Stove Top Chicken And Spaghettini Recipes

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ONE POT CHICKEN PASTA



One Pot Chicken Pasta image

If you're looking for something simple to put together in just a few minutes, you're going to LOVE this! Super easy and versatile, with just one pot!

Provided by Holly Nilsson

Categories     Entree

Time 22m

Number Of Ingredients 13

1 tablespoon olive oil
1 pound chicken breast (diced into 1/2" cubes)
salt & pepper
½ cup onion (diced)
2 cloves garlic (minced)
1 teaspoon Italian seasoning
1 tablespoon fresh parsley
14 ½ ounces diced tomatoes (drained)
3 cups chicken broth (+ ½ cup extra if needed)
1 cup heavy cream
12 ounces penne (or medium pasta)
⅔ cup mozzarella cheese
½ cup parmesan (divided)

Steps:

  • Season chicken with salt & pepper. Heat olive oil over medium heat and cook chicken until no pink remains. Set aside.
  • Add onion and garlic to the pan. Cook until onion is tender, about 3 minutes.
  • Add seasoning, parsley, 3 cups broth, tomatoes and cream and bring to a boil. Add pasta. Let simmer for about 15 minutes or until tender and thickened. If you need, add ½ cup broth till pasta is cooked. Mix in ¼ cup parmesan cheese.
  • Add the chicken back to skillet, top with mozzarella cheese and remaining ¼ cup parmesan, then broil 2-3 minutes or until cheese is melted and golden.

Nutrition Facts : Calories 468 kcal, Carbohydrate 50 g, Protein 42 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 1536 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

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

STOVETOP CHICKEN SPAGHETTI



Stovetop Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

1 pound fusilli
Kosher salt, seasoned salt, and freshly ground black pepper
4 tablespoons salted butter
3 boneless, skinless chicken thighs, cubed
2 boneless, skinless chicken breasts, cubed
1 cup panko breadcrumbs
2 1/2 teaspoons dried parsley
1 green bell pepper, chopped
1 medium onion, finely diced
One 4-ounce jar diced pimientos
Two 10.5-ounce cans cream of mushroom soup
1 cup milk
1 teaspoon Worcestershire sauce
Cayenne pepper, to taste
2 cups grated sharp Cheddar
1 cup grated pepper jack cheese
1/2 cup frozen peas

Steps:

  • Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water.
  • Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
  • Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes.
  • Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top.

STOVE TOP CHICKEN AND SPAGHETTINI



Stove Top Chicken and Spaghettini image

Another wonderful and very tasty chicken dish! I have even added in green olives to this. The complete dish is prepared in an extra large frypan. If desired you can also mix in about 1/4 cup Parmesan cheese into the cream mixture while cooking.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

5 -6 boneless skinless chicken breasts, cut into cubes
3 -4 tablespoons butter or 3 -4 tablespoons margarine
1 tablespoon minced fresh garlic (or to taste)
1 large onion, chopped
3 tomatoes, chopped
1 tablespoon basil (or to taste)
1 lb spaghettini, pasta (can use linguine also)
3 -4 tablespoons dry white wine
1/4 cup good quality chicken broth
1 cup half-and-half cream
seasoning salt and pepper (or regular salt)
1/2 cup chopped fresh parsley
grated parmesan cheese

Steps:

  • Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
  • Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
  • Saute the onion and garlic until soft (not brown).
  • Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
  • Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
  • Stir in half and half cream, salt, pepper, and cook until slightly thickened.
  • Add in the cooked chicken cubes (and all the juices that were left on the plate).
  • Simmer for about 3-4 minutes.
  • Stir in about 1/3 cup parsley; mix to combine.
  • Toss/mix in pasta.
  • Serve in large serving bowls.
  • Sprinkle with grated Parmesan cheese.
  • Delicious!

Nutrition Facts : Calories 790.2, Fat 19.5, SaturatedFat 10.7, Cholesterol 130.8, Sodium 246.3, Carbohydrate 96.7, Fiber 5.6, Sugar 6.4, Protein 52.6

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