Healthychickenpasta 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!

EASY LEMON PASTA WITH CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

CHICKEN WITH SPINACH AND PASTA

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, cook the spinach in the chicken broth, adding the spinach a little at a time as it wilts.
• Drain the spinach in a colander, reserving the broth. Press the spinach to squeeze out as much excess liquid as possible.
• Cook pasta in a medium saucepan of boiling salted water according to package directions.
• Using a colander, drain the pasta.
• Preheat a heavy skillet over medium heat. When the skillet is hot, add the oil and garlic. Cook, stirring constantly, until the garlic is tender, but not browned.
• Add the spinach and nutmeg. Taste and add salt and pepper.
• Add the grilled chicken chunks to the spinach and combine.
• Stir and add a small amount of the reserved cooking broth. Continue to cook, stirring and turning, until hot, adding broth as necessary.
• Add the hot drained pasta shells to the spinach mixture and blend well.
• Sprinkle with the 1/2 cup of Parmesan cheese and serve immediately. Pass more Parmesan cheese at the table.
• Enjoy.

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.