ITALIANO CHICKEN AND PASTA MEDLEY
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
- Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
- Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.
PASTA VEGGIE MEDLEY
You won't waste a second making this delicious side dish. Cook the pasta while you're sauteing the vegetables, and they'll be done at the same time.-Edith Ruth Muldoon, Baldwin, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
VEGETABLE CHICKEN MEDLEY
In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.
Nutrition Facts :
VEGETABLE & CHICKEN PASTA MEDLEY
Make and share this Vegetable & Chicken Pasta Medley recipe from Food.com.
Provided by Chef Shantal
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
- Cook pasta according to package directions.
- While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
- In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
- In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
- Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
- Drain pasta, put on serving dish, pour sauce over.
- Serve immediately.
Nutrition Facts : Calories 846.9, Fat 38.4, SaturatedFat 14.4, Cholesterol 199.7, Sodium 1326.4, Carbohydrate 70.5, Fiber 3.7, Sugar 3.3, Protein 54.1
ITALIANO CHICKEN PASTA & VEGETABLE MEDLEY
This is a go to recipe in my house. It can be thrown together really quickly and even my very picky kids (and husband) love it!
Provided by sabradiamond
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook chicken in nonstick skillet until browned, stirring often.
- Add broth, Italian seasoning and garlic. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes.
- Add vegetables and cheese. Heat to a boil. Cook 5 minutes more or until pasta is done.
- Sever with additional cheese if desired.
Nutrition Facts : Calories 320, Fat 2.1, SaturatedFat 0.5, Cholesterol 43.9, Sodium 92.6, Carbohydrate 50.8, Fiber 7.7, Sugar 0.1, Protein 28
VEGETABLE MEDLEY PASTA SIDE DISH
This nutritious blend of pasta and veggies makes a versatile and colorful side dish with a variety of entrees. Debbie Balta - Elizabeth, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking., Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.
Nutrition Facts : Calories 157 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 359mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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