One Skillet Chicken And Vegetable Pasta Recipes

ONE POT CREAMY CHICKEN AND VEGETABLE PASTA

Steps:

• Season the chicken with salt and pepper; set aside.
• In a 12-inch pan or skillet, heat the olive oil over medium heat. Add the onions and stir until soft, about 3 minutes. Add the chicken to the pan and cook until brown on both sides. Stir in the garlic and cook one additional minute. Add the uncooked pasta, chicken broth, water, broccoli, red bell pepper, carrots and peas. Stir, then bring to a boil. Reduce the heat to low, cover and simmer for 22 minutes.
• Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, and stir in the cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese is melted.
• Divide the pasta and vegetables between four bowls, and garnish with parsley (if using). Serve immediately.

SKILLET CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
• Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
• Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
• Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
• Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

30 MINUTE ONE POT CHICKEN PASTA

Steps:

• Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent.
• Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won't be cooked in the middle at this point).
• Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta.
• Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
• Stir in the chopped sugar snap peas (it's nice to add them at the end, so they're hot, but retain their crunch),
• then sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
• Top with chopped chives and serve.