Does anyone have a sauce recipe for chicken and pasta?

let me clarify, my husband does not like alfredo sauce or any white sauce. I have some small grilled chicken pieces that I want to put over spaghetti noodles or any pasta. I want a good sauce to put over it. Something italian, a sun-dried tomato or garlic. Just looking for some suggestions and the recipe. or if it is someting I can get at the grocery store already made.Does anyone have a sauce recipe for chicken and pasta?
CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING


Can be prepared in 45 minutes or less.


1/4 pound rotelle or other spiral-shaped pasta


1 whole skinless boneless chicken breast (about 3/4 pound), poached and cut into bite-size pieces (about 1 1/2 cups)


5 cherry tomatoes, quartered


2 scallions, sliced thin


1 tablespoon finely chopped fresh basil leaves





For the dressing


1/2 teaspoon minced garlic


1 teaspoon minced peeled fresh gingerroot


1 tablespoon unsalted butter


1/4 cup heavy cream


1 tablespoon white-wine vinegar


3/4 teaspoon curry powder


dried hot red pepper flakes to taste


1 tablespoon finely chopped drained bottled mango chutney, or to taste














In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.





Make the dressing:


In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.





Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.





Serves 2.Does anyone have a sauce recipe for chicken and pasta?
Saute up freshly chopped garlic and shallots in a small mixture of olive oil and butter. Add some chicken broth and white wine then boil to reduce a bit to thicken. Season with salt and pepper and a mixture of fresh herbs (dill or basil) would work well. At end end I add a tablespoon or two of 18 or 35% cream just to add a tiny bit of richness but still keeping it light. Another option is the same as above but substitute a ready made cajun seasoning mix (club house is great) for the herbs and add the seasoning right at the beginning.
Olive oil and garlic (add rosemary, thyme, basil, salt, pepper)


Can of diced garlic flavored tomatoes and any mixture of vegetables (carrots, peppers, onions)


Jar of any kind of tomatoe sauce and add a teaspoon of sugar to it.


Plain old butter and salt and pepper.
I know you say he does not like white sauce, but creme fraiche mixed with pasta is delicious, add some black pepper to taste and just stir in, very simple and you could also blend in some basil with the creme fraiche before adding to pasta
try out this ';saffron chili sauce';....





Ingredients


1 gm Saffron


3 Fresh red chilies


2 tbsps Butter


1 cup Fresh cream


1/2 cup Cheese (grated)





Method:


chop two fresh red chilies. Heat two tablespoons of butter in a pan, add red chilies and saut茅. Add fresh cream and mix. Cook till slightly reduced. Add saffron and cheese and cook on low heat till it thickens.





I know it does not contain tomato or garlic but it tastes great...I usually have it with chicken fries and noodles.


Hope u like it too.
Try visiting www.foodgeek.com they have recipes broken down by appetizer, meal, snack, etc.