Can you help me out with a recipe for a quick and easy pasta dish?

I like chicken and I like seafood. So either would be fine.Can you help me out with a recipe for a quick and easy pasta dish?
Shrimp %26amp; Pasta


8 oz. dried angel hair pasta


3 cups fresh broccoli florets


1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil


2 shallots, finely chopped


1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained


1/4 to 1/2 tsp. crushed red pepper


1/4 cup snipped fresh basil


In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.


Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.





nfd♥Can you help me out with a recipe for a quick and easy pasta dish?
Microwave Fettuccine Alfredo


* 2 ounces uncooked fettuccine


* 3 tablespoons half-and-half cream


* 1 ounce cream cheese, cubed


* 3 tablespoons shredded Parmesan cheese


* 1/8 teaspoon salt


* 1/8 teaspoon white pepper


1. Cook fettuccine according to package directions. Meanwhile, in a small microwave-safe bowl, combine the cream and cream cheese. Cover and microwave at 50% power for 2 minutes; stir in the Parmesan cheese until smooth. Stir in salt if desired and pepper. Drain fettuccine; toss with sauce.


http://allrecipes.com/Recipe/Microwave-F…





You can add in Chicken and Shrimp or really any Seafood that you want. This recipe is just a base for Fettuccine Alfredo. Veggies would be yummy too.
Oil and Garlic Sauce (Salsa all' Olio e Aglio)





You can add either chicken or shrimp to this while heating the oil





1/2 cup olive oil


4 cloves garlic, thinly sliced


1/2 cup water


1 tablespoon chopped parsley


1/8 teaspoon pepper


Heat olive oil in a skillet. Stir in garlic and cook until very lightly browned. Remove skillet from heat and cool slightly. Slowly stir in water. Add parsley and pepper. Simmer about 10 minutes. Serve over cooked spaghetti. Makes about 1 cup sauce.








Chicken Pasta





';This dish is heavenly. It is easy to make and I have yet to make it for someone who doesn't ask for the recipe.';


Original recipe yield: 6 servings.








INGREDIENTS:


1 (16 ounce) package radiatore pasta


1/2 pound bacon


4 boneless, skinless chicken breast halves, cut into bite-sized pieces


3/4 cup white wine


2 large tomatoes, cut into bite size pieces


1 teaspoon dried Italian seasoning





DIRECTIONS:


1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 tablespoon bacon grease, then saute chicken until no longer pink, and juices run clear. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.











Creamy Chicken Lasagna





INGREDIENTS:


3 skinless, boneless chicken breast halves


6 uncooked lasagna noodles


1 cube chicken bouillon


1/4 cup hot water


1 (8 ounce) package cream cheese, softened


2 cups shredded mozzarella cheese


1 (26 ounce) jar spaghetti sauce





DIRECTIONS:


1.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.


2.Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.


3.Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.


4.Spread 1/3 of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.


5.Bake for 45 minutes in the preheated oven.
This recipe is so speedy because you use a roasted chicken from the supermarket deli. You could poach some breasts, and then shred it too,





***Chicken Tetrazzini***





Coarse salt and ground pepper


6 tablespoons butter


1 pound white mushrooms, trimmed and sliced inch thick


1/2 cup all-purpose flour


3 cups milk


1 can (14.5 ounces) reduced-sodium chicken broth


3/4 cup dry white wine


3 cups grated Parmesan cheese


1/2 teaspoon dried thyme leaves


1 pound linguine, broken in half


1 rotisserie chicken, skin removed, meat shredded (about 4 cups)


1 package (10 ounces) frozen peas, thawed and drained





Directions


Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.


Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.


Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.


To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
Asian Style Chicken and Pasta





8 ounces udon noodles


1 carrot, peeled and cut into thin diagonal slices


1 cup frozen shelled edamame (frozen shelled soybeans)


1 cup fresh snap peas, trimmed and cut in half


1 cup broccoli 1 cup cauliflower


1 (14 ounces) can Chinese baby cocktail corn, drained and cut in half (or frozen sweet corn)


Sesame oil, to taste (optional)





Asian Broth


2 cups chicken broth


1/4 cup low sodium soy sauce


2 1/2 tablespoons mirin (Japanese rice wine)


1 piece (2 inches) fresh ginger, sliced in half


1 pound boneless chicken tenders, cut in half


Freshly ground black pepper





Bring a large pot of water to boil, add the pasta, stir and bring back to a boil. Continue to boil uncovered, stirring occasionally for 5 minutes. Add the broccoli, cauliflower, carrots, and edamame. Continue to cook for another 3 minutes. Stir in the snap peas and baby corn and continue to boil for one more minute or until the pasta is al dente.


Meanwhile, make the Asian broth by combining chicken broth, soy sauce, mirin, and ginger in a saucepan over medium high heat. Bring to a simmer and add the chicken, cook for 4 minutes or until the chicken is no longer pink. Add freshly ground black pepper to taste. Remove and discard the ginger pieces.


Drain, and return pasta to the pot. Toss with Asian broth and ladle into serving bowls. Add a few drops of the sesame oil to each bowl (optional) for added flavor.
1.5 lbs chicken breast pounded thin


1 Red bell pepper


1 Green bell pepper


1/2 cup sliced mushrooms


4 cups Tomato sauce (I make my own)


olive oil


2 cups cooked angle hair pasta


garlic


Parm cheese





prepare pasta in salted water, drain and set aside. Add 1Tbs olive oil to a sauté pan along with garlic, peppers and mushrooms. Sauté 2 mins on med-high. Remove and add 1Tbs olive oil, add chicken and cook thoroughly. Add sauce and pepper mix, cover and simmer for 10 mins. Serve over pasta w/ parm cheese, serves 4.





So yummy, easy and low fat depending on sauce choice. Can be done w/ shrimp also...
My own recipe. The family loves it! I actually created it when we need quick and easy one night, and had limited ingredients.








½ Bag Wide Egg Noodles or veggie rotini


1 lb. boneless skinless chicken


1 lb. package broccoli


2 cloves garlic


¾ C Parmesan


½ Pint heavy cream


4 tbsp butter


salt and pepper


Italian Dressing





Marinate chicken with Italian dressing for an hour. At the end of the hour, cook egg noodles, drain and set aside. Also, cook broccoli at the same time. Pan fry chicken in dressing until cooked through. Sauce: Melt butter in small pot with garlic. Add Parmesan cheese, stir until moistened. Add cream and heat until almost boiling to melt cheese.





Cut chicken into bite size chunks. In a serving bowl, combine noodles, broccoli and chicken. Pour heated sauce over the top and toss to coat. Serve warm.





Serves 6
Chicken with White Wine and Mushrooms


Prep: 15 min., Cook: 30 min. Makes 4 servings


4 skinned and boned chicken breasts


1½teaspoons kosher salt


½ teaspoon pepper


¼ cup butter, divided


1 (16-oz.) package linguine


1 (8-oz.) package sliced fresh mushrooms


1 cup dry white wine


1 (10 3/4-oz.) can cream of chicken soup


Garnish: fresh parsley sprigs





1. Place chicken between sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.


2. Melt 1 Tbsp. butter in a skillet over medium-high heat; cook 2 breasts 4 to 5 minutes on each side or until done. Remove chicken; cover and keep warm. Repeat with remaining chicken and 1 Tbsp. butter; reserve drippings in skillet.


3. Prepare pasta according to package directions.


4. Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add mushrooms, and sauté 8 minutes. Add wine, and stir to loosen particles from bottom of skillet; bring to a boil. Remove from heat; add soup, and whisk vigorously until smooth.


5. Arrange pasta on serving plate; top with chicken and sauce. Garnish, if desired.





-- Southern Living, SEPTEMBER 2007


-------------------------





You can sub cooked shrimp for the lobster.





Creamy Lobster %26amp; Spaghetti


Shelled lobster with fresh spinach sauteed with extra-virgin olive oil in a creamy lobster broth.





3 Lobsters (1.5 lbs each)


1½ tsp Dry Thyme


1½ tsp Old Bay seasoning


3/16 tsp Crushed red pepper


1½ oz Extra-virgin olive oil


1½ medium Onion, diced


1½ Tbsp Chopped garlic


1½ cup(s) White wine


1½ pt Heavy cream


9 oz Fresh spinach


7½ oz Roma tomatoes, diced


1½ stick(s) cold Butter, cut into pieces


3 oz Sherry


1½ tsp Salt


3/4 tsp Pepper


18 oz cooked al dente spaghetti (Follow box directions for cooking pasta)





Preparing the lobster:


Boil water in pot large enough to hold the lobsters


Drop lobsters in pot and boil for 3 minutes


When finished cooking, remove lobsters from pot


Twist off the two front claws where they join the body


Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise


Season lobster with Old Bay, thyme and crushed red pepper





Preparing the sauce:


Heat olive oil in large pot


Saute onions over medium heat until translucent, approximately 4 minutes


Add garlic and saute another minute, add wine and sherry, salt and pepper.


Add lobster


Bring to boil, cook for 4 minutes


Remove lobster meat from sauce and set aside, cook another 4 minutes


Add cream and bring to a boil for 7 minutes


Strain sauce and add liquid back to the pan


Add spinach and tomatoes and butter and bring to a boil


Add lobster to reheat





Preparing Lobster Spaghetti entree


Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce. Serves 6





--Olive Garden website


----------------------------


Olive Garden Spaghetti Carbonara





1/4 C. flour


1/4 C. butter


1 qt. milk


1/8 tsp. pepper


1/2 tsp. salt


24 slices extra thick bacon, fried until crisp, then cut into ¼” slices


1/4 C. olive oil


3 C. mushrooms, sliced


6 Tbsp. scallions, finely minced


1 lb. spaghetti, uncooked


2 tsp. fresh parsley, finely chopped


1/2 C. Parmesan cheese, freshly grated





Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.





Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.
Seafood Pasta





8 oz. small pasta such as elbows, shells or twists


2 T. butter or margarine


1/2 C. chopped leeks, onions or shallots


12 to 14 oz. canned tuna or salmon


1/4 t. crushed red pepper flakes


1 t. dried basil


2 T. all-purpose flour


2 C. milk or cream


1/4 C. freshly grated parmesan cheese





Cook the pasta, drain and set aside.





Melt butter in a large, nonstick skillet. Add leeks or onions and saute until tender. Add the fish and cook until leeks are tender-crisp. Sprinkle with red pepper flakes and basil. Stir flour into milk and then stir that mixture into skillet. Cook, stirring occasionally, until thickened.





Add pasta. Sprinkle with parmesan before serving.





Makes 4 servings.
Homemade Chicken Fettuccine





Ingredients





8 ounces fettuccini pasta


2 tablespoons butter


3 skinless, boneless chicken breast halves - cut into chunks


8 ounces mushrooms, sliced


1 teaspoon garlic salt


1/8 teaspoon ground black pepper


1 1/2 cups heavy cream


1/4 cup grated Parmesan cheese





Directions





Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.


In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles





10 min prep time


15 min. cook time





makes 4 servings





VERY GOOD!!!!
My favorite is Pesto. You can put chicken or shrimp and its wonderful. You can buy the pesto premade in the pasta sauce isle, or make your own...Here's how I do it:





Basil (you can find it in a plastic tub in the produce section)


2T garlic


Olive oil


1/4 C Parmesan cheese


Salt and pepper





Put the basil, garlic and parmesan cheese in a food processor or blender. Put enough olive oil it to make it blend. I'd say about 3T. Add salt and pepper to taste.





Add this mixture to cooked pasta and meat of your choice.
Boil linguini


cut up tomato,onion,variety of peppers,cucumbers


1/2 bottle of zesty italian(i use kraft),half bottle of McCormicks salad seasoning... and throw shrimp on top!! sprinkle w parmesan..:)mix together and chill!
sure