2 questions on recipes for chicken and pasta?

i need to make a pasta dish from scratch. any recipes on what to mix it with? also i have 8 thighs that need to be seasons or marinated and recipe of how to make those? pasta i need for today, chicken is for tomorrow. thanks in advance2 questions on recipes for chicken and pasta?
Hope this helps:)





Chicken Piccata Pasta Toss





Ingredients


2 tablespoons extra-virgin olive oil


1 1/3 pounds chicken breast tenders, cut into 1-inch pieces


Salt and pepper


1 1/2 tablespoons butter


4 cloves garlic, chopped


2 shallots, chopped


2 tablespoons all-purpose flour


1/2 cup white wine


1 lemon, juiced


1 cup chicken broth or stock


3 tablespoons capers, drained


1/2 cup flat-leaf parsley, chopped


1 pound penne rigate pasta, cooked to al dente


Chopped or snipped chives, for garnish


Directions


Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.2 questions on recipes for chicken and pasta?
You can use your thighs in any of these recipes, even if they call for breasts.





Chicken %26amp; Asparagus in White Wine Sauce





This recipe works equally well with green beans or haricots verts in place of asparagus. Time: 40 minutes.





4 (6-oz) skinless, boneless chicken breast halves


3/4 teaspoon salt


¼ teaspoon freshly ground black pepper


2 Tbsp. butter


½ cup A/P flour


½ cup dry white wine


½ cup fat-free, less-sodium chicken broth


2 garlic cloves, minced


1 pound asparagus spears, trimmed


2 tablespoons chopped fresh parsley


1 tablespoon fresh lemon juice


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼” thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.





2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.


3. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and lemon juice. Serve asparagus and sauce with chicken.


Yield: 4 servings (serving size: 1 chicken breast half, about 5 asparagus spears, and about 2 tablespoons sauce)





Nutritional Information: CALORIES 289(25% from fat); FAT 8g (sat 4.2g,mono 2g,poly 0.8g); PROTEIN 43g; CHOLESTEROL 114mg; CALCIUM 59mg; SODIUM 648mg; FIBER 2.8g; IRON 4.3mg; CARBOHYDRATE 10.5g





--Cooking Light, OCTOBER 2007


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Blue Cheese Bake Chicken Breasts





1/2 lb blue cheese, crumbled


1 pint sour cream


4 cloves fresh garlic, minced


4-6 large boneless skinless chicken breasts


1 cup fine breadcrumbs


1 egg, beaten


1/2 cup flour


2 tablespoons butter


2 tablespoons vegetable oil


salt





1. Mix together the blue cheese, sour cream and garlic; set aside.


2. Lightly salt chicken breasts.


3. Dredge each one in the flour, dip in the beaten egg, then roll in the bread crumbs.


4. Place the butter%26amp; oil in a non-stick skillet and heat over medium-high heat.


5. Brown chicken breasts on both sides then place in a lightly greased baking dish.


6. Pour the blue cheese mixture over the breasts.


7. Cover and bake in a preheated 350ºF oven for 45-60 min. or until chicken is tender.


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Ragout of Chicken and Onions in Red Wine


For 4 servings


Ingredients:


2 ½ to 3 pounds frying chicken parts


2 tbs. butter


1 tbs. olive oil or good cooking oil


Salt and freshly ground pepper


1 or 2 large cloves of garlic, pureed


1 imported bay leaf


¼ tsp or so thyme


1 large ripe red unpeeled tomato, chopped, or 1/3 cup canned Italian plum tomatoes


3 cups young red wine (Zinfandel, Macon or Chianti type)


1 or more cups chicken stock


Beurre manie for the sauce (1½ Tbsp. each flour softened butter blended to a paste)


Fresh parsley sprigs or chopped parsley for garnish


Special Equipment Suggested:


A heavy-bottomed 12-inch frying pan or casserole 2 inches deep, and a cover for the pan (or an electric frying pan)


Directions:


1. Browning the chicken — about 5 minutes. Dry the chicken parts thoroughly, and brown in hot butter and oil. Remove to a side dish, leaving the fat in the pan.


2. Simmering the chicken. Season the chicken lightly with salt and pepper; return it to the pan. Add the browned onions, and the garlic, bay, thyme and tomato. Pour in the wine and enough stock barely to cover the ingredients. Bring to the simmer; cover, and simmer slowly 20 minutes, or until the chicken is tender when pressed.


3. Finishing the chicken — the sauce. Remove the chicken to a side dish, and spoon surface fat off the cooking juices. Pour the juices (and onions) into a saucepan and taste very carefully for strength and seasoning. Boil down rapidly if it needs strength, adding more of the seasonings if you think them necessary.


4. Off heat, whisk the beurre manie to make a lightly-thickened sauce. Bring briefly to the simmer — the sauce should be just thick enough to coat a spoon lightly. Wash out the casserole; return the chicken to it, basting with the sauce and onions.


Ahead-of-time note: If you are not serving shortly, set aside uncovered. Or, for later serving, refrigerate uncovered. Cover when chilled.


Serving: Before serving, reheat, basting the chicken with the sauce; simmer a few minutes to rewarm nicely but not to overcook. Decorate with parsley and serve.


Suggested accompaniments: Either arrange the chicken on a hot platter and decorate with small steamed potatoes and parsley, or mound it on a bed of rice or noodles. You could also serve a fresh green vegetable, or follow the chicken with a tossed green salad and cheese. A light young red wine is recommended here, presumably the same one you used in the dish itself.


Julia Chi
The best recipe I've ever had is pan seared scallops with shrimp over pasta. Make the pasta like normal, and also boil a pot of:


1 can chicken broth


1/2 stick butter


1/2 c white wine


1Tbs Parsley


Salt





boil down, and add shrimp to sauce just before pasta is done. Pan sear scallops with butter and a dash of sugar. Add them to the broth pot just for a moment. Spoon over plate with pasta. AMAZING. There should be enough sauce left over to dip some warm crusty french bread in.





For super easy chicken.. leave the skin on and season with salt, paprika, and parsley. Other options would be poultry seasoning or onion powder. Just heat the oven to 400 and bake for 45 minutes. So easy and so good. Do not add anything to the pan because the fat will drip off and keep the chicken moist.