Colorful Chicken Pasta Food

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TRICOLORE PENNE PASTA WITH CHICKEN



Tricolore Penne Pasta with Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3/4 box (12 ounces) whole-wheat penne
1/4 cup olive oil
4 large cloves garlic, thinly sliced
1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips
1/2 pound skinless, boneless chicken breast halves, thinly sliced
2 cups roughly chopped arugula leaves
1 medium head radicchio, thinly sliced
1 large head endive, bottom 1/2-inch removed, then sliced into thin strips
3/4 cup low-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish
1/4 cup shaved Parmesan

Steps:

  • Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
  • Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
  • Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
  • Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

Nutrition Facts : Calories 580 calorie, Fat 20 grams, SaturatedFat 3.5 grams, Cholesterol 35 milligrams, Sodium 600 milligrams, Carbohydrate 75 grams, Fiber 13 grams, Protein 28 grams

COLORFUL CHICKEN PASTA



Colorful Chicken Pasta image

I'm tired at the end of the workday, so fast meals are always appreciated. I came up with this pasta dish one night using ingredients we happened to have on hand. I knew it was a success when my husband, who doesn't even like chicken, couldn't stop eating it!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds boneless skinless chicken breasts, cut into 3-inch strips
2 tablespoons olive oil
1 teaspoon lemon-pepper seasoning
1 package (16 ounces) frozen California-blend vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon onion powder
1 package (16 ounces) angel hair pasta
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute the chicken in oil until lightly browned; sprinkle with the lemon-pepper. Add the frozen vegetables, tomatoes, onion, basil and onion powder. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear and vegetables are tender, Meanwhile, cook pasta according to package directions; drain. Serve with chicken mixture. Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 484 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 251mg sodium, Carbohydrate 65g carbohydrate (7g sugars, Fiber 5g fiber), Protein 35g protein.

SKILLET CHICKEN PASTA



Skillet Chicken Pasta image

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

Provided by scotty.h

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 2

Number Of Ingredients 18

½ (8 ounce) package spaghettini
2 tablespoons olive oil
8 plum tomato (blank)s roma (plum) tomatoes, halved and sliced
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1 ½ teaspoons white sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 each skinless, boneless chicken breasts, cut into thin strips
2 each garlic cloves, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1 cup sliced fresh mushrooms
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
  • Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
  • Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
  • Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 62.4 g, Cholesterol 74.6 mg, Fat 40.1 g, Fiber 8.5 g, Protein 43 g, SaturatedFat 7 g, Sodium 524.9 mg, Sugar 19.6 g

SPICY AND CREAMY CHICKEN PASTA



Spicy and Creamy Chicken Pasta image

A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.

Provided by Nicole Gilbert

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h40m

Yield 6

Number Of Ingredients 11

¼ cup cider vinegar
¼ cup vegetable oil
2 teaspoons seasoned salt
1 teaspoon red pepper flakes
1 teaspoon monosodium glutamate (such as Ac'cent®)
½ teaspoon ground black pepper
¼ teaspoon salt
4 skinless, boneless chicken breast halves - cut into chunks
2 tablespoons vegetable oil
1 cup heavy whipping cream
1 (8 ounce) package egg noodles

Steps:

  • Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
  • Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

Nutrition Facts : Calories 494.5 calories, Carbohydrate 28.4 g, Cholesterol 130.5 mg, Fat 31.9 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 12.3 g, Sodium 548 mg, Sugar 0.8 g

BALSAMIC CHICKEN AND PASTA



Balsamic Chicken and Pasta image

A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has.

Provided by Katherine

Categories     Main Dish Recipes     Pasta     Chicken

Time 3h

Yield 6

Number Of Ingredients 12

3 cloves garlic, minced
2 ounces fresh basil leaves
½ cup olive oil
½ cup balsamic vinegar
6 skinless, boneless chicken breast halves
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 pound penne pasta
2 pints grape tomatoes, halved
¼ cup olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Steps:

  • Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
  • Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
  • While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
  • Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

Nutrition Facts : Calories 681.6 calories, Carbohydrate 65.4 g, Cholesterol 64.6 mg, Fat 31.9 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1266.8 mg, Sugar 7 g

COLORFUL CHICKEN CROISSANTS



Colorful Chicken Croissants image

A friend of mine invented this fruity chicken salad. I've made it many times, and guests are always surprised at the pleasant blend of tastes and textures. It's handy to take in a cooler to a picnic, where you can assemble the croissants on site. -Shelia Lammers, Englewood, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup diced celery
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 tablespoons chopped red onion
1/4 teaspoon pepper
1/4 teaspoon salt, optional
2 cups cubed cooked chicken breast
4 croissants, split

Steps:

  • In a large bowl, combine the first seven ingredients and salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant.

Nutrition Facts :

COLORFUL CHICKEN FETTUCCINE



Colorful Chicken Fettuccine image

This surefire entree is a delicious option if you ever find yourself in a time crunch. I like to prepare and freeze fresh veggies ahead of time for use in recipes like this one. Then, the rest is as easy as 1-2-3! -Ginger Kelly, Cranberry Township, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

10 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup julienned carrots
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
2 cups fresh broccoli florets
4 teaspoons cornstarch
1 can (14-1/2 ounces) chicken broth
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons sour cream
1/2 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Remove and keep warm. In the same pan, saute carrots for 1 minute. Add peppers and broccoli; saute 3-4 minutes longer or until vegetables are crisp-tender. , In a small bowl, combine the cornstarch, broth, lemon juice, salt and thyme until blended; stir into vegetables. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in sour cream. , Drain fettuccine; place in a large bowl. Add the chicken, vegetable mixture and cheese; toss to coat.

Nutrition Facts : Calories 340 calories, Fat 8g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 650mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN PASTA PRIMAVERA



Chicken Pasta Primavera image

"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups uncooked spiral pasta
1 pound boneless skinless chicken breasts, cubed
2 tablespoons butter
2 garlic cloves, minced
1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
3/4 cup heavy whipping cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.

CREAMY PASTA WITH ROSEMARY CHICKEN



Creamy Pasta With Rosemary Chicken image

A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.

Provided by Asma6319

Categories     One Dish Meal

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon dried rosemary
1/8 cup water
1/4 cup extra virgin olive oil
salt and pepper
2/3 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon italian seasoning (I simply use oregano)
extra virgin olive oil
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon garlic, minced (which is 2-3 cloves, depending on how much you like garlic)
2 tablespoons flour
1/3 cup apple juice
3/4 cup half-and-half (or another cream, heavy or whipping is fine)
1/3 cup parmesan cheese, grated (or another sharp cheese like kasseri or an aged white cheddar)
1/3 cup tomatoes, diced (optional, we usually prefer the sauce without)
1 tablespoon parsley, finely chopped
salt
black pepper
garlic powder (optional)
1/3 lb pasta (long and thin, spaghetti, fetuccine, linguine etc)

Steps:

  • CHICKEN:
  • Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
  • Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
  • Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
  • When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
  • Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
  • When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
  • Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
  • SAUCE:.
  • Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
  • Sauté the minced garlic until golden, not browned.
  • Stir in the flour and mix well.
  • Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
  • Let the sauce bubble and thicken for a short time, then turn down the heat.
  • Season to taste with salt and black pepper, and garlic powder if desired.
  • If desired, you can thin and increase the sauce by adding in more cream.
  • PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
  • SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
  • Stir in the chicken.
  • Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.

FIESTA CHICKEN PASTA



Fiesta Chicken Pasta image

This was found in one of those Kraft Food and Family magazines that come in the mail a few times a year. I saw this recipe and knew it would make a great, easy and delicious weeknight meal. Very tasty!

Provided by Dine Dish

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1 tablespoon oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Italian dressing
1 tablespoon chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • Cook the pasta as directed on package.
  • Meanwhile, heat oil in large skillet on medium-high heat.
  • Add chicken; cook and stir 6 minute.
  • Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
  • Stir in salsa and sour cream.
  • Drain pasta; toss with chicken mixture.
  • Sprinkle with cheese.

Nutrition Facts : Calories 544.9, Fat 21.1, SaturatedFat 8.5, Cholesterol 93.3, Sodium 637, Carbohydrate 49.7, Fiber 4.3, Sugar 6.5, Protein 39

COLORFUL PASTA WITH HAM



Colorful Pasta with Ham image

"I made up this hearty noodle casserole as I went along, and my family was pleased with the end result," writes Heather Rowan. The Richmond, Missouri cook says she now doubles the rapid recipe and stores the extra casserole in the freezer for a night when time is at a premium.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 package (16 ounces) tricolor spiral pasta
1-1/2 cups cubed fully cooked ham
1 can (15-1/4 ounces) whole kernel corn, drained
1-1/2 cups shredded cheddar cheese, divided
1 can (2.8 ounces) french-fried onions, divided
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup whole milk
1/2 teaspoon each celery salt, garlic powder and pepper

Steps:

  • Cook pasta according to package directions; drain. In a greased shallow 3-qt. baking dish, combine the pasta, ham, corn, 1 cup cheese and 3/4 cup onions. In a bowl, combine the broth, soup, milk and seasonings. Pour over pasta mixture; mix well. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and onions. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 478 calories, Fat 17g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 1299mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

COLORFUL CHICKEN CASSEROLE



Colorful Chicken Casserole image

In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. "It's a nice change of pace from the usual creamy casseroles," she comments. "I make one for dinner and keep the other in the freezer for unexpected company

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 13

1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 ounces) elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. , Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

Nutrition Facts : Calories 295 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

COLORFUL CHICKEN PESTO WITH ASPARAGUS, SUN DRIED TOMATOES AND PEPPERS



Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers image

Unique and fresh, easy to make and looks gourmet. Great to serve for company. Leftovers are great hot or cold.

Provided by Lucia D

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 11

10 ounces uncooked angel hair pasta
2 teaspoons olive oil
2 skinless, boneless chicken breast halves, cut into strips
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
½ pound fresh asparagus, trimmed
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup prepared pesto
½ cup grated Parmesan cheese
1 pinch crushed red pepper flakes, or to taste
2 teaspoons grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
  • Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
  • Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
  • Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.

Nutrition Facts : Calories 760.7 calories, Carbohydrate 58.6 g, Cholesterol 63.3 mg, Fat 43.4 g, Fiber 8.7 g, Protein 39.1 g, SaturatedFat 11.1 g, Sodium 932.2 mg, Sugar 4.3 g

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COLOR CHICKEN PASTA - RECIPES | COOKS.COM
Results 1 - 10 of 22 for color chicken pasta. 1 2 3 Next. 1. COLORFUL PASTA AND CHICKEN. Saute chicken strips and garlic in olive ... until thickened slightly. Cook pasta and top with mixture. Sprinkle with Parmesan cheese and serve. Ingredients: 9 (broth .. garlic .. oil .. onion .. pasta .. strips ...) 2. TRI - COLORED PASTA - PEPPER MEDLEY WITH CHICKEN. Trim …
From cooks.com


TRI COLOR ROTINI PASTA RECIPES RECIPES ALL YOU NEED IS FOOD
Steps: Bring a large pot of water to a boil and cook the pasta according to the directions, but drain one minute short of required cooking time.
From stevehacks.com


COLORFUL CHICKEN ALFREDO | VEGETABLE PASTA RECIPE WITH CHICKEN
Add 2 cups of farfalle pasta to a large pot and cover with at least 1 quart of water. Add 1 tbsp salt and boil for 10 mins (or according to package directions). I rinsed out the big pot I boiled the chicken in and used the same pot for the noodles. I only have one big pot. Now for the creamy alfredo sauce…. Heat 3 tbsp butter and 1/2 cup of ...
From kevinandamanda.com


BEST PASTA RECIPES: COLORFUL CHICKEN PESTO WITH ASPARAGUS ...
Ingredients. Servings: 4 10 ounces uncooked angel hair pasta ; 2 teaspoons olive oil ; 2 skinless, boneless chicken breast halves, cut into strips ; 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped (reserve oil)
From pastabook1.blogspot.com


CREAMY TUSCAN CHICKEN PASTA - HEALTHY FITNESS MEALS
Heat a large frying pan over medium-high heat. Once hot, add chicken in a single layer and cook undisturbed for 2-3 minutes, or until golden brown. Stir in the sun-dried tomatoes and continue to cook until cooked through about 5-7 minutes. Meanwhile, in a small bowl whisk the milk and flour until no visible lumps.
From healthyfitnessmeals.com


COLORFUL PASTA AND CHICKEN - RECIPE | COOKS.COM
1 lb. pasta 3 cloves crushed garlic 1 lg. onion 2 sliced peppers (1 green, 1 red) 3/4 c. chicken broth 2 chicken breasts, cut in strips 3/4 c. white wine
From cooks.com


10 BEST CHICKEN PASTA RECIPES | YUMMLY
Creamy Cajun Chicken Pasta AlfalfaLalala. canola oil, butter, Cajun seasoning, ground pepper, linguine and 8 more.
From yummly.com


COLORFUL CHICKEN PASTA RECIPE
Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and ... Allrecipes.com Stir angel hair pasta with chicken breast strips, prepared pesto, …
From crecipe.com


COLORFUL CHICKEN PASTA RECIPE: HOW TO MAKE IT
Directions. In a large skillet, saute the chicken in oil until lightly browned; sprinkle with the lemon-pepper. Add the frozen vegetables, tomatoes, onion, basil and onion powder. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear and vegetables are tender. Meanwhile, cook pasta according to package ...
From stage.tasteofhome.com


10 BEST TRI COLOR PASTA SALAD RECIPES - FOOD NEWS
5. When the pasta is no longer warm, add the diced tomato, green onion, and cucumber. Sprinkle salt over the pasta salad to taste and put it back in the refrigerator until well chilled. 6. When the pasta has chilled, spoon it onto plates and place the vinaigrette dressing on the side.
From foodnewsnews.com


VEGGIE PASTA WITH CHICKEN CHUNKS - KOSHER IN THE KITCH!
Directions: Fry up the onion and garlic. Once golden, add the diced peppers. Once those are tender add the chicken pieces. Cook until no longer pink. Add the tomato sauce, spices and sugar. (I never measure the spices, I season to taste adding if I feel necessary.) Combine and cook through. Serve with the prepared vegetable pasta.
From kosherinthekitch.com


HOW TO COLOR FRESH PASTA - SERIOUS EATS
At this point, take out your bench knife and scrape off any dough sticking to your fork or your hands. Then, begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, to more evenly incorporate the flour.
From seriouseats.com


CHICKEN PASTA RECIPES | ALLRECIPES
Pasta, Broccoli and Chicken. Rating: 4.5 stars. 251. A mixture of pasta, broccoli, pesto, tomatoes and cheese that is practically a meal in itself, especially with the cooked chicken. Great served with crusty bread or a tossed salad. Try using bow tie pasta for an added variation!
From allrecipes.com


30 QUICK AND EASY CHICKEN PASTA RECIPES | MYRECIPES
For larger crowds, go ahead and buy the whole bird. Rasting a whole chicken isn't as daunting as it sounds. Bake at 350° for about 45 minutes, then turn up the heat to 450° right at the very end for added crisp-factor while boosting cooktime. Tip: Allow the chicken to stand at least 10 minutes before serving.
From myrecipes.com


TRI COLOR CHICKEN PASTA - RECIPES | COOKS.COM
Results 1 - 10 of 17 for tri color chicken pasta. 1 2 Next. 1. TRI - COLORED PASTA - PEPPER MEDLEY WITH CHICKEN. Trim chicken of fat, cartilage and tendons. ... add salt, then pasta. Cook uncovered over high ... and serve. Makes 3 or 4 main course servings. Ingredients: 11 (noodles .. oil .. onions .. peppers ...) 2. LEMON CHICKEN PASTA SALAD. Place pine nuts in …
From cooks.com


ROSEMARY CREAM CHICKEN PASTA - SIMPLY DELICIOUS
Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper. Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest. Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
From simply-delicious-food.com


COLORFUL CHICKEN PASTA | PINTEREST
Mar 16, 2021 - This Pin was created by YourHelpfulWendy on Pinterest. Colorful Chicken Pasta..
From pinterest.com


COLORFUL CHICKEN PASTA RECIPE - RECIPESTABLE
Saute chicken in oil for 5 minutes or until lightly browned. Season with the lemon-pepper, basil and onion powder. Season with the lemon-pepper, basil and onion powder. Step 2
From recipestable.com


EASY TRI-COLOR ROTINI WITH CHICKEN RECIPE #BARILLAFIESTA ...
Using Barilla Pasta that I picked up at Walmart, I can create the Tri-color Rotini chicken recipe in less than 40 mins. [edamam-recipe-recipe:6] The pasta can be adjusted to your taste. I love garlic so I do tend to add extra when I make it. The dish is very light but if you like more flavor add onions and peppers.
From sprinklediy.com


TRI COLOR ROTINI PASTA RECIPES | DEPORECIPE.CO
Tri Color Rotini Pasta Recipes. Tri color pasta salad recipe courtney s sweets tri colored pasta salad my farmhouse table tri color pasta salad tri color pasta salad. Tri Color Pasta Salad Recipe Courtney S Sweets Tri Colored Pasta Salad My Farmhouse Table Tri Color Pasta Salad Tri Color Pasta Salad Tri Color Pasta Salad 12 Tomatoes Tri Color Italian …
From deporecipe.co


CREAMY GARLIC CHICKEN PASTA - GIMME DELICIOUS FOOD
Remove from heat and set aside. To the same pan, add the butter and garlic and cook for 1 minute or until fragrant. Add the tomato and spinach and cook 2-3 minutes or until the tomato and spinach are soft and wilted. Reduce the heat and add the heavy cream and parmesan cheese. Whisk until fully incorporated and creamy.
From gimmedelicious.com


COLOR CHICKEN PASTA - RECIPES - PAGE 2 | COOKS.COM
rated recipes: 224 chex mix puppy chow. 124 moist banana bread. 82 stella doro anginetti cookies. 31 easy wesson oil pie crust. 31 stuffed cabbage casserole. more popular recipes... featured : special recipes: impossible breakfast casserole. oatmeal raisin cookies. casserole soup mix. green bean casserole... jordan marsh blueberry muffins. egg noodles (cooking school) …
From cooks.com


CREAMY CHICKEN PASTA SALAD - SPEND WITH PENNIES
Just follow these steps: Cook the pasta al dente, drain and rinse. Combine the salad ingredients in a large bowl, and mix in the dressing. Refrigerate for a minimum of one hour. Before serving, sprinkle with fresh chopped green onion and extra bacon.
From spendwithpennies.com


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