CHICKEN PASTA VEGETABLES RECIPES RECIPES

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CHICKEN, PASTA AND VEGETABLE CASSEROLE RECIPE BY AALIYAH ...



Chicken, Pasta and Vegetable Casserole Recipe by Aaliyah ... image

This casserole is a hearty, colorful dish thanks to the assortment of vegetables. Pasta, chicken and one secret ingredient will make this casserole a family favorite.Courtesy of Campbell Soup Company

Provided by THEDAILYMEAL.COM

Total Time 44 minutes59S

Prep Time 9 minutes59S

Cook Time 34 minutes59S

Yield 4

Number Of Ingredients 6

1 can (10 1/2 ounces) campbell’s® condensed cream of chicken soup or campbell's® condensed 98% fat free cream of chicken soup
3/4 cup water
1 bag (about 16 ounces) frozen vegetable blend with pasta (broccoli, carrots)
2 cup cubed boneless, skinless chicken breasts, cooked
1 cup pepperidge farm® herb seasoned stuffing
2 tablespoon butter, melted

Steps:

  • Stir the soup, water, vegetable pasta blend and chicken in a 2-quart shallow baking dish. Stir the stuffing and butter in a small bowl. Sprinkle over the chicken mixture.
  • Bake at 400°F. for 35 minutes or until the chicken mixture is hot.

Nutrition Facts : ServingSize 1 serving, Calories 729 calories, SugarContent 5 g, FatContent 15 g, CarbohydrateContent 101 g, CholesterolContent 104 mg, FiberContent 4 g, ProteinContent 44 g, SaturatedFatContent 6 g, SodiumContent 783 mg, TransFatContent 0.2 g

LEMON-HERB PASTA WITH CHICKEN & VEGETABLES RECIPE | EATINGWELL



Lemon-Herb Pasta with Chicken & Vegetables Recipe | EatingWell image

Yogurt seasoned with garlic and fresh herbs replaces cream to make a healthy pasta sauce in this chicken and vegetable pasta recipe. If you don't have a grill basket, the chicken and vegetables can be grilled on skewers instead.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Pasta Recipes

Total Time 50 minutes

Number Of Ingredients 12

1 cup low-fat plain yogurt
Zest of 1 lemon
1 tablespoon lemon juice
1?½ tablespoons chopped fresh oregano and/or marjoram
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound boneless, skinless chicken thighs, trimmed, cut into 1-inch pieces
1 large bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
8 ounces whole-wheat pasta

Steps:

  • Place a grill basket on the grill; preheat grill to high. Put a saucepan of water on to boil.
  • Combine yogurt, lemon zest and juice, oregano (and/or marjoram), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl; set aside.
  • Toss chicken, bell pepper and onion in another large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
  • Reduce grill heat to medium. Oil the grill basket and add the chicken and vegetables. Grill, stirring once or twice, until the chicken is cooked through and the vegetables are tender-crisp, 14 to 16 minutes total.
  • Meanwhile, cook pasta in the boiling water according to package directions. Toss the chicken, vegetables and pasta with the reserved sauce.

Nutrition Facts : Calories 482.7 calories, CarbohydrateContent 51.4 g, CholesterolContent 79.2 mg, FatContent 17.2 g, FiberContent 8.5 g, ProteinContent 33.3 g, SaturatedFatContent 4.1 g, SodiumContent 549.4 mg, SugarContent 7.9 g

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