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Randy
Randy
Chicken Spaghetti
- Thread starter rtaylor61
- Start date
Here's one that we enjoy regularly. It's got a lot of veggies and is served with whole wheat pasta, so it's even a healthy meal.
Chicken and Veggies with Whole Wheat Pasta
Ingredients:
1½ lb. Chicken Breast, boneless, skinless, cut into ¾″–1″ cubes
4 small Zucchini, cubed
1 Yellow Bell Pepper, cut into ¾″–1″ pieces
1 Red Bell Pepper, cut into ¾″–1″ pieces
1 large can of Tomatoes, cut into ¾″–1″ pieces; drain and reserve juices
1 medium Onion, chopped fine.
3–4 cloves Garlic, pressed
2 teaspoons Olive Oil
1–2 tablespoons fresh Italian-style Herbs, minced (Basil, Oregano, Thyme, etc.)
1–2 tablespoons fresh Parsley, minced
¼ cup Black Olives, sliced
1 pinch Hot Red Pepper Flakes
Salt and Pepper
Preparation:
Add Onion, Garlic, Olive Oil and a pinch of Salt to a heavy, large pan over medium heat. Stir and cover. Cook covered for 5–6 minutes until softened.
Increase heat to high, add Chicken and cook until opaque and starting to brown. Remove Chicken and Onion mixture with a slotted spoon and reserve.
Add Zucchini, Peppers, fresh Herbs, and Red Pepper Flakes, stir and cook until crisp-tender.
Return Chicken to pan. Add Black Olives, Tomatoes, ½ cup of reserved Tomato juices, and Parsley. Reduce heat to medium and cook for 5–10 minutes, until flavors are well blended.
Season to taste with Salt and Pepper.
Serve over cooked, drained Whole Wheat Pasta.
Chicken and Veggies with Whole Wheat Pasta
Ingredients:
1½ lb. Chicken Breast, boneless, skinless, cut into ¾″–1″ cubes
4 small Zucchini, cubed
1 Yellow Bell Pepper, cut into ¾″–1″ pieces
1 Red Bell Pepper, cut into ¾″–1″ pieces
1 large can of Tomatoes, cut into ¾″–1″ pieces; drain and reserve juices
1 medium Onion, chopped fine.
3–4 cloves Garlic, pressed
2 teaspoons Olive Oil
1–2 tablespoons fresh Italian-style Herbs, minced (Basil, Oregano, Thyme, etc.)
1–2 tablespoons fresh Parsley, minced
¼ cup Black Olives, sliced
1 pinch Hot Red Pepper Flakes
Salt and Pepper
Preparation:
Add Onion, Garlic, Olive Oil and a pinch of Salt to a heavy, large pan over medium heat. Stir and cover. Cook covered for 5–6 minutes until softened.
Increase heat to high, add Chicken and cook until opaque and starting to brown. Remove Chicken and Onion mixture with a slotted spoon and reserve.
Add Zucchini, Peppers, fresh Herbs, and Red Pepper Flakes, stir and cook until crisp-tender.
Return Chicken to pan. Add Black Olives, Tomatoes, ½ cup of reserved Tomato juices, and Parsley. Reduce heat to medium and cook for 5–10 minutes, until flavors are well blended.
Season to taste with Salt and Pepper.
Serve over cooked, drained Whole Wheat Pasta.
And another favorite recipe. This is a Thai Curry, which is usually served over rice, but the pasta works great in this version.
Thai Chicken Pasta
Ingredients
1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil
1 pound linguine
2 cups small fresh broccoli florets (about 5 ounces)
Preparation
Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.
Thai Chicken Pasta
Ingredients
1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil
1 pound linguine
2 cups small fresh broccoli florets (about 5 ounces)
Preparation
Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.
Chicken Tetrazinni
One of our family favorites
I don't have this recipe written down, so measurements are estimates off the top of my head. Adjust accordingly, if necessary.
2 cups cooked chicken or turkey, shredded
1 can condensed Cream of Mushroom soup (I.e, "Campbells")
white wine
milk
2 tsp fresh ground black pepper
1 tsp salt
1 tsp paprika
2 tsp oregano (or mix oregano and basil)
1/2 c grated parmesan
Put condensed soup in saucepan and using the now empty soup can add 1/2 can milk, 1/2 can wine. Stir together. Add spices and herbs and bring to simmer. Add cheese and chicken and heat through.
Adjust thickness - thin by adding water or chicken broth, or thicken with cornstarch slurry or roux.
Serve over spaghetti, with extra parmesan over the top.
Sometimes I add veggies -- pre-cooked peas, broccoli, carrots.....
One of our family favorites
I don't have this recipe written down, so measurements are estimates off the top of my head. Adjust accordingly, if necessary.
2 cups cooked chicken or turkey, shredded
1 can condensed Cream of Mushroom soup (I.e, "Campbells")
white wine
milk
2 tsp fresh ground black pepper
1 tsp salt
1 tsp paprika
2 tsp oregano (or mix oregano and basil)
1/2 c grated parmesan
Put condensed soup in saucepan and using the now empty soup can add 1/2 can milk, 1/2 can wine. Stir together. Add spices and herbs and bring to simmer. Add cheese and chicken and heat through.
Adjust thickness - thin by adding water or chicken broth, or thicken with cornstarch slurry or roux.
Serve over spaghetti, with extra parmesan over the top.
Sometimes I add veggies -- pre-cooked peas, broccoli, carrots.....
