Cheesy Chicken Pasta Asda Good Living Recipes

CHEESY CHICKEN PASTA | ASDA GOOD LIVING

Steps:

• Add the pasta to a large pan of boiling water, bring to the boil, stir once and cook uncovered for 10-12 minutes.
• Meanwhile, heat the oil in a large frying pan, add the onion and peppers and cook for 3-4 minutes until softened.
• Add the chicken and sweetcorn and cook for 4-5 minutes until heated through. Add the soft cheese and cook for 2-3 minutes, stirring constantly.
• Drain the pasta, reserving 2 tbsp of the cooking water. Return to the pan with the reserved water. Add the chicken mixture and toss to mix. Season with black pepper and serve topped with basil leaves.

CHICKEN & VEGETABLE CHEESY PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add half the chicken; cook and stir 2 min. or until lightly browned. Remove from skillet; cover to keep warm. Repeat with remaining chicken and 1 tsp. of the remaining oil. Add remaining oil, carrots, onions and garlic to skillet; cook and stir 3 min. Return chicken to skillet; cook 2 min. or until done, stirring frequently. Remove from heat; cover to keep warm.
• Drain pasta, reserving 1-1/4 cups of the cooking water. Return pasta to pan. Stir in reserved water and Singles; cook and stir 1 min. or until Singles are completely melted. Add chicken mixture; cook and stir 2 min. or until heated through. Top with Parmesan and parsley.

CHEESY CHICKEN PASTA

Steps:

• This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
• 1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
• 2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
• 3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
• NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
• TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CREAMY CHICKEN PASTA

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.