Chicken Asparagus Rotini Recipes

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CHICKEN-ASPARAGUS ROTINI



Chicken-Asparagus Rotini image

Serve your family with this chicken-asparagus rotini made with tomatoes - a wonderful Italian dinner that's ready in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 11

2 2/3 cups uncooked whole wheat rotini pasta (8 oz)
1 lb boneless skinless chicken breasts, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch pieces fresh asparagus
2 cups cherry tomatoes, cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled chèvre (goat) cheese (1 oz)

Steps:

  • Cook pasta as directed on package, omitting salt and oil; drain.
  • Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
  • Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg

ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES



Rotini with Chicken, Asparagus and Tomatoes image

Serve pasta with chicken, asparagus and tomatoes - a skillet dinner that's ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 11

2 1/2 cups uncooked rotini pasta (8 oz)
1 lb boneless skinless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 cup 1-inch slices asparagus
2 cups cherry tomatoes cut in half
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil leaves
2 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 cup crumbled goat cheese (1 oz)

Steps:

  • Cook pasta directed on package, omitting salt and oil; drain.
  • Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
  • Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.

Nutrition Facts : ServingSize 1 Serving

ROTINI WITH CHICKEN MARSALA RAGOUT



Rotini with Chicken Marsala Ragout image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 pound rotini pasta
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving

Steps:

  • Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
  • Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
  • Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
  • Bring a large pot of salted water to a boil.
  • When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
  • Cook the rotini in the boiling water according to the package directions.
  • Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.

ROTINI CHICKEN CASSEROLE



Rotini Chicken Casserole image

Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. -Ruth Lee of Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14

2-3/4 cups uncooked tricolor rotini or spiral pasta
3/4 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (16 ounces) frozen Italian-blend vegetables
1 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh parsley
1-1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

Steps:

  • Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

BAKED ROTINI WITH CHICKEN, ASPARAGUS, AND SUN-DRIED TOMATOES



Baked Rotini with Chicken, Asparagus, and Sun-Dried Tomatoes image

This hearty yet bright pasta dish cooks up even more quickly if you replace the chicken thighs with meat from a store-roasted chicken.

Provided by Tony Rosenfeld

Categories     Main Course

Yield 6 to 8

Number Of Ingredients 15

3 to 4 Tbs. olive oil
1 lb. boneless, skinless chicken thighs, trimmed of fat and cut into 3/4-inch pieces (or leftover or store-bought roasted, preferably mostly dark meat, cut into 1/2-inch pieces to yield about 2 cups)
Kosher salt and freshly ground black pepper
1 to 2 cloves garlic, minced
1-1/2 cups homemade or lower-salt chicken broth
1 cup heavy cream
2 Tbs. sherry vinegar
1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes
1/4 cup coarsely chopped fresh basil
1/2 lb. asparagus, cut into 1-inch pieces
Kosher salt
1 lb. dried rotini
2 cups grated Pecorino Romano
1-1/2 cups grated mozzarella
1/2 cup coarse fresh breadcrumbs

Steps:

  • Position a rack in the center of the oven and heat the oven to 450°F. Grease a 9×13-inch baking dish with 1 Tbs. olive oil.
  • If starting with raw chicken, heat 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or other heavy-based pot over medium-high heat. Once the oil is shimmering hot, about 1 minute, add the chicken, sprinkle with 1/4 tsp. salt and a little pepper, and cook, stirring occasionally, until almost cooked through and golden brown, 5 to 10 minutes.
  • If using cooked chicken, use 1 Tbs. olive oil and sauté the chicken in a 6- to 8-quart Dutch oven for just a minute to warm it through. Season it lightly with salt and pepper if needed.
  • Using a spatula or wooden spoon, push the chicken to the side. If the pan is dry, add 1 Tbs. oil, and then the garlic and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
  • Add the chicken broth, cream, and 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the sherry vinegar, sun-dried tomatoes, and the basil and cook for about 5 minutes. Taste and add salt and pepper if needed.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the asparagus and cook until just barely tender. Remove the asparagus with a slotted spoon and cook the pasta until it's just tender to the tooth, a little less than you normally might because it will cook more in the oven later.
  • Drain the pasta and add it to the sauce, along with the asparagus. Add half of the Pecorino Romano and half of the mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.
  • Top the pasta with the remaining cheeses and the breadcrumbs. Bake until the cheeses are golden brown and the breadcrumbs are golden brown and crisp, about 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : ServingSize 6 to 8

ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE



Roast Chicken with Asparagus and Tahini Sauce image

Categories     Chicken     Poultry     Vegetable     Roast     Quick & Easy     Dinner     Asparagus     Spring     Sesame     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 lb asparagus, cut into 2-inch pieces
3 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 skinless boneless chicken breast halves (3 to 4 lb total)
1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 garlic clove, minced

Steps:

  • Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
  • Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
  • Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
  • While chicken roasts, purée tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
  • Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.

ROTINI CHICKEN SALAD



Rotini Chicken Salad image

Terrific lunchtime or picnic salad, hearty enough to be a meal!

Provided by nascar3

Categories     Salad

Time 2h

Yield 6

Number Of Ingredients 13

1 (6 ounce) skinless, boneless chicken breast
½ (16 ounce) package rotini pasta
½ cup chopped celery
½ cup grated Parmesan cheese
2 green onions, sliced
1 cup mayonnaise
¼ cup sour cream
2 tablespoons milk
¼ cup chopped fresh parsley
1 teaspoon dried basil
¼ teaspoon dried thyme
1 cup frozen peas, thawed
salt and pepper to taste

Steps:

  • Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
  • Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
  • Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 33.3 g, Cholesterol 39.1 mg, Fat 34.5 g, Fiber 2.7 g, Protein 15 g, SaturatedFat 7.1 g, Sodium 368.8 mg, Sugar 3.6 g

CHICKEN ASPARAGUS PASTA SALAD



Chicken Asparagus Pasta Salad image

This recipe is adapted from the "Simply Down Home Cookbook' that I received from Studentchef in the Spring 2009 Cookbook Swap. It uses some of my favorite ingredients and I can not wait until late Spring when fresh, local asparagus is in season! A neighboring town, Hadley, Massachusetts is famous for its asparagus and I eat more than my fill every year!

Provided by Jociecee

Categories     Salad Dressings

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb penne rigate or 1 lb rotini pasta
6 -8 ounces of fully cooked boneless chicken, seasoned to your own taste (Italian seasoning, salt, and garlic work well in this recipe and I use leftover roast chicken)
1 lb fresh asparagus
16 ounces fresh grape tomatoes
2/3 cup fresh basil, chopped
1/2 cup pitted coarsely chopped olive (kalamata or the olives of your choice)
1 cup crumbled feta or 1/2 cup shredded parmesan cheese
1/4 cup lemon juice
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Bring 4 quarts of water to boil in a stockpot.
  • Cook pasta according to package directions until al dente.
  • Drain pasta and keep warm.
  • Wash asparagus and remove and discard tough ends.
  • Slice asparagus into one inch pieces.
  • Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender.
  • Drain well and reserve.
  • Chop chicken into one inch pieces.
  • Cut grape tomatoes in half.
  • Combine Italian dressing ingredients in a large bowl.
  • Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated.
  • Add chicken, tomatoes, basil, olives, and cheese and stir to combine.
  • Serve pasta salad warm or at room temperature.

ROAST CHICKEN WITH ASPARAGUS AND TAHINI SAUCE



Roast Chicken With Asparagus and Tahini Sauce image

Make and share this Roast Chicken With Asparagus and Tahini Sauce recipe from Food.com.

Provided by jovigirl

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs asparagus, cut into 2-inch pieces
3 tablespoons olive oil
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 boneless skinless chicken breast halves
1/3 cup well-stirred tahini
1/3 cup water
2 tablespoons fresh lemon juice
1 teaspoon sugar
1 garlic clove, minced

Steps:

  • Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
  • Toss asparagus with 1 TBSP oil, 1/4 tsp salt and 1/4 tsp pepper in a 15 x 10 inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
  • Meanwhile, pat chicken dry and sprinkle all over with 1/2 tsp salt and remaining 1/4 tsp pepper. Heat remaining 2 TBSP oil in ovenproof skillet (not non-stick) over med-high heat until hot but not smoking, then brown chicken, turning over once, until golden (about 6 minutes total).
  • Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
  • While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 tsp salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick).
  • Serve chicken and asparagus drizzled with some of the sauce and with remaining sauce on the side.

Nutrition Facts : Calories 390.8, Fat 21.7, SaturatedFat 3.3, Cholesterol 68.4, Sodium 850.9, Carbohydrate 16.7, Fiber 6.5, Sugar 4.2, Protein 36.4

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ROTINI WITH CHICKEN, ASPARAGUS, AND TOMATOES RECIPE | EAT YOUR BOOKS
Save this Rotini with chicken, asparagus, and tomatoes recipe and more from Cooking Light The Essential Dinner Tonight Cookbook: Over 350 Delicious, Easy, and Healthy Meals to your ...
From eatyourbooks.com


RASTA PASTA WITH JERK CHICKEN RECIPE
2022-07-15 Season and marinate the chicken: Add the hot jerk seasoning, green seasoning, browning sauce, and oil to the bowl of chicken. Massage the seasoning into meat using your hands or tongs. Cover the bowl with plastic wrap and refrigerate. Let the chicken marinate for a minimum of 30 minutes or up to overnight.
From simplyrecipes.com


10 BEST ROTINI PASTA CHICKEN BREAST RECIPES | YUMMLY
2022-07-05 milk, flour, fresh asparagus, chicken broth, butter, grated Parmesan cheese and 5 more Cajun Chicken Pasta TaraGraves18096 shredded cheddar cheese, tomatoes, salt, whipping cream, sliced green onions and 5 more
From yummly.com


32 FRESH AND FLAVORFUL ASPARAGUS RECIPES | SOUTHERN LIVING
2022-05-09 Recipe: Honey-Soy Glazed Salmon with Veggies and Oranges. Sweet honey-soy glaze gets a splash of citrus from the oranges, a flavor combination that pairs well with asparagus. The best part is that this meal only takes 25 …
From southernliving.com


CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME DELICIOUS
Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute. Add heavy …
From gimmedelicious.com


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