CHICKEN AND VEGETABLE PENNE ALFREDO
Provided by Natasha of NatashasKitchen.com
Categories Medium/ Easy
Time 35m
Number Of Ingredients 13
Steps:
- Boil pasta according to package instructions (except I only used 1/2 Tbsp salt). Drain cooked pasta and mix in 1 1/2 tbsp butter so the noodles don't stick to each other.
- Season chicken with salt, pepper and your favorite seasoning such as Mrs. Dash. Grill or saute your seasoned chicken until fully cooked. Let it rest to cool down slightly, then slice it against the grain.
- Heat a deep/large skillet over medium/high heat. Toss in 1 Tbsp butter and a couple Tbsp olive oil. Sautee sliced bell peppers, sliced mushrooms and finely diced onions until soft (about 8 min).
- Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. Pour in 2 cups heavy whipping cream, 1/4 cup sweet chili sauce (if using) and 3/4 cup shredded parmesan cheese. Stir to combine. Set the pan back over the heat and heat everything thoroughly stirring several times until the sauce is creamy and cheese is melted.
HONEY-ROASTED CHICKEN & ROOT VEGETABLES
When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.
Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges
HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
ONE-PAN HONEY LEMON CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken thighs, olive oil, salt, pepper, green beans, carrots, cherry tomatoes, lemon juice, olive oil, honey, garlic
Provided by Melissa Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine lemon juice, olive oil, honey, and garlic. Set aside.
- Preheat oven to 400˚F (200˚C).
- In a cast-iron skillet, brown chicken for 2-3 minutes on each side. Add olive oil, salt, and pepper. Remove from pan and set aside.
- Add the green beans, cherry tomatoes, and carrots to the pan. Return chicken to pan on top of the vegetables.
- Pour the sauce on top of the chicken and veggies.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Serve immediately and enjoy!
Nutrition Facts : Calories 815 calories, Carbohydrate 53 grams, Fat 45 grams, Fiber 7 grams, Protein 57 grams, Sugar 42 grams
CHICKEN PENNE & VEGETABLES
Make and share this Chicken Penne & Vegetables recipe from Food.com.
Provided by swankypup
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a pan cook chopped chicken with garlic and other seasonings you like. (I used a little Jamaican Jerk seasoning.).
- Prepare the white sauce. Place butter in small saucepan (preheated) over medium heat. Once the butter foams, add flour and stir for 1 minute (try not to let it turn brown). Add milk to the mix and continue stirring until it starts to bubble. Reduce heat; simmer for 10 minutes. Add and stir in pepper, Italian seasoning, and parmesan cheese.
- While white sauce is simmering, boil water for penne. Cook penne about 8-9 minutes and for the last minute add the chopped broccoli.
- In a large bowl, combine pasta, broccoli, chicken and chopped veggies. Stir white sauce inches Pour all into a large casserole dish. Sprinkle on cheese. Cover with foil or lid. Bake for 20-30 minutes.
Nutrition Facts : Calories 442, Fat 17.7, SaturatedFat 9.1, Cholesterol 82.8, Sodium 286.7, Carbohydrate 41.7, Fiber 5.9, Sugar 1.5, Protein 30.3
CREAMY CHICKEN PENNE WITH VEGGIES
Follow this Creamy Chicken Penne with Veggies recipe! Combine crunchy veggies and garlic in a rich-tasting sauce for an unforgettable pasta dish!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
- Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
- Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHICKEN WITH HONEYED VEGETABLES OVER PENNE
Make and share this Chicken With Honeyed Vegetables Over Penne recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Slice chicken and set aside.
- Starting with the harder veggies, stir-fry the vegetables for 8 to 10 minutes or until tender but still slightly crisp.
- Mix all the honey dressing ingredients together and gently heat in a saucepan or the microwave until the honey is melted.
- Toss the chicken into the pan with veggies.
- Pour the hot dressing over the warm vegetables and chicken.
- Serve over hot pasta.
Nutrition Facts : Calories 367.3, Fat 8.3, SaturatedFat 1.1, Sodium 31.7, Carbohydrate 70.6, Fiber 9.3, Sugar 21.2, Protein 6.5
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