VEGGIE CHICKEN PASTA
This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.
Provided by dnce4mee
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
- Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g
30 MINUTE CHICKEN AND VEGETABLE SKILLET PASTA
This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!
Provided by Kim Beaulieu
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.
- Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
- Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
- Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
- Transfer to a large serving bowl or platter.
- Sprinkle with fresh or dried parsley.
Nutrition Facts : Calories 364 kcal, Carbohydrate 27 g, Protein 27 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 691 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES
I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!
Provided by JENTOP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
- In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
- Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g
CHICKEN & VEGETABLE PASTA
This pasta recipe is quick-to-make and filled with flavor and goodness. A simple, affordable pasta recipe that your family will enjoy.
Provided by Land O'Lakes
Categories Chicken Chicken Savory Cooking Pasta and noodles Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
- Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
- Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.
Nutrition Facts : Calories 340 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 240 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Sugar grams, Protein 25 grams
MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
- Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
- Add carrots to skillet and sauté for 2-3 minutes until tender.
- Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
- Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
- Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
- Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
- If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
- Or serve immediately for a family dinner.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams
CHICKEN PASTA PRIMAVERA
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
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