ITALIAN GROUND CHICKEN PASTA SKILLET
Italian Ground Chicken Pasta Skillet is a quick and easy, all-in-one meal that's deliciously flavorful without the extra mess.
Provided by Carrie's Experimental Kitchen
Categories Main Entree
Time 30m
Number Of Ingredients 10
Steps:
- Brown your ground chicken by heating the oil in a large skillet and cook until the meat is no longer pink.
- Next, add your garlic, sliced mushrooms, diced onion and chopped fresh basil and sauté until the vegetables start to soften.
- Add the fire roasted tomatoes (including the juice), chicken broth and your favorite pasta (approximately half a box if you're eyeballing it).
- Finally, Cover the skillet with the lid and reduce the heat to medium. Cook 15-20 minutes until the pasta absorbs the liquid and is al dente. (Cooking times may vary depending on the size pasta you use. With Rigatoni, it took 20 minutes, whereas if you use macaroni, it may only take 10-12 minutes.)Sprinkle the grated cheese on top and serve.
PENNE PASTA WITH GRILLED CHICKEN AND ROASTED TOMATOES
I came up with this by adding a couple of different recipes and adding touches of my own ideas. The whole family loved it! Prep time and cooking time is an estimate. So are the servings. This was kind of a throw together meal that worked!
Provided by chefpam
Categories Penne
Time 25m
Yield 4-6 3/4 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken in favorite marinade and grill until done. You can leave out the chicken for a great vegetarian meal.
- Heat oven to 400 degrees. Mix tomatoes with oil, basil and salt and pepper to taste. Roast for 12 minutes in shallow baking pan.
- Meanwhile, cook pasta according to directions in water or broth add 1/4 cup white wine.
- Smash cooked tomatoes with back of wooden spoon.
- Chop chicken, if using.
- Drain pasta.
- Mix pasta, tomatoes, chicken and olives together. Add white wine and dressing.
- Serve warm.
CHICKEN WITH FIRE-ROASTED TOMATOES
My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.
Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
FIRE ROASTED CHICKEN & PASTA
No need to start a fire or roast tomatoes. This easy chicken and pasta dish gets its fire roasted fabulousness from a ready-made sauce.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine flour and Italian seasoning in shallow dish. Add chicken, 1 breast at a time, turning to evenly coat both sides of each breast with flour mixture.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add mushrooms and onions to reserved drippings; cook 5 min., stirring frequently to scrape browned bits from bottom of skillet. Stir in pasta sauce. Return chicken to skillet; spoon sauce over chicken. Cover; simmer on medium-low heat 15 min. or until chicken is done (165°F).
- Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; place on platter. Top with chicken, pasta sauce mixture and cheese.
Nutrition Facts : Calories 600, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 44 g
CHICKEN DINNER WITH FIRE-ROASTED TOMATOES
Try our Chicken Dinner with Fire-Roasted Tomatoes for a tasty meal! Serve your fire-roasted tomatoes masterpiece over rice or pasta to complete the dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken to skillet; cook 10 min. or until browned on both sides, turning occasionally.
- Combine tomatoes and tomato paste; pour over chicken. Add peppers; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
- Remove from heat. Stir in Parmesan and basil. Top with mozzarella; let stand, covered, until melted.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g
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CREAMY CHICKEN AND FIRE-ROASTED TOMATO PASTA
From everyday-reading.com
Ratings 4Category Main DishCuisine ItalianEstimated Reading Time 2 mins
- In a deep skillet, heat the olive oil over medium-high heat. Add the chicken slices and sprinkle with salt, pepper and paprika. Cook until just browned on the bottom. Flip the chicken over.
- (If you're using standard penne pasta, go ahead and cook it until just barely done in a separate pot, drain, and then add it to the chicken with the fire-roasted tomatoes and proceed to step 4).
- Add the Barilla Pronto pasta, 3 cups of water, and the can of fire-roasted tomatoes (don't drain). Turn the heat to high and let cook for ten minutes, stirring frequently to keep the pasta from sticking to the bottom.
- Reduce the heat to medium, and stir in the half-and-half and mozzarella and stir until melted and smooth. Let it simmer for a few minutes, salt and pepper to taste, and add the basil.
CHICKEN AND SPINACH SKILLET PASTA (30 MINUTE MEAL!)
From fromvalerieskitchen.com
5/5 (197)Total Time 30 minsCategory Main Course, PastaCalories 598 per serving
- Add 2 tablespoons olive oil to a deep 12-inch skillet or sauté pan and place it over MEDIUM heat. Add the chopped chicken and cook, stirring frequently. Season the chicken with Italian seasoning, a touch of salt, and black pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.
- Add the remaining olive oil to the pan and add the onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add the garlic and cook for a minute or two until fragrant. Add the broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Stir in the cooked chicken and bring to a boil, cover skillet, and reduce heat to MEDIUM-LOW. Simmer until the pasta is tender, about 15 minutes.
- Stir in the half and half and mozzarella and simmer for minute or two until warmed through and the cheese has melted. Remove the skillet from the heat and stir in the fresh spinach until it wilts from the heat of the pasta. Top with Parmesan and serve.
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