Add the chicken and cook for 5 minutes ... to the instructions on the pack. Drain the pasta and tip it into the pan with the cream sauce. Add the parmesan, mint, and seeds and stir well to ...

Serve over any cooked pasta ... tender chicken mushroom I want to feature it, not overwhelm it with other flavors. You could, of course, use other mushrooms in this sauce, but the chicken mushroom ...

This method of cooking a creamy fettuccine Alfredo with chicken saves on the number of dishes you have to wash, and also ...

From the butter onion base, white wine, and chicken stock to the heavy cream and cheese, they really made a seemingly simple sauce ten times better. But of course, make sure that your pasta for this ...

Add the pasta ... for this sauce – mature cheddar and blue cheeses both work well. If using a milder cheese, add a little extra for a fuller flavour. If you don’t have double cream, use ...

I’d like to mention that a classic Italian pasta alfredo doesn’t use cream in the sauce. It’s a popular add-in to make the sauce extra thick and rich—and I usually do it, too—but all you ...

Consider doubling the sauce so you can use the extra the next day on, well, pasta. Heat a broiler to high with a rack in the highest position. In a medium bowl, season the chicken with the salt.

This recipe is a variation on our popular Chicken Cutlets with Sun-Dried Tomato Cream Sauce recipe by Carolyn Malcoun. Got garden-fresh tomatoes? This simple vegetarian pasta is a great place to use ...

Repeat with remaining cobs. In a large pot of boiling salted water, cook pasta until al dente, usually 2 minutes before package instructions. Reserve 1 cup pasta water before draining. Meanwhile ...

Heat the olive oil in a frying pan, add the chicken strips and ... add the cream and warm through. Add the creamy sauce to the cooked, drained pasta and stir well. To serve, stir in the basil ...