Healthy Chicken Pasta Recipes
HEALTHY CHICKEN PASTA BAKE
Try this healthy chicken pasta bake with peppers, courgette and ricotta for a nutritious midweek dinner. It's sure to be a hit with everyone
Provided by Sara Buenfeld
Categories Dinner
Time 1h
Number Of Ingredients 14
Steps:
- Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.
- Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.
- Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.
- Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.
Nutrition Facts : Calories 480 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
HEALTHY CREAMY CHICKEN AND PASTA
Being on a diet, the words creamy and pasta usually are reserved for only my cheat days. I wanted to make something and not feel guilty about eating it, so I whipped this up in the kitchen. It's delicious and very adaptable; change it up however you like! Has a nice little bite with the red pepper flakes added. This would also be fantastic with onion added.
Provided by lepowers
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
- Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.
- Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 49.9 g, Cholesterol 64.6 mg, Fat 15.4 g, Fiber 2.7 g, Protein 34.4 g, SaturatedFat 3 g, Sodium 627.3 mg, Sugar 4 g
HEALTHY CHICKEN PASTA
I whipped this up for dinner the other night- Dh was impressed enough to request we have it again. Posted here for safekeeping. I first served it over 3-cheese tortellini, it ws also good the next day with whole wheat penne.
Provided by eknecht
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a non-stick pan over medium heat.
- Sprinkle chicken breast pieces with Italian seasoning, then add to pan. Cook, stirring occaisionally, until chicken pieces are no longer pink on the surface, about 8 minute
- Remove chicken from pan and set aside. Add onions and peppers to pan, cook 3 minutes. Add the garlic and cook an additional 3 minutes, or until garlic, onions, and peppers are soft.
- Add chicken stock and let cook down and reduce by half.
- Stir in the crushed tomatoes, salt, sugar, and basil.
- Cook, stirring frequently, about 10 minutes to let the flavors blend.
- Add in the cooked chicken, baby spinach leaves and parmesan cheese, cook an additional 5 minutes, and serve warm over your favorite pasta.
Nutrition Facts : Calories 179.6, Fat 5.7, SaturatedFat 1.5, Cholesterol 41.4, Sodium 1028.1, Carbohydrate 16, Fiber 3.4, Sugar 4.2, Protein 17.9
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