Chicken And Pasta Stir Fry Recipes

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CHICKEN AND PASTA STIR-FRY



Chicken and Pasta Stir-Fry image

Enjoy this tasty stir-fry made with chicken and pasta - ready for dinner in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 pound asparagus, cut into 2-inch pieces (3 cups)
2 medium onions, sliced
1 1/2 cups ready-to-serve chicken broth
2 cups cubed chicken
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
Freshly grated Parmesan cheese, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated.
  • Add chicken; stir-fry about 5 minutes to heat through.
  • Stir in remaining 1/2 cup broth, the basil, tomatoes, pepper and pasta. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 70 mg, Fiber 3 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 510 mg

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

ITALIAN CHICKEN AND PENNE



Italian Chicken and Penne image

This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

STIR FRIED PASTA WITH VEGGIES



Stir Fried Pasta with Veggies image

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Provided by JARRELL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 11

8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1 onion, sliced into thin rings
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Steps:

  • Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
  • Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
  • Toss pasta with vegetables, and serve warm.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 57 g, Cholesterol 34.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 566.4 mg, Sugar 7.7 g

CHICKEN STIR-FRY WITH NOODLES



Chicken Stir-Fry with Noodles image

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.

CHICKEN AND PASTA STIR-FRY



Chicken and Pasta Stir-Fry image

Make and share this Chicken and Pasta Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups uncooked farfalle pasta
1 lb asparagus, cut into 2-inch pieces
2 medium onions, thinly sliced
1 1/2 cups chicken broth
1 lb boneless skinless chicken breast, cut into 1-inch pieces
3 tablespoons chopped fresh basil
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1/4 teaspoon pepper
freshly grated parmesan cheese

Steps:

  • Cook and drain pasta according to package directions.
  • Heat a large nonstick skillet coated with cooking spray over medium heat.
  • Add in asparagus, onion, and 1 cup of chicken broth; cook 5-7 minutes, stirring occasionally, until liquid has evaporated.
  • Remove mixture from skillet and set aside.
  • Spray skillet with cooking spray; heat over med-high heat.
  • Add chicken to skillet; stir-fry about 5 minutes or until no longer pink in the center.
  • Return asparagus mixture to skillet; stir in remaining 1/2 cup broth, basil, tomatoes, pepper, and pasta.
  • Cook about 2 minutes, stirring frequently, until mixture is hot.
  • Adjust seasoning to taste with salt/pepper.
  • Sprinkle with parmesan cheese.

Nutrition Facts : Calories 367.1, Fat 3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 432, Carbohydrate 46.8, Fiber 5, Sugar 5.8, Protein 37.7

CREAMY CHICKEN STIR-FRY



Creamy Chicken Stir-Fry image

Very simple and light, but so good. Easy dinner to throw together, and you can use any vegetables you happen to have on hand.

Provided by Erica_Hildebrand

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19

8 chicken breasts
salt and pepper
1 cup fresh sliced mushrooms
1 red bell pepper, chopped
1/2 green pepper, chopped
1 onion, chopped
2 small carrots, thinly sliced into matchsticks
8 -10 black olives, sliced thinly (optional)
1/2 jalapeno pepper, sliced into very small pieces (optional)
1 (8 ounce) package uncooked angel hair pasta
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper
1/2 cup shredded mozzarella cheese
3/4 cup grated cheddar cheese
1/4 cup grated mozzarella cheese, for topping (optional)

Steps:

  • In a large non-skillet, saute the chicken.
  • Salt and pepper to taste.
  • Add the vegetables and cook until they are tender.
  • Cook the pasta according to package directions.
  • Drain, cover and set aside.
  • In a large saucepan, melt the butter or margarine and blend in flour.
  • Gradually stir in the chicken broth and half-and-half.
  • Cook over medium low heat, stirring constantly, until the sauce begins to thicken.
  • Add garlic salt and ground black pepper to taste.
  • Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt.
  • Stir in the chicken/vegetable mixture and heat thoroughly.
  • Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 546.2, Fat 28.5, SaturatedFat 13, Cholesterol 135.9, Sodium 361.2, Carbohydrate 30.1, Fiber 2.1, Sugar 2.9, Protein 40.8

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