Spring Chicken Pasta Recipes

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SPRING CHICKEN PASTA



Spring Chicken Pasta image

From the Betty Crocker New Choices Cookbook. I think this looks so yummy, but I havent tried it yet. Hopefully someone can get some enjoyment out of this, let me know how it tastes!!!

Provided by CookbookCarrie

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces uncooked spaghetti
1 lb asparagus, cut into 2 inch pieces
8 chopped sun-dried tomatoes (not oil packed)
2 cloves garlic, finely chopped
1 1/2 cups chopped yellow bell peppers
3/4 cup chopped red onion
2 cups chicken broth
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2 inch strips
3/4 cup fat-free ricotta cheese
1/3 cup chopped fresh basil
2 tablespoons low-fat sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook spaghetti as directed on package, but without salt; drain.
  • Cook asparagus, tomatoes, garlic, bell peppers, onion and broth in 3 quart saucepan over medium heat 5 minutes.
  • Stir in chicken.
  • Cook 5-7 minutes, stirring constantly until asparagus is crisp-tender and chicken is cooked through.
  • Stir in spaghetti and remaining ingredients.
  • Toss bout 30 seconds or until heated through.

CREAMY CHICKEN SPRING PASTA SKILLET



Creamy Chicken Spring Pasta Skillet image

Delight the senses with a Creamy Chicken Spring Pasta Skillet. With BBQ sauce and smoked chicken, this Creamy Chicken Spring Pasta Skillet is divine.

Provided by My Food and Family

Categories     Pasta

Time 3h5m

Yield Makes 4 servings.

Number Of Ingredients 11

1 cup KRAFT Original Barbecue Sauce
1/2 cup HEINZ Apple Cider Vinegar
1/4 cup LEA & PERRINS Worcestershire Sauce
2 Tbsp. soy sauce
4 small boneless skinless chicken breasts (1 lb.)
8 oz. fettuccine, uncooked
1 cup CLASSICO Creamy Alfredo Pasta Sauce (1 cup)
8 oz. fresh asparagus spears, tips removed, steamed
1/2 cup chopped roasted red peppers
1/4 cup thinly sliced fresh basil leaves
2 Tbsp. POLLY-O Shredded Parmesan Cheese

Steps:

  • Mix barbecue sauce, vinegar, Worcestershire sauce and soy sauce. Pour over chicken in resealable plastic bag; seal bag. Refrigerate 2 hours to marinate.
  • Remove chicken from marinade; discard bag and marinade. Cook chicken in smoker with a combination of apple, hickory and oak woods at 225°F for 30 to 45 min. or until chicken is cooked through (165°F). Remove chicken from smoker; cover. Let stand 15 min.
  • Meanwhile, cook pasta as directed on package and heat sauce in large saucepan as directed on package. Stir asparagus, peppers and basil into sauce. Add pasta; toss to coat. Place pasta mixture on serving platter. Cut chicken into thin slices; place on top of pasta. Arrange asparagus tips around chicken; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 680, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 2530 mg, Carbohydrate 74 g, Fiber 3 g, Sugar 24 g, Protein 38 g

CREAMY SPRING PASTA & CHICKEN SKILLET



Creamy Spring Pasta & Chicken Skillet image

Broccoli and strips of tender chicken are skillet-cooked and tossed with a creamy sauce and penne pasta in this tasty weeknight dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 9

1-1/2 cups whole grain penne pasta, uncooked
1 red pepper, chopped
1 cup fresh broccoli florets
1 cup fresh peas
1/2 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup milk
1/2 tsp. lemon zest
3/4 cup STOVE TOP Everyday Stuffing Mix for Chicken

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 3 min.
  • Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Add reduced-fat cream cheese, milk and lemon zest; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended.
  • Drain pasta. Add to chicken mixture; stir. Sprinkle with stuffing mix.

Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 24 g

SPRING CHICKEN RAGU



Spring Chicken Ragu image

Stewing the chicken on the bone makes it tender and juicy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

2 whole chicken breasts (1 3/4 pounds), bone in, split and skinned
Salt and freshly ground black pepper
2 teaspoons olive oil
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
4 canned plum tomatoes, seeded and quartered
12 baby carrots, peeled and trimmed
1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces
1 leek (about 6 ounces), cut into 1/4-inch rounds, well washed
1 cup shelled peas, preferably fresh
Fresh flat-leaf parsley, for garnish (optional)

Steps:

  • Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
  • Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside.
  • Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes.
  • Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired.

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