Rotini With Chicken Recipes

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ROTINI CHICKEN CASSEROLE



Rotini Chicken Casserole image

Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. -Ruth Lee of Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14

2-3/4 cups uncooked tricolor rotini or spiral pasta
3/4 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (16 ounces) frozen Italian-blend vegetables
1 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh parsley
1-1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

Steps:

  • Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt., Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

ROTINI AND CHICKEN CASSEROLE



Rotini and Chicken Casserole image

This is a total comfort food casserole that even the kids will love.

Provided by Michelle W

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package rotini pasta
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen green peas, thawed and drained
⅓ cup milk
1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper

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. Preheat oven to 350 degrees F (175 degrees C.)
  • Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 37.1 g, Cholesterol 105.4 mg, Fat 23.3 g, Fiber 4.2 g, Protein 35.9 g, SaturatedFat 14 g, Sodium 935.1 mg, Sugar 5.6 g

CHEESY CHICKEN AND ROTINI CASSEROLE



Cheesy Chicken and Rotini Casserole image

A creamy sauce coats tender rotini, moist chicken and colorful vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 8

3 cups uncooked rotini pasta (9 oz)
2 cups cut-up cooked chicken
1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Progresso™ chicken broth (from 32-oz carton)
2 roma (plum) tomatoes, each cut into 6 wedges
3 medium green onions, sliced (3 tablespoons)
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
  • In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
  • Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

Nutrition Facts : Calories 365, Carbohydrate 44 g, Cholesterol 50 mg, Fiber 2 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg

CHICKEN ROTINI STOVETOP CASSEROLE



Chicken Rotini Stovetop Casserole image

Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.

Provided by Terry

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package rotini pasta
2 cups half-and-half cream
½ cup butter
⅔ cup freshly grated Parmesan cheese
½ teaspoon dried basil leaves
½ teaspoon dried oregano
½ teaspoon chopped fresh chives
½ teaspoon chopped fresh parsley
4 skinless, boneless chicken breast halves - cubed
½ green bell pepper, chopped
½ red bell pepper, chopped

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.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g

ROTINI WITH CHICKEN



Rotini With Chicken image

Make and share this Rotini With Chicken recipe from Food.com.

Provided by l0ve2c00k

Categories     Chicken Thigh & Leg

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 -8 boneless skinless chicken thighs, cut in small pieces
2 cups rotini pasta
2 mushrooms, sliced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup tomatoes, chopped
2 garlic cloves, chopped
1 tablespoon italian herb-seasoned salt
1 tablespoon herbes de provence
1 tablespoon sea salt
1/2 cup canned diced tomatoes with basil and oregano
1/2 cup traditional tomato sauce (use more sauce as desired)
Pam cooking spray

Steps:

  • In a large greased pan, place chicken and season with salts and herbs.
  • Cook pasta for about 5-7 minutes.
  • In a separate greased pan (or you can wait until chicken is done and use the same pan), add tomatoes, onions, pepper and garlic. Cook until tender.
  • Add mushrooms and canned tomatoes.
  • Drain pasta, leaving a little water at the bottom.
  • Add chicken and vegetables.
  • Add pasta sauce.
  • Cook on low heat for about 20 minutes, or until pasta is cooked.

Nutrition Facts : Calories 224.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 57.3, Sodium 1332.5, Carbohydrate 29, Fiber 1.8, Sugar 2.6, Protein 18.8

LEMON-BASIL CHICKEN ROTINI



Lemon-Basil Chicken Rotini image

My husband and our sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. -Anna-Marie Williams, League City, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

3 cups uncooked whole wheat spiral pasta
2 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
1-1/2 cups sliced fresh mushrooms
1-1/2 cups shredded carrots
4 garlic cloves, thinly sliced
1 cup reduced-sodium chicken broth
3 ounces reduced-fat cream cheese
1 tablespoon lemon juice
1-1/2 cups frozen peas (about 6 ounces), thawed
1/3 cup shredded Parmesan cheese
1/4 cup minced fresh basil
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan., Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted., Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and red pepper flakes; heat through.

Nutrition Facts : Calories 275 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 385mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CREAMY CHICKEN AND ROTINI CASSEROLE



Creamy Chicken and Rotini Casserole image

Easy to put together casserole with a wonderfully creamy sauce. Great with a crusty bread and a glass of white wine

Provided by TishT

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups rotini pasta
1/4 cup butter
3 tablespoons all-purpose flour
1 3/4 cups milk
3 cups cheddar cheese, shredded
1 (8 ounce) package cream cheese, cubed
1/4 cup white wine
1 tablespoon spicy brown mustard
2 -3 pinches ground nutmeg
1/2 teaspoon salt
2 cups cooked chicken, chopped
10 round buttery crackers, crushed
2 tablespoons parmesan cheese, grated
2 teaspoons butter, melted

Steps:

  • Preheat oven to 350F.
  • Lightly spray a 9x13" pan with cooking spray and set aside.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8-10 minutes or until al dente; drain.
  • Melt butter in a saucepan over medium heat.
  • Add flour a tablespoon at a time and stir until smooth.
  • Gradually stir in milk.
  • Bring to a low boil, and cook for one minute, stirring constantly.
  • Remove from heat and stir in cheddar cheese until melted.
  • Stir in cream cheese and until melted.
  • Add wine, and season with mustard, nutmeg and salt.
  • Pour cooked noodles in pan.
  • Layer chicken pieces over the noodles.
  • Pour sauce over the chicken.
  • In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
  • Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling.
  • Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening.
  • Allow to cool slightly before serving.

Nutrition Facts : Calories 747.9, Fat 48.9, SaturatedFat 28.9, Cholesterol 171, Sodium 888, Carbohydrate 37.6, Fiber 1.4, Sugar 1.3, Protein 37.1

ROTINI & SPICY CHICKEN IN TOMATO SAUCE



Rotini & Spicy Chicken in Tomato Sauce image

Put together a simple dinner entrée with this quick Rotini & Spicy Chicken in Tomato Sauce! This recipe includes rotini, crushed red pepper & cream cheese.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 25m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

2 cans (8 oz. each) tomato sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
4 cups cooked rotini pasta
1 can (14-1/2 oz.) artichoke hearts, drained, quartered
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 tsp. crushed red pepper
1/4 cup chopped fresh parsley

Steps:

  • Blend tomato sauce and cream cheese in blender until smooth.
  • Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
  • Stir in parsley.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g

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