EASY BAKED ITALIAN CHICKEN AND VEGGIE FOIL PACKETS
This recipe makes 2 foil packets for two individuals. Double or triple recipe as needed.
Provided by Layla
Time 30m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400F.
- In a large bowl combine or ziplock bag, combine all the ingredients and mix until fully combined.
- Cut and lay out 2 12x12 inch (app.) squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal.
- Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.
Nutrition Facts : Calories 223 kcal, Carbohydrate 12.5 g, Protein 22.4 g, Fat 9.9 g, SaturatedFat 1.6 g, Cholesterol 62.1 mg, Sodium 63.6 mg, Fiber 4 g, Sugar 5.3 g, ServingSize 1 serving
FOIL-PACKET SHRIMP PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
- Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
- Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
- Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices.
- Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes.
- Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly!
CHICKEN PESTO PASTA WITH VEGGIES
Easy to prepare in under 25 minutes, this chicken and pasta recipe is perfect for busy night dinner. And it's super versatile! Use in-season vegetables, and any size or shape pasta. Plus, choose from three unique scrumptious pesto recipes.
Provided by (From "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper)
Categories main dish
Time 25m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- In the mean time, core, seed and slice the bell peppers into thin strips and cut into 1-inch pieces. Cut the asparagus into 1-inch pieces.
- In a large skillet, heat the olive oil until hot and sauté the peppers, onions and asparagus over medium-high heat until softened but still crisp, about 10 minutes.
- Transfer cooked vegetables to a large mixing bowl and add the chicken and sun-dried tomatoes. Toss with 1/2 cup of the pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
- Once the water boils, cook the pasta in the boiling water until al dente (per package instructions). Drain, return to the pot and toss with the remaining pesto and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
- Mound the cooked pasta on a large serving dish (or 4 individual serving plates) and top with the chicken and vegetable mixture. Sprinkle with the remaining 2 tablespoons Parmesan cheese (or more to taste). Serve immediately.
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
CREAMY LEMON PASTA W/ CHICKEN
This pasta is full of flavor. It's bright and fresh and my entire family loves this. I make it with lemons from my trees.
Provided by AKPrincess3
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place chicken in a lightly greased baking dish.
- Zest your lemons and set aside for later.
- Squeeze lemon over both sides of chicken and season with 1½ tsp of garlic powder and 3/4 tsp of pepper.
- Bake chicken for about 30min or until juice runs clear.
- Meanwhile in a large saucepan, season the chicken broth with remaining garlic and pepper.
- Bring to a boil and add lemon juice and pasta.
- Cook over medium heat, stirring occasionally until most of liquid is absorbed about 25 minute.
- Cut or shred chicken and stir into cooked pasta.
- Add the cream and lemon zest.
- Cook stirring over low heat for 5 minute.
- Remove from heat and let stand 5 minutes.
- Stir thoroughly before serving.
Nutrition Facts : Calories 704.5, Fat 26.5, SaturatedFat 14.6, Cholesterol 132.8, Sodium 775.6, Carbohydrate 84.5, Fiber 11.4, Sugar 1.4, Protein 33.9
TIN FOIL CHICKEN & VEGGIES
Quick and easy meal courtesy of "Kitchen Parade" blog by Alanna Kellogg (http://kitchen-parade.blogspot.com)
Provided by allie911
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
- Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
- In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don't wrap the packets so tightly that the contents might poke holes in the foil.
- Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
- Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone's on different schedules.
Nutrition Facts : Calories 275.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 72.6, Sodium 143.9, Carbohydrate 32.9, Fiber 4.9, Sugar 3.3, Protein 28.1
LEMON BASIL PASTA W/ CHICKEN
This is a tasty dish than can serve as a main dish with a nice soup or salad. Very economical. I made this a lot when I first moved out of my parents house.
Provided by Amber of AZ
Categories One Dish Meal
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions.
- Drain and return pasta to pan.
- In a small bowl, combine butter, lemon juice, basil, garlic, and pepper.
- Add chicken and mix with the pasta.
- Sprinkle cheese over the pasta and serve.
- Yield 4 servings.
EASY PESTO ALFREDO FETTUCCINI
Purchased pesto and alfredo sauce makes this dish perfect for busy days. You can add leftover chicken, salmon or shrimp if you wish.
Provided by Lorac
Categories Cheese
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
- Place pan over medium high heat and cook 3 minutes, stirring occasionally.
- Combine the sauce with the hot pasta and serve with grated parmesan, if desired.
Nutrition Facts : Calories 254.4, Fat 2, SaturatedFat 0.3, Cholesterol 64.5, Sodium 23, Carbohydrate 48.3, Protein 10
CHICKEN ALFREDO PESTO PASTA
If they're fans of Alfredo sauce and chicken pesto pasta, too, treat them to this Chicken Alfredo Pesto Pasta Recipe. It can be on the table in just 25 minutes.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 25m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until done. Add milk and cream cheese spread; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto sauce; mix well. Cook 3 min. or until heated through, stirring occasionally.
- Drain pasta. Add to cream cheese sauce; mix lightly.
Nutrition Facts : Calories 540, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 390 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 10 g, Protein 41 g
FOIL-PACK CHICKEN & MUSHROOM DINNER
This is a great make-ahead recipe. You can make the packets up in the morning and refrigerate....pop them in the oven when you get home.
Provided by Pam-I-Am
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F (if you are not making these ahead).
- Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges. Spray each foil piece in the middle with Pam spray.
- In a microwave, heat 1 1/2 cups of water. Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
- Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
- Mix soup with 1/4 cup of remaining water. Pour equall amounts over each pack.
- Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat to circulate inside.
- Place foil packs on a 15 x 10 inch baking pan. Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time).
- Remove from oven. Let stand 5 minutes. Place packets directly on the dinner plate. Since they are HOT, cut slits into the foil to release the steam before opening.
Nutrition Facts : Calories 363.3, Fat 9.1, SaturatedFat 2.5, Cholesterol 89.3, Sodium 1299.1, Carbohydrate 29, Fiber 5.2, Sugar 3.5, Protein 39.5
VEGGIE CHICKEN PASTA
This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.
Provided by dnce4mee
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
- Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g
PASTA W/CHICKEN, VEGGIES AND ALFREDO-PESTO PAPILLOTE (FOIL PACK)
Make and share this Pasta W/Chicken, Veggies and Alfredo-Pesto Papillote (Foil Pack) recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium heat. Place two large squares of aluminum foil on work surface. Cover with parchment paper. In a bowl, mix pasta with all ingredients except mozzarella (finishing cheese).
- Transfer mixture onto parchment paper. Cover with another square of aluminum foil and seal the sides tightly, folding over edges a couple of times. Cook on grill for 10 minutes. Open up the papillote, garnish with mozzarella (or cheese of choice) and continue cooking to melt or brown the cheese. Serve immediately.
Nutrition Facts : Calories 681.5, Fat 13.7, SaturatedFat 6.6, Cholesterol 92.7, Sodium 392.8, Carbohydrate 89.6, Fiber 4.1, Sugar 4.8, Protein 46.7
More about "pasta wchicken veggies and alfredo pesto papillote foil pack food"
PESTO CHICKEN AND BROCCOLI PASTA | GIMME DELICIOUS
From gimmedelicious.com
LOADED ALFREDO PASTA WITH CHICKEN AND VEGETABLES …
From eatthis.com
Author David Zinczenko And Matt Goulding
CHICKEN PESTO PASTA ALFREDO RECIPE | GRITSANDPINECONES.COM
PASTA WITH LEFTOVER ROASTED CHICKEN - FOOD NETWORK CANADA
From foodnetwork.ca
PESTO FETTUCCINE WITH CHICKEN RECIPE | MYRECIPES
From myrecipes.com
PESTO ALFREDO PASTA (WITH HOMEMADE ALFREDO SAUCE)
From snappygourmet.com
PESTO PASTA WITH VEGGIES & CHICKEN - FOXES LOVE LEMONS
From foxeslovelemons.com
28 EASY CHICKEN AND PASTA RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PASTA RECIPES
From allrecipes.com
FALL FOR CHICKEN BOWTIE PASTA | CHICKEN.CA
From chicken.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love