Cheesy Chicken And Veggie Pasta Skillet Recipes

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CHEESY CHICKEN AND VEGGIE PASTA SKILLET



Cheesy Chicken and Veggie Pasta Skillet image

Prepare your dinner entrée in a flash with a Cheesy Chicken and Veggie Pasta Skillet! In 30 minutes, this chicken and veggie pasta skillet comes together.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 small boneless skinless chicken thighs (1 lb.)
2-1/2 cups water
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 pkg. (10 oz.) frozen peas and carrots, thawed
1/2 cup frozen bell pepper and onion strips

Steps:

  • Cook chicken in large nonstick skillet on medium-high heat 4 to 5 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
  • Add water and Shell Macaroni to skillet. Bring to boil; cover. Simmer on medium-low heat 15 min. or until Macaroni is tender, stirring occasionally and adding vegetables to the boiling water for the last 5 min. Return chicken to skillet.
  • Stir in Cheese Sauce; cook 3 to 5 min. or until chicken is done (165°F) and mixture is heated through, stirring occasionally.

Nutrition Facts : Calories 450, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 810 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 6 g, Protein 31 g

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET



Easy Cheesy Chicken & Pasta Veggie Skillet image

This is from the Kraft Foods website. I modified it to suit our taste and was very pleased with the result! This is a kid pleasing recipe and is super easy for a quick weeknight meal!

Provided by Dine Dish

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb boneless skinless chicken breast, cubed
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups uncooked shell macaroni
1/2 lb Velveeta cheese, cubed
2 cups frozen corn or 2 cups frozen peas, thawed & drained
1 (4 ounce) can mushrooms, drained
1/4 teaspoon ground cumin

Steps:

  • Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
  • Add soup and 2 cups of water.
  • Bring to a boil.
  • Stir in 2 cups of shells macaroni.
  • Reduce heat to medium-low;cover with tight-fitting lid.
  • Simmer 12 minutes or until macaroni shells are tender.
  • Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
  • Let stand 5 minutes before serving.
  • Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

Nutrition Facts : Calories 406.9, Fat 14.4, SaturatedFat 6.9, Cholesterol 82.4, Sodium 1008.8, Carbohydrate 42.7, Fiber 3.5, Sugar 3.9, Protein 29.5

CHICKEN AND VEGGIE SKILLET



Chicken and Veggie Skillet image

I love to make this one-pan dinner on especially busy weeknights. (It's also great if you're a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don't have access to fresh herbs, feel free to use dried instead.

Provided by Kardea Brown

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 23

4 bone-in, skin-on chicken thighs
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons Dijon mustard
2 small beets (golden or red), cut into 1/2-inch chunks
1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks
1/2 cup 1-inch parsnip chunks
1/2 red onion, sliced
2 tablespoons olive oil
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
1 sprig fresh tarragon
6 tablespoons unsalted butter
2 tablespoons dry sherry, optional
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper

Steps:

  • For the chicken and veggies: Preheat the oven to 400 degrees F.
  • Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
  • Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
  • Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the herbs and nestle the chicken into the vegetables.
  • Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
  • Meanwhile, make the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

CHEESY LEMON-CHICKEN PASTA



Cheesy Lemon-Chicken Pasta image

Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

Provided by Cooking44

Categories     Chicken Pasta

Time 35m

Yield 4

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
1 cup frozen peas
2 tablespoons butter
2 tablespoons olive oil
1 (8 ounce) package button mushrooms, sliced
½ cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
kosher salt and ground black pepper to taste
½ (8 ounce) package reduced-fat cream cheese, cubed and softened
¼ cup fresh lemon juice
2 teaspoons lemon zest
½ cup grated Parmesan cheese
¼ cup grated Pecorino Romano cheese
¼ cup chopped flat-leaf (Italian) parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
  • While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
  • Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
  • Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g

CHEESY CHICKEN-PASTA SKILLET



Cheesy Chicken-Pasta Skillet image

This pasta dish combines ready-to-use frozen veggies, gooey cheese and zesty salsa all in one skillet.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 7

4 small boneless skinless chicken breasts (1 lb.)
2 cups salsa
1-1/2 cups water
2 cups farfalle (bow-tie pasta), uncooked
1 cup frozen corn
1 cup frozen broccoli florets
1 cup KRAFT Shredded Mild Cheddar Cheese, divided

Steps:

  • Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
  • Add salsa and water; bring to boil. Stir in pasta; cover. Simmer on medium-low heat 13 to 15 min. or until pasta is tender and chicken is done (165ºF).
  • Stir in vegetables and 1/2 cup cheese. Cook 5 min. or until vegetables are heated through and cheese is melted, stirring occasionally. Top with remaining cheese; cover. Remove from heat. Let stand 1 min. or until cheese is melted.

Nutrition Facts : Calories 530, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1230 mg, Carbohydrate 59 g, Fiber 5 g, Sugar 11 g, Protein 41 g

CHICKEN & VEGETABLE CHEESY PASTA



Chicken & Vegetable Cheesy Pasta image

Easy, cheesy and delicious, this Healthy Living recipe has it all-chicken, veggies and pasta-and it's ready to serve in just 35 minutes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 Tbsp. oil, divided
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips, divided
7 carrots (1/2 lb.), shredded
1 onion, sliced
2 cloves garlic, minced
6 KRAFT Singles, chopped
2 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add half the chicken; cook and stir 2 min. or until lightly browned. Remove from skillet; cover to keep warm. Repeat with remaining chicken and 1 tsp. of the remaining oil. Add remaining oil, carrots, onions and garlic to skillet; cook and stir 3 min. Return chicken to skillet; cook 2 min. or until done, stirring frequently. Remove from heat; cover to keep warm.
  • Drain pasta, reserving 1-1/4 cups of the cooking water. Return pasta to pan. Stir in reserved water and Singles; cook and stir 1 min. or until Singles are completely melted. Add chicken mixture; cook and stir 2 min. or until heated through. Top with Parmesan and parsley.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g

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