Cheesy Chicken Veggie Pasta Skillet Food

CHEESY CHICKEN VEGGIE PASTA SKILLET

Steps:

• Place the dry pasta in a large saute pan or deep skillet and pour in the water and milk. Stir in the salt and mustard powder and top with the broccoli, carrots and corn. Turn the heat on to medium and stay by the stove, stirring occasionally and watching closely for the contents to begin to simmer. *Pan should remain uncovered. Make sure you don't wander away, you do not want the contents to boil and spill over or for the milk to get overheated and separate* When you see the liquid start to simmer, reduce the heat to low.
• Cook the mixture on low, stirring every couple minutes, for 15-20 minutes until the liquid is mostly absorbed. Add the cooked chicken pieces and stir in until well combined and cook for another 1-2 minutes. Remove from heat and stir in the shredded cheese. Cover the pan with a lid for 2-3 minutes until the cheese is melted and then stir until well combined and cheesy. Serve warm.

ITALIAN CHICKEN-PASTA SKILLET

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring frequently.
• Add sauce and pasta; cook 5 min. or until heated through, stirring occasionally.
• Stir in 1 cup cheese; top with remaining cheese. Remove from heat; cover. Let stand 2 min. or until cheese is melted.

CHICKEN & VEGETABLE CHEESY PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add half the chicken; cook and stir 2 min. or until lightly browned. Remove from skillet; cover to keep warm. Repeat with remaining chicken and 1 tsp. of the remaining oil. Add remaining oil, carrots, onions and garlic to skillet; cook and stir 3 min. Return chicken to skillet; cook 2 min. or until done, stirring frequently. Remove from heat; cover to keep warm.
• Drain pasta, reserving 1-1/4 cups of the cooking water. Return pasta to pan. Stir in reserved water and Singles; cook and stir 1 min. or until Singles are completely melted. Add chicken mixture; cook and stir 2 min. or until heated through. Top with Parmesan and parsley.

EASY CHEESY CHICKEN & PASTA VEGGIE SKILLET

Steps:

• Spray a non-stick skillet with cooking spray and cook chicken until juices run clear and chicken is no longer pink;drain.
• Add soup and 2 cups of water.
• Bring to a boil.
• Stir in 2 cups of shells macaroni.
• Reduce heat to medium-low;cover with tight-fitting lid.
• Simmer 12 minutes or until macaroni shells are tender.
• Add the Velveeta, thawed vegetables, mushrooms and cumin; stir until the Velveeta is melted and the vegetables are heated through.
• Let stand 5 minutes before serving.
• Add a little bit of crushed red pepper to the dish if you'd like it to have a bit of a kick!

CHEESY CHICKEN AND VEGGIE PASTA SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 to 5 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add water and Shell Macaroni to skillet. Bring to boil; cover. Simmer on medium-low heat 15 min. or until Macaroni is tender, stirring occasionally and adding vegetables to the boiling water for the last 5 min. Return chicken to skillet.
• Stir in Cheese Sauce; cook 3 to 5 min. or until chicken is done (165°F) and mixture is heated through, stirring occasionally.

CHICKEN VEGGIE SKILLET

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.

EASY CHEESY CHICKEN SKILLET

Steps:

• In a bowl mix together the soup with Worcestershire sauce and evaporated milk until well combined.
• Mix in the shredded cheese; set aside.
• Season the chicken breast with seasoned salt and black pepper.
• Heat butter in a large skillet over medium heat.
• Add in the chicken breasts and cook for about 3 minutes on both sides or until nicely browned; remove to a plate.
• To the same skillet add in the onion and saute for about 3 minutes.
• Add in fresh garlic and cook for 2 minutes, then add in the mushrooms.
• Return the chicken to the skillet and pour the mushroom soup mixture over.
• Lift the chicken with a fork to coat in the sauce.
• Simmer uncovered over medium-low heat until the chicken is cooked completely (about 25-30 minutes).
• Season the sauce with more salt if desired.

CHEESY CHICKEN-PASTA SKILLET

Steps:

• Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
• Add salsa and water; bring to boil. Stir in pasta; cover. Simmer on medium-low heat 13 to 15 min. or until pasta is tender and chicken is done (165ºF).
• Stir in vegetables and 1/2 cup cheese. Cook 5 min. or until vegetables are heated through and cheese is melted, stirring occasionally. Top with remaining cheese; cover. Remove from heat. Let stand 1 min. or until cheese is melted.

CHEESY CHICKEN AND VEGETABLES

Steps:

• In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
• Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
• Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

CHEESY CHICKEN & SALSA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium heat 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
• Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

CHEESY SOUTHWEST CHICKEN SKILLET

Steps:

• In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
• Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.