CREAMY TUSCAN CHICKEN PASTA
This Creamy Tuscan Chicken Pasta has the most amazing, creamy sauce. It's loaded with the flavors of the Mediterranean - sundried tomato, baby spinach, garlic, red pepper, and parmesan. Super quick and easy. A restaurant quality dish on the table in under 30 minutes.
Provided by Kelly
Number Of Ingredients 14
Steps:
- Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
- Optional: For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening.
- Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
- Let chicken cool for a few minutes, then slice. Set aside.
- Add remaining tablespoon oil to pan. Add onions and cook until softened.
- Add red bell pepper and cook until almost softened.
- Add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.
- When cheese is melted turn off the heat and stir in baby spinach.
- Salt and pepper to taste.
- Combine pasta, chicken, and sauce.
- Serve.
CHICKEN TUSCAN VEGETABLE PASTA
This recipe was featured in an email today from the www.sparkrecipes.com website. I altered the directions slightly so that it made more sense.
Provided by senseicheryl
Categories Chicken Breast
Time 35m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, add olive oil and warm on high heat. Add the chunked chicken, salt and garlic powder. Cook chicken until light brown in color, then add vegetables and Tuscan herb sauce. Cook on low.
- Boil your pasta for 5 minutes, drain, and add to pan with chicken and vegetables.
- Cover and cook for 15 minutes. Be sure to stir a few times during cooking.
Nutrition Facts : Calories 476.4, Fat 14.2, SaturatedFat 3, Cholesterol 46.4, Sodium 728.3, Carbohydrate 60.8, Fiber 5.5, Sugar 12.1, Protein 26.6
ITALIANO CHICKEN AND PASTA MEDLEY
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
- Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
- Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.
ITALIAN GRILLED CHICKEN & VEGETABLE PASTA
By marinading and then grilling the chicken and the veggies, this dish has a wonderful grilled flavor served over pasta, its a filling meal. It is also great served cold. Make sure to not cut the veggies too thin so they dont slip thru the grill grates. I have also done this inside on the foreman type grill.
Provided by LAURIE
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except pasta and tomatoes in large resealable plastic bag, seal bag securely; shake to coat.
- Remove chicken and vegetables from bag, discard marinade.
- Grill chicken and vegetables over medium coals 5 to 6 minutes per side or until chicken is cooked through and vegetables are slightly tender.
- Cool slightly; cut into strips.
- Toss with hot cooked pasta and tomatoes. Serve with fresh grated parmesan cheese.
Nutrition Facts : Calories 347.1, Fat 10.8, SaturatedFat 1.7, Cholesterol 45.6, Sodium 158.1, Carbohydrate 37.5, Fiber 3.1, Sugar 6.1, Protein 24.8
TUSCAN VEGETARIAN PASTA
A rustic and simple pasta dish that is light on calories and the budget but packed full of wonderful flavors. Quick and easy to prepare, this makes a complete meal with a warm slice of crusty bread and a chardonnay.
Provided by PeteVenk
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix mushrooms, broccoli, spinach, pepper, and onion.
- Spread on baking sheet.
- Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
- Bake vegetables at 450 for ten minutes.
- Boil pasta until "al dente".
- Mix with mozzarella, vegetables, and sauce and transfer to casserole.
- Drizzle remaining olive oil on top and coat top with Parmesan.
- Bake at 450 for approximately 20 minutes.
ZESTY ITALIAN CHICKEN PASTA WITH VEGETABLES
Want to put Italian chicken and pasta on the menu tonight? Turn to this 30-minute Healthy Living recipe for Zesty Italian Chicken Pasta with Vegetables.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 3 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken; cook on medium heat 3 min. or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Top with cheese.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
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- Cook the linguini pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
- While the pasta is cooking, in a small mixing bowl whisk together the cream, Ricotta cheese, and 1/3 cup freshly grated Parmesan cheese.
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