Easy Cheesy Chicken Pasta Veggie Skillet Recipes
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
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
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