chicken is 180 degrees F (I always cook by meat thermometer). I take the container out of the oven, and shred the chicken with a fork. I've tried variations like reserving some adobo sauch to mix into the chicken after shredding or using an immersion blender on the peppers before I pour the liquid onto the chicken. It turns out delicious but I haven't figured out anything to do with the cooking liquid when it's done, I keep thinking it could be a good spicy soup base.

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  • mtsmts Dr. Robot King Registered User regular
    edited July 2008
    or pesto. basil is in full season right now

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  • TaGuelleTaGuelle Registered User regular
    edited July 2008
    I got a really good recipe for it. Fry up some chicken in olive oil. Remove the chicken. Then dice an onion and fry it well in oliveoil, till its cooked and brown. Throw in zuchini and cook that. Towards when the zuchini is done, throw in the chicken and add some diced garlic. fry that for a bit. then throw in a half cup to a cup of water and a good ammount of sour creme or, perferably a thick french one. let it reduce. serve over linguini or fettuchini with fresh parm.

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  • seasleepyseasleepy Registered User regular
    edited July 2008
    Quiche is pretty damn easy. I made one a couple of days ago with a bit of chicken, a bit of provolone, and some parmesan, and it turned out rather tasty. Doesn't use a whole ton of chicken though (this may be good or bad for your purposes).

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  • MooblyMoobly Registered User regular
    edited July 2008
    My Ghetto Chicken parmesan-ish type thing

    Bear with me, I don't really measure stuff so these are rough estimates.
    For the sauce I use This recipe. If that's a bit more and you're looking for something easier, if I'm in a relative rush I'll buy a jar of Prego and spice it up a bit myself.

    Other than that:

    Ingredients:

    3 or 4 large chicken breasts
    6-8 oz Mozzarella, shredded
    6-8 oz Cheddar Cheese, shredded
    5-6 oz parmesan, shredded (MUCH better if you buy a block and shred it yourself)
    16 oz. Spaghetti
    1 Garlic clove or Powder(cloves preferred)
    Flour
    Olive Oil

    Put your spaghetti noodles on to boil

    First mix flour and about 1 or 2 oz of parmesan together well on a plate or large bowl. Put a 10" skillet on the stove with about 1/8th or 1/4 inch of olive oil in it. You want the oil hot enough that if you put a single drop of water in it, it will jump and pop. (Don't put more than one drop, you could burn yourself) Once the oil is ready, rub the chicken in the flour being sure to get a good coat stuck to it. You're going to sear it. Now put the chicken in the skillet for about 15-30 seconds on each side. This should be just enough to cook the flavour of the parmesan on to the meat.

    Preheat oven to 190C; 375F

    When your spaghetti is done, drain it and pour the noodles (not the sauce) into about an 11x13 pan. Spread the remaining parmesan evenly over the noodles. Now place the chicken breasts on top of the noodles, and cover evenly with the sauce. After that spread your Mozzarella and Cheddar evenly across the top. I'm a big fan of garlic so usually I'll add some garlic powder here as well, but it's not necessary.

    Now all you have to do is cook for about 45 minutes or so in the oven. You'll know it's done with the cheese starts to brown.

    edit: added spoiler for space.

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