Healthy Chicken Pasta Recipes

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HEALTHY CREAMY CHICKEN AND PASTA



Healthy Creamy Chicken and Pasta image

Being on a diet, the words creamy and pasta usually are reserved for only my cheat days. I wanted to make something and not feel guilty about eating it, so I whipped this up in the kitchen. It's delicious and very adaptable; change it up however you like! Has a nice little bite with the red pepper flakes added. This would also be fantastic with onion added.

Provided by lepowers

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package whole wheat penne pasta
2 tablespoons olive oil
3 tablespoons minced garlic
1 pound skinless, boneless chicken breasts, cubed
1 (8 ounce) package sliced fresh mushrooms
1 (10.5 ounce) can fat-free cream of mushroom soup
½ cup water, or as needed
1 pinch garlic salt, or to taste
1 pinch red pepper flakes, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  • Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.
  • Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 49.9 g, Cholesterol 64.6 mg, Fat 15.4 g, Fiber 2.7 g, Protein 34.4 g, SaturatedFat 3 g, Sodium 627.3 mg, Sugar 4 g

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY



Healthier Chicken Alfredo Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, flour, chicken broth, skim milk, salt, pepper, spinach, whole grain penne pasta, parmesan cheese

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
2 chicken breasts, cubed
1 teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1 cup skim milk, or milk of choice
½ teaspoon salt
¼ teaspoon pepper
2 cups spinach
2 cups whole grain penne pasta, cooked
¼ cup parmesan cheese, optional

Steps:

  • Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
  • Remove the chicken from the pan and set aside.
  • In the same pan, add the garlic and sauté for one minute over medium heat.
  • Sprinkle the flour over the garlic and slowly add in the chicken stock.
  • Quickly stir to avoid lumps.
  • Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
  • Once the sauce is thickened, add in the spinach and stir until wilted.
  • Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
  • Top with fresh parmesan.
  • Enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams

HEALTHY CHICKEN PASTA BAKE



Healthy chicken pasta bake image

Try this healthy chicken pasta bake with peppers, courgette and ricotta for a nutritious midweek dinner. It's sure to be a hit with everyone

Provided by Sara Buenfeld

Categories     Dinner

Time 1h

Number Of Ingredients 14

300g wholemeal penne
2 tsp olive oil
2 peppers (we used 1 yellow and 1 orange), deseeded and chopped
1 large courgette (160g), coarsely grated
3 large garlic cloves, finely grated
500g carton passata
1 tbsp smoked paprika
1½ tsp vegetable bouillon powder
1 tsp chilli powder (optional)
25g Kalamata olives (about 8), sliced
400g chicken breasts (2 large), cut into pieces
large handful of basil, chopped, plus extra to serve
100g ricotta
20g finely grated mature cheddar

Steps:

  • Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.
  • Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.
  • Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.
  • Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.

Nutrition Facts : Calories 480 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

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