CHICKEN & VEGETABLE PASTA
This pasta recipe is quick-to-make and filled with flavor and goodness. A simple, affordable pasta recipe that your family will enjoy.
Provided by Land O'Lakes
Categories Chicken Chicken Savory Cooking Pasta and noodles Main Course Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
- Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
- Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.
Nutrition Facts : Calories 340 calories, Fat 12 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 240 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Sugar grams, Protein 25 grams
MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
- Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
- Add carrots to skillet and sauté for 2-3 minutes until tender.
- Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
- Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
- Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
- Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
- If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
- Or serve immediately for a family dinner.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams
VEGGIE CHICKEN PASTA
This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.
Provided by dnce4mee
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
- Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g
CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES
I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!
Provided by JENTOP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
- In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
- Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g
CHICKEN PASTA PRIMAVERA
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
VEGGIE-PACKED PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
- Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
- Transfer the pasta mixture to a 9-by-13-inch baking dish.
- Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
- Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
- Remove and garnish with fresh parsley.
ZESTY ITALIAN CHICKEN PASTA WITH VEGETABLES
Want to put Italian chicken and pasta on the menu tonight? Turn to this 30-minute Healthy Living recipe for Zesty Italian Chicken Pasta with Vegetables.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 3 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken; cook on medium heat 3 min. or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Top with cheese.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
ALIX'S GREEN VEGGIE AND CHICKEN SAUSAGE PASTA RECIPE BY TASTY
Here's what you need: fresh basil leaf, walnuts, parmesan cheese, garlic, fresh lemon juice, kosher salt, freshly ground black pepper, water, extra virgin olive oil, small broccoli floret, zucchini, Simple Truth® Italian Chicken Sausage Links, olive oil, kosher salt, freshly ground black pepper, kale, dried penne pasta, lemon zest, shaved parmesan cheese, fresh basil
Provided by Kroger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the pesto: Add the basil, walnuts, Parmesan, garlic, lemon juice, salt, pepper, and water to a food processor and process until mostly smooth, 1-2 minutes. With the processor running, slowly drizzle in the olive oil and continue blending until emulsified.
- Make the green veggie and sausage pasta: Add the broccoli, zucchini, and Simple Truth® Italian Chicken Sausage to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper, then toss until evenly coated.
- Roast for 20 minutes, or until the vegetables are softened and everything is starting to brown. Stir in the kale, then return to the oven for another 7 minutes, until the kale is wilted, and the sausage and vegetables have cooked through and browned.
- Add the cooked pasta to a very large bowl with the roasted vegetables and sausage, pesto, and ¼ to ½ cup of the reserved pasta water, and toss until well coated.
- Garnish with shaved Parmesan and basil sprigs.
- Enjoy!
Nutrition Facts : Calories 492 calories, Carbohydrate 68 grams, Fat 18 grams, Fiber 7 grams, Protein 16 grams, Sugar 5 grams
EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET
This is from the Kraft Foods website. I modified it to suit our taste and was very pleased with the result! This is a kid pleasing recipe and is super easy for a quick weeknight meal!
Provided by Dine Dish
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
- Add soup and 2 cups of water.
- Bring to a boil.
- Stir in 2 cups of shells macaroni.
- Reduce heat to medium-low;cover with tight-fitting lid.
- Simmer 12 minutes or until macaroni shells are tender.
- Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
- Let stand 5 minutes before serving.
- Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!
Nutrition Facts : Calories 406.9, Fat 14.4, SaturatedFat 6.9, Cholesterol 82.4, Sodium 1008.8, Carbohydrate 42.7, Fiber 3.5, Sugar 3.9, Protein 29.5
CREAMY CHICKEN PENNE WITH VEGGIES
Follow this Creamy Chicken Penne with Veggies recipe! Combine crunchy veggies and garlic in a rich-tasting sauce for an unforgettable pasta dish!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
- Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
- Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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