Italian Chicken Pasta Recipes

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ITALIAN CHICKEN PASTA



Italian Chicken Pasta image

Creamy Italian Chicken Pasta in white wine parmesan and flour.

Provided by Marta

Categories     Mains     One-Pot

Time 50m

Number Of Ingredients 19

5 Boneless skinless chicken breast cutlets
12 oz. Spaghetti noodles
½ C. Flour
1 tsp. Salt
¼ tsp. Pepper
1 tsp. Garlic powder
2 tsp. Italian seasoning
2 Tbsp. Oil
4 Tbsp. Butter
1 Onion Chopped
4 tsp. Minced garlic
2 Small tomatoes diced
1 Tbsp. Flour
1 C. White cooking wine
1 C. Heavy whipping cream
½ C. Parmesan cheese grated
1 tsp. Italian seasoning
½ tsp. Salt
¼ tsp. Red pepper flakes

Steps:

  • Cook the spaghetti to your liking, drain and set aside.
  • In a Ziploc bag, combine ½ cup flour, 1 tsp. Salt ¼ tsp pepper, 1 tsp garlic powder and 2 tsp Italian seasoning. Shake to combine.
  • Add the chicken to the Ziploc back and shake to coat well.
  • Heat the oil in a large skillet over medium high heat on the stove and add the chicken. Saute until browned on each side and cooked through. Remove and set aside.
  • To the skillet, add the butter and reduce the heat to medium.
  • Mix in the onions and saute until softened.
  • Add in the tomatoes and garlic and saute for 30 seconds.
  • Sprinkle in the flour and stir to combine.
  • Pour in the white cooking wine and saute for several minutes.
  • Stir in the red pepper flakes and Italian seasoning.
  • Whisk in the heavy whipping cream and parmesan cheese. Saute until the sauce thickens.
  • Stir the cooked spaghetti into the sauce and add the chicken back into the skillet before serving.

Nutrition Facts : ServingSize 1 g, Calories 798 kcal, Carbohydrate 43 g, Protein 53 g, Fat 41 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 218 mg, Sodium 1080 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 18 g

ITALIAN CHICKEN PASTA



Italian Chicken Pasta image

I really like this recipe because the combination of artichokes, roasted peppers and olives gives it a great flavor and it is quick and easy to do. I originally found it in Bon Appetit years ago and it has been a favorite ever since. I sometimes add sun-dried tomatoes in oil but it is really good the way it is- even cold the next day for lunch. I also sometimes use penne or other shaped pasta. This is my first recipe posting and I hope you enjoy it.

Provided by nadia murray

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, cut into eighths
2 cloves garlic, minced
1 lb boneless skinless chicken breast half, cut into strips
1 (9 ounce) jar marinated artichoke hearts, undrained
1 (7 ounce) jar roasted red peppers, undrained
1/2 cup pitted black olives, drained
salt and pepper
3/4 lb tricolor fusilli, freshly cooked
grated parmesan cheese

Steps:

  • Heat oil in large, heavy skillet over medium heat.
  • Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
  • Add chicken strips and stir until cooked through, about 5 minutes.
  • Mix in artichoke hearts and peppers with their liquid and olives and heat through.
  • Season to taste with salt and pepper.
  • Pour over pasta and toss well.
  • Serve, passing parmesan separately.

Nutrition Facts : Calories 609.9, Fat 14.9, SaturatedFat 2.3, Cholesterol 65.8, Sodium 966.4, Carbohydrate 78.3, Fiber 7.9, Sugar 3.8, Protein 40.6

ITALIAN CHICKEN AND PENNE



Italian Chicken and Penne image

This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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