Solo Chicken Pasta Verdura Recipes

Steps:

• Start 2 cups of salted water to boil.
• Pour the juice of the lemon over the green beans and set aside until needed.
• When the water is at a rolling boil, add the pasta and stir for at least 15 seconds.
• Add 1 Tablespoon Olive Oil and Butter to a deep sauce pan and melt.
• Add the onions and saute until nearly transparent.
• Add the rest of the ingredients except the pasta, water, and pepper.
• When the pasta is done (about 8 minutes) pour 1/4 cup of the cooking water into the pan and drain the rest.
• Add to the pasta and then the pepper to the sauce pan and continue to cook over low heat for 2 more minutes.
• Serve.

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 the oil in a large pot over high heat. Add chicken and 2 tablespoons Tasty™ Fiery Seasoning Mix and stir to coat. Cook until the chicken is no longer pink, 5-6 minutes, then remove from the pot.
• Add the yellow and orange bell peppers, and red onion to the pot and toss well to combine. Cook until the onion is translucent, 5-7 minutes.
• Return the chicken to the pot with the milk and pasta. Be sure to stir occasionally to prevent the pasta from sticking together. Cook for about 20 minutes, until the pasta is al dente and the liquid has reduced to a thick sauce that coats the pasta.
• Add the spinach, mozzarella, and parmesan cheeses and stir until melted.
• Serve warm.
• Enjoy!