ONE POT CREAMY CHICKEN AND VEGETABLE PASTA
This recipe is a big-time family favorite to make for dinner!
Provided by RecipeGirl.com
Categories Main Course
Number Of Ingredients 16
Steps:
- Season the chicken with salt and pepper; set aside.
- In a 12-inch pan or skillet, heat the olive oil over medium heat. Add the onions and stir until soft, about 3 minutes. Add the chicken to the pan and cook until brown on both sides. Stir in the garlic and cook one additional minute. Add the uncooked pasta, chicken broth, water, broccoli, red bell pepper, carrots and peas. Stir, then bring to a boil. Reduce the heat to low, cover and simmer for 22 minutes.
- Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, and stir in the cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese is melted.
- Divide the pasta and vegetables between four bowls, and garnish with parsley (if using). Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 672 kcal, Carbohydrate 65 g, Protein 43 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 120 mg, Sodium 863 mg, Fiber 5 g, Sugar 7 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 & VEGETABLE "RIBBON PASTA"
"Here's a fun and colorful way to pair summer vegetables with stir-fry chicken. And if you cut the zucchini and squash just right, the curvy yellow and green strips almost look like pasta! Serve it hot right out of the skillet or refrigerate in a tightly sealed container and enjoy cold the next day." This is from the clean home journal.
Provided by Trinitys Momma
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Using a vegetable peeler, peel zucchini and yellow squash lengthwise into strips, pressing down firmly with the peeler so that the strips are almost as thick as a potato chip (see photo). Place vegetable strips in a large bowl. Add salt and pepper. Toss lightly and set aside.
- In a 10-inch skillet, heat olive oil over medium-high heat. Add garlic and sauté, stirring constantly until garlic has softened and is transparent, about 2 minutes. Add chicken pieces and 2 Tablespoons rosemary. Stir frequently with a wooden spoon or heat-resistant spatula until chicken is cooked through and slightly browned, about 8-10 minutes. Remove chicken pieces to a medium bowl and set aside.
- # Add chicken stock and remaining 2 Tablespoons of rosemary to the skillet and bring to a boil, scraping brown bits from the bottom of the pan with a wooden spoon or heat-resistant spatula. Boil until chicken stock is reduced by half, about 3-5 minutes.
- Add zucchini and yellow squash strips to the skillet, stirring gently. Cook until vegetables are tender, about 5 minutes. Toss in the reserved cooked chicken along with any juices that have collected in the bowl. If desired, add grated Parmesan cheese on top. Serve immediately.
- Chef's Note: Feel free to make substitutions. Instead of chicken, use thinly sliced steak or whole medium shrimp. Substitute carrots for the zucchini or squash. Instead of rosemary, try oregano, parsley or thyme. Add more flavor by replacing half the olive oil with margarine or butter. And cut your prep time by 10 minutes by using precooked chicken or leftovers.
Nutrition Facts : Calories 293, Fat 15.7, SaturatedFat 3.4, Cholesterol 78.1, Sodium 829.9, Carbohydrate 8.9, Fiber 2.8, Sugar 5.5, Protein 30
VEGETABLE RIBBON PASTA
Make and share this Vegetable Ribbon Pasta recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
- Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
- Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
- Cook the pasta in a large pot of boiling water until just tender then drain.
- Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
- Add pasta, toss and place on serving dish.
- Note times is active and passive not prep and cooking.
- Use young squash for less seeds.
PASTA WITH CHICKEN, BACON, AND SUMMER VEGETABLES
This is a perfect summer dish when the vegetables are in season and you have leftover grilled chicken and some bacon in the fridge.
Provided by April D.
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.
- Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.
- Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large serving bowl.
- Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 73.7 g, Cholesterol 104.1 mg, Fat 17.8 g, Fiber 5.8 g, Protein 53.9 g, SaturatedFat 5.9 g, Sodium 461.5 mg, Sugar 6.5 g
CHICKEN AND PASTA WITH SUMMER VEGETABLES
We all loved this light chicken pasta that's filled with zucchini and summer squash. We opted to grill the chicken on an indoor grill to make it easier to prepare. The lemon broth sauce is so easy and tastes refreshing. It's a lighter sauce and perfect for a summer dinner. We can't wait to make this again. A great meal to add to...
Provided by Marcia Devenitch
Categories Pasta
Time 40m
Number Of Ingredients 12
Steps:
- 1. Prepare the chicken (bake 3 bone-in, skin-on breasts at 350 for about an hour, cool, remove skin and bone OR saute 3 boneless, skinless chicken breasts OR use leftover chicken) and cut into bite-size pieces.
- 2. Dice zucchini, yellow squash, and red pepper. Melt and heat about 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan or wok. Saute the vegetables until tender. Add the garlic and saute for 3 more minutes.
- 3. Add chicken broth and heat until liquid is starting to bubble. Add the corn starch and cold water and stir. (Add more if you want the sauce thicker.) Add the lemon juice.
- 4. Add the basil, chicken, and pasta and heat through. Season with salt and pepper to taste. Sprinkle with cheese and stir. Serve with some cheese sprinkled on top.
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15-MINUTE CHEESY CHICKEN VEGGIE PASTA - AVERIE COOKS
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4.6/5 (24)Total Time 20 minsCategory PastaCalories 423 per serving
- Boil pasta according to package directions in salted water in a very large skillet or pot. In the final 2 to 3 minutes of cooking, add the broccoli and cauliflower florets. Drain but reserve 1/2 cup pasta water in case you need it in step 6.
- Add the carrots, onions, salt, pepper, and cook for about 5 minutes, or until chicken is cooked through and vegetables have softened; stir and flip intermittently to ensure even cooking.
30 EASY CHICKEN PASTA RECIPES - PASTA DISHES WITH CHICKEN
From thepioneerwoman.com
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- Chicken Pasta Salad. This twist on Ree's classic chicken salad with grapes and celery is perfect for taking to a potluck or a picnic in the park. It's make-ahead friendly and delicious all at once.
- Chicken Alfredo Soup. This soup is creamy, cheesy, and oh-so satisfying. Plus, you can feel good about your family getting their chicken and broccoli, too.
- Chicken Noodle Casserole. Wide egg noodles make this pasta casserole extra comforting. Not to mention the addition of buttery crackers on top! Get the Chicken Noodle Casserole recipe.
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