Best Rotini With Chicken Asparagus And Tomatoes Recipes

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES

Steps:

• Cook pasta directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
• Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

CHICKEN-ASPARAGUS ROTINI

Steps:

• Cook pasta as directed on package, omitting salt and oil; drain.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
• Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

ROTINI WITH CHICKEN MARSALA RAGOUT

Steps:

• Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
• Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
• Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
• Bring a large pot of salted water to a boil.
• When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
• Cook the rotini in the boiling water according to the package directions.
• Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE

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).

ROTINI WITH CHICKEN

Steps:

• In a large greased pan, place chicken and season with salts and herbs.
• Cook pasta for about 5-7 minutes.
• In a separate greased pan (or you can wait until chicken is done and use the same pan), add tomatoes, onions, pepper and garlic. Cook until tender.
• Add mushrooms and canned tomatoes.
• Drain pasta, leaving a little water at the bottom.
• Add chicken and vegetables.
• Add pasta sauce.
• Cook on low heat for about 20 minutes, or until pasta is cooked.

CHICKEN ASPARAGUS PASTA SALAD

Steps:

• Bring 4 quarts of water to boil in a stockpot.
• Cook pasta according to package directions until al dente.
• Drain pasta and keep warm.
• Wash asparagus and remove and discard tough ends.
• Slice asparagus into one inch pieces.
• Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
• Drain well and reserve.
• Chop chicken into one inch pieces.
• Cut grape tomatoes in half.
• Combine Italian dressing ingredients in a large bowl.
• Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
• Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
• Serve pasta salad warm or at room temperature.