One of the beauties of pasta is that it absorbs and reflects back the flavors that surround it. And when paired with poultry, there is yet another dimension. These two foods, so essentially different, both have the capacity to share the limelight. In dishes whose main ingredients must complement, not contrast with one another, poultry and pasta make remarkably good partners, pasta in dishes where the main ingredients need to complement, not contrast with, one another. The recipes that follow make the most of this advantage in assertive sauces, salsas and fruity accompaniments, peppery combinations, and creamy dressings. Still, the texture and taste of the noodles and poultry remain distinct. They are never lost in the sauce.