Italian Spaghetti With Chicken Roasted Vegetables Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
• 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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:

• Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
• Remove chicken and vegetables from bag, discard marinade.
• Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
• Cool slightly; cut into strips.
• Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.

Steps:

• Cut sausage into one inch pieces and brown in olive oil in large saucepan.
• Add mushrooms, celery, onion, green pepper and garlic; Sauté until vegetables are tender.
• Stir in tomato sauce, diced tomatoes, wine, water, oregano, sugar, rosemary, bay leaf and salt and pepper; simmer uncovered for 1 hour.
• Cook spaghetti according to package directions and drain well.
• Remove bay leaf from sauce.
• Serve spaghetti with sauce and parmesan cheese.

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
• Add sauce and pasta; cook 5 min. or until heated through, stirring occasionally.
• Stir in 1 cup cheese; top with remaining cheese. Remove from heat; cover. Let stand 2 min. or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.