CLASSIC SESAME NOODLES WITH CHICKEN
Sesame noodles become a satisfying meal with lean chicken and tons of veggies in this quick, healthy noodle recipe. Be sure to rinse the spaghetti until it's cold, then give it a good shake in the colander until it's well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie "noodles" for the cooked pasta.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Pasta Recipes
Time 20m
Number Of Ingredients 12
Steps:
- Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
- Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 53.2 g, Cholesterol 48.2 mg, Fat 16.5 g, Fiber 9 g, Protein 28.6 g, SaturatedFat 2.7 g, Sodium 407.3 mg, Sugar 7 g
30 MINUTE CHICKEN AND VEGETABLE SKILLET PASTA
This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!
Provided by Kim Beaulieu
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.
- Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
- Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
- Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
- Transfer to a large serving bowl or platter.
- Sprinkle with fresh or dried parsley.
Nutrition Facts : Calories 364 kcal, Carbohydrate 27 g, Protein 27 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 691 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, carrots, zucchini, yellow squash, fresh kale, garlic, whole grain whole wheat rotini pasta, dried oregano, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
- Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
- Add carrots to skillet and sauté for 2-3 minutes until tender.
- Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
- Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
- Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
- Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
- If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
- Or serve immediately for a family dinner.
- Enjoy!
Nutrition Facts : Calories 888 calories, Carbohydrate 115 grams, Fat 21 grams, Fiber 13 grams, Protein 60 grams, Sugar 10 grams
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
CHICKEN, VEGGIES, AND PASTA WITH A TWIST
My favorite way of cooking...throw in a litle of this, a little of that, and it is so satisfying when you end up with a wonderful tasting dish!! Fairly simple ingredients and prep...can't wait to eat the leftovers for lunch tomorrow!!!
Provided by Manda
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 13x9 inch baking dish, place chicken in single layer.
- Sprinkle sliced zucchini, thawed corn and peas, and sliced red pepper and onion over top.
- Combine tomato sauce, chicken broth, brown sugar, minced garlic, and salt and pepper in small bowl.
- Pour over top of chicken in pan.
- Cover with aluminum foil and bake for 45 minutes at 350 degrees, or until chicken juices run clear.
- In meantime, prepare penne pasta according to package, and drain.
- Serve chicken mixture over pasta with grated Parmesan cheese for topping.
Nutrition Facts : Calories 587.1, Fat 4.4, SaturatedFat 0.9, Cholesterol 68.4, Sodium 647.6, Carbohydrate 101.4, Fiber 13.8, Sugar 22.2, Protein 41.1
SATISFYING CHICKEN, VEGGIES & PASTA
After looking thru my already posted recipes I realized how much I fall back to chicken dishes that use cheese and veggie combinations. This is another one that I found on a card at my local grocery. It is a bit lighter than a recipe I have posted that uses cream and I love the variety of veggies with this one too. I find the use of the Italian seasonings gives the dish a nice flavor too. Hope you enjoy!
Provided by HokiesMom
Categories Chicken
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- In an 8 quart pan, cook pasta according to package directions. Drain and then keep warm.
- While cooking pasta, rinse chicken and pat dry with paper towels. In a large skillet cook chicken in butter over medium heat for 8-10 minutes until tender and no longer pink. Remove chicken from skillet and keep warm.
- Add veggies and seasoning to the skillet. Cook and stir for 5-7 minutes or until veggies are tender.
- Stir together the flour and milk; then add to veggies in the skillet.
- Cook and stir over medium heat until thickened and bubbly.
- Pour mixture over pasta in the 8 quart pan and cook over medium low heat until heated through. (You may season with salt and pepper to taste at this point too).
- Serve pasta onto individual plates and top with warmed chicken and the freshly grated parmesan.
Nutrition Facts : Calories 381.6, Fat 12.7, SaturatedFat 6.5, Cholesterol 100.7, Sodium 248.3, Carbohydrate 33.4, Fiber 2.9, Sugar 2.7, Protein 32.5
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