Chicken And Pasta With Summer Vegetables Recipes

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CHICKEN & VEGETABLE PASTA



Chicken & Vegetable Pasta image

This pasta recipe is quick-to-make and filled with flavor and goodness. A simple, affordable pasta recipe that your family will enjoy.

Provided by Land O'Lakes

Categories     Chicken     Chicken     Savory     Cooking     Pasta and noodles     Main Course     Meat, poultry, and seafood

Yield 6 servings

Number Of Ingredients 7

6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
1/4 cup Land O Lakes® Butter
1 pound boneless skinless chicken breasts, cubed
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves
1 (16-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and red pepper)
1/2 cup shredded Parmesan cheese

Steps:

  • Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
  • Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
  • Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.

Nutrition Facts : Calories 340 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 240 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Sugar grams, Protein 25 grams

PASTA WITH CHICKEN, BACON, AND SUMMER VEGETABLES



Pasta with Chicken, Bacon, and Summer Vegetables image

This is a perfect summer dish when the vegetables are in season and you have leftover grilled chicken and some bacon in the fridge.

Provided by April D.

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 4

Number Of Ingredients 10

¾ pound penne pasta
4 strips bacon, diced into bite-sized pieces
½ cup diced onion
1 (10 ounce) package sliced fresh mushrooms
2 cloves minced garlic
1 pound grilled chicken, cut into bite-sized pieces
3 small zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 pint grape tomatoes, halved
½ cup grated Parmesan cheese
ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon grease in the skillet.
  • Add onion to the skillet over medium heat. Cook until golden, 5 to 10 minutes. Add mushrooms and garlic and cook until browned, about 10 minutes more. Add grilled chicken and zucchini to the skillet and cook until zucchini are cooked through, yet still firm, 5 to 10 minutes more.
  • Remove skillet from heat, add tomatoes, and let sit until tomatoes are warm, about 5 minutes.
  • 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 11 minutes. Drain and transfer to a large serving bowl.
  • Combine vegetable mixture with drained pasta. Stir in Parmesan cheese and season with black pepper.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 73.7 g, Cholesterol 104.1 mg, Fat 17.8 g, Fiber 5.8 g, Protein 53.9 g, SaturatedFat 5.9 g, Sodium 461.5 mg, Sugar 6.5 g

RUSTIC SUMMER VEGETABLE PASTA



Rustic Summer Vegetable Pasta image

My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese

Steps:

  • In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.

Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.

VEGGIE CHICKEN PASTA



Veggie Chicken Pasta image

This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.

Provided by dnce4mee

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 4

Number Of Ingredients 12

2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10 asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
  • Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
  • Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g

TUSCAN STYLE ROASTED CHICKEN



Tuscan Style Roasted Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 6-pound whole chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
Olive oil, for cooking
3 cloves garlic, sliced
4 ounces dry vermouth
2 beefsteak tomatoes, cut into eighths
1/2 cup pitted green olives (your favorite kind)
Small bundle fresh oregano, tied with butcher's twine
1 1/2 cups chicken stock
2 tablespoons unsalted butter
Fresh basil, torn, for serving

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
  • Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

CHICKEN PICCATA WITH SUMMER VEGETABLE PASTA



Chicken Piccata With Summer Vegetable Pasta image

Make and share this Chicken Piccata With Summer Vegetable Pasta recipe from Food.com.

Provided by Chris Reynolds

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

olive oil flavored cooking spray
1 cup red bell pepper, cut into 1/4-inch strips
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 zucchini (about 1 medium, cut matchstick style)
1 1/4 cups yellow squash (about 1 medium, cut matchstick style)
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces uncooked spaghetti
3/4 cup parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1/2 cup flour
2 teaspoons olive oil
1 1/2 cups chicken broth
6 tablespoons lemon juice
2 tablespoons capers
1/2 cup sliced green onion
1 tablespoon butter

Steps:

  • Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
  • Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
  • Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
  • Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
  • Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
  • Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
  • Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.

Nutrition Facts : Calories 658, Fat 14.7, SaturatedFat 6.4, Cholesterol 122.8, Sodium 997.5, Carbohydrate 70.1, Fiber 6, Sugar 8.1, Protein 60.4

BOW TIE PASTA WITH CHICKEN AND VEGETABLES



Bow Tie Pasta With Chicken and Vegetables image

Make and share this Bow Tie Pasta With Chicken and Vegetables recipe from Food.com.

Provided by Ceezie

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup skim milk
1 cup chicken broth
1/2 cup parmesan cheese, grated
3 cups bow tie pasta
2 garlic cloves, minced
2 chicken breasts, cut into 3/4 inch pieces
2 cups uncooked vegetables (broccoli, carrots, sweet peppers etc)
salt, to taste
pepper, to taste

Steps:

  • In a 2 quart saucepan stir together flour, salt, pepper, milk and chicken broth. Cook on medium heat, stirring often, until mixture is thick and bubbly. Add 1/4 cup parmesan cheese; cook and stir 2 minutes more.
  • Cook pasta according to package directions. After approximately 6 minutes, add vegetables and allow to cook for 3 minutes longer. Drain.
  • While sauce and pasta are cooking, cook garlic and seasoned chicken in skillet on medium heat for 5-6 minutes.
  • Combine chicken and sauce with pasta and veggies. Garnish with remaining parmesan cheese.

Nutrition Facts : Calories 346.7, Fat 12.1, SaturatedFat 4.6, Cholesterol 82.6, Sodium 761, Carbohydrate 29.5, Fiber 1.2, Sugar 0.8, Protein 28.3

PASTA WITH GRILLED SUMMER VEGETABLES



Pasta With Grilled Summer Vegetables image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 green peppers
2 red peppers
4 small summer squashes
4 small Asian eggplants (or small white-skinned eggplants)
About 3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
6 plum tomatoes
2 red onions
1 clove garlic minced (green part removed)
1 tablespoon fresh thyme leaves
1 pound fusilli or penne
Fresh green or purple basil leaves to garnish
Freshly grated Parmesan cheese

Steps:

  • Light a charcoal fire. Grill the peppers whole until the skin is charred on all sides. Remove and place in a paper bag. Close the bag and let the peppers cool. Cut the peppers in half and remove the seeds. Peel the skin and slice the peppers into thin strips.
  • Meanwhile, slice the summer squash and eggplant in thin strips, lengthwise. Brush with olive oil, season with salt and pepper and grill on both sides until lightly browned. Cut plum tomatoes in half and grill skin side down until lightly browned and barely soft. Slice onions in rings, brush with oil and grill until browned.
  • Bring six quarts salted water to a boil. Heat a tablespoon of olive oil in a skillet. Add the tomatoes, garlic and thyme and cook for a few minutes until they start to form a sauce. When the vegetables are cool enough to handle, cut them in thin strips. Add them to the sauce and simmer for about five minutes. Meanwhile, cook the pasta until al dente. Drain and toss with the vegetables. Season and garnish with the basil leaves, snipped into strips with a pair of scissors. Serve the cheese separately.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 9 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1443 milligrams, Sugar 19 grams

CHICKEN WITH SUMMER VEGETABLES



Chicken with Summer Vegetables image

Celebrate a successful trip to the farmers' market with our Chicken and Summer Vegetables recipe. Made with fresh squash, oregano, eggplant and more, this Chicken and Summer Vegetables pasta dish will be a hit with the entire family.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1/2 cup flour
1/4 tsp. ground black pepper
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup olive oil
1 cup chopped onions
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 Tbsp. chopped fresh oregano
3 cups cubed eggplant
2 each zucchini and yellow squash, cut lengthwise in half, then sliced crosswise
1 green pepper, cut into strips
1 lb. fusilli pasta, uncooked
1/3 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Combine flour and black pepper in medium bowl. Add chicken, a few strips at a time; toss until evenly coated.
  • Heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring occasionally. Transfer to paper towel-covered plate with slotted spoon.
  • Add onions and garlic to reserved drippings in skillet; cook 3 min. or until crisp-tender, stirring frequently. Return chicken to skillet. Stir in pasta sauce and oregano; cover. Simmer on medium-low heat 20 min., stirring occasionally.
  • Add eggplant, zucchini, squash and green peppers to chicken mixture in skillet; mix well. Simmer, covered, 15 min. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta. Serve topped with chicken mixture and cheese.

Nutrition Facts : Calories 490, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 30 g

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From youtube.com


EASY ROASTED SUMMER VEGETABLES WITH CHICKEN - EAT WELL ENJOY LIFE
2017-08-30 Sprinkle with smoked paprika and salt. Toss. Add chicken to the bowl with the vegetables. Sprinkle with olive oil. Mix to combine. Spread evenly on a medium roasting dish or sheet pan. Roast for 15-20 minutes or until the veggies are lightly charred and chicken is …
From eatwellenjoylife.com


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