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Source(google.com.pk)
Chicken Piccata with Angel Hair Pasta
Ingredients

Original recipe makes 4 servings Change Servings

• 1/3 cup all-purpose flour
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika
• 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup butter, divided

• 1 cup dry white wine
• 1/3 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley
• 1 (8 ounce) package angel hair pasta, cooked and drained  

  Directions

  1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
  2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  5. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

  Chicken and Bow Tie Pasta 

  Ingredients

  Original recipe makes 4 servings Change Servings
• 4 boneless, skinless chicken breast halves
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 (14 ounce) can chicken broth
• 1 head broccoli, cut into florets
• 1 medium red bell pepper, thinly sliced

• 2 cloves garlic, minced
• salt and pepper to taste
• 2 (8 ounce) containers chive and onion cream cheese
• 1/4 cup freshly grated Parmesan cheese

  Directions

  1. Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
  2. 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.
  3. In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and past

  Angel Chicken Pasta 

  "A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers."

  Ingredients 

  Original recipe makes 6 servings Change Servings
• 6 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1/2 cup white wine

• 1 (10.75 ounce) can condensed golden mushroom soup
• 4 ounces cream cheese with chives
• 1 poundangel hair pasta     

  Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
  3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over past

   Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
   
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
  
  Chicken And Pasta Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics