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
GARLIC & FETA LOVERS ROTINI PASTA FOR ONE.
This is something I whipped up spur of the moment & I couldn't get enough. I love all the garlic & feta...pure bliss! Since I'm the only one in my household who eats pasta I always make just enough for me.
Provided by Sirpezy
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package, drain.
- In a small saucepan heat olive oil & garlic until garlic is lightly browned over med. heat.
- Add pasta & feta cheese, stirring to coat.
- Cook 1-2 minutes on low heat or until feta is melted to your liking.
- Empty into a bowl & add a dash of salt & a few dashes of pepper to taste.
- Hope you enjoy!
GARLIC RAPINI AND PASTA
I have created this recipe due to my love for the flavor of rapini. Its bitterness is complemented quite well with Garlic and Olive Oil. Adding your favorite pasta, mine is rotini, will give you an enjoyable, meatless, meal. *Note: The photo shows how reduced the rapini should be before sautéing it.
Provided by RivergroveAl
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips.
- Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later.
- Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove.
- Drain rapini from cold water and then add them to boiling water.
- You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender).
- Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later.
- Take your garlic head and peel all of the cloves off, (remove skins).
- Using a garlic presser, crush each clove until the entire garlic head has been processed.
- Take half of your olive oil and heat it in a large skillet.
- Sauté the pressed/crushed garlic in the hot oil until the garlic begins to brown.
- Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet.
- Add the remainder of your olive oil and continue to sauté the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min).
- Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch).
- Strain cooked rotini and place back into pan.
- Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated.
- Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated.
- Serve with a sprinkle of grated cheese; Enjoy!
Nutrition Facts : Calories 698.7, Fat 45.2, SaturatedFat 8.3, Cholesterol 7.4, Sodium 2594.8, Carbohydrate 60.6, Fiber 2.7, Sugar 2.2, Protein 13
PASTA AND VEGGIES IN GARLIC SAUCE
Big garlic flavor and a little heat from red pepper flakes help perk up this fresh-tasting pasta dish recommended by Doris Heath of Franklin, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 370 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 432mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
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