SKINNY CHICKEN PARMESAN PASTA BAKE
Light on calories but heavy on flavor, this lightened-up, baked chicken and no-boil pasta casserole is so simple and so satisfying.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
- Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
- Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
ONE-PAN SKINNY CHICKEN ALFREDO
This Healthy Chicken Alfredo pasta recipe is made in just one pan, with all the flavor of traditional Alfredo, without the calories!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cut chicken breasts into bite size pieces, about 1 inch, and season with salt and pepper. Add olive oil to a skillet over medium high heat.
- Add chicken to the hot skillet and brown on all sides for 1-2 minutes (you don't need to cook it all the way through).
- Add minced garlic and sauté for one minute.
- Add chicken broth, milk, flour, onion powder, basil, parsley and uncooked pasta to pan and stir well to combine.
- Bring to a gentle boil, then cover and reduce heat to a simmer.
- Simmer for 15-20 minutes or until pasta is tender, stirring once or twice during this time.
- Remove from heat and stir in freshly grated parmesan cheese.
- Season with salt and pepper, if needed.
- Serve with veggies, green salad, breadsticks, fruit.
Nutrition Facts : Calories 462 kcal, Carbohydrate 42 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 527 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
JOSH'S SKINNY CHICKEN PASTA
My late husband created this dish, and it was one of our family favorites. He taught me to cook it, and now it's one that my boys request all the time! I tweaked it to make it 'skinny.' It's great with shrimp or veggies also!
Provided by steubner
Categories Main Dishes Pasta Chicken
Time 47m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add red bell pepper, green bell pepper, and onion. Cook and stir until onion begins to brown, about 5 minutes.
- Season chicken with garlic powder, salt, and pepper; add to skillet. Cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and slice thinly.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; return to pot.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic; stir until starting to brown, about 3 minutes. Whisk in flour; stir frequently to dissolve lumps and avoid burning, 2 to 3 minutes. Reduce heat to medium-low; stir yogurt into flour mixture. Add broth slowly until sauce is thinned, about 3 minutes. Add Parmesan cheese and blue cheese; stir until melted.
- Stir peppers and onions into sauce; season with salt and pepper. Pour sauce over pasta; stir to coat. Mix in chicken.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 47 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 2.7 g, Protein 16.2 g, SaturatedFat 2.8 g, Sodium 108.6 mg, Sugar 3.9 g
ONE-POT CHICKEN FAJITA PASTA
A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 18
Steps:
- Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
- In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
- Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
- When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
- Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
- Remove from heat and transfer to the plate with the chicken.
- In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
- Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
- Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 390 kcal, Carbohydrate 43 g, Protein 29 g, Fat 12 g, Cholesterol 76 mg, Sodium 754 mg, Fiber 6 g, Sugar 4 g
CHICKEN AND RED PEPPER PASTA
Lighter chicken and red pepper pasta - so satisfyingly tasty, but less than 550 cals per serving (also Syn free if you're on Slimming World).
Provided by Nicky Corbishley
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Heat a large frying pan and spray with the fry-light.
- Add in the chicken and cook for 8-10 minutes until the outside of the chicken starts to brown (if you don't move it around to much it will brown a lot quicker).
- Add in the onion and cook for a further 5 minutes until softened.
- Add in the garlic and red pepper and cook for 2 more minutes, then add in the mushrooms.
- Crumble on the stock cube (or bouillon), add the tomato puree and oregano and stir to combine.
- Add the tinned tomatoes, stir and bring to a gentle simmer. Simmer for 15-20 minutes.
- Whilst the sauce is simmering, fill a large pan with boiling water from the kettle and add the spaghetti. Cook for 10-12 minutes until al dente.
- Drain the spaghetti then divide between 4 bowls. Top with the chicken and sauce and sprinkle on the basil leaves and chilli flakes before serving.
Nutrition Facts : Calories 521 kcal, Carbohydrate 72 g, Protein 37 g, Fat 9 g, Sodium 651 mg, Fiber 6 g, Sugar 11 g, SaturatedFat 2 g, Cholesterol 119 mg, ServingSize 1 serving
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- Spray 10 squirts of frylight in a large frying pan pan (or the insert to your slow cooker if you can use it on the hob like mine. I use this [easyazon_link identifier="B00IPENZK0" locale="US" tag="kitchsanct-20"]Slow Cooker[/easyazon_link] <--affiliate link), turn the heat to high and add the marinaded chicken. Lightly brown all over (should take about 8-10 minutes) Remove the chicken and place in a bowl.
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- Chicken Carbonara. This delightful carbonara includes chicken along with the traditional bacon, eggs, and cheese. The dish is a fast and easy preparation, and the chicken makes it a hearty all-in-one meal.
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- Buffalo Chicken Mac and Cheese. Chicken and pasta come together in a spicy Buffalo chicken mac and cheese recipe. Hot sauce is added to both the shredded chicken and the cheese sauce, but the cheese tames the heat perfectly.
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- Stuffed Chicken Parmesan. Stuffing chicken breasts is not difficult, and this stuffed chicken Parmesan recipe demonstrates how easy it is. You'll cut the breast open, stuff it with mozzarella cheese, then bread the chicken.
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