Vegetable Chicken Pasta Medley Recipes

Steps:

• Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
• Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
• Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Steps:

• Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
• Cook pasta according to package directions.
• While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
• In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
• In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
• Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
• Drain pasta, put on serving dish, pour sauce over.
• Serve immediately.

Steps:

• Cook chicken in nonstick skillet until browned, stirring often.
• Add broth, Italian seasoning and garlic. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes.
• Add vegetables and cheese. Heat to a boil. Cook 5 minutes more or until pasta is done.
• Sever with additional cheese if desired.

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.

Steps:

• In a Dutch oven, cook pasta according to package directions, adding the beans during the last 5 minutes of cooking., Meanwhile, combine the cornstarch and broth until smooth; set aside. In a large saucepan, melt butter; add the mustard, basil and garlic powder. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain pasta and beans; return to the Dutch oven. Add the mustard sauce and mushrooms; toss to coat. Stir in tomato.

Steps:

• In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.