Pasta Chicken Recipes

Two pasta chicken recipes, the first is a chicken pasta salad ready in minutes and the second a simple pasta recipe with chicken, onion and eggplant.

Chicken Pasta Salad

For 4 people you’ll need:

400 gr. (3/4 pound) of short pasta like ELICHE

400 gr. (3/4 pound) ROASTED CHICKEN BREAST

4 CELERY STALKS

2 tablespoons of PESTO SAUCE

PARMESAN CHEESE

freshly grounded black PEPPER

extra virgin OLIVE OIL

While you are bringing to a boil the pasta water, prepare the the ingredients.

Cut the roasted chicken in small cubes. Wash the celery stalks and cut them in small pieces. Put everything in a large bowl, add the pesto sauce, a little olive oil and mix with a wooden spoon.

When the pasta is ready, drain it and add to the bowl mixing with the wooden spoon. If necessary add a little olive oil.

Sprinkle with black pepper and a little grated parmesan cheese.

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Pasta with Chicken, Eggplants and Onions

Serves 4

300 gr. (11 ounces) of short pasta like FARFALLE

200 gr. (1/2 pound) CHICKEN BREAST

1 EGGPLANT

1 ONION

1/2 glass of WHITE WINE

1 tablespoon of finely chopped fresh ROSEMARY leaves

salt an PEPPER

Cut the chicken in small pieces. Cut the onion and fry it in a little olive oil in a large, deep pan. Add the chicken and the rosemary leaves to the onion in the pan. Let it brown then add the wine and let it evaporate.

Cut the eggplant in thin slices and roast it on a grill on both sides. Cut it in small pieces and add it to the chicken.

Cook the farfalle al dente, drain the water then add to the pan with the chicken. Toss over low heat while mixing with a wooden spoon. Add pepper to taste, serve immediately.

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