Best Fruity Chicken Pasta Recipes

CASHEW-CHICKEN ROTINI SALAD

Cashew-Chicken Rotini Salad image

I've tried many chicken salad recipes over the years, but this is my very favorite. It's fresh, fruity and refreshing, and the cashews add wonderful crunch. Every time I serve it at a potluck or picnic, I get rave reviews-and ( always come home with an empty bowl! -Kara Cook, Elk Ridge, Utah

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) spiral or rotini pasta
4 cups cubed cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1-1/2 cups sliced celery
3/4 cup thinly sliced green onions
1 cup seedless red grapes
1 cup seedless green grapes
1 package (5 ounces) dried cranberries
1 cup ranch salad dressing
3/4 cup mayonnaise
2 cups salted cashews

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture., In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

Nutrition Facts : Calories 661 calories, Fat 37g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 451mg sodium, Carbohydrate 59g carbohydrate (24g sugars, Fiber 4g fiber), Protein 23g protein.

CHICKEN AND PASTA IN A MANGO CREAM SAUCE

Chicken and Pasta in a Mango Cream Sauce image

This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.

Provided by SHAGGYDEE

Categories Main Dish Recipes Pasta Chicken

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil, divided
2 skinless, boneless chicken breast halves - cubed
1 onion, sliced and separated into rings
1 green bell pepper, cut into thin strips
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 mango - peeled, seeded, and chopped
1 cup heavy cream
salt and pepper to taste
1 tablespoon grated Parmesan cheese
4 sprigs fresh parsley, for garnish

Steps:

Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.

Nutrition Facts : Calories 600 calories, Carbohydrate 60.5 g, Cholesterol 118.6 mg, Fat 29.4 g, Fiber 5.4 g, Protein 24.8 g, SaturatedFat 15.2 g, Sodium 674.9 mg, Sugar 10.7 g