CHICKEN PASTA DINNER
Green beans add nice crunch and a bit of color to this tasty pasta-and-chicken dish from our Test Kitchen that will appeal to all ages.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, adding green beans during the last 2 minutes. Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute. , Stir in the broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan., Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain pasta mixture; toss with sauce. Sprinkle each serving with 1 tablespoon cheese.
Nutrition Facts : Calories 345 calories, Fat 6g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 625mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN PASTA DINNER
A recipe from The Comfort Food Diet cookbook of Taste of Home. This is so yummy. Maybe another time I'll use less pasta. I used dried basil but it would be great with fresh basil. I roasted a red bell pepper and used it in this recipe.
Provided by Boomette
Categories Chicken
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, adding green beans during the last 2 minutes (I steamed them cause I didn't want them crispy). Meanwhile, in a large nonstick skillet, saute chicken in 2 tsp oil until no longer pink. Remove and keep warm. In the same pan, saute red peppers and garlic in remaining oil for 1 minute.
- Stir in the chicken broth, 1/2 cup milk, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly thickened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Return to the pan.
- Add chicken to the pepper mixture. Combine cornstarch and remaining milk until smooth; gradually stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Drain pasta mixture; toss with the sauce. Srinkle each serving with 1 tbs cheese.
Nutrition Facts : Calories 440.2, Fat 7.4, SaturatedFat 2, Cholesterol 49.5, Sodium 451.7, Carbohydrate 62, Fiber 4.3, Sugar 9.4, Protein 30.1
CHICKEN ALFREDO PASTA SKILLET
A scratch dinner done in 40 minutes using just one pan? It's not too good to be true-but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
- Let stand 5 minutes before serving. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g
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