CHICKEN 'N PASTA WITH VEGETABLES
Toss mixed veggies, grilled chicken breast and bow-tie pasta, then stir in grated Parmesan cheese to make this dinnertime winner in under 20 minutes.
Provided by My Food and Family
Categories Home
Time 18m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
- Add chicken and pasta; stir. Cook and stir 2 min. or until heated through.
- Stir in cheese.
Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN
I have tried many different pesto recipes and tried to combine what I liked most from all of them to create this pesto sauce. I LOVE baked tomatoes with basil and balsalmic vinegar, so that is why I added these three to the recipe. The asparagus was on hand and thought it would bring a nice flavor to the recipe, as well as the scallions.
Provided by Drazen
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
- While pin nuts are toasting, put remaining 9 ingredients in a food processor.
- When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
- In a large pot, start boiling water for pasta.
- Preheat oven to 375 degrees.
- While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
- Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
- Heat oil in oven proof skillet over medium-high heat.
- Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
- Add tomatoes and scallions to chicken and place skillet into preheated oven.
- Cook chicken for 15-20 minutes.
- When chicken is done, remove from oven.
- Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.
Nutrition Facts : Calories 733.8, Fat 40.9, SaturatedFat 8, Cholesterol 57.4, Sodium 546.5, Carbohydrate 62.9, Fiber 3.6, Sugar 2.2, Protein 32.7
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.
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
CREAMY CHICKEN AND VEGETABLES WITH NOODLES
Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
- Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.
Nutrition Facts : Calories 620, Carbohydrate 65 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 10 g, TransFat 1/2 g
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