Chickentuscanvegetablepasta Recipes

Steps:

• Mix mushrooms, broccoli, spinach, pepper, and onion.
• Spread on baking sheet.
• Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
• Bake vegetables at 450 for ten minutes.
• Boil pasta until "al dente".
• Mix with mozzarella, vegetables, and sauce and transfer to casserole.
• Drizzle remaining olive oil on top and coat top with Parmesan.
• Bake at 450 for approximately 20 minutes.

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!

Steps:

• Cook the pasta according to the package directions. Drain and set aside.
• Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
• Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
• With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
• Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.

Steps:

• Boil 1 1/2 quart water. Drop in the penne pasta and stir until it is al dente (about 9 to 11 minutes).
• While the pasta cooks, sear the chicken in a skillet on medium-high (about 4-5 minutes per side). Season each side with a pinch of salt and pepper as the other side cooks.
• Reduce skillet heat to medium. Add the spinach, beans, oil, garlic, rosemary, and bell peppers. Turn frequently until the spinach wilts (about 1-2 minutes).
• Slice the chicken and toss it with drained pasta and the spinach-bean mixture.
• Top each serving with 1 tbsp parmesan cheese.

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.

Steps:

• Heat reserved oil in Dutch oven or large deep skillet over medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove chicken from pan, reserving drippings in pan. Cover chicken to keep warm.
• Stir garlic into reserved drippings; cook and stir 1 min. or until fragrant. Add milk and bouillon cubes; stir. Bring just to simmer over low heat, stirring constantly.
• Add pasta; stir. Simmer, stirring frequently, over medium-low heat 14 to 15 min. or until pasta is cooked to desired doneness. Add remaining ingredients; cook and stir 2 to 3 min. or until cream cheese spread is completely melted and mixture is well blended. Remove from heat.
• Slice chicken. Serve over pasta mixture.

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.

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
• Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
• Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
• Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
• Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
• Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.

Steps:

• In a large pan, add olive oil and warm on high heat. Add the chunked chicken, salt and garlic powder. Cook chicken until light brown in color, then add vegetables and Tuscan herb sauce. Cook on low.
• Boil your pasta for 5 minutes, drain, and add to pan with chicken and vegetables.
• Cover and cook for 15 minutes. Be sure to stir a few times during cooking.

Steps:

• Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine. Freeze option: Do not cook fettuccine. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare fettuccine as directed. Place chicken mixture in a saucepan or skillet; cook over medium-low heat until heated through, stirring occasionally. (Sauce may appear curdled initially, but will become smooth upon heating.) Serve with buttered fettuccine.