Best Chicken And Vegetable Pasta Recipes

CHICKEN AND VEGETABLE PASTA SALAD WITH BALSAMIC VINAIGRETTE RECIPE - (4.4/5)

Steps:

• Mix oil, vinegar, Seasoning and salt in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.

INSTANT POT® CREAMY CHICKEN AND VEGETABLE PASTA

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
• Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
• Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
• Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
• Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
• Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.

EAST-WEST CHICKEN AND VEGETABLE STIR-FRY WITH PASTA

Steps:

• Cut chicken in half crosswise; place on a baking sheet lined w/plastic wrap & freeze for 25 mins. Cook pasta, drain and set aside. Keep the water simmering. In Cuisinart w/chopping blade, process garlic and ginger until finely chopped. Remove & set aside. Insert slicing disc & slice onion. Place carrots horizontally in feed tube. Peel broccoli stems w/peeler & insert into small feed tube to slice. Remove chicken from freezer, place in large feed tube cut side down. Toss all sliced chicken w/1 1/2 tbls of sesame oil & set aside. Combine the cornstarch & chicken stock & set aside. Heat wok or frying pan on high heat. Add the chicken and stir fry until opaque, about 2 mins. Remove & set aside on a plate. Add remaining sesame oil to pan. Add garlic & ginger for 10 seconds. Add the sliced onions for 45 seconds. Add the sliced broccoli stems & carrots for 45 seconds. Add the broccoli florets for 30 seconds. Return the cooked chicken to the pan, along with the soy sauce & sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering paster water to reheat. Drain & add to stir-fry pan, along with the bean sprouts; toss to combine. Remove from the heat, and add half the cheese and toss to coat with the sauce. Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese & toasted almonds.

CHICKEN AND VEGETABLE PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.
• Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

SUSAN'S CHICKEN, VEGETABLE, AND ANGEL HAIR PASTA

Steps:

• 1. VEGETABLES: Steam the vegetables in microwave (or steamer pan, if you prefer) in preparation to adding to sauce and set aside.
• 2. PASTA: Put the Pasta water on and bring to a boil. Add the pasta and cook while preparing the sauce. Do not over cook the pasta. NOTE: Angel Hair pasta cooks very quickly. It should not be over cooked as it waits for the sauce to become ready. It would be reasonable to add the pasta to the boiling water at about the time the chicken and celery are combined, so they are done at somewhat the same time. (See additional notes on the pasta below.)
• 3. SAUCE: Saute the chopped celery and onion in your favorite cooking fat until translucent. Then put in a bowl and set aside.
• 4. Place the cut up chicken in the pan used to saute the celery and onion, add the seasonings, and cook until tender. When tender, reintroduce the celery and onion to the chicken in the same pan. NOTE: You may also cook the chicken and then slice it, if your prefer -- just add it to the celery and onion when it is ready.
• 5. Add, butter and let it melt. (She tried to use less butter but it does not make the sauce properly without it -- she said it may be possible to use 1/2 cup of olive oil if you prefer, but she has never tried it.)
• 6. Add the chopped tomato, steamed vegetables, sprinkle the parmesan cheese, and gently toss to incorporate into the butter. Cook to thicken (butter and cheese) while gently stirring for about a minute -- do not overcook the chicken.
• 7. Pour chicken and vegetable sauce over the cooked and drained angel hair pasta, sprinkle with more Parmesan cheese and serve.
• 8. ADDITION NOTES ON THE ANGEL HAIR PASTA: 1. Fill sauce pan about half full of water to which you've added salt and a pat of butter. (Susan cooks her pasta in salt only, but, Marcia says that adding flavors to the pasta water really punches up the flavor of the whole dish.) 2. Add the pasta and cook until tender NOTE: The pasta can be added to hot water or cold, depending on your preference -- just make sure it comes to a boil at some point, and then turn down the heat to simmer until tender. 3. Discard excess water (some of the spices will go down the drain, but their job is done by then, anyway) 4. Cover the pasta with the prepared sauce. 5. Toss with two forks and serve warm

ROASTED CHICKEN AND VEGETABLE PASTA PRIMAVERA

Steps:

• 1) Preheat oven to 450. 2) Snap off tough end sof asparagus, and cut asparagus into 2-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450 for 10 minutes or until vegetables begin to brown; stir vegetables. Add tomatoes, and cook 5 minutes. 3) While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water. Keep pasta and reserved water warm. 4) Combine chicken, vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

ONE-SKILLET CHICKEN AND VEGETABLE PASTA

Steps:

• Cook and stir chicken in 2 Tbsp. dressing in large skillet on medium-high heat 4 to 5 min. or until chicken is lightly browned.
• Add water, broth and pasta; stir. Cover. Bring to boil; simmer on medium-low heat 10 min. Stir in broccoli and orange peppers; cook, uncovered, 5 min. or until chicken is done and vegetables are crisp-tender.
• Stir in tomatoes; cook 2 to 3 min. or until heated through. Add remaining dressing, cheese and black pepper; mix lightly.

CHICKEN, PASTA AND VEGETABLE MARINARA SKILLET

Steps:

• Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon to medium bowl, reserving 2 tsp. drippings in pan. Add chicken and seasoning to drippings; cook and stir 4 min. or until chicken is no longer pink. Add to bacon.
• Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 12 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until pasta and vegetables are tender and chicken is done.
• Top with cheese.

CHICKEN AND VEGETABLE PASTA

Steps:

• prepare the vegetables and chicken.
• fry the onions and the chicken until cooked all the way through.
• add the chopped tomatoes and stir until it forms a sauce.
• add the peppers and carrots to the onions and chicken and wait until cooked.
• boil the pasta until its cooked.
• add the pasta to the sauce and mix together.