30 MINUTE CHICKEN AND VEGETABLE SKILLET PASTA
This 30 Minute Chicken and Vegetable Skillet Pasta is super quick and easy to make. It uses simple ingredients for a fresh flavorful meal the whole family will love!
Provided by Kim Beaulieu
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.
- Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
- Add red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
- Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
- Transfer to a large serving bowl or platter.
- Sprinkle with fresh or dried parsley.
Nutrition Facts : Calories 364 kcal, Carbohydrate 27 g, Protein 27 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 691 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
QUICK RANCH CHICKEN & VEGETABLES WITH PASTA
Make and share this Quick Ranch Chicken & Vegetables with Pasta recipe from Food.com.
Provided by erinBOberrin
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions.
- Add frozen vegetables for last 2-3 minutes; drain; return to pot.
- Melt butter in small saucepan; add dressing mix and milk; stir to combine.
- Add ranch mixture to pasta and vegetables; add chicken; toss to coat.
- Garnish with parmesan cheese.
Nutrition Facts : Calories 240.1, Fat 13.1, SaturatedFat 7.8, Cholesterol 64.3, Sodium 173, Carbohydrate 15.4, Fiber 4.5, Protein 17.1
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