This recipe can be found on our 56 and 64 oz. packages of Homemade Style Egg Pasta, and is posted per customer request from our Facebook site. Become a Country Pasta Fan today!!

Country Pasta Chicken Da Vinci

16 oz. Country Pasta Homemade Style Egg Pasta
¼ C. Olive Oil
1 lb. Chicken Breast, chopped into ¾ inch cubes
3 Italian link sausages, cut into ½ inch slices
1 medium Red Onion, sliced
1 Red Bell pepper, sliced
10-12 Mushrooms, quartered
2 cloves Garlic, minced
Grated Romano Cheese, Salt and Pepper – to taste

Directions:

Prepare Country Pasta according to package instructions. Drain and stir in 1/8 C. olive oil. In large skillet, heat remaining olive oil on medium-high heat. Saute cubed chicken breast and sausage for 5 minutes. Add onion, red bell pepper and mushrooms, cooking until meat is cooked through. Add 2 cloves minced garlic in last 5 minutes. Toss all ingredients together, sprinkle with fresh grated Romano cheese and season with salt and pepper to taste.

Ingredients:
1 Tbsp. butter
2 cloves garlic, minced
1/2 C. dry packaged sun-dried tomatoes, chopped
1 C. chicken broth, divided
1 C. heavy cream
1 lb. skinless, boneless chicken breast halves
Salt and Pepper, to taste
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh basil
8 oz. Country Pasta Egg Pasta, cooked and drained (cook at same time as other steps)

Directions:
Melt the butter in a large saucepan over low heat. Add the garlic; saute for 30 seconds. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender. Stir in the cream and bring to a boil. Simmer over medium heat until thickened.

Season the chicken with the salt and pepper. Warm the oil in a large skillet over medium heat. Add chicken and saute. Cook for about 4 minutes per side, or until the chicken is done inside. Transfer to a cutting board and keep warm. Discard only the fat from the skillet.

Add 1/4 C. chicken broth to the pan juices in the same skillet. Over medium heat bring the broth to a boil. Reduce slightly and add to the cream sauce; stir in the basil.

Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.

Cut each chicken breast into slices. Place pasta on plate and top with chicken; coat with the cream sauce.

Serves 4

Ingredients:
16 oz. Country Pasta Egg Pasta, uncooked
3 Tbsp. soy sauce
1/3 cup chopped fresh cilantro
1-1/4 pounds boneless, skinless chicken breast halves, cubed
2 Tbsp. minced garlic
1/4 red onion, sliced
2 Tbsp. minced jalapeno peppers
1 red bell pepper, thinly sliced
3 Tbsp. butter
1/2 yellow bell pepper, thinly sliced
1/2 cup chicken broth
1/2 green bell pepper, thinly sliced
3 Tbsp. tequila
1 1/2 cups heavy whipping cream
2 Tbsp. fresh limejuice

Directions:
Cook the pasta according to the package directions. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the cilantro, garlic and jalapeno pepper and saute for 5 minutes. Pour in the chicken broth, tequila and limejuice; bring to a boil. Cook until mixture is reduced and is a paste-like consistency. Set aside.

In a bowl, marinate the chicken in the soy sauce for approximately 5 minutes. In a medium skillet, melt the remaining tablespoon of butter. Add the onion and the three kinds of bell peppers, saute, stirring occasionally until the peppers wilt. Add the chicken and soy sauce to the peppers. Mix together with the tequila paste and the heavy cream; bring mixture to a boil. Simmer on medium heat until the chicken is cooked through and the sauce has thickened. Add the pasta and toss gently to coat. Top with the cilantro.

Serves 4

Ingredients:
3 Tbsp olive oil
1 large onion, cut into eighths
2-4 garlic cloves, minced
1 lb. boneless chicken breast, skinned and cut into strips
1 9 oz. jar marinated artichoke hearts, undrained
1 7 oz. jar roasted bell peppers, undrained
1/2 C. pitted black olives, sliced
Salt & Pepper, to taste
Italian seasoning, if desired
3/4 lb. Country Pasta, cooked & drained
Grated parmesan cheese

Directions:
Add onion and garlic to cold oil. Cook in heavy large skillet over medium heat until translucent, stirring occasionally, about 10 minutes. Add chicken and stir until cooked through, about 5-8 minutes. Mix in artichoke hearts with liquid, peppers and olives and heat through. Season with spices. Pour over pasta and top with parmesan cheese.

Ingredients:
12 oz. Country Pasta Egg Pasta, almost cooked through, still firm to the bite
10-oz. package thawed frozen petite peas
2 cups finely chopped cooked turkey
1-cup heavy cream
¼ cup each of shredded or chopped blue cheese, mozzarella, Parmesan, and ricotta
¼ cup sliced almonds
Salt and pepper

Directions:
Preheat the oven to 350 degrees. Butter a medium sized casserole dish. In a large mixing bowl, combine the turkey, pasta, and peas. In a medium saucepan on low heat, bring the cream to a simmer. Remove from heat and add the four cheeses. Add this mixture to the pasta mixture, toss to coat. Add salt and pepper to taste. Pour into prepared baking dish. Top with the almonds. Bake for 20 to 30 minutes or until bubbly.
Serves 4