ROTINI WITH CHICKEN, ASPARAGUS AND TOMATOES
Serve pasta with chicken, asparagus and tomatoes - a skillet dinner that's ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta directed on package, omitting salt and oil; drain.
- Meanwhile, spray 12-inch skillet with coating spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently until chicken is no longer pink in center. Add tomatoes and garlic; cook and stir 1 minute longer. Remove from heat.
- Stir cooked pasta, basil, vinegar and oil into chicken mixture. Top with cheese.
Nutrition Facts : ServingSize 1 Serving
CHICKEN-ASPARAGUS ROTINI
Serve your family with this chicken-asparagus rotini made with tomatoes - a wonderful Italian dinner that's ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package, omitting salt and oil; drain.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
- Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg
CHICKEN AND ASPARAGUS WITH PENNE PASTA
Easy dinner that tastes amazing.
Provided by Sandi Quinly
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a baking sheet with aluminum foil.
- Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
- Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
- Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
- Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
- Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 58.2 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 4.1 g, Protein 28.8 g, SaturatedFat 4.6 g, Sodium 269.3 mg, Sugar 3.9 g
ROTINI CHICKEN SALAD
Terrific lunchtime or picnic salad, hearty enough to be a meal!
Provided by nascar3
Categories Salad
Time 2h
Yield 6
Number Of Ingredients 13
Steps:
- Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
- Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
- Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.
Nutrition Facts : Calories 501.4 calories, Carbohydrate 33.3 g, Cholesterol 39.1 mg, Fat 34.5 g, Fiber 2.7 g, Protein 15 g, SaturatedFat 7.1 g, Sodium 368.8 mg, Sugar 3.6 g
CHEESY CHICKEN AND ASPARAGUS CASSEROLE
This chicken and asparagus casserole is a quick and easy pasta dinner.
Provided by ChristinaDC
Categories Main Dish Recipes Casserole Recipes Chicken
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
- Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.7 g, Cholesterol 50.1 mg, Fat 20.5 g, Fiber 5.4 g, Protein 22.3 g, SaturatedFat 7.3 g, Sodium 539.6 mg, Sugar 3.5 g
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