CHICKEN POTATO PASTA RECIPES

Steps:

• Cook the pasta according to package instructions. Drain and set aside.
• In a large pan over medium heat, melt the butter, then add the potatoes and saute, tossing occasionally, to crisp all sides of the potatoes, about 10 minutes.
• Add the chicken, onion, and mushrooms to the pan and continue cooking until the chicken is cooked through and lightly browned, about 5-8 minutes. 
• Add the garlic and saute for 30 seconds.
• Add the cream, Parmesan cheese, salt and pepper. Mix everything together and let bubble for a few minutes, until the cream begins to thicken. Add more salt and pepper, if necessary.
• Add the drained pasta into the skillet and toss to coat. Allow everything to heat up together for a few minutes. Serve.

Steps:

• Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes. 
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. 
• Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.