Chicken Spaghetti Toss Food

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EASY LEMON PASTA WITH CHICKEN



Easy Lemon Pasta with Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 5 servings

Number Of Ingredients 9

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
  • Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
  • Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
  • Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

CHICKEN-PARMESAN PASTA TOSS



Chicken-Parmesan Pasta Toss image

The family will like this Chicken-Parmesan Pasta Toss for its flavor. You will, too. For that, and the fact that it's a 25-minute Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/2 lb. fettuccine, uncooked
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
3 Tbsp. tomato paste
1/4 tsp. garlic powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 8 min. or until done. Stir in tomato paste and garlic powder; cook and stir 1 min. Add tomatoes, water and dressing; cook 2 min., stirring occasionally.
  • Drain pasta; place in large bowl. Add tomato mixture; mix lightly. Sprinkle with cheese.

Nutrition Facts : Calories 450, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

CHICKEN SPAGHETTI TOSS



Chicken Spaghetti Toss image

This recipe is a tempting entree is a family favorite which can easily be increased for larger get-togethers.-Cindy Dorband, Monument, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 green onions, chopped
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons olive oil
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
1 package (7 ounces) angel hair pasta

Steps:

  • In a large skillet, saute onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon-pepper. Saute for 15-20 minutes or until chicken is no longer pink. , Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture; toss to coat.

Nutrition Facts : Calories 489 calories, Fat 17g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 586mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CHICKEN SPAGHETTI



Chicken Spaghetti image

When it's time to eat, Chicken Spaghetti is comfort food that delights everyone. This easy recipe is a heavenly combination of noodles, chicken, and red peppers in a creamy sauce, with lots of melted cheese.

Provided by Meggan Hill

Categories     Main Course

Time 45m

Number Of Ingredients 13

Salt and freshly ground black pepper
1 pound spaghetti ((see note 1))
1 tablespoon olive oil
1 medium onion (chopped)
1 medium red bell pepper (seeded and chopped)
1 1/2 pounds boneless skinless chicken thighs (cut into 1-inch pieces (see note 2))
1 teaspoon chili powder
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 cups shredded cheddar cheese (divided)
fresh parsley (minced, for garnish, optional)

Steps:

  • Preheat oven to 400 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well.
  • Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes.
  • Add chicken and chili powder and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Cook until chicken is golden brown, about 5 to 7 minutes. Transfer chicken and vegetable mixture to a bowl.
  • Return the Dutch oven to medium-high heat and melt butter. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in milk and chicken broth and cook until thickened, about 3 to 5 minutes.
  • Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Do not skip this step or your casserole may be bland!
  • Stir in 1 cup cheddar cheese. Add cooked spaghetti and chicken and vegetable mixture and toss until well combined. Transfer to a 3-quart or larger baking dish and top with remaining 1 cup of cheese.
  • Bake until hot and bubbly, about 20 to 25 minutes (a chicken piece should register 165 degrees on an internal thermometer). Let stand 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 556 kcal, Carbohydrate 51 g, Protein 34 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 461 mg, Fiber 3 g, Sugar 6 g

EASY CHICKEN SPAGHETTI CASSEROLE



Easy Chicken Spaghetti Casserole image

A simple, yet tasty family dinner recipe to try and spice up your normal spaghetti recipe. Our easy chicken spaghetti casserole is so delicious and creamy and even filled with veggies!

Provided by Camille Beckstrand

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

2 cups chicken (diced)
1 pound spaghetti noodles (uncooked)
2 10.5 ounce cans 98% Fat Free Cream of Chicken Soup
3 cups grated cheddar cheese (divided)
1 14.5 ounce can diced tomatoes
1/4 cup onion (diced)
1/4 cup green pepper (diced)
1 teaspoon seasoned salt
dash cayenne pepper
1 14.5 ounce can chicken broth

Steps:

  • Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
  • Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
  • Now slowly add chicken broth and continue stirring.
  • Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
  • Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.

Nutrition Facts : Calories 413 kcal, Carbohydrate 44 g, Protein 21 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 569 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BAKED CHICKEN SPAGHETTI



Baked Chicken Spaghetti image

Baked Chicken Spaghetti Casserole is an easy family-friendly comfort food recipe. Tasty chicken and pasta casserole baked in a creamy cheddar cheese sauce.

Provided by Sabrina Snyder

Categories     Dinner

Time 45m

Number Of Ingredients 7

1 pound spaghetti (, cooked 1 minute shy of package instructions)
10.75 ounces condensed chicken soup
1 cup chicken broth
8 ounces cream cheese
2 cups cheddar cheese
3 cloves garlic (, minced)
2 chicken breasts (, cooked and chopped)

Steps:

  • Cook pasta to al dente, just one minute shy of package instructions. Drain and set aside.
  • Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray.
  • In a saucepan over medium heat, stir together chicken soup, chicken broth, cream cheese cheddar cheese, and minced garlic, stirring occasionally, until combined.
  • Gently toss chicken, cooked pasta and sauce until well combined.
  • Pour the chicken spaghetti mixture into the baking dish and spread out evenly.
  • Bake for 20 minutes until top is slightly crispy.

Nutrition Facts : Calories 488 kcal, Carbohydrate 50 g, Protein 29 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 847 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

TWELVE MINUTE PASTA TOSS



Twelve Minute Pasta Toss image

This is an easy-to-prepare, wonderful, flavorful pasta dish that gets rave reviews! I have had many friends ask me for this recipe. After my friends prepared this dish for their friends, their friends would ask my friends for it. Goes well with a crisp, green salad and garlic bread.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 8

Number Of Ingredients 10

16 ounces rotini pasta
4 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
3 cloves garlic, minced
1 ¼ teaspoons salt
1 ¼ teaspoons garlic powder
1 ¼ teaspoons dried basil
1 ¼ teaspoons dried oregano
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat oil in a large pot over medium-high heat. Saute chicken, garlic, salt, garlic powder, basil, and oregano in hot oil until chicken is no longer pink in the middle, 5 to 10 minutes. Add sun-dried tomatoes and cook until heated through, about 2 minutes. Remove from heat.
  • Pour pasta into pot and toss with chicken until combined. Top with Parmesan cheese.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 46.3 g, Cholesterol 32.6 mg, Fat 10.2 g, Fiber 3.1 g, Protein 21.4 g, SaturatedFat 2 g, Sodium 436.6 mg, Sugar 3.4 g

CHICKEN SPAGHETTI CASSEROLE



Chicken Spaghetti Casserole image

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
½ cup diced green bell pepper
½ cup diced celery
½ cup diced onion
1 (4 ounce) jar diced pimentos, drained or 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
1 ½ cups grated cheddar cheese, divided
1 cup finely-diced or grated Velveeta cheese
Salt and pepper, to taste

Steps:

  • Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
  • Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
  • Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
  • Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g

CHEESY CHICKEN PASTA TOSS



Cheesy Chicken Pasta Toss image

An easy to prepare meal that features a creamy sauce! Total time to table is 30 minutes! I like adding some steamed broccoli to the dish or serving it with broccoli spears and crusty bread. Adjusted from a Simple and Delicious recipe submitted by Margaret Penaflor.

Provided by HokiesMom

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces spaghetti noodles, uncooked
1 teaspoon garlic, minced
2 tablespoons butter
3/4 lb boneless skinless chicken breast, cubed
1/3 cup green onion, chopped
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 cup heavy whipping cream
1/2 cup parmesan cheese, shredded
2 tablespoons fresh parsley, minced

Steps:

  • Cook the spaghetti according to package directions.
  • Meanwhile in a large skillet, saute garlic in butter.
  • Add chicken, onions and seasonings; cook uncovered for 5-8 minutes or until juices run clearn in chicken.
  • Stir in cream and bring to a boil.
  • Reduce heat and simmer, uncovered for 4-5 minutes or until slightly thickened.
  • Drain spaghetti and toss with chicken mixture.
  • Sprinkle with parmesan cheese and parsley.

Nutrition Facts : Calories 676.7, Fat 34.7, SaturatedFat 20.2, Cholesterol 162.3, Sodium 951.5, Carbohydrate 56.5, Fiber 2.6, Sugar 2.3, Protein 33.7

CHICKEN PASTA TOSS



Chicken Pasta Toss image

Flavored with herbs and seasoning, Chicken Pasta Toss will satisfy any family member's appetite. And the rich and creamy sauce takes minimal effort. Margaret Penaflor of Thornton, Colorado shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

10 ounces uncooked spaghetti
2 tablespoons butter
3/4 pound boneless skinless chicken breasts, cubed
1/3 cup chopped green onions
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon each onion powder, rubbed sage, white pepper and black pepper
Dash cayenne pepper
1 teaspoon minced garlic
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, onions and seasonings, uncovered, for 3-5 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened. Drain spaghetti; add to chicken mixture; toss to coat. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 658 calories, Fat 34g fat (20g saturated fat), Cholesterol 151mg cholesterol, Sodium 889mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

LEMON CHICKEN SPAGHETTI TOSS



Lemon Chicken Spaghetti Toss image

I found this recipe in Quick Cooking a few years ago and it has become a staple in our household. It is a very tasty dish that is so easy to make, yet looks very impressive. Good enough for company!

Provided by Dine Dish

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

5 green onions, chopped
2 cloves garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoning salt
1/2 teaspoon lemon-pepper seasoning
1 (7 ounce) package thin spaghetti

Steps:

  • In a large skillet, saute onions& garlic in butter& oil until tender.
  • Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.
  • Saute for 15-20 min or until chicken juices run clear.
  • Meanwhile, cook spaghetti according to package directions; drain.
  • Add to chicken mixture& toss.

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CHICKEN PICCATA PASTA TOSS | THE YELLOW PINE TIMES
Chicken Piccata Pasta Toss. Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
From yellowpinetimes.wordpress.com


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