CHEESY CHICKEN AND VEGGIE PASTA SKILLET
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
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
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
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
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
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
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
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
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
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
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
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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