Chicken Caesar Pasta With Peas Recipes

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CHICKEN CAESAR PASTA



Chicken Caesar Pasta image

An interesting twist on a classic. My family's new favorite.

Provided by bsteimle

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 pound dry penne pasta
1 tablespoon butter
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
½ teaspoon ground black pepper
¼ teaspoon salt
1 (8 ounce) bottle Caesar salad dressing
¼ cup red wine vinegar
½ cup grated Parmesan cheese
1 head romaine lettuce - rinsed, dried and shredded
1 large tomato, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
  • In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

Nutrition Facts : Calories 465 calories, Carbohydrate 48.1 g, Cholesterol 63.2 mg, Fat 16.4 g, Fiber 3.6 g, Protein 29 g, SaturatedFat 4.4 g, Sodium 528.9 mg, Sugar 1.9 g

CHICKEN CAESAR PASTA (ONE POT!)



Chicken Caesar Pasta (One Pot!) image

This One Pot Chicken Caesar Pasta recipe is so easy to make! Angel hair pasta and blackened chicken are tossed in a creamy Parmesan sauce with a hint of Caesar dressing, lemons, and capers.

Provided by Stephanie

Categories     Main Course

Time 35m

Number Of Ingredients 14

½ cup Parmesan cheese
1 cup Caesar salad dressing (divided)
¾ cup milk
2 small boneless skinless chicken breasts (or 1 large)
3 teaspoons lemon pepper seasoning
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic (minced)
2 cups chicken broth
8 oz. angel hair pasta (equal to 1/2 lb.)
1 Tablespoon capers
2 Tablespoons lemon juice
Freshly cracked pepper
Fresh Parsley (roughly chopped)

Steps:

  • Slice each chicken breast in half to create two thinner pieces of equal size. Season each side with lemon pepper seasoning.
  • Place the chicken in a freezer Ziploc bag and add ¾ cup of Caesar dressing (save ¼ cup for the pasta sauce). Coat the chicken with the dressing and seal. Refrigerate for 20 minutes (or longer if time allows.)
  • Meanwhile, shred the Parmesan cheese and set it aside. It should be at room temp when added to the sauce.
  • Take ¼ cup of the Caesar dressing and whisk it with ¾ cup milk. Set it aside, it should also come down to nearly room temp. Don't worry if it's not completely uniform in consistency.
  • Heat the oil over medium-high heat in a large high-walled skillet or dutch oven.
  • Add the marinated chicken and let it sear, undisrupted, for 4-5 minutes per side. Decrease heat to medium if oil begins to splatter.
  • Set the chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Transfer any juice left on the plate back to the pot.
  • Reduce the heat to medium and melt the butter. Add the minced garlic. Heat for one minute.
  • Add the chicken broth, and use a silicone spatula to "clean" the bottom of the pot. Slowly stir in the milk/Caesar dressing. Bring to a boil.
  • Add the angel hair pasta and use kitchen tongs to gently bend the noodles into the pan as they soften. (If preferred, you can also break them in half.)
  • Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together.
  • Once the pasta is softened and cooked through, add the capers and decrease heat to low.
  • Gradually sprinkle in the Parmesan cheese, use tongs to toss and combine. Add the chicken back to the pan along with the lemon juice. Stir to combine.
  • Garnish with freshly chopped parsley. Add freshly cracked pepper and serve.

Nutrition Facts : Calories 625 kcal, Carbohydrate 49 g, Protein 39 g, Fat 30 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1102 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving

CHICKEN CAESAR PASTA



Chicken Caesar Pasta image

Sugar snap peas, strips of chicken and greens with pasta and dressed with a garlicky Caesar salad dressing.

Categories     Vegetables     Pasta     Salad     Chicken breast

Time 30m

Yield 4

Number Of Ingredients 14

chicken breast halves, boneless, skinless
salad dressing, caesar
scallions, spring or green onions
sugar snap peas
carrots
spinach
bow-tie pasta (farfalle)
chicken breast halves, boneless, skinless
salad dressing, caesar
scallions, spring or green onions
sugar snap peas
carrots
spinach
bow-tie pasta (farfalle)

Steps:

  • Sauté chicken in 3 tablespoon Caesar dressing in a large skillet 4 to 5 minutes or until almost done. Add green onions, peas, and carrot; cook, stirring occasionally, 4 to 5 minutes or until crisp-tender. Add spinach; cook, stirring occasionally, 1 to 2 minutes or until wilted. Toss with pasta, and serve with remaining Caesar dressing.

Nutrition Facts :

CHICKEN AND PEAS WITH PASTA



Chicken and Peas with Pasta image

This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
1 medium green or sweet red pepper, chopped
1 garlic clove, minced
2 cups frozen peas
1 cup chicken broth
1 cup half-and-half cream
2 teaspoons Italian seasoning
Salt to taste
8 ounces pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup coarsely chopped walnuts, toasted

Steps:

  • In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

Nutrition Facts :

PASTA WITH CHICKEN AND PEAS



Pasta with Chicken and Peas image

This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 7

Salt and pepper
12 ounces fettuccine pasta
1 cup reserved Lemon Sauce, see Roasted Chicken with Lemon Sauce
1 package (10 ounces) frozen peas, thawed
1 reserved cooked chicken half, skin removed, meat shredded (1 1/2 cups)
1 tablespoon cold butter
1/3 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired

Steps:

  • In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.
  • Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.
  • Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.

CHICKEN CAESAR PASTA TOSS



Chicken Caesar Pasta Toss image

Our Test Kitchen sped up Joy Bilbey's pasta, chicken and asparagus medley flavored with Caesar salad dressing so it's even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry family-it was a hit!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

3 quarts water
2-1/2 cups uncooked tricolor spiral pasta
1-1/2 cups cut fresh asparagus (1-inch pieces)
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons olive oil
2 large tomatoes, chopped
2/3 cup reduced-fat Caesar vinaigrette
3 green onions, chopped
3 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender. , Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat. , Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.

Nutrition Facts : Calories 363 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 609mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN AND SUGAR SNAP PEAS PASTA SALAD



Chicken and Sugar Snap Peas Pasta Salad image

Adding chicken to noodles and peas flavored with Caesar dressing gives you hearty salad ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

3 cups uncooked mini lasagna (mafalda) noodles (6 oz)
2 cups fresh sugar snap peas, trimmed, halved
3/4 cup creamy Caesar dressing
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4 cup chopped red onion

Steps:

  • In 3-quart saucepan, cook noodles as directed on package, adding peas during last minute of cooking. Rinse with cold water; drain.
  • In large bowl, mix dressing, mint, vinegar and salt. Stir in chicken, onion, noodles and peas. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 560, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 3 g, TransFat 0 g

ONE-POT CAESAR CHICKEN PASTA



One-Pot Caesar Chicken Pasta image

This creamy one-pot angel hair pasta has all the tangy Caesar flavors of Parmesan, garlic and chicken, plus some fresh broccoli to make it a meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1 carton (32 oz) Progresso™ chicken broth
8 oz angel hair pasta, broken in half
2 cups chopped cooked chicken
1 1/2 cups small fresh broccoli florets
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup refrigerated creamy Caesar dressing
1/4 cup shredded Parmesan cheese

Steps:

  • In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper.
  • Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 390, Carbohydrate 38 g, Cholesterol 45 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 4 g, TransFat 0 g

CREAMY CHICKEN AND PEAS PASTA DINNER



Creamy Chicken and Peas Pasta Dinner image

This came my way via an e-mail recipe share. It was originally a dinner cooked in the oven at 350 for an hour but I made it in the crockpot with wonderful results. I tweaked the cheese to suit my tastes so you can reduce it if you're not a cheese lover.

Provided by ktenille

Categories     Chicken

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 5

5 boneless skinless chicken breasts
1 (16 ounce) jar alfredo sauce
1 lb frozen peas (thawed)
2 cups mozzarella cheese (shredded)
6 -8 cups cooked pasta (buttered)

Steps:

  • Cut chicken into strips and place into greased crockpot.
  • Combine alfredo sauce, peas and cheese and mix well.
  • Spoon peas mix over chicken.
  • Cover and cook on low for 5-6 hours.
  • Serve over noodles.

Nutrition Facts : Calories 454.8, Fat 10.9, SaturatedFat 5.4, Cholesterol 86.5, Sodium 382.7, Carbohydrate 50.3, Fiber 9.9, Sugar 4.5, Protein 38.6

CHICKEN CAESAR SALAD WITH GEMELLI PASTA



Chicken Caesar Salad with Gemelli Pasta image

Quick and easy gemelli pasta salad. Very delicious. Serve with garlic French bread.

Provided by Donna Gandy

Categories     Chicken Pasta Salad

Time 30m

Yield 6

Number Of Ingredients 10

2 cups gemelli pasta
3 cups chopped roasted chicken
2 cups thinly sliced romaine lettuce
1 ½ cups cherry tomatoes, halved
½ cup sliced green onions
½ cup thinly sliced fresh basil
¼ cup chopped fresh parsley
1 (4 ounce) package crumbled feta cheese
1 clove garlic, minced
⅓ cup Caesar salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large salad bowl.
  • Add chicken, romaine lettuce, cherry tomatoes, green onions, basil, parsley, feta, and garlic; stir to combine.
  • Add Caesar dressing just before serving.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 31.3 g, Cholesterol 81 mg, Fat 12.8 g, Fiber 2.4 g, Protein 30.7 g, SaturatedFat 4.7 g, Sodium 408.7 mg, Sugar 2.5 g

CHICKEN CAESAR PASTA WITH PEAS



Chicken Caesar Pasta With Peas image

Make and share this Chicken Caesar Pasta With Peas recipe from Food.com.

Provided by Dyenana

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 teaspoon extra virgin olive oil
3 chicken breasts, boneless skinless (1lb 350g)
1 teaspoon Mrs. Dash table blend seasoning
5 1/3 ounces light cream cheese (or 83g )
1/2 cup caesar salad dressing
1 cup 1% low-fat milk
12 ounces vermicelli (or 340g)
4 slices bacon, fully cooked & low sodium
1/2 cup crouton
3 cups frozen baby peas

Steps:

  • Fill a pot with water and bring to boil for pasta.
  • Heat oil in large pan on medium heat. Cut chicken into small bite sized pieces, adding to pan as you cut. Add spice. Toss until meat is no longer pink.
  • Add cream cheese, dressing and milk. Stir until cheese is melted and ingredients are combined.
  • Place pasta in boiling water, stir and cook uncovered.Cook to package directions appox 5 minutes.
  • Place bacon on paper towel in microwave. Cook for 1 minute Set aside. Gently smash croutons with a mallet. Set aside.
  • Rinse peas and place in a microwave safe dish, cover and cook on high for 3-4 mins until heated. Let stand.
  • Rinse pasta under hot water in colander. Let drain and return to pasta pot. . Cover. NO HEAT, let stand. Slice and crumble bacon. Serve pasta on plate or bowl with sauce poured over top. Garnish with croutons, bacon and parmesan cheese.

Nutrition Facts : Calories 934.8, Fat 43, SaturatedFat 12.4, Cholesterol 117.6, Sodium 680.4, Carbohydrate 87.7, Fiber 8.6, Sugar 13.7, Protein 47.2

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