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I have several options for you and they come with pictures so you can visualize them

1. Chicken Cacciatore - Hunter style chicken stew served on a pasta (http://angsarap.net/2011/08/30/chicken-cacciatore/...

2.Chicken Noodle Soup - Chicken soup and vegetables pasta (http://angsarap.net/2011/03/28/chicken-noodle%C2%A...

3. Creamy Tarragon Chicken Fettucine - Something like alfredo but flavoured with taragon (http://angsarap.net/2010/12/15/creamy-tarragon-chi...

4. Vermicelli Mare e Monti - If you want to go to the shrimp option, this is an easy yet delicious mix of Shrimps and mushrooms (http://angsarap.net/2010/12/01/vermicelli-mare-e-m...

My mum makes the most amazing chicken carbonara pasta.

She uses fettucine most of the time, but I guess you could use any pasta that suits your fancy..

1 chicken breast

4 rashers of bacon, chopped

2 cups of mushrooms, sliced

1 can of carnation light and creamy milk

1 tablespoon of cornflour dissolved with water (optional)

So she fries off the chicken and the bacon until it's browned a little bit. Then add the mushrooms and when they've been cooking for about 3 minutes add the milk. Bring the sauce to the boil, stirring occasionally. If the sauce does not thicken enough, or if you want it thicker add the cornflour mix until it is at the right thickness for you.

When cooking the pasta, add a bit of oil and salt to the pot - this will help the pasta not to go all clumpy and sticky.

You can drain the pasta and add the sauce into the pasta pot, or you can serve the pasta into a bowl and then pour the sauce over the pasta (this is the way I like it :D) and then sprinkle with some parmesan cheese.

This is a really yummy dish, even though it's really simple! (:

Good luck.

1

This is my favorite, easy, go to recipe when I need something quick. I love it because I usually have the ingredients on hand. Hope this helps and enjoy. Easy Chicken Pasta * 4 skinless, boneless chicken breasts * 1 (10.75 ounce) can condensed cream of mushroom soup * 2 1/4 cups water * 1 (16 ounce) package frozen mixed vegetables, thawed * 2 cups rotini pasta DIRECTIONS 1. In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil. 2. Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often. *While the original recipe does not call for any seasoning, I usually add onion powder and garlic powder and sometimes italian seasoning. It just depends what you like. Yields: 4 servings

Easy Chicken Pasta :

Ingredients

1 (16 ounce) package linguine pasta

2 pounds skinless, boneless chicken breasts, cut into cubes

salt and pepper to taste

1/4 cup olive oil

3 cloves garlic, minced

1 cup white wine

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add the chicken and garlic to the skillet. Cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir in the white wine. Toss the pasta with chicken in the skillet until the chicken is evenly distributed.

Chicken Fra Diavolo would be a good spicy chicken pasta.

8 ounces penne pasta

1 medium onion, sliced

2 tablespoons olive oil, plus 1 to 2 tablespoons

3 garlic cloves, minced

1 teaspoon crushed red pepper flakes (more or less to increase or reduce the spiciness)

1 lb boneless chicken, cut into bite size pieces

1 teaspoon salt, plus additional as needed

1 cup dry white wine

1 (14 1/2 ounce) can diced tomatoes

1/4 teaspoon dried oregano leaves

3 tablespoons fresh Italian parsley, chopped

3 tablespoons fresh basil leaves, chopped

Directions:

1

Cook pasta until almost fully cooked (al dente), drain, and set aside.

2

While the pasta is cooking:.

3

In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.

4

Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.

5

Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.

6

Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).

7

Add the wine to the skillet and deglaze.

8

Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.

9

Stir in the parsley and basil. Season with more salt, to taste.

10

Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.

I love sauteing up asparagus, mushrooms, garlic & onions in olive oil then tossing in cooked pasta and grilled chicken (you could even just saute the chicken in that same pan, but do that before you do the veggies).