ONE-POT CHICKEN POT PIE FETTUCCINE
Provided by Sarah
Time 35m
Number Of Ingredients 12
Steps:
- In a dutch oven or large saucepan, saute chicken, onion, carrots, celery, and garlic in olive oil over medium-high heat until veggies are tender and chicken is no longer pink. Stir in flour until smooth, then slowly stir in milk, chicken broth, and parsley. Add dry fettuccine and bring mixture to a simmering, stirring to incorporate pasta underneath the liquid.
- Reduce heat to medium and keep pasta at a simmer, stirring occasionally until sauce begins to thicken and the pasta is tender and creamy, about 25 minutes.
- Remove pasta from heat and season with salt and pepper to taste. Enjoy immediately!
Nutrition Facts : ServingSize 1 g, Calories 369 kcal, Carbohydrate 24.9 g, Protein 30.9 g, Fat 15.8 g, SaturatedFat 3.7 g, Cholesterol 52 mg, Sodium 703 mg, Fiber 3.5 g, Sugar 6.4 g, UnsaturatedFat 12.1 g
CHICKEN POT PIE FETTUCCINE
In this easy one-pot meal, the flavors of a classic chicken pot pie are turned into a tasty twist on fettuccine.
Provided by Shawn Syphus
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart pot or Dutch oven, melt 4 tablespoons butter over medium heat; gradually beat in 4 tablespoons all-purpose flour with whisk until mixture is thick and smooth.
- Gradually pour in 1 carton (32 oz) Progresso™ chicken broth and 1/2 cup milk, beating until smooth. Season with salt and pepper. Heat to boiling; reduce heat to medium-low.
- Add 3/4 lb uncooked fettuccine; cook about 20 minutes, stirring occasionally, until tender and majority of liquid is absorbed.
- Stir in 2 cups shredded deli rotisserie chicken and 2 cups frozen mixed vegetables, thawed; cook until heated through. Season with salt and pepper; enjoy!
Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
CREAMY CHICKEN ONE-POT PASTA
When the craving for a creamy, cheesy pasta strikes-but you still need to bring some protein and veggies to the table-this one-pot meal is your simple solution. Chicken, bell peppers and green onions make this a dinner that's complete, comforting and little grownup all at the same time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
- Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
- Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.
Nutrition Facts : Calories 670, Carbohydrate 56 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 4 g, Protein 36 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 1 g
ONE-POT LEMON-PEPPER CHICKEN PASTA
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
- Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
- Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400˚F (200˚C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
ONE-POT CREAMY CHICKEN POT PIE PASTA
Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
- Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
- Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g
ONE-POT CAJUN CHICKEN PASTA
You can have this creamy and comforting pasta with chicken on the table in just 30 minutes and best of all, it all cooks in one pot -- you won't even need to boil water first! It's packed with tender chicken thighs, bell peppers, and onions, and finished off with a creamy tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
- Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
- Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
- Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
ONE-POT CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done.
- Add the onions and a pinch of salt to the pot and saute about 2 minutes. Add the garlic, carrot and celery and saute about 2 minutes.
- Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer.
- Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through.
- Remove the pot from the heat and stir in the greens if you have them.
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