Chicken Vegetable Spaghetti Recipes

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.

Steps:

• Heat oil in a large skillet.
• Add chicken; cook, stirring constantly, until no longer pink.
• Drain chicken, and set aside, reserving 1 tablespoon drippings in skillet.
• Add zucchini, chopped green pepper, mushroom slices, chopped onion, and garlic to skillet; cook over medium heat, stirring constantly, until crisp-tender.
• Stir in chicken, spaghetti sauce, salt, and pepper; cook until thoroughly heated, stirring occasionally.
• Stir in 1 cup mozzarella cheese; cook until cheese melts, stirring often.
• Cook spaghetti according to package directions; drain.
• Arrange noodles on a large platter; top with sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese and parsley.

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

Steps:

• In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
• Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
• Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.