CHICKEN AND PEAS WITH PASTA
This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
ONE-POT CREAMY CHICKEN AND MUSHROOM PASTA WITH PEAS
Creamy chicken and mushroom pasta with peas is an easy, cheesy, one-pot pasta dinner that's ready in about 30 minutes!
Provided by Kathryn Doherty
Categories Chicken
Time 35m
Number Of Ingredients 14
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).
Nutrition Facts : Calories 244 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 396 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PASTA WITH CHICKEN AND PEAS
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 7
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.
CREAMY CHICKEN AND PEAS PASTA DINNER
This came my way via an e-mail recipe share. It was originally a dinner cooked in the oven at 350 for an hour but I made it in the crockpot with wonderful results. I tweaked the cheese to suit my tastes so you can reduce it if you're not a cheese lover.
Provided by ktenille
Categories Chicken
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cut chicken into strips and place into greased crockpot.
- Combine alfredo sauce, peas and cheese and mix well.
- Spoon peas mix over chicken.
- Cover and cook on low for 5-6 hours.
- Serve over noodles.
Nutrition Facts : Calories 454.8, Fat 10.9, SaturatedFat 5.4, Cholesterol 86.5, Sodium 382.7, Carbohydrate 50.3, Fiber 9.9, Sugar 4.5, Protein 38.6
CREAMY PASTA WITH PEAS
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
- Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
- Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
- For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
CREAMY JERK PASTA WITH CHICKEN AND PEAS
The combination of jerk flavourings with creamy pasta seems strange, but it's actually delicious! You can adjust the amount of spice to suit your taste. It is very quick to prepare.
Provided by Scoutie78
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta in lots of salted water.
- While the pasta is cooking, make the sauce:.
- Heat 1 Tbsp oil in a large skillet over med-high heat.
- Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
- Add 1 Tbsp to the pan and turn the heat to med-low.
- Add the garlic and cook for 30 sec -- do not allow it to brown.
- Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
- Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
- Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
- By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
- Turn off the heat under the sauce.
- Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
- Serve!
Nutrition Facts : Calories 739.3, Fat 30.5, SaturatedFat 11.4, Cholesterol 83.3, Sodium 249.8, Carbohydrate 83.2, Fiber 5.8, Sugar 4.2, Protein 32.2
CREAMY CHICKEN PASTA
Try our crowd-pleasing creamy chicken pasta for your next family meal. It's packed with flavour and is easy for anyone to make, including children
Provided by Monaz Dumasia
Categories Dinner
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 668 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium
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CREAMY CHICKEN PASTA WITH BACON AND PEAS - THE …
From theseasonedmom.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 599 per serving
- Cook the pasta in a large pot of salted boiling water just until barely al dente according to package instructions (the pasta will finish cooking in the sauce). Reserve ½ cup of the cooking water to thin the sauce later, if necessary. Drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy, about 7-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, reserving the drippings in the pan.
- Season the chicken with salt and pepper on both sides. Cook the chicken in the bacon drippings over medium-high heat until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
- Wipe the skillet clean to make the sauce. In the skillet, whisk together heavy cream and sour cream. Season with ½ teaspoon of salt and ¼ teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, about 5 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. With the sauce at a gentle simmer over medium heat, add the cooked pasta, the chicken, the bacon, and the peas. Toss to coat in the sauce and cook just until warmed through, about 2 minutes. Stir in reserved pasta water, as necessary, to thin the sauce. Taste and season with additional salt and black pepper, if desired. Garnish with the chives and Parmesan; serve immediately.
CREAMY CHICKEN AND PEAS PASTA | SLOW AND SEASONED
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Reviews 2Servings 2Cuisine ItalianCategory Main Course
- Preheat oven to 400°C. Place chicken and bacon strips on a baking sheet lined with parchment paper. Season both sides of the chicken with salt, freshly ground black pepper and Za'atar. Add olive oil to coat the chicken. Transfer to the oven and bake the bacon until crisp and golden-brown, about 20 minutes. Bake the chicken for 30 minutes or until the internal temperature reaches 165°F.
- While the chicken is in the oven, bring water to a boil in a large pot. Generously season with salt, add farfalle pasta and cook according to package instructions, stirring occasionaly.
- In a large skillet, melt butter. Add garlic and cook for 30 seconds, until fragrant. Then add frozen peas and cook until cooked through and slightly caramelised, about 5-7 minutes. Add sugar and stir until combined. Stir in heavy cream and cook for 2 minutes.
- Crumble the bacon strips and chop baked chicken into bite-sized pieces. Reserve some of the pasta water and drain the farfalle.
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