One Pot Cheesy Chicken Pasta Video Recipes

ONE-POT CHEESY LEMON CHICKEN PASTA RECIPE BY TASTY

One-Pot Cheesy Lemon Chicken Pasta Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, chicken breast, salt, pepper, garlic, penne pasta, chicken broth, lemon juice, spinach, cream cheese, shredded mozzarella cheese, parmesan cheese, lemon zest

Provided by Dhruv Vohra

Categories Dinner

Yield 5 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 lb chicken breast, cut into bite-sized pieces
salt, to taste
pepper, to taste
2 cloves garlic, minced
2 ½ cups penne pasta, uncooked
2 cups chicken broth
3 tablespoons lemon juice
3 cups spinach
3 oz cream cheese
½ cup shredded mozzarella cheese
½ cup parmesan cheese
1 lemon zest, for garnish

Steps:

In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
Add chicken, season with salt and pepper, and cook until browned.
Stir in garlic and cook for an additional minute.
Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
Enjoy!

Nutrition Facts : Calories 915 calories, Carbohydrate 83 grams, Fat 43 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

ONE-POT CHEESY CHICKEN ENCHILADA PASTA

One-Pot Cheesy Chicken Enchilada Pasta image

Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1/2 lb uncooked medium pasta shells
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired

Steps:

In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

Nutrition Facts : Calories 550, Carbohydrate 61 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 9 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1/2 g

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