Veggie Chicken Pasta 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 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!

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.

Steps:

• Cook chicken breasts in any way desired. I let them cook in the crock pot over a few hours because that's easiest for me, but you could boil, grill, pan-fry or bake the chicken also. Cook pasta as directed on the box, drain and rinse with COLD water. Mix the chicken and pasta in a large bowl and set in the fridge while you chop vegetables. Chop all vegetables. I "steam" my green beans by putting them in a plate of water and cooking them in the microwave for a few minutes (in a low powered microwave). Drain olives before putting them in the mix. Stir in with Light Mayo and dill weed and salt to taste. Let chill in the fridge.

Steps:

• Preheat oven to 375. Season chicken with salt and pepper. Bake in oven 25 minutes.
• Cook pasta according to package directions.
• While chicken and pasta are cooking, in a medium saucepan bring 1/2 cup water to a boil, over medium high heat. Add broccoli, cook until crisp-tender, about 4 minutes, Drain.
• In a medium skillet melt 2 tablespoons margarine over medium high heat. Add mushrooms and bell pepper, cook, stirring, until tender about 3 minutes.
• In small sauce pan, melt remaining margarine, stir in flour. Cook for 1 minute, stirring. Add milk, cheese, salt and pepper. Cook until thickened, about 5 minutes.
• Remove chicken from oven, and slice into strips. Toss sauce with veggies and chicken.
• Drain pasta, put on serving dish, pour sauce over.
• Serve immediately.

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!