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Toss it lightly in some Italian salad dressing with some peal onions and garbanzo beans and garlic. Lots of fresh pressed garlic.

maybe it would be a good idea to use a little mustard in the sauce to bring out the mustard in yr chicken.

this is something very simple i sometimes put on the side with lamb...dunno why but it works well and ppl like it.

just heat up some butter in a pan, add some honey, mustard, black pepper and garlic and let it warm up. if u have cream u can add a few spoons of that if not it doesnt really matter. just mix it up with the pasta and u can make it look pretty by adding chopped parsely.

Take skinless,boneless chicken and cut into cubes.I would say 3 or 4 pieces per rice a roni box depending on how big the chicken is.Put the cubes in a skillet and add 7up soda, instead of oil.Now this was never exactly measured so probably about 2 1/2 to 4 cups.You just want it to eventually cook out(evaporate)when the chicken is done.So let the chicken cook, while it is cooking make Beef rice a roni in another skillet, cook as directed and when they are both done just mix them together.VOILA! Add some crescent rolls to go with it and Mmm,a quick and delicious meal!

Spinach and Tortellini Salad

Prep Time: 15m

Cook Time: 15m

Ready in: 30m

Yield: 4 servings

Ingredients

1 (9 ounce) package cheese-filled tortellini

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/3 cup grated Parmesan cheese

2 cups cherry tomatoes, halved

1 (2 ounce) can sliced black olives

1 (16 ounce) bottle Italian-style salad dressing

Directions

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2. In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper.

http://family.go.com/food/recipe-ar-15653-spinach-...

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Summer Veggie Pasta Dinner

Serves 4 (change servings and units)

Change to: Servings US Metric Close

Ingredients

* 1/4 cup olive oil

* 2-3 tablespoons rough chopped garlic

* 1/2 cup sweet bell pepper, chopped (red, orange, yellow is good)

* 2/3 cup zucchini, sliced (or other summer squash)

* 1/4 cup sliced mushrooms

* 1/2 cup cherry tomatoes, halved

* 1/4 cup chopped green onion

* 1/4 cup chopped flat leaf parsley

* 1/4 cup chopped basil

* 3 ounces mild goat cheese, crumbled (chevre)

* salt and pepper

* 8 ounces farfalle pasta or rigatoni pasta or rotini pasta

Directions

While putting sauce together, cook pasta as directed, drain. It'll probably be ready close to when the veggies are --

Slowly cook garlic in olive oil, low heat, about four minutes.

Raise heat a bit, add bell peppers, cook another 3-4 minutes, then add zucchini and mushrooms.

Prevent child from eating all the goat cheese.

When zukes and peppers are cooked to your liking (about 4 more minutes for us), add remaining ingredients and heat through til tomatoes give up some of their juices and the cheese has melted into the sauce.

Stir in cooked pasta and heat through. Pasta will soak up the sauce.

Serve with extra crumbled goat cheese on top if desired.

http://www.recipezaar.com/249128

Try this one.

Balsamic Cream Sauce

Ingredients:

2 tablespoons olive oil

2 tablespoons butter

1/4 onion, minced

2 tablespoons balsamic vinegar

2 teaspoons chicken bouillon granules

1 cup heavy cream

1/2 cup grated Parmesan cheese

Directions:

Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

I'd use lemon asparagus sauce. If you don't have fresh asparagus, don't worry about it. The sauce is light and delicious.

1 tablespoon unsalted butter

1 shallot, chopped fine

3/4 cup half-n-half (or regular milk!)

Zest from 3 lemons (about 2 tablespoons)

Juice from 2 lemons (about 1/4 cup)

1/2 teaspoon kosher salt

1/2 tsp sugar

About 1/3 cup fresh dill, chopped

Freshly grated black pepper

Steam asparagus until just slightly underdone (it will finish cooking in the sauce). Cut into two-inch lengths.

In a large skillet, melt butter on medium heat. Add shallot and slowly soften. Add half-and-half or milk, zest, lemon juice, salt and sugar. Stir in asparagus and gently warm until spears reach desired tenderness. Stir in hot pasta, letting it soak up sauce. Gently stir in dill and black pepper.

Make it simple to go with the mustard.

A simple tomato sauce with basil.

Cook some onions with a clove or two of cruse garlic put in "passata"of tomatoes or skinned fresh chopped tomatoes and basil when slightly brown.

2 spoons of vinegar or half a glass of white wine. Salt and pepper.

Simmer till slightly thick.

I love to simply toss the noodles with olive oil and garlic or butter and garlic

Either tomato and herbs

or

plain yoghurt with a chicken stock cupe added for flavour - with onion peppers and sweetcorn. - Just stirfry the veg in a little oil add the yoghurt and stock cube - then stir in the cooked noodles.

A little olive oil and lemon would be nice and light and go well with the mustard chicken.

Me, I'd toss it with a little pesto. And probably eat all the pasta before dinner. :)