Healthychickenpasta Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy.
• Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.

Steps:

• Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
• Remove the chicken from the pan and set aside.
• In the same pan, add the garlic and sauté for one minute over medium heat.
• Sprinkle the flour over the garlic and slowly add in the chicken stock.
• Quickly stir to avoid lumps.
• Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
• Once the sauce is thickened, add in the spinach and stir until wilted.
• Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
• Top with fresh parmesan.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Wash and pat dry the chicken.
• In a small bowl, crack and beat the eggs. In another small bowl, add the breadcrumbs.
• Dip each piece of chicken in the egg batter and then dip in the breadcrumbs, lightly coating both sides.
• Place chicken pieces in baking dish or tray coated with cooking spray.
• Bake chicken in oven for 10 minutes. After 10 minutes, turn chicken over and bake for 10 more minutes.
• After 20 minutes total, take chicken out of oven.
• Place tomato slices over each piece of chicken, followed by fresh basil pieces and mozzarella slices.
• Add black pepper and salt as needed.
• Bake for another 15-20 minutes or until cheese is bubbly.
• Enjoy!

Steps:

• Heat olive oil in a non-stick pan over medium heat.
• Sprinkle chicken breast pieces with Italian seasoning, then add to pan. Cook, stirring occaisionally, until chicken pieces are no longer pink on the surface, about 8 minute
• Remove chicken from pan and set aside. Add onions and peppers to pan, cook 3 minutes. Add the garlic and cook an additional 3 minutes, or until garlic, onions, and peppers are soft.
• Add chicken stock and let cook down and reduce by half.
• Stir in the crushed tomatoes, salt, sugar, and basil.
• Cook, stirring frequently, about 10 minutes to let the flavors blend.
• Add in the cooked chicken, baby spinach leaves and parmesan cheese, cook an additional 5 minutes, and serve warm over your favorite pasta.

Steps:

• Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.
• Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.
• Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.