Zesty Italian Chicken Pasta With Vegetables Recipes

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ZESTY ITALIAN CHICKEN PASTA WITH VEGETABLES



Zesty Italian Chicken Pasta with Vegetables image

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

1-1/2 cups whole wheat penne pasta, uncooked
1-1/2 tsp. olive oil
1 red pepper, cut into strips, halved
1 zucchini, cut lengthwise and crosswise in half, then cut into thin strips
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup KRAFT Lite Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

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

ZESTY CHICKEN AND PASTA



Zesty Chicken and Pasta image

If getting your kids to eat broccoli seems impossible, try our veggies and chicken pasta. Ready in a flash, it can fit into a smart eating plan. Mission possible.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 8

1 pkg. (8 oz.) fusilli pasta, uncooked
1/2 cup KRAFT Lite House Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups small broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat 1/4 cup dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
  • Drain pasta; toss with chicken mixture and remaining dressing. Top with cheese.

Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

VEGGIE CHICKEN PASTA



Veggie Chicken Pasta image

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

2 cups whole wheat rotini pasta
1 tablespoon olive oil, or as needed
1 pound chicken, cut into bite-size pieces
10 asparagus spears, cut into 1/2-inch lengths
1 small zucchini, sliced
1 small yellow squash, sliced
½ small onion, sliced
½ cup sliced mushrooms
¾ cup low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 pinch red pepper flakes, or to taste
½ cup feta cheese, crumbled

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

ZESTY MIXED VEGETABLES



Zesty Mixed Vegetables image

Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 medium carrot, cut into 1/4-inch slices
1/2 cup water
1 cup broccoli florets
1 medium onion, cut into 16 wedges
1 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free Italian salad dressing
1/4 teaspoon dried oregano

Steps:

  • In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZESTY ITALIAN CHICKEN



Zesty Italian Chicken image

Italian dressing and seasonings give this casual oven-baked chicken dish zing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 4

3 pounds cut-up broiler-fryer chicken
1/4 cup mayonnaise or salad dressing
1/4 cup zesty Italian dressing
1 teaspoon Italian seasoning

Steps:

  • Heat oven to 375°F. Place chicken, skin sides down, in ungreased rectangular pan, 13x9x2 inches.
  • Mix remaining ingredients. Brush half of mayonnaise mixture over chicken.
  • Cover and bake 30 minutes. Turn chicken; brush with remaining mayonnaise mixture. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil.) Discard any remaining mayonnaise mixture.

Nutrition Facts : Calories 335, Carbohydrate 1 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg

ONE-POT FIERY CHICKEN & VEGETABLES PASTA RECIPE BY TASTY



One-Pot Fiery Chicken & Vegetables Pasta Recipe by Tasty image

Here's what you need: cooking oil, chicken breasts, Tasty™ Fiery seasoning mix, yellow bell pepper, orange bell pepper, medium red onion, fresh spinach, whole milk, rotini pasta, mozzarella cheese, parmesan cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 45m

Yield 2 servings

Number Of Ingredients 11

1 tablespoon cooking oil
2 chicken breasts, sliced into strips
2 tablespoons Tasty™ Fiery seasoning mix
½ yellow bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ medium red onion, sliced
1 ½ cups fresh spinach
3 cups whole milk
½ lb rotini pasta
½ cup mozzarella cheese, shredded
¼ cup parmesan cheese, shredded

Steps:

  • Heat the oil in a large pot over high heat. Add chicken and 2 tablespoons Tasty™ Fiery Seasoning Mix and stir to coat. Cook until the chicken is no longer pink, 5-6 minutes, then remove from the pot.
  • Add the yellow and orange bell peppers, and red onion to the pot and toss well to combine. Cook until the onion is translucent, 5-7 minutes.
  • Return the chicken to the pot with the milk and pasta. Be sure to stir occasionally to prevent the pasta from sticking together. Cook for about 20 minutes, until the pasta is al dente and the liquid has reduced to a thick sauce that coats the pasta.
  • Add the spinach, mozzarella, and parmesan cheeses and stir until melted.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1097 calories, Carbohydrate 114 grams, Fat 31 grams, Fiber 5 grams, Protein 87 grams, Sugar 27 grams

ZESTY CHICKEN & PASTA



Zesty Chicken & Pasta image

Make and share this Zesty Chicken & Pasta recipe from Food.com.

Provided by Derfette

Categories     Weeknight

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

2 cups whole wheat fusilli, uncooked
1/2 cup Kraft light zesty italian dressing
1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 tablespoon fresh parsley, chopped
1/4 cup Kraft® Grated Parmesan Cheese

Steps:

  • COOK pasta as directed on package, omitting salt.
  • MEANWHILE, heat 1/4 cup dressing in large skillet on med-hi heat. Add chicken; cook and stir 5 minutes or until done. Add vegetables and parsley; cook 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  • DRAIN pasta; toss with chicken mixture and remaining dressing. Top with cheese.

Nutrition Facts : Calories 106.2, Fat 2.1, SaturatedFat 0.5, Cholesterol 48.4, Sodium 96.1, Carbohydrate 4, Fiber 0.8, Sugar 1.6, Protein 17.2

ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES



Italian Spaghetti with Chicken & Roasted Vegetables image

When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

3 plum tomatoes, seeded and chopped
2 medium zucchini, cubed
1 medium yellow summer squash, cubed
2 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces uncooked whole wheat spaghetti
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic powder
1/2 cup reduced-sodium chicken broth
1/3 cup dry red wine or additional reduced-sodium chicken broth
4 cans (8 ounces each) no-salt-added tomato sauce
1 can (6 ounces) tomato paste
1/4 cup minced fresh basil
2 tablespoons minced fresh oregano
1/4 teaspoon salt
6 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 379 calories, Fat 9g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 345mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges

ITALIAN GRILLED CHICKEN & VEGETABLE PASTA



Italian Grilled Chicken & Vegetable Pasta image

By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill.

Provided by LAURIE

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts
4 ounces portabella mushrooms, sliced
1 bell pepper (red or yellow)
1 medium zucchini, halved
1 medium onion, halved
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 garlic cloves, minced
1/2 teaspoon dried oregano, crushed
1/2 teaspoon rosemary, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt
8 ounces angel hair pasta, cooked and drained
1 1/2 cups tomatoes, chopped

Steps:

  • Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
  • Remove chicken and vegetables from bag, discard marinade.
  • Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
  • Cool slightly; cut into strips.
  • Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

Nutrition Facts : Calories 347.1, Fat 10.8, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.1, Carbohydrate 37.5, Fiber 3.1, Sugar 6.1, Protein 24.8

ZESTY CHICKEN PASTA SALAD RECIPE - (5/5)



Zesty Chicken Pasta Salad Recipe - (5/5) image

Provided by WeBHeelin_50

Number Of Ingredients 10

2 pkgs Betty Crocker Suddenly Salad "Classic" Pasta Salad
2 12.5oz cans premium white chunk chicken meat, drained
1 16oz bottle Kraft Zesty Italian Dressing
4-5 seeded, diced Roma tomatoes
1 can Garbanzo Bean (Chick Peas), drained
1 small can sliced black olives, diced
1 can sliced water chestnuts
1 med Red Onion, diced
1 large English Seedless Cucumber, de-pulped and diced
1 5oz container of grated Parmesan Cheese

Steps:

  • Cook pasta according to directions on package While waiting on water to boil, in a large Tupperware container: Add entire bottle Kraft Zesty Italian Dressing, seasoning from pasta kit along with around 2.5oz of the extra grated Parmesan that you purchased. Whisk together until fully incorporated. Add chicken and whisk together until chicken is completely broken up. Add diced Roma tomatoes, onion, olives, water chestnuts, Cucumber, Garbanzo beans. Drain pasta, incorporate in Tupperware container with other ingredients. Garnish with remaining Parmesan Cheese. Eat right away or chill.

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