One Skillet Chicken And Vegetable Pasta Recipes

ONE-SKILLET CHICKEN AND VEGETABLE PASTA

Don't you love it when you can get your chicken, veggies and pasta all in one easy skillet? This one's a strong contender for a new weeknight favorite.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 10

One-Skillet Chicken and Vegetable Pasta image

Steps:

Cook and stir chicken in 2 Tbsp. dressing in large skillet on medium-high heat 4 to 5 min. or until chicken is lightly browned.
Add water, broth and pasta; stir. Cover. Bring to boil; simmer on medium-low heat 10 min. Stir in broccoli and orange peppers; cook, uncovered, 5 min. or until chicken is done and vegetables are crisp-tender.
Stir in tomatoes; cook 2 to 3 min. or until heated through. Add remaining dressing, cheese and black pepper; mix lightly.

Nutrition Facts : Calories 380, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g

Ingredients

1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
2 cups water
1 can (14 oz.) fat-free reduced-sodium chicken broth
4 cups whole wheat rotini pasta, uncooked
1 cup small broccoli florets
1 large orange pepper, cut into thin strips
1 cup halved cherry tomatoes
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper

CHICKEN VEGETABLE SKILLET

In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! -Katherine Preiss, Penfield, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Chicken Vegetable Skillet image

Steps:

Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.

Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

Ingredients

2 tablespoons seasoned bread crumbs
1/2 pound boneless skinless chicken breast, cut into 1-inch strips
2 teaspoons canola oil, divided
1 small onion, chopped
1/2 cup sliced fresh carrot
1 small zucchini, sliced
1 small yellow summer squash, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons shredded Asiago cheese

SKILLET CHICKEN PASTA

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

Provided by scotty.h

Categories Main Dish Recipes Pasta Chicken

Time 35m

Yield 2

Number Of Ingredients 18

Skillet Chicken Pasta image

Steps:

Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 62.4 g, Cholesterol 74.6 mg, Fat 40.1 g, Fiber 8.5 g, Protein 43 g, SaturatedFat 7 g, Sodium 524.9 mg, Sugar 19.6 g

Ingredients

½ (8 ounce) package spaghettini
2 tablespoons olive oil
8 plum tomato (blank)s roma (plum) tomatoes, halved and sliced
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1 ½ teaspoons white sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 each skinless, boneless chicken breasts, cut into thin strips
2 each garlic cloves, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1 cup sliced fresh mushrooms
¼ cup grated Parmesan cheese

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One Skillet Chicken And Vegetable Pasta Recipes

ONE-SKILLET CHICKEN AND VEGETABLE PASTA

Don't you love it when you can get your chicken, veggies and pasta all in one easy skillet? This one's a strong contender for a new weeknight favorite.

CHICKEN VEGETABLE SKILLET

SKILLET CHICKEN PASTA

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

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