Chicken Vegetable Pasta Bake 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 & VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 200 degrees (unless freezing for later use). Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.
• Cut down the length of the corn cobs, close to the core, to remove the kernels. Remove the chicken meat from bones. Discard bones, skin and seasoning. Shred the chicken and place in a bowl.
• Place the milk and stock in a saucepan over medium heat and bring to a simmer. Remove from heat.
• Heat the oil in a large saucepan over medium heat. Add the corn, capsicum and mushroom and cook, stirring, for 5 minutes or until the mushroom softens. Transfer to a plate. Melt the butter in the pan. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk mixture. Place over medium heat and cook, stirring, for 2 minutes or until sauce thickens.
• Add the pasta, corn mixture, chicken, shallots and 40g (1/2cup) of cheddar to the sauce. Spoon pasta mixture into a 3L (12-cup) capacity freezer proof ovenproof dish. Combine breadcrumbs parsley and remaining cheddar in a bowl. Sprinkle over pasta mixture.
• To freeze, set aside for 10 minutes to cool. Cover with plastic wrap and place in fridge for 30 minutes. Cover with several layers of plastic wrap, label, date and freeze for up to 3 months. To cook, place in fridge for 8 hours or until thawed. Then follow step below.
• Bake for 40 minutes or until golden.

CREAMY CHICKEN & VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 375°F. Arrange chicken and broccoli in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Top evenly with pasta and cream cheese.
• Mix stock, milk and Seasoning Mix in large bowl until well blended. Pour over pasta in baking dish. Cover with foil.
• Bake 40 minutes. Remove foil. Stir and sprinkle with shredded cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

VEGGIE CHICKEN PASTA

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.

ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
• Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• In a small bowl, blend the salt, pepper, onion powder, and paprika.
• Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
• Preheat oven to 400˚F (200˚C).
• Lightly mix the veggies on the pan with your hands to coat with the spices.
• Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
• Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
• Enjoy!

CHICKEN VEGGIE ALFREDO BAKE

Steps:

• Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
• Cover; bake 20 minutes or until hot and bubbly.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

CHICKEN PASTA BAKE

Steps:

• Preheat the oven to 190C/gas 5. Cook the pasta in a large pan of boiling water for 10-12 minutes or acording to the pack instructions, until al denté. Trim the broccoli into small florets and slice stalks. add the entire broccoli and sweetcorn to the pasta for the last 5 minutes or so of cooking.
• whben just tender, drain well, reserving about 250ml of cooking water. Tip the pasta and vegetables into a large ovenproof dish. skin the chicken and cut into small chunks and add to the dish.
• blend a little of the milk with the cornflower to a paste in a jug. heat the remaining milk and reserve cooking water in the same pan until on the point of boiling. pour about a cupful onto the cornflower paste and stir well, our this into the simmering milky water and stir briskly with a wooden spoon until it thickens. remove from the heat and mix in the mature cheese. season to taste
• pour the sause over the pasta, stirring gently with a fork. nestle the tomatoes halves into the mixture, then sprinkle with the parmesan, oregano and breadcrumbs. bake for 20 mins until bubbling and crispy on top. serve hot