(Easy Pasta Chicken Recipes)

Chicken & Cavatelli

In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for five minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.

Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.

In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in cooked cavatelli and simmer until just heated through. Makes four servings.

Chicken Breasts with Orzo, Carrots, Dill, & Avgolemono Sauce

In a large stainless steel frying pan, heat 1 tablespoon of oil over medium heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about five minutes. Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about four minutes. Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.

Meanwhile, in a large pot of boiling, salted water, cook the orzo for six minutes. Add the carrots and continue cooking until the orzo and carrots are just done, about six minutes longer. Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.

In a large glass or stainless steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy. Bring the chicken broth back to a simmer and add to the eggs and a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about three minutes. Do not let the sauce come to a simmer, or it may curdle. Put the orzo and carrots on plates and top with the chicken and sauce. Makes four servings.

Fusilli with Spicy Chicken Sausage, Tomato, & Ricotta Cheese

In a large, deep frying pan, heat the oil over medium heat. Add the sausage and cook, turning, until browned and cooked through, about 10 minutes. Remove the sausage and, when it is cool enough to handle, cut it into 1/4 inch slices. Pour off all but 1 tablespoon fat from the pan.

Reduce the heat to medium low. Add the onions to the pan and cook, stirring occasionally, until translucent, about five minutes. Add the garlic and cook 30 seconds longer.

Add the wine and bring to a simmer. Add the sausage, tomatoes, water, rosemary, red pepper flakes, and 1/4 teaspoon of the salt and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Stir in the parsley.

Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain and toss with the sauce, the ricotta, and the remaining 1/4 teaspoon salt. Makes four servings.

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