Chicken Linguine With Vegetables Recipes

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
• In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
• Bake 30 minutes in the preheated oven until bubbly and lightly browned.

CHICKEN AND PASTA WITH SUMMER VEGETABLES

Steps:

• 1. Prepare the chicken (bake 3 bone-in, skin-on breasts at 350 for about an hour, cool, remove skin and bone OR saute 3 boneless, skinless chicken breasts OR use leftover chicken) and cut into bite-size pieces.
• 2. Dice zucchini, yellow squash, and red pepper. Melt and heat about 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan or wok. Saute the vegetables until tender. Add the garlic and saute for 3 more minutes.
• 3. Add chicken broth and heat until liquid is starting to bubble. Add the corn starch and cold water and stir. (Add more if you want the sauce thicker.) Add the lemon juice.
• 4. Add the basil, chicken, and pasta and heat through. Season with salt and pepper to taste. Sprinkle with cheese and stir. Serve with some cheese sprinkled on top.

CHICKEN LINGUINE A LA ME

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
• While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. Pour in the milk, stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.
• Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

OVEN CHICKEN AND LINGUINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
• Stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. Add chicken, turning to coat with onion mixture and ending skin-side up.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from dish.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Mix spinach into onion-butter sauce until thoroughly mixed; add linguine and Parmesan cheese, tossing to combine. Place chicken on top of pasta.