Best Rotini Spicy Chicken In Creamy Tomato Sauce Recipes

ROTINI WITH SPICY TOMATO SAUCE

Rotini With Spicy Tomato Sauce image

This recipe is pretty versatile. You can switch anything here with whatever you have in your fridge. That's kinda what I did and here's what I came up with! It's a good recipe when you don't want to waste some left over meat/chicken from the fridge or even from the night before.

Provided by Chef SirLazyLot

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

13 ounces rotini pasta
3 garlic cloves, minced
1 (13 ounce) can tomatoes
1 brown onion, finely chopped
2 tablespoons olive oil
3 tablespoons red pepper flakes
1 tablespoon hot sauce
1 dash salt
1 tablespoon sugar
2 tablespoons ground black pepper
1/2 tablespoon dried Italian herb seasoning
2 tablespoons fresh parsley, finely chopped
1/3 cup olive, pitted
2 tablespoons lemon juice
100 g meat (leftovers is fine) or 100 g chicken (leftovers is fine)
1 cup cherry tomatoes, cut in half

Steps:

Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente and drain the pasta.
In large skillet, heat the olive oil over medium heat.
Add in the minced garlic and chopped onion. Cook until fragrant.
Add in the tomato sauce, red pepper flakes, ground black pepper, olives and hot sauce. Stir continuously.
Add in the salt, sugar, dried italian herbs, lemon juice, cherry tomatoes and meat/chicken. Taste and adjust the seasonings.
Put in all the pasta in the skillet together with the sauce.
Stir them together over low heat.
Serve hot and sprinkle the finely chopped parsley as garnishing.
Eat up and enjoy!

ROTINI & SPICY CHICKEN IN CREAMY TOMATO SAUCE RECIPE - (4.1/5)

Rotini & Spicy Chicken in Creamy Tomato Sauce Recipe - (4.1/5) image

Provided by á-2710

Number Of Ingredients 11

Ingredients

2 cans (8 oz. each) tomato sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
4 cups cooked rotini pasta
1 can (14-1/2 oz.) artichoke hearts, drained, quartered
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 tsp. crushed red pepper
1/4 cup chopped fresh parsley
You will need to cook 2-1/2 cups, or 1/2 lb., rotini pasta to get the 4 cups cooked pasta.

Steps:

1) BLEND tomato sauce and cream cheese in blender until smooth. Set aside. 2) HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally. 3) STIR in parsley.

CREAMY CHICKEN AND ROTINI CASSEROLE

Creamy Chicken and Rotini Casserole image

Easy to put together casserole with a wonderfully creamy sauce. Great with a crusty bread and a glass of white wine

Provided by TishT

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups rotini pasta
1/4 cup butter
3 tablespoons all-purpose flour
1 3/4 cups milk
3 cups cheddar cheese, shredded
1 (8 ounce) package cream cheese, cubed
1/4 cup white wine
1 tablespoon spicy brown mustard
2 -3 pinches ground nutmeg
1/2 teaspoon salt
2 cups cooked chicken, chopped
10 round buttery crackers, crushed
2 tablespoons parmesan cheese, grated
2 teaspoons butter, melted

Steps:

Preheat oven to 350F.
Lightly spray a 9x13" pan with cooking spray and set aside.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8-10 minutes or until al dente; drain.
Melt butter in a saucepan over medium heat.
Add flour a tablespoon at a time and stir until smooth.
Gradually stir in milk.
Bring to a low boil, and cook for one minute, stirring constantly.
Remove from heat and stir in cheddar cheese until melted.
Stir in cream cheese and until melted.
Add wine, and season with mustard, nutmeg and salt.
Pour cooked noodles in pan.
Layer chicken pieces over the noodles.
Pour sauce over the chicken.
In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling.
Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening.
Allow to cool slightly before serving.

Nutrition Facts : Calories 747.9, Fat 48.9, SaturatedFat 28.9, Cholesterol 171, Sodium 888, Carbohydrate 37.6, Fiber 1.4, Sugar 1.3, Protein 37.1

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

One-Pan Rotini with Tomato Cream Sauce image

I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups beef stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 cups uncooked spiral pasta
1 cup frozen peas
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.