Chicken Pasta Bowl Recipes

BAJA-STYLE CHICKEN BOWL

Steps:

• Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
• Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.

CHICKEN FRESCA PASTA BOWLS

Steps:

• In 10-inch skillet, mix milk, hot water, onion, uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring frequently.
• Reduce heat; cover and simmer 14 minutes, stirring frequently. Stir in spinach, chicken and tomato. Cover and cook about 4 minutes or until pasta is tender. Remove from heat; stir in wine. Let stand 5 minutes (sauce will thicken as it stands).
• Serve in bowls; sprinkle with basil.

ONE POT CHICKEN PASTA

Steps:

• Season chicken with salt & pepper. Heat olive oil over medium heat and cook chicken until no pink remains. Set aside.
• Add onion and garlic to the pan. Cook until onion is tender, about 3 minutes.
• Add seasoning, parsley, 3 cups broth, tomatoes and cream and bring to a boil. Add pasta. Let simmer for about 15 minutes or until tender and thickened. If you need, add ½ cup broth till pasta is cooked. Mix in ¼ cup parmesan cheese.
• Add the chicken back to skillet, top with mozzarella cheese and remaining ¼ cup parmesan, then broil 2-3 minutes or until cheese is melted and golden.

CHICKEN MACARONI

Steps:

• In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.

CHICKEN PASTA BOWL

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 min. or until lightly browned, stirring occasionally. Add soup, milk and dressing; stir. Bring to boil; cover. Simmer on low heat 5 min. or until chicken is done. Stir in tomatoes; cook 1 min.
• Drain pasta. Add to sauce in skillet; mix lightly. Top with cheese.

WHITE CHEDDAR CHICKEN PASTA

Steps:

• In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Set aside.
• Slice chicken breasts into thin strips or cut into 1-inch cubes. Sprinkle with seasoning mixture.
• In a large skillet, heat olive oil, and cook chicken for a few minutes or until cooked and browned. Transfer cooked chicken to a plate. Set aside.
• Fill a large pot with water and bring to a boil. Add salt and rotini. Cook according to the package directions until al dente. Drain and set aside.
• Melt butter in the same skillet in which you cooked chicken. When melted, add all-purpose flour and mix it together. Then, add dry white wine, minced garlic, diced onions, and Dijon mustard. Mix to combine. Cook for 3-5 minutes or until onions soften. Then, slowly pour milk in a few additions. Stir after each addition. Cook on low for 4-6 minutes or until thickened. Then, add shredded white cheddar cheese. Mix and cook until melted. Finally, add cooked chicken and pasta. Mix until completely covered with creamy and cheesy sauce. Serve immediately. Sprinkle with fresh thyme, crushed red pepper flakes, or smoked paprika.