30 MINUTE ONE POT CHICKEN PASTA
Cheesy Chicken Pasta with extra veggies - made in one pan!
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent.
- Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won't be cooked in the middle at this point).
- Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta.
- Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
- Stir in the chopped sugar snap peas (it's nice to add them at the end, so they're hot, but retain their crunch),
- then sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
- Top with chopped chives and serve.
Nutrition Facts : Calories 580 kcal, Carbohydrate 74 g, Protein 33 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 665 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
VEGGIE CHICKEN PASTA
This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.
Provided by dnce4mee
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g
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