Veggie Chicken Linguine Recipes

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Steps:

• Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
• Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.

Steps:

• In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
• Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
• Remove chicken from the pan.
• Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
• Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.

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!

Steps:

• Cook linguine according to package directions. Meanwhile, place the chicken and Cajun seasoning in a large resealable plastic bag; shake to coat. In a large skillet, saute chicken in butter for 3 minutes. Add the mushrooms, peppers and onion; cook and stir for 3-5 minutes or until chicken juices run clear and vegetables are tender. , Stir in the soup, milk and seasonings. Cook 2-3 minutes longer or until heated through. Drain linguine; toss with chicken mixture. Garnish with Parmesan cheese if desired.

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
• Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
• Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

Steps:

• Cook linguine according to package directions. Meanwhile, place the chicken and Cajun seasoning in a large resealable plastic bag; shake to coat. In a large skillet, saute chicken in butter for 3 minutes. Add the mushrooms, peppers and onion; cook and stir for 3-5 minutes or until chicken juices run clear and vegetables are tender.
• Stir in the soup, milk and seasonings. Cook 2-3 minutes longer or until heated through. Drain linjuine; toss with chicken mixture. Garnish with the Parmesan cheese if desired.

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Make the pesto: Add the basil, walnuts, Parmesan, garlic, lemon juice, salt, pepper, and water to a food processor and process until mostly smooth, 1-2 minutes. With the processor running, slowly drizzle in the olive oil and continue blending until emulsified.
• Make the green veggie and sausage pasta: Add the broccoli, zucchini, and Simple Truth® Italian Chicken Sausage to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper, then toss until evenly coated.
• Roast for 20 minutes, or until the vegetables are softened and everything is starting to brown. Stir in the kale, then return to the oven for another 7 minutes, until the kale is wilted, and the sausage and vegetables have cooked through and browned.
• Add the cooked pasta to a very large bowl with the roasted vegetables and sausage, pesto, and ¼ to ½ cup of the reserved pasta water, and toss until well coated.
• Garnish with shaved Parmesan and basil sprigs.
• Enjoy!

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

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:

• Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken., In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken., Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms., Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.