How To make Chicken& Pasta Chowder
3 boneless skinless chicken breast halves
cut in
1" pieces 1 medium onion :
chopped
2 cloves garlic minced
2 cans (14 1/2 oz) chicken or vegetable broth
1 teaspoon dried basil leaves
1/2 teaspoon salt
3/4 cup uncooked rotini
1 package (1 lb.) frozen broccoli, carrots, :
cauliflower
4 cups skim milk
1/2 cup all-purpose flour
1/2 medium red bell pepper -- chopped
1/4 cup shredded fresh Parmesan cheese
Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium heat until hot. Add chicken, onion and garlic; cook 4-6 minutes or until onion is tender, stirring occasionally.
Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium-high heat for 8 minutes, stirring occasionally.
Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well.
Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3-5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally.
To serve, ladle chowder into 6 individual soup bowls. Sprinkle each with cheese. Makes 6 servings270 calories:
35 calories from fat--4 grams fat.
How To make Chicken& Pasta Chowder's Videos
Creamy Peri Peri Chicken Pasta
This Peri Peri Chicken Pasta is easy to make and will be done in under in 15 minutes.
All you need:
• 1 Chicken breasts
• 2 Shalott onions
• Olive oil
• Piri Piri Seasoning (oregano, salt, sweet paprika, chilli flakes)
• 2 tsp tomato paste
• 200-250ml Coconut cream (or other cooking cream)
• Cherry tomatoes
• Spinach
• 2 handfuls of Mozzarella cheese
• 250g Pasta (pre boil for 3-4 min and let finish in the pan together with the sauce)
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STEW Chicken Noodles - Easy & Delicious Trini 'Pasta' Dish | Trinidad Cooking | Caribbean Food
#stewchicken #noodles #trinidad
STEW Chicken Noodles - Easy & Delicious Trini 'Pasta' Dish | Trinidad Cooking | Caribbean Food
Many of us in Trinidad love stew chicken and noodles so combining them into one dish seems like the perfect thing to do!
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Creamy Italian Chicken and Pasta
My Creamy Italian Chicken and Pasta is an easy, restaurant quality dish that you are going to LOVE!
Creamy Italian Chicken and Pasta
2 Tbsp. olive oil
2 boneless, skinless chicken breasts, cubed
1/2 tsp. garlic powder
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt & pepper
12 oz. farfalle pasta
3 cloves garlic, minced
1 Tbsp. butter
1-15 oz. can dice tomatoes, drained
4 oz. sun-dried tomatoes, drained and chopped
1 1/2 c. heavy cream
1/2 c. grated parmesan cheese
Bring a medium pot of water to a boil (I add a pinch of salt to mine). Heat a large cast iron skillet over medium high heat. Pour 2 Tbsp. olive oil into the skillet and add the chicken. Season with garlic powder, dried parsley, basil, and oregano and a pinch of salt and pepper. Stir to coat the chicken in the seasonings and cook for about 10 minutes until edges are golden and meat is cooked through. In the meantime, boil the farfalle pasta according to the package directions then drain.
Once the chicken is cooked through, remove it to a plate. Reduce heat to medium low and add the butter and garlic to the cast iron skillet. Add the diced tomatoes and sun-dried tomatoes and stir, cooking for about 1 minute. Pour in the heavy cream and sprinkle in the parmesan cheese. Stir to combine. Bring to a simmer and cook for a couple of minutes until thickened. Add in the cooked chicken and pasta and stir to coat everything in the sauce. Garnish with dried parsley and parmesan cheese, if desired. ENJOY!
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Chicken, Pasta and Celery Soup
Full recipe available at
INGREDIENTS
1-2 tablespoons vegetable oil
1 onion, chopped
2 carrots, thinly sliced
1 celery stalk, thinly sliced
1/2 teaspoon dried thyme
2 cups (500 ml) chicken stock
3 ounces (85 grams) dried pasta
4 ounces (110 grams) chicken breast, cooked
Salt
Pepper
Parsley
PREPARATION
Heat the vegetable oil in a skillet over medium heat.
Add the carrots, celery, and cook them for 5 minutes.
Season with thyme, and pour the chicken stock. Add the pasta and bring everything to a boil.
Cover the pan with a lid and simmer for the next 10 minutes.
Thinly slice the chicken, and add it into the soup. Season with salt and pepper.
Keep it on heat for 2 more minutes.
Serve it with a touch of parsley on top!
Enjoy! ????
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Creamy Mushroom Chicken Pasta (Campbell's)
Hi.. Try out this easy way of making creamy pasta using Campbell's chicken mushroom sauce...????
Slow Cooker Sunday: Jen's Chicken and Pasta Soup Recipe
In this video, I've shared my chicken and pasta soup recipe with you. I think you will enjoy this hearty soup made with simple ingredients. The chicken is so tender from slow cooking all day. It tastes even better reheated the next day. I love making enough to have leftover soup for lunches throughout the week. You can easily make this gluten free, if needed.
Jen's Slow Cooker Chicken and Pasta Soup
8 cups chicken broth
4 large frozen boneless skinless chicken breasts
1 cup chopped onion
4 medium sliced carrots
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1/4 cup fresh flat leaf parsley, coarsely chopped
4 teaspoons salt
1/2-1 teaspoon freshly ground pepper
2 cups small shell pasta
Place chicken in slow cooker. Pour all other ingredients except pasta over chicken. Cook on high for 6 ½ to 7 hours. Remove chicken and coarsely chop. Add chicken back to slow cooker. Adjust seasonings, if desired. Add 2 cups small shell pasta and continue to cook for 30-45 minutes.
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