ONE POT CREAMY CHICKEN AND VEGETABLE PASTA
This recipe is a big-time family favorite to make for dinner!
Provided by RecipeGirl.com
Categories Main Course
Number Of Ingredients 16
Steps:
- Season the chicken with salt and pepper; set aside.
- In a 12-inch pan or skillet, heat the olive oil over medium heat. Add the onions and stir until soft, about 3 minutes. Add the chicken to the pan and cook until brown on both sides. Stir in the garlic and cook one additional minute. Add the uncooked pasta, chicken broth, water, broccoli, red bell pepper, carrots and peas. Stir, then bring to a boil. Reduce the heat to low, cover and simmer for 22 minutes.
- Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes. Remove from heat, and stir in the cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese is melted.
- Divide the pasta and vegetables between four bowls, and garnish with parsley (if using). Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 672 kcal, Carbohydrate 65 g, Protein 43 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 120 mg, Sodium 863 mg, Fiber 5 g, Sugar 7 g
CREAMY CHICKEN ONE-POT PASTA
When the craving for a creamy, cheesy pasta strikes-but you still need to bring some protein and veggies to the table-this one-pot meal is your simple solution. Chicken, bell peppers and green onions make this a dinner that's complete, comforting and little grownup all at the same time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
- Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
- Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.
Nutrition Facts : Calories 670, Carbohydrate 56 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 4 g, Protein 36 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 1 g
ONE-POT CREAMY CHICKEN BACON VEGGIE PASTA RECIPE BY TASTY
Here's what you need: thick cut bacon, chicken breast, seasoned salt, pepper, small onion, asparagus, garlic, fresh spinach, sun-dried tomato, milk, rotini pasta, shredded parmesan cheese
Provided by Camille Bergerson
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, crisp the bacon on medium heat.
- Drain excess grease so there's about 3 tablespoons left in the pot.
- Add in the chicken, season with half of the seasoned salt and pepper, and cook.
- Once the chicken is nicely browned, remove it from the pan but leave the bacon.
- Add in the onion and asparagus. Stir until the onions begin to become translucent.
- Add the garlic and spinach. Stir until spinach is wilted.
- Add in the sun-dried tomatoes and season with remaining salt and pepper.
- Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
- Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
- Stir in chicken and parmesan cheese and mix until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 79 grams, Fat 24 grams, Fiber 5 grams, Protein 60 grams, Sugar 19 grams
INSTANT POT® CREAMY CHICKEN AND VEGETABLE PASTA
Why dirty up more than one pot for pasta? Use your Instant Pot® and make this tasty chicken and vegetable spaghetti, all in one pot.
Provided by Bibi
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
- Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
- Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
- Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
- Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
- Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 48.4 g, Cholesterol 109.5 mg, Fat 21.6 g, Fiber 2.9 g, Protein 35.7 g, SaturatedFat 8.9 g, Sodium 997.3 mg, Sugar 5.4 g
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- Remove frozen vegetables from freezer and let thaw naturally in a bowl while prepping the other ingredients.
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- In a dutch oven, over medium heat, melt the butter. Stir in all the veggies, tossing to coat evenly in the butter.
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