CHICKEN & PEPPERS WITH PASTA
Pasta with chicken and peppers gets its delicious, savory flavor from the fresh taste of tarragon.
Provided by Land O'Lakes
Categories Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt Fresh Buttery Taste Spread in 12-inch skillet until sizzling; stir in onion, peppers and garlic. Cook over medium-high heat, 2-3 minutes, until peppers are crisply tender. Remove vegetables from skillet with slotted spoon; set aside, reserving juices in pan.
- Add chicken strips, tarragon, salt and pepper to juices in pan. Continue cooking, stirring occasionally, 7-9 minutes, until chicken is lightly browned and no longer pink.
- Cook vermicelli according to package directions. Drain.
- Add vegetable mixture, mozzarella cheese, Parmesan cheese and half & half to chicken mixture. Reduce heat to medium. Cook, 3-5 minutes, until cheese is melted. Add hot cooked vermicelli; toss gently to coat.
Nutrition Facts : Calories 510 calories, Fat 23 grams, SaturatedFat grams, Transfat grams, Cholesterol 95 milligrams, Sodium 740 milligrams, Carbohydrate 34 grams, Fiber 0 grams, Sugar grams, Protein 41 grams
HARVEST PEPPER AND CHICKEN PASTA
A quick and easy recipe that even a college student budget can handle! Its festive look makes it a perfect fall dish for the veggie avoiders in your family, whether they be kids or kids at heart!
Provided by gemofvt
Categories Chicken Pasta
Time 49m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat oil in a skillet over medium-high heat. Add chicken strips; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Transfer to a plate lined with paper towels.
- Reduce heat under skillet to medium; add onion, orange bell pepper, red bell pepper, garlic, dried basil, and red pepper flakes to skillet. Cook and stir until onions are translucent and peppers are softened, 3 to 5 minutes. Add tomato sauce; heat for about 2 minutes. Add chicken; cook for another 2 to 3 minutes. Portion cooked pasta into bowls; spoon chicken and sauce mixture on top.
Nutrition Facts : Calories 550.9 calories, Carbohydrate 94.1 g, Cholesterol 32.3 mg, Fat 7.7 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 520.5 mg, Sugar 11.1 g
FALL HARVEST PASTA
A hearty and flavorful fall pasta dish with squash and asparagus.
Provided by stronglive1
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the acorn squash into thin slices and place in a casserole dish or baking pan. Add just enough grapeseed oil to coat the squash and bottom of the pan. Add savory, carrot greens, and salt to taste.
- Place asparagus in a separate casserole dish or baking pan. Add just enough olive oil to coat the asparagus and bottom of the pan. Add garlic. Add savory, salt, and pepper to taste.
- Place both pans in the preheated oven. Roast asparagus until tender, about 15 minutes. Roast squash until tender, about 30 minutes. Check both pans every 10 minutes and add oil as needed.
- 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 12 minutes. Drain.
- Combine cooked penne, squash, asparagus-garlic mixture, beans, and capers in a large serving bowl. Add more olive oil, savory, carrot greens, salt, and pepper to taste.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 58.5 g, Fat 4.7 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 0.5 g, Sodium 110.9 mg, Sugar 3.4 g
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