Italian Chicken Pasta Toss Pampered Chef Recipe 39

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ITALIAN CHICKEN PASTA TOSS (PAMPERED CHEF) RECIPE - (3.9/5)



Italian Chicken Pasta Toss (Pampered Chef) Recipe - (3.9/5) image

Provided by á-94276

Number Of Ingredients 12

6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL)
2 plum tomatoes
1 small onion
1 medium zucchini
1 small yellow or red bell pepper
8 oz (250 g) boneless, skinless chicken breasts
2 tsp (10 mL) olive oil
2 garlic cloves, pressed
1/2 cup (125 mL) frozen peas
1 tsp Italian Seasoning Mix
1 tsp salt
Grated fresh Parmesan cheese (optional)

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Steps:

  • Cook pasta according to package directions in (4-qt./3.8-L) Casserole; drain and keep warm. Meanwhile, dice tomatoes using Santoku Knife and chop onion with Food Chopper. Slice zucchini into 1/2-inch-thick (1-cm) pieces with Crinkle Cutter. Cut bell pepper into thin strips and chicken crosswise into 1/2-in. (1-cm) strips using Utility Knife. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into Skillet using Garlic Press. Add chicken. Cook and stir 4-5 minutes or until chicken is no longer pink. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; cook 2 minutes. Add tomatoes and cook 1-2 minutes, stirring gently until heated through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired. Yield: 6 servings Nutrients per serving: Calories 190, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 14 g, Sodium 430 mg, Fiber 3 g

THE PAMPERED CHEF'S CHICKEN PICCATA PASTA



The Pampered Chef's Chicken Piccata Pasta image

Make and share this The Pampered Chef's Chicken Piccata Pasta recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 lbs boneless skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons lemon pepper, rub
3 (14 ounce) cans 33% reduced-sodium chicken broth (about 6 cups)
1/2 medium onion
12 ounces uncooked angel hair pasta
1 lemon
2 ounces cream cheese, softened (I use 4 ounces,must be very soft)
1 (14 ounce) can quartered artichoke hearts in water, drained
1/4 cup cups capers, drained and rinsed
chopped fresh parsley
grated fresh parmesan cheese

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Steps:

  • Cut chicken into 1-in. pieces. Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
  • Meanwhile, pour broth into bowl, cover and microwave HIGH 8-10 minutes or until broth comes to a boil. On clean cutting board, chop onion. Add onion to skillet; cook 10-20 seconds or until onion is and fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7-8 minutes or until pasta is tender, stirring occasionally.
  • Zest lemon to measure 1 tablespoon. Juice lemon to measure 2 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1-2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
  • Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tablespoon.

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