Chicken pasta dishes are the most made type of pasta dishes, because chicken is white meet and can be cooked more quickly than any other type of meet and usually every home refrigerator contains chicken in it, except quick cooking, chicken also is a delicious meet in some peoples opinion but chicken pasta dishes indeed are full of taste, and do not use old pasta for your chicken pasta dishes, as I always say, and try to use fresh chicken for your chicken pasta dishes, nothing like fresh things in your chicken pasta dishes.
Haricot (Navy) Beans and Chicken with Pasta Soup
This is one of the chicken pasta dishes makes an excellent winter lunch served with warm crusty bread and a slice of cheese, serves 4.
Ingredients
250g/ 11/3cup haricot for chicken pasta dishes (navy) beans, soaked for 3 hours in cold water and drained
100g chicken, always use fresh chicken for your chicken pasta dishes
4tbsp olive oil
2 large onions, sliced
3 garlic cloves, chopped
425g can chopped tomatoes
1tsp dried oregano
1tsp tomato puree (paste)
850ml/ 31/2cup water
90g/ 3/4cup dried fusilli or conchigliette
115g sun-dried tomatoes, drained and thinly sliced
1tbsp chopped fresh coriander (cilantro) or flat leaf parsley
Salt and pepper
2tbsp parmesan cheese shavings, to serve, which makes it in chicken pasta dishes
Method
Put the haricot in your chicken pasta dishes (navy) beans and chicken in a large saucepan, add sufficient cold water to cover and bring to the boil. Boil vigorously over a high heat for 15 minutes. Drain and keep warm.
Heat the oil in a pan over medium heat and fry the onions for 2-3 minutes or until they are just beginning to change color. Stir in the garlic in the garlic and cook for 1 minute. Stir in the tomatoes, oregano and tomato puree (paste).
Add the water for your chicken pasta dishes and the reserved beans to the pan. Bring to boil, cover, then lower the heat and simmer for about 45 minutes, or until the beans are almost tender.
Add the chicken pasta dishes pasta to the pan and season chicken pasta dishes to taste with salt and pepper. Stir in the sun-dried tomatoes, bring back to the boil, partly cover and simmer for 10 minutes, or until the pasta is tender, but still firm to the bite.
Stir the coriander (cilantro) or parsley into the chicken pasta dishes soup. Ladle the top chicken pasta dishes soup into a warm tureen, sprinkle over the parmesan cheese and serve immediately.
Tip
If preferred, for your chicken pasta dishes, place the beans in a pan of cold water and bring to the boil. Remove from the heat and leave the beans to cool in the water. Drain and rinse before using.
Chicken Pea (Garbanzo Bean) and Chicken Soup
This hearty and nourishing chicken pasta dishes soup is an ideal starter for a family supper, serves 4.
Ingredients
25g/ 2tbsp butter
3 spring onions (scallions), chopped
2 garlic cloves, crushed
1 fresh marjoram sprig, finely chopped
350g boned chicken breasts, diced as of chicken pasta dishes
350g can chick peas (garbanzo beans), drained
1.2 liters/ 5cups chicken stock as of chicken pasta dishes
1 bouquet garni
1 red (bell) pepper, diced
1 green (bell) pepper, diced
115g/ 1cup small dried pasta shapes, such as elbow macaroni
Salt and white pepper
Croutons, to serve
Method
Melt the butter in a large saucepan. Add the spring onions (scallions), garlic, sprig of fresh marjoram and the diced chicken for chicken pasta dishes and cook, stirring frequently, over a medium heat for 5 minutes.
Add the chicken stock, chicken pasta dishes peas (garbanzo beans) and bouquet garni to the pan and season chicken pasta dishes to taste with salt and white pepper.
Bring the chicken pasta dishes soup to the boil, lower the heat and then simmer gently for about 2 hours.
Add the diced (bell) peppers in chicken pasta dishes and pasta to the pan, then simmer for a further 20 minutes.
Transfer the chicken pasta dishes soup to a warm tureen. To serve, ladle the soup into individual serving bowls and serve immediately garnished with the croutons.
Tip
If you prefer, you can use dried chicken pasta dishes peas (garbanzo beans). Cover with cold water and set aside to soak for 5-8 hours. Drain and add the beans to the soup, according to the recipe, and allow an additional 30 minutes-1 hour same as chicken pasta dishes cooking time.
Cream of Lemon and Chicken Soup with Spaghetti
This delicately flavored summer soup of chicken pasta dishes is surprisingly easy to make, serves 4.
Ingredients
60g/ 4tbsp butter
8 shallots, thinly sliced
2 carrots, thinly sliced
2 celery sticks (stalks), thinly sliced
225g boned chicken breasts, finely chopped as of chicken pasta dishes
3 lemons
1.2 liters/ 5cups chicken stock as of chicken pasta dishes
225g dried spaghetti, broken into small pieces
150ml/ 5/8cup double (heavy) cream
Salt and white pepper as in chicken pasta dishes
To Garnish:
Fresh parsley sprig
3 lemon slices, halved
Method
Melt the butter in a large saucepan. Add the shallots, carrots, celery and chicken for your chicken pasta dishes and cook over a low heat, stirring occasionally, for 8 minutes.
Thinly pare the lemons and blanch the lemon rind in boiling water did in chicken pasta dishes for 3 minutes. Squeeze the juice from the lemons.
Add the lemon rind and juice to the pan, together with the chicken stock. Bring slowly to the boil over a low heat and simmer for 40 minutes.
Add the spaghetti as in chicken pasta dishes to the pan and cook for 15 minutes. Season chicken pasta dishes to taste with salt and white pepper and add the cream. Heat through, but do not allow the soup to boil or it will curdle.
Pour the as of chicken pasta dishes soup into a tureen or individual bowls, garnish with the parsley and half slices of lemon and serve immediately.
Tip
You can prepare this chicken pasta dishes soup up to the end of step 3 in advance, so that all you need do before serving is heat it through before adding the pasta and the finishing touches.
Chicken and Sweetcorn Soup
This heart-warming soup as of chicken pasta dishes is both quick and easy to make, serves 4.
Ingredients
450g boned chicken breasts, cut into strips as of chicken pasta dishes
1.2 liters/ 5cups chicken stock, included in chicken pasta dishes
150ml/ 5/8cup double (heavy) cream
100g/ 3/4cup dried vermicelli
1tbsp cornflour (cornstarch)
3tbsp milk
175g sweetcorn (corn-on-the-cob) kernels
Salt and pepper
Method
Put the chicken, stock and cream into a large saucepan and bring to the boil over a low heat. Reduce the heat slightly and simmer for about 20 minutes. Season your chicken pasta dishes soup with salt and black pepper to taste.
Meanwhile, cook the vermicelli in lightly salted boiling water for 10-12 minutes, until just tender. Drain the pasta and keep warm.
In a small bowl, mix together the cornflour (cornstarch) and milk to make a smoothe paste.
Stir the cornflour (cornstarch) into the soup until thickened.
Add the sweetcorn (corn-on-the-cob) and vermicelli to the pan and heat through.
Transfer the chicken pasta dishes soup to a warm tureen, it makes look beautiful chicken pasta dishes, or individual soup bowls and serve immediately.
Tip
For crab replacing chicken in chicken pasta dishes and sweetcorn soup, substitute 450g cooked crabmeat for the chicken breasts. Flake the crabmeat well before adding it to the saucepan and reduce the cooking time by 10 minutes. For a Chinese-style soup in your chicken pasta dishes, substitute egg noodles for the vermicelli in that type of chicken pasta dishes and use canned, creamed sweetcorn (corn-on-the-cob). If you are short of time, buy ready-cooked chicken, remove any skin and cut it into slices.
Chicken and Ham Soup with Sherry
Chicken and ham is a classic combination in chicken pasta dishes, used here to good effect to create a richly-flavoured Italian soup, serves 4.
Ingredients
60g/ 4tbsp butter
1 onion, diced
1 carrot, diced
1 celery stick (stalk), diced
450g very thinly sliced chicken as in chicken pasta dishes
450g thinly sliced ham
60g/ 1/2cup plain (all purpose) flour
1 liter/ 43/8cups chicken stock as of chicken pasta dishes
1 bay leaf
8 black peppercorns
Pinch of salt
3 tbsp redcurrant jelly
150ml/ 5/8cup cream sherry
100g 3/4cup dried vermicelli
Garlic croutons, to serve
Method
Melt the butter in a large saucepan. Add the onion, carrots, celery, chicken for chicken pasta dishes and ham and cook over a low heat for about 6 minutes.
Sprinkle over the flour and cook, stirring constantly, for a further 2 minutes. Gradually stir in the stock, and then add the bay leaf try in chicken pasta dishes, peppercorns and salt. Bring to the boil and simmer for 1 hour.
Remove the pan as in any chicken pasta dishes, from the heat and add the redcurrant jelly and cream sherry. Set aside for about 4 hours.
Remove the bay leaf form the pan and discard. Reheat the soup over a very low heat until warmed through.
Meanwhile, cook the vermicelli in a saucepan of lightly salted water for 10-12 minutes. Stir the vermicelli into the soup and transfer to warm soup bowls. Serve with garlic croutons. It’s good in chicken pasta dishes.
Tip
To make garlic croutons for your chicken pasta dishes, remove the crust from 3 slices of day-old white bread. Cut the bread into 5mm/ 1/4 inch cubes. Heat 3 tbsp olive oil over a low heat and stir-fry 1-2 finely chopped garlic cloves for 1-2 minutes. Remove the garlic and add the stirring frequently, until golden brown. Remove from the pan with a slotted spoon and drain on kitchen paper (towels). These were chicken pasta dishes.
