Skillet Chicken Pasta Recipes

GRECIAN PASTA & CHICKEN SKILLET

Grecian Pasta & Chicken Skillet image

We love a homemade meal at the end of the day. But the prep involved? Not so much. My Greek-inspired pasta is lemony, herby and, thankfully, easy. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup white wine or water
1 garlic clove, minced
1/2 teaspoon dried oregano
4 ounces multigrain thin spaghetti
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
2 cups fresh baby spinach
1/4 cup roasted sweet red pepper strips
1/4 cup sliced ripe olives
1 green onion, finely chopped
2 tablespoons minced fresh parsley
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper
Crumbled reduced-fat feta cheese, optional

Steps:

In a large skillet, combine the first 6 ingredients; add spaghetti. Bring to a boil. Cook until chicken is no longer pink and spaghetti is tender, 5-7 minutes., Stir in artichoke hearts, spinach, red pepper, olives, green onion, parsley, lemon zest, lemon juice, oil and pepper. Cook and stir until spinach is wilted, 2-3 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 373 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 658mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN PASTA SKILLET

Chicken Pasta Skillet image

I wanted to come up with a healthier mac and cheese dish-something with a little fiber and veggies. My husband doesn't like health food, but he loved this! -Heather McClintock, Columbus, Ohio

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 cups uncooked whole wheat spiral pasta
2 cups fresh broccoli florets
2 tablespoons plus 1 teaspoon all-purpose flour
1-1/4 cups reduced-sodium chicken broth
2 tablespoons butter
1/2 cup fat-free half-and-half
4 ounces reduced-fat process cheese (Velveeta), cubed
1 teaspoon garlic-herb seasoning blend
1/4 teaspoon salt
2-1/2 cups cubed cooked chicken breast
1/2 cup shredded cheddar cheese

Steps:

In a large saucepan, cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking; drain., Meanwhile, in a small bowl, whisk flour and broth until smooth. In a large skillet, melt butter over medium heat; stir in broth mixture. Add half-and-half. Bring to a boil; cook and stir 1 minute or until thickened. Add process cheese, seasoning blend and salt; stir until smooth., Add chicken and pasta mixture; heat through, stirring occasionally. Remove from heat; sprinkle with cheddar cheese. Let stand, covered, 5-10 minutes or until cheese is melted.

Nutrition Facts : Calories 335 calories, Fat 11g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 671mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

SKILLET CHICKEN PASTA

Skillet Chicken Pasta image

This is a tasteful combination of vegetables, chicken, and pasta prepared in a cast iron skillet. My family eats tons of this stuff.

Provided by scotty.h

Categories Main Dish Recipes Pasta Chicken

Time 35m

Yield 2

Number Of Ingredients 18

Ingredients

½ (8 ounce) package spaghettini
2 tablespoons olive oil
8 plum tomato (blank)s roma (plum) tomatoes, halved and sliced
1 teaspoon garlic powder
½ teaspoon dried oregano
2 teaspoons dried basil
1 pinch salt
1 teaspoon ground black pepper
1 ½ teaspoons white sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 each skinless, boneless chicken breasts, cut into thin strips
2 each garlic cloves, crushed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1 cup sliced fresh mushrooms
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
Heat 2 tablespoons oil in a large skillet over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic powder, oregano, basil, salt, pepper, sugar, and ketchup. Heat sauce through and reserve.
Heat the remaining 3 tablespoons oil in a separate cast iron skillet over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
Remove chicken from skillet and reserve. Turn heat to high. Stir the green pepper, red pepper, onion, and mushrooms into the skillet and cook until they begin to soften. Stir in browned chicken. Turn heat to medium and cook until chicken is no longer pink in the center, and the vegetables are cooked through, about 5 minutes.
Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 767.5 calories, Carbohydrate 62.4 g, Cholesterol 74.6 mg, Fat 40.1 g, Fiber 8.5 g, Protein 43 g, SaturatedFat 7 g, Sodium 524.9 mg, Sugar 19.6 g