Best Cavatapi With Chicken Ragu Mozzarella And Basil Recipes

Asiago Chicken and Cavatappi image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 1/2 cups uncooked cavatappi pasta (5 ounces)
3/4 cup boiling water
1/2 cup julienne strips sun-dried tomatoes (not oil-packed)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon garlic pepper
1/4 teaspoon salt
2 cups frozen baby bean and carrot blend (from 1-pound bag)
1/4 cup chopped fresh parsley
1/4 cup shredded Asiago cheese (1 ounce)

Steps:

Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg

Cavatappi With Basil and Chicken Cream Sauce image

Provided by AGabbyChef

Categories Cheese

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter (or butter substitute)
1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
1 cup milk
1 teaspoon salt (plus more to taste)
1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
1/4 teaspoon fresh ground black pepper (to taste)
2 -4 tablespoons freshly chopped basil
1 dash garlic powder
1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
1 1/2 cups dried cavatappi pasta

Steps:

If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
Melt the butter.
Add flour and cook to make light roux.
Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

Nutrition Facts : Calories 520.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 62, Sodium 1647.1, Carbohydrate 58.4, Fiber 2.4, Sugar 1.2, Protein 20.7