Healthy Low Fat Creamy Chicken Cranberry Apple Pasta Recipes

HEALTHY CREAMY CHICKEN AND PASTA

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.

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY

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!

HEALTHY LOW-FAT CREAMY CHICKEN CRANBERRY APPLE PASTA

Steps:

• In a large skillet sprayed with cooking spray, brown the chicken strips in batches and then transfer into a bowl.
• Spray skillet again, and add green onions, apples, nutmeg, salt, and pepper; cook, stirring for about 3 minutes to soften.
• Add vinegar, scraping any bits stuck to pan.
• Stir in evaporated milk and cranberries, bringing to a boil.
• Reduce heat and boil gently, stirring often, for about 3 minutes or until slightly thickened.
• Meanwhile, in a large pot of boiling salted water, cook whole wheat pasta for about 10 minutes or until at your desired tenderness. Drain and return to the pot.
• Add chicken and any accumulated juices to the sauce; simmer for about three minutes or until chicken is no longer pink inside.
• Pour over pasta and toss to coat. Season with additional salt and pepper.
• Serve sprinkled with chives and with cheddar cheese in side dish to top with, along with a side salad and bread. Dont let it sit to long in pot before serving -- the pasta will absorb the sauce.

HEALTHY CREAMY CHICKEN PESTO W/PASTA FOR ONE

Steps:

• Boil water for pasta, cook according to package directions, removing from heat when al dente.
• Drain.
• In a small bowl, combine yoghurt and pesto, stir well to combine.
• Set aside.
• In non-stick skillet, over medium to medium-high heat, cook mushrooms just until tender.
• I don't use oil, you may prefer a little oil or butter.
• Spoon cooked mushrooms into bowl with pesto mixture.
• In same skillet, cook chicken until done (again, I don't use oil).
• Leave in pan, but remove from heat.
• Add pesto mixture with mushrooms and add drained pasta to chicken in pan.
• Mix well.
• Taste for seasoning, add fresh ground pepper and red pepper flakes, if desired.
• Spoon into serving bowl, garnish with tomato and fresh basil.
• This can easily be doubled or quadrupled.

CROCK POT CRANBERRY APPLE CHICKEN BREASTS

Steps:

• Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot.
• Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours.

HEALTHY CHICKEN PASTA

Steps:

• Heat olive oil in a non-stick pan over medium heat.
• Sprinkle chicken breast pieces with Italian seasoning, then add to pan. Cook, stirring occaisionally, until chicken pieces are no longer pink on the surface, about 8 minute
• Remove chicken from pan and set aside. Add onions and peppers to pan, cook 3 minutes. Add the garlic and cook an additional 3 minutes, or until garlic, onions, and peppers are soft.
• Add chicken stock and let cook down and reduce by half.
• Stir in the crushed tomatoes, salt, sugar, and basil.
• Cook, stirring frequently, about 10 minutes to let the flavors blend.
• Add in the cooked chicken, baby spinach leaves and parmesan cheese, cook an additional 5 minutes, and serve warm over your favorite pasta.

LOW-FAT CHICKEN, PASTA AND DILL SALAD

Steps:

• Cook pasta as directed on package.
• Drain; rinse with cold water.
• In large bowl, combine mayonnaise, yogurt, dill, sugar,lemon peel and pepper.
• Mix well.
• Add pasta and all remaining ingredients to dressing mix.
• Toss gently to combine.
• Serve immediately.