PASTA WITH VEGETABLES AND CHICKEN RECIPES
CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES RECIPE ...
I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!
Provided by JENTOP
Categories Meat and Poultry Chicken Baked and Roasted
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
- In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
- Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Nutrition Facts : Calories 394.9 calories, CarbohydrateContent 35.4 g, CholesterolContent 47 mg, FatContent 19.8 g, FiberContent 3.7 g, ProteinContent 19.8 g, SaturatedFatContent 5.9 g, SodiumContent 926 mg, SugarContent 2.8 g
CHICKEN PESTO PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
Everybody loves super-quick pasta pesto – adding chicken and green beans makes it a great weeknight supper.
Total Time 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
- START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
- Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
- Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
- Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
- Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
- Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
- Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.
Nutrition Facts : Calories 581 calories, FatContent 27.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 48.6 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 1.1 g salt, FiberContent 7.1 g fibre
More about "pasta with vegetables and chicken recipes"
CHICKEN PASTA RECIPES | BBC GOOD FOOD
Combine two of the nation's favourite ingredients in comforting dishes, ideal for midweek family meals. You just can't go wrong with chicken pasta.
From bbcgoodfood.com
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CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES
A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
- Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
- Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
- Dice the cooked chicken.
- To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
- Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
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CHICKEN FAJITA PASTA | SAINSBURY'S RECIPES
Everyone loves a fajita, but we’ve removed the wraps and given it a pasta twist – great for dinner and even better cold for lunch
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 620 calories per serving
From recipes.sainsburys.co.uk
Total Time 20 minutes
Calories 620 calories per serving
Mix together the smoked paprika, chilli, cumin, cayenne and garlic powder. Rub half into the chicken pieces. Heat 1 tbsp of the oil in a large deep frying pan and cook the chicken for 5-6 minutes until golden all over and almost cooked. Remove with a slotted spoon and set aside.
Meanwhile, cook the pasta according to the instructions on the packet. Drain well and set aside, reserving a little of the cooking water.
Heat the remaining oil in the pan and cook the onion along with the remaining spice mix for 3-4 minutes until tender. Season, then add the peppers and cook for another 3-4 minutes until just soft.
Add the chicken back to the pan along with the tomato puree. Cook for 2 minutes, then stir in the cooked pasta, salsa and sour cream. Heat through, and if the sauce needs loosening, add a little of the reserved pasta water until you reach a desired consistency. Sprinkle over the cheese to serve.
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CAJUN CHICKEN PASTA - THE PIONEER WOMAN – RECIPES ...
Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, poultry
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, poultry
- Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!
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MEDITERRANEAN CHICKEN PASTA RECIPE: HOW TO MAKE IT
For special days, I make this cheesy pasta bake loaded with chicken and all sorts of veggies. Want a vegetarian version? Use vegetable stock and garbanzo beans. —Liz Bellville, Havelock, North Carolina
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Cuisine Mediterranean
Calories 357 calories per serving
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Cuisine Mediterranean
Calories 357 calories per serving
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CAJUN CHICKEN & PASTA RECIPE: HOW TO MAKE IT
This kicked-up cajun chicken pasta recipe is a family favorite and my most requested dish. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste—you can't go wrong! —Dolly Kragel, Smithland, Iowa
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories 398 calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories 398 calories per serving
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Reviews 4
Total Time 40 minutes
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ULTRA LAZY HEALTHY CHICKEN AND BROCCOLI PASTA BAKE ...
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CAJUN CHICKEN PASTA RECIPE | REE DRUMMOND | FOOD NETWORK
Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add ...
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