Chicken Pasta Peas Food

PASTA PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta water is boiling, heat olive oil in a large skillet over medium heat. Cook onions in oil until tender. Stir in salt, pepper, tomato sauce, water and peas. Reduce heat and simmer until pasta is done.
• Stir cooked pasta into tomato mixture. Increase heat and bring to a boil briefly. Remove from heat, stir in cheese, cover and let rest 10 minutes. Serve.

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

ONE-POT CREAMY CHICKEN AND MUSHROOM PASTA WITH PEAS

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and mushrooms and saute for 7-8 minutes, until onions are tender and the mushrooms have released most of their liquid.
• Add garlic, salt and pepper and saute for another 30 seconds.
• Add pasta and chicken broth and bring to a boil.
• Cover, reduce heat to medium-low and cook for 8-10 minutes, until most of the liquid is absorbed and the pasta is nearly cooked. I lift the lid and stir it once or twice during the cooking time so the pasta gets moved around and can cook evenly.
• Add cream cheese and mozzarella cheese and stir until melted and well combined. You can add an extra splash of chicken broth if needed to get everything to mix well.
• Add thawed peas and shredded chicken and stir to combine. Turn off heat, cover and let sit for a few minutes.
• Taste and adjust seasonings.
• Serve with fresh chopped parsley and Parmesan cheese (if using).

CHICKEN AND PEAS WITH PASTA

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

CHICKEN AND PEA CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
• Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
• Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

PASTA WITH CHICKEN AND PEAS

Steps:

• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.
• Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.
• Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.

CHICKEN WITH PEAS, PARMESAN AND PROSCIUTTO

Steps:

• Season chicken, if desired, with salt and ground black pepper.
• Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings.
• Cost per recipe*: $11.60.
• Cost per serving*: $2.90.
• *Based on average retail prices at national supermarkets.

CHICKEN BACON RANCH PASTA

Steps:

• Cook the pasta in a large pot of boiled salted water until al dente. RESERVE 1 CUP OF THE COOKING LIQUID (don't forget!). Drain and set aside.
• Meanwhile, using a small bowl or large measuring cup, whisk together 1/2 cup of the milk and the flour. Keep near the stove.
• Heat a Dutch oven or other large, sturdy pot over medium-low heat. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Discard all but 2 tablespoons drippings from the pan.
• Increase the heat to medium high. Add the onion and cook for 2 minutes. Then, add the chicken. Sauté until the onion is beginning to soften and the chicken is cooked through, about 4 to 6 minutes. Remove to the plate with the bacon (get all of the chicken out of the pot, but don't worry if there is some onion still in the bottom).
• Reduce the pot heat to medium. Add the salt, garlic powder, onion powder, dill, black pepper, and cayenne. Whisk the spices to heat them, then immediately pour in the milk mixture. Cook, whisking constantly, for 30 seconds, until the mixture looks a little golden and is smooth.
• Slowly add the remaining 1 1/2 cups milk, whisking constantly to remove any lumps. Bring to a simmer and let cook, whisking very frequently, until thickened and creamy, 7 to 10 minutes.
• Remove the pot from the heat and let cool a minute or two. Stir in the Greek yogurt, Mozzarella cheese, cheddar cheese, and Parmesan.
• To the pot, add the cooked pasta, the reserved chicken, onions, bacon, and peas.
• If the pasta sauce is too thick, add some of the reserved pasta water as needed to loosen it. Serve hot, sprinkled with herbs as desired.

CHICKEN PASTA & PEAS

Steps:

• Cook pasta according to manufacturer's package directions.
• After pasta is cooked - Slice off a piece of butter and put into a hot skillet.
• Add chicken to the skillet and cook chicken until golden brown, stirring frequently.
• Turn the heat up to high, add cooked pasta, peas and remaining butter.
• As soon as the butter is melted, add the Cajun Seasoning and stir to distribute completely.
• Cook for another minute or two and serve.

CREAMY LEMON CHICKEN PASTA (ONE POT RECIPE)

Steps:

• Cook Chicken: Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
• Saute Aromatics, then add flour: Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
• Add liquids, then chicken + pasta: Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
• Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
• Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!

PASTA WITH CHICKEN PEAS & MUSHROOMS

Steps:

• In a large pot of water, add 2 teaspoons of salt to the water and raise the heat.
• In the meantime, do the prep work for this dish.
• In a large (12-inch /5 Qt.) round skillet. Heat olive oil and butter together until butter is melted, on medium heat.
• Add chopped onions, garlic slices, and crushed red pepper. Sauté until onions are softened.
• Add chicken pieces and gently stir. Cook chicken for 3 to 5 minutes, until chicken, is fully cooked.
• Next, pour in 1/2 cup of white wine. Simmer and cook until the wine has reduced.
• Then add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms and cook for 5 minutes. Then pour in the chicken stock.
• Lower the heat and simmer, uncovered for a few minutes until the mushrooms and peas have softened and tender to the bite, about 4 to 6 minutes. Turn off the heat.
• In a large pot of boiling water, add 1 teaspoon of salt to the water. Toss in the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.
• Using a large slotted spoon, carefully take the pasta from the water and allow to drain, then transfer the pasta to the skillet with chicken and vegetables.
• Turn on the heat once again under the skillet.
• Pour half & half into the skillet and simmer on low heat for about 1 minute, stirring the entire mixture.
• Taste the cream sauce and adjust the seasonings with salt and fresh cracked black pepper to taste.
• Stir in 1/4 cup of grated Parmesan cheese on top and serve immediately.
• Serves 6

CREAMY CHICKEN PASTA

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

CHICKEN CAESAR PASTA WITH PEAS

Steps:

• Fill a pot with water and bring to boil for pasta.
• Heat oil in large pan on medium heat. Cut chicken into small bite sized pieces, adding to pan as you cut. Add spice. Toss until meat is no longer pink.
• Add cream cheese, dressing and milk. Stir until cheese is melted and ingredients are combined.
• Place pasta in boiling water, stir and cook uncovered.Cook to package directions appox 5 minutes.
• Place bacon on paper towel in microwave. Cook for 1 minute Set aside. Gently smash croutons with a mallet. Set aside.
• Rinse peas and place in a microwave safe dish, cover and cook on high for 3-4 mins until heated. Let stand.
• Rinse pasta under hot water in colander. Let drain and return to pasta pot. . Cover. NO HEAT, let stand. Slice and crumble bacon. Serve pasta on plate or bowl with sauce poured over top. Garnish with croutons, bacon and parmesan cheese.