Verified answer

I think the best thing would be to go simple!

Cook your chicken with some olive oil, seasoned with salt and pepper cut up and set aside.

Boil up your pasta (penne would be good!)

Cut up some veggies- red bell pepper, red onion, mushrooms, sun dried tomatoes are what I usually add! Mix in some oregano, garlic and fresh basil. Throw in a hot pan with a couple tbsp. olive oil and let them saute until they are cooked (stirring frequently). My secret is to then add a pinch of white sugar and some chile flakes...trust me- so good!!!!

Then toss in the pasta and chicken in with the veggies, add little bit more olive oil. Keep it over the heat for a couple minutes so that the flavors meld and everything warms up! And voila!

This sounds simple and boring but trust me---it's delicious!!! I make it all the time. If you try this let me know what you think!

Ingredients

* 4 chicken breasts, cut into bite-size pieces

* 1 large onion, finely diced

* 2 cloves of garlic, crushed

* 2 red peppers, cut into bite-size pieces

* 2 x 400g tinned chopped tomatoes

* 2 tbsp Worcestershire Sauce

* 1/2 a lemon

* 1 tsp chilli flakes, alter depending on heat preference

* 1/2 chilli powder

* olive oil

* salt

* black pepper

Method

1. Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).

2. Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.

3. Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.

4. With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.

5. Once the sauce has been on for a good 45 minutes and has reduced slightly, Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

This is a kind of mac ‘n cheese chicken…yum! Take 4 cooked chicken breasts and pan-sauté them in a little olive oil with 2 whole garlic cloves and 2 small onions, sliced. When the chicken is browned, season with salt and pepper and cut into ¼-inch slices; set aside and reserve the pan juice. Cook ½ pound of orchiette pasta (little saucer shapes that are great to hold the cheesy sauce). Drain the pasta, keeping ½ cup of the pasta water. Toss the pasta with the onions, chicken and the pan juices; add the pasta water and a teaspoon of crumbled dried rosemary. Finally, add ½ cup of crumbled bleu cheese or other cheese of your choice. Toss well until creamy (add more pasta water if a little dry); serve right away.

Gail Greco

Chef/Editor Carefree Cooking Magazine at www.teflon.com

This is what I do when I want something quick and easy. Cut up a chicken breast into bite sized pieces, add to one chopped fried onion and clove of garlic, and some sliced mushrooms if liked. then stir in half a can of condensed soup (chicken, chicken and mushroom, chicken and ham or just mushroom) add some ooked smoked bacon or ham pieces stir and cook gently until chicken is cooked. If you don't want to add soup, just use the bacon/or ham, mushrooms and onion and garlic add to cooked pasta and add a swirl of cream so it isn't dry.

Serve this w/ boiled linguine or spaghetti noodles.

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Add fresh spring vegetables to your chicken and pasta. Try asparagus, artichoke hearts, peas, etc.

dont ask me