Solo Green Beans And Chicken With Pasta Recipes

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ONE-POT GREEN CHILE CHICKEN PASTA



One-Pot Green Chile Chicken Pasta image

This delicious, cheesy green chile pasta comes together in one pot and is perfect for an easy weeknight dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon chopped garlic
3 1/2 cups water
1/2 cup medium green salsa verde (from 16-oz jar)
1 can (4.5 oz) Old El Paso™ chopped green chiles
8 oz uncooked penne pasta (about 2 1/2 cups)
1 package (1 oz) Old El Paso™ original taco seasoning mix
4 oz cream cheese, cubed (from 8-oz package)
1 cup shredded Mexican cheese blend (4 oz)
2 cups chopped cooked chicken
2 tablespoons chopped fresh cilantro leaves
Diced tomatoes, sliced green onion, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onion; cook 3 to 4 minutes or until tender and starting to brown. Stir in garlic; cook about 30 seconds or until fragrant.
  • Add water, salsa verde, green chiles, uncooked pasta and taco seasoning mix; heat to simmering. Reduce heat to medium-low; cook uncovered 13 to 18 minutes, stirring occasionally, until most of liquid has been absorbed.
  • Stir in cream cheese and 3/4 cup of the shredded cheese until melted. Stir in chicken; cook 2 to 3 minutes, stirring constantly, until heated through. Top with remaining 1/4 cup shredded cheese, the cilantro, tomatoes and green onion before serving.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g

CREAMY CHICKEN & GREEN BEAN PESTO PASTA



Creamy chicken & green bean pesto pasta image

Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

400g pasta shapes
250g green bean, trimmed
1 tbsp olive oil
1 bunch spring onions, finely sliced
2 large ready-roasted chicken breasts, shredded
5 tbsp pesto
3 tbsp double cream
handful parmesan, grated, to serve

Steps:

  • Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
  • Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
  • Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium

SOUTHWEST BEAN AND CHICKEN PASTA



Southwest Bean and Chicken Pasta image

"My wife, Jennie, is a wonderful cook who's generally skeptical about my kitchen experiments. But she likes this recipe well enough to give me temporary kitchen privileges...and even encouraged me to enter this contest! If you can't find the soup called for here, nacho or cheese soup make easy substitutes," suggests Mike Kirschbaum in Cary, North Carolina.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 cups uncooked mostaccioli
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1 tablespoon canola oil
1/2 teaspoon minced garlic
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 package (9 ounces) ready-to-use Southwestern chicken strips
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1/4 cup shredded Monterey Jack cheese, optional

Steps:

  • Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

Nutrition Facts : Calories 343 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 753mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein.

BEANS MARBELLA



Beans Marbella image

This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook." Instead of chicken, a pot of thin-skinned, creamy beans and their rich cooking liquid form the base, which are then added to a pan of fried garlic and reduced red wine with plenty of olive oil, prunes and olives. They're then topped with a simple roasted potato salad, dressed with vinegar-soaked shallots, capers and parsley. It's not an exact replica of chicken Marbella, but it's a beautiful and satisfying way to enjoy its familiar flavors - the tangy, briny sharpness of vinegar, capers and olives, set against the sweetness of prunes. You can serve the dish as is, but it's even more luxurious with some thickly sliced and toasted bread, brushed with olive oil and garlic.

Provided by Tejal Rao and Alexa Weibel

Categories     dinner, soups and stews, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound dried beans (preferably thin-skinned, creamy beans like cannellini or great Northern beans)
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for finishing
3 fresh or dried bay leaves
1 teaspoon dried oregano
Kosher salt (such as Diamond Crystal) and freshly ground pepper
4 garlic cloves, chopped
1 cup dry red wine
1/2 cup halved Castelvetrano olives
1/2 cup roughly chopped prunes
1 pound fingerling potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and freshly ground pepper
1 large shallot, minced
1 teaspoon red wine vinegar
2 tablespoons chopped capers
Torn fresh parsley leaves and tender stems

Steps:

  • Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
  • Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
  • Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
  • Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
  • Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.

CHICKEN WITH BLACK BEANS OVER PASTA



Chicken With Black Beans over Pasta image

If you wish you may make this a day ahead and let it mellow in the fridge or just make and serve. It may be doubled. Personally I like spicy and would add an additional tsp of Cayenne. This recipe is not very spicy. Use your favorite pasta or if you prefer serve with rice. Tip: To cube the chicken have it half frozen before cutting. You may substitute regular vinegar but balsamic is best.

Provided by Bergy

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into bite size cubes
3 tablespoons flour
salt & pepper
1/2 cup shallot, chopped
1/4 cup red pepper, sweet, chopped
3 garlic cloves, crushed
1 1/2 teaspoons cayenne, pepper dry crushed
5 tablespoons sun-dried tomatoes packed in oil, chopped
1 (19 ounce) can black beans, drained & rinsed
2 tablespoons honey
2 tablespoons balsamic vinegar
1 cup chicken broth
1/2 cup dry white wine
8 tablespoons asiago cheese, grated
6 cups cooked pasta

Steps:

  • Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour.
  • Brown the cubes in a non stick pan.
  • Add shallots, stir fry with chicken for approx 5 minutes.
  • Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar.
  • Add drained rinsed beans, stir.
  • Add chicken broth and white wine, get any little pieces up from the pan.
  • Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency.
  • Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture.
  • Sprinkle 2 tbsp of Asiago cheese over each serving.
  • And enjoy.

COCONUT CHICKEN WITH GREEN BEANS



Coconut Chicken with Green Beans image

Healthy, quick and easy; what more could you want?

Provided by Bethany Webber

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can coconut milk
6 cups trimmed green beans
2 teaspoons vegetable oil
3 large skinless, boneless chicken breast halves, cut into chunks
1 onion, chopped
3 tablespoons coconut butter
3 tablespoons almond butter

Steps:

  • Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
  • Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
  • Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
  • Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

Nutrition Facts : Calories 592.6 calories, Carbohydrate 24.5 g, Cholesterol 87.8 mg, Fat 39.5 g, Fiber 9.7 g, Protein 41.1 g, SaturatedFat 25.5 g, Sodium 153.8 mg, Sugar 5.3 g

SOLO GREEN BEANS AND CHICKEN WITH PASTA



Solo Green Beans and Chicken With Pasta image

The sharp tang of the lemon juice matched with the sour olives and the sweet onions highlights tonight's version of refrigerator sweep. I really liked this combination, but remember cooking is a Creative Sport.

Provided by Bill Hilbrich

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1 cup cooked green beans
1 cup cooked chicken meat, diced
1 cup dry pasta (I like the shape of Rotini)
1/4 cup Spanish olives with pimento
1/4 cup onion, diced
1 lemon, juice of
2 tablespoons olive oil (Divided)
1 tablespoon butter
1/2 teaspoon black pepper
1/4 cup water, from the pasta pot

Steps:

  • Start 2 cups of salted water to boil.
  • Pour the juice of the lemon over the green beans and set aside until needed.
  • When the water is at a rolling boil, add the pasta and stir for at least 15 seconds.
  • Add 1 Tablespoon Olive Oil and Butter to a deep sauce pan and melt.
  • Add the onions and saute until nearly transparent.
  • Add the rest of the ingredients except the pasta, water, and pepper.
  • When the pasta is done (about 8 minutes) pour 1/4 cup of the cooking water into the pan and drain the rest.
  • Add to the pasta and then the pepper to the sauce pan and continue to cook over low heat for 2 more minutes.
  • Serve.

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