Mediterranean Chicken Vegetable Rotini Recipes

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

MEDITERRANEAN CHICKEN & VEGETABLE ROTINI

Steps:

• Cook pasta as directed on package, omitted salt.
• Meanwhile, mix Neufchatel, pasta sauce and milk until blended; set aside. Cook chicken, peppers and garlic in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done, stirring frequently. Add green beans; cook and stir 3 min. Add Neufchatel mixture; cook 2 min. or until heated through, stirring constantly.
• Drain pasta. Add to Neufchatel mixture along with the chickpeas; mix lightly. Top with feta.

MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• In small bowl or measuring cup, mix marinade ingredients.
• In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
• Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

LEMONY MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
• Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
• Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.

MEDITERRANEAN CHICKEN AND ROTINI PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally.
• Add chicken, broth, artichokes, olives, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.

ROASTED MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 425 degrees F. Line two 15x10x1-inch baking pans with foil; set aside. Combine parsley, oregano, basil, rosemary, salt and ground pepper in a small bowl. Place chicken on one of the prepared pans. Sprinkle with half of the herb mixture. Combine mushrooms, onion, bell pepper and garlic in a large bowl. Drizzle with oil; toss to coat. Place mushroom mixture on the other prepared baking pan.
• Roast chicken and vegetables 30 minutes, stirring vegetable mixture once. If chicken is tender and no longer pink (180 degrees F), remove from oven and cover to keep warm; if not, continue roasting until done. Add asparagus, beans, tomatoes, olives, balsamic vinegar and the remaining herb mixture to the vegetables in pan; stir to combine. Continue to roast about 15 minutes or until asparagus is crisp-tender.
• To serve, cut chicken into bite-size pieces; combine with roasted vegetables.

MEDITERRANEAN CHICKEN BAKE

Steps:

• Preheat oven to 350 °F.
• Place chicken in a large baking dish or sheet pan lined with foil. Season with salt, pepper and Italian seasoning.
• Layer tomatoes, artichokes and zucchini on top of the chicken.
• Whisk together olive oil, balsamic vinegar, and garlic and evenly pour over the everything.
• Bake for about 30 minutes or until chicken is no longer pink and temperature reaches 165 °F.
• Top with feta cheese before serving and enjoy!

MEDITERRANEAN CHICKEN ROTINI BAKE

Steps:

• Combine soup,milk,pasta,basil and garlic in shallow 2 qt (2 L) baking dish.
• Spread evenly with vegetables. Top with chicken. Sprinkle with cheeses. Cover.
• Bake at 400ºF (200ºC) for 50 minutes or until hot and bubbly. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Stir pasta,sprinkle with additional chopped fresh basil and let stand 5 minutes before serving.