Chicken N Pasta With Vegetables Food

30 MINUTE CHICKEN AND VEGETABLE SKILLET PASTA

Steps:

• Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.
• Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
• Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
• Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
• Transfer to a large serving bowl or platter.
• Sprinkle with fresh or dried parsley.

CHICKEN & VEGETABLE PASTA

Steps:

• Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
• Melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until chicken is no longer pink.
• Stir in vegetables. Continue cooking, stirring occasionally, 6-9 minutes or until vegetables are crisply tender. Stir in cooked fusilli and cheese.

CHICKEN 'N PASTA WITH VEGETABLES

Steps:

• Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
• Add chicken and pasta; stir. Cook and stir 2 min. or until heated through.
• Stir in cheese.

CHICKEN N PASTA PRIMAVERA

Steps:

• 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
• 2. Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.
• *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN

Steps:

• Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
• While pin nuts are toasting, put remaining 9 ingredients in a food processor.
• When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
• In a large pot, start boiling water for pasta.
• Preheat oven to 375 degrees.
• While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
• Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
• Heat oil in oven proof skillet over medium-high heat.
• Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
• Add tomatoes and scallions to chicken and place skillet into preheated oven.
• Cook chicken for 15-20 minutes.
• When chicken is done, remove from oven.
• Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.

CREAMY CHICKEN AND VEGETABLES WITH NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
• Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES

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.

CHICKEN PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.