Rotini With Chicken Zucchini And Feta Food

ROTINI CHICKEN CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

ROTINI AND CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

ROTINI WITH ZUCCHINI AND TOMATOES

Steps:

• Cook rotini according to package directions.
• Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
• Season to taste with salt and pepper (and crushed red pepper if you wish).
• Toss rotini with vegetable mixture and served topped with cheese.

ROTINI WITH CHICKEN, ZUCCHINI, AND FETA

Steps:

• Cook the rotini according to package directions.
• Heat olive oil in a large skillet over medium heat, add chicken. Cook and stir abou 5-7 minutes, or until chicken is golden brown.
• Remove chicken and add garlic, zucchini and red bell pepper to the pan. cook and stir until pepper is tender.
• Add tomatoes, water, and dill. Bring to a boil then reduce heat and simmer 5 minutes.
• Remove from heat.
• Stir in sour cream and feta. Add chicken and pasta, mix well.
• Serve immediatly.

ROTINI CHICKEN SALAD

Steps:

• Fill a pot with lightly-salted water and bring to a boil. Cook the chicken breast in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C). Cut the breast into cubes and spread in a single layer on a plate; place chicken in refrigerator for 1 hour, or until completely cooled.
• Fill a pot with lightly-salted water and bring to a boil. Stir the pasta into the boiling water; cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain, and rinse thoroughly with cold water to cool.
• Stir the celery, Parmesan cheese, green onions, mayonnaise, sour cream, milk, parsley, basil, and thyme together in a large bowl. Fold the chicken, rotini, and peas into the mayonnaise mixture. Season with salt and pepper. Chill in refrigerator for 1 hour.

BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FETA

Steps:

• Preheat oven to 400°F and bring a large pot of water to a boil.
• Place penne in boiling water and cook for 10 minutes, or until al dente. Drain and transfer to a large mixing bowl. Set aside.
• While pasta cooks, place a large skillet over medium-high heat and add 1 teaspoon oil.
• Once oil is hot, add crumbled sausage to skillet and cook until starting to brown and cooked through, about 5 minutes. Remove from pan and transfer to a paper towel-lined plate to drain.
• Return the same skillet to medium-high heat add 1 tablespoon oil. Once oil is hot, add zucchini, garlic, salt, and pepper. Cook until zucchini is softened, about 8 minutes, stirring occasionally.
• Whisk together flour and chicken broth. Add mixture to the pan, stir, and cook another 2 minutes, or until mixture has thickened.
• Add zucchini, cooked sausage, cottage cheese, and about half of the feta to the mixing bowl with the pasta. Stir well to combine.
• Lightly grease a 9-by-13-inch baking pan with cooking oil spray. Pour pasta mixture in the pan. Sprinkle reserved feta on top.
• Bake for 20 minutes, or until cheese is bubbling and pasta is lightly browned on top. Remove from oven and set aside to cool for 5 minutes before serving.

ROTINI BAKE WITH TOMATOES AND CHEESE

Steps:

• Preheat the oven to 350 F.
• Serve hot. Enjoy.