Tag Archives: pasta

Healthy Chicken, Broccoli and Pasta

 

Healthy Chicken, Broccoli and Pasta

I love this recipe, It takes less than 30 minutes to make, I usually  have everything  in the freezer and in the  pantry to make it and it’s healthy!  Plus kid friendly!

Here’s how you get everything ready, thaw out the chicken breast and I also thawed out my frozen broccoli, then as soon as you get home from work, start a large pot of water on high to start to boil, then add a thin layer of olive oil to a large skillet, turn the heat on medium and chunk up your chicken while the water comes to a boil, drop your pasta.

 

 

Healthy Chicken, Broccoli and PastaHealthy Chicken Broccoli and PastaSeason your chicken well with salt and pepper and make sure it’s in a single layer in the pan.  Brown your chicken, cook your pasta for 6 minutes, then add your thawed broccoli(if it’s still frozen add it when you throw in your pasta) and cook for another 2 minutes after you add your broccoli. Drain your pasta/broccoli with  a bowl under your strainer so you can save your pasta water, this is very important, cause this makes your sauce.

 

Healthy Chicken, Broccoli and PastaWhen your chicken is brown and cooked through, remove it from the pan and add a clove of minced garlic to the pan with the remaining oil and bits from the chicken.  Cook the garlic for a minute and by this time your pasta and broccoli should be done.

 

 

CHICKEN N PASTA AND MEATLOAF CUP CAKES 017 Healthy Chicken, Broccoli and Pasta Add pasta, broccoli and chicken back to the pan along with a 1/2 cup of pasta water and a 1/2 cup of reduced fat parmesan  cheese and stir together.  Then add more water and stir some more, add the rest of your cheese and more pasta water if needed. I added a 1 1/2 to 2 cups of water to make it nice and creamy.

Healthy Chicken, Broccoli and Pasta

 

My daughter was getting ready for work when I made this and she’s like this smells so good, I said take some for dinner and she took a huge bowl of good home cooked food that was good for her and that my people is a win!!!!!!!!!!!!!!!!!!!!!!!

Healthy Chicken, Broccoli and Pasta

 

I love using fresh ingredients but I’m also a realist;  sometimes I buy fresh things that never get used and tossed, where with this you can make it year round cause you can use fresh broccoli, but you can always use frozen.  The amount of time you cook your broccoli is up to you I tend to cook it less because I like the texture of the broccoli cooked less, but if your kids like it more cooked you cook it longer, do what works for your family. This is awesome, five ingredients, healthy proteins and 30 minutes or under!

Healthy Chicken, Broccoli and Pasta

  • Servings: 4
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1 lb. boneless chicken breast

1/2 lb. of whole wheat penne pasta

1 16 oz bag of frozen broccoli, thawed

1 to 2 TBSP olive oil

1 clove of garlic minced

1 cup of reduced fat parmesan grated cheese

1 to 1  1/2 cups of reserved pasta water

plus salt, pepper and

 

 

Start a large pot a water to boil and generously salt the water, while its coming to a boil, cube your chicken breast into small cubes.  Start a large skillet with the olive oil on medium heat, put your cubed chicken in the skillet and start your pasta as soon as it starts to boil, if your broccoli is frozen add it with the pasta.  Wait 4 to 5 minutes before you stir the chicken so its gets brown, after another 3 to 4 minutes when the other side is browned, remove it from the pan and add the garlic turning the heat to low.  Cook your pasta  6 minutes then add thawed broccoli and cook for another 2 minutes, then drain the pasta/broccoli over a bowl.  Add pasta/broccoli and chicken to the garlic and add  1/2 a cup of pasta water and 1/2 a cup of cheese.  Stir well, then add 1/2 a cup of water and another 1/2 cup of cheese.  Stir, if it’s still thick add more water until it’s the consistency that you like.

When I say five ingredients, I don’t count the oil, pasta water, salt and pepper

Creamy Ravioli Bake

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This ravioli bake is so delicious! I like a lot of sauce when I have pasta, so you could probably go easier on the sauce if you like less. Mixing cream cheese into pasta sauce turns this dish into a delicious dish you will come back to over and over again. Plus it’s fast and simple to make.

 

It’s really simple, combine a jar or less if you like it less saucy and cream cheese in a sauce pan until the cream cheese melts.

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Add just a little layer to the bottom of a baking dish

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Top with ravioli

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Add more sauce and top with cheese, bake and top with fresh basil if you have it, Dinner done in less than 30 minutes, and most of that time, you’re not working!

Creamy Ravioli Bake

1 28 oz. jar of marinara sauce

4 oz. cream cheese

1 tbsp. oregano

1/2 package of frozen ravioli

4 oz. grated mozzarella cheese

2 TBSP. Parmesan Cheese

In a sauce pan, combine sauce, cream cheese, and oregano, melt cream cheese.  In a large pot, bring 4 quarts of water to a boil, boil ravioli 3 to 4 minute, drain.  In a baking dish, add a thin layer of sauce, top with ravioli, add remaining sauce and top with cheese, bake at 350 for 20 minutes or until hot and bubbly.

This makes a great Meatless Monday meal, if you use cheese or spinach ravioli and a tomato and basil marinara sauce.

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This recipe was shared at Ducks ‘n a Row Recipe sharing

1 Baked Chicken – 2+ meals!

Recently, one of my favorite grocery stores had Oven Stuffer’s on sale for $.88, and that’s pretty cheap, so I always pick up 2 or 3 and pop in the freezer.  This past Sunday (knowing the week was going to be busy), in an iron skillet, I just popped the chicken in, patted very dry(IMPORTANT), salt and peppered it and bake for about 2 hours on 350. (It was about a 6lb chicken)  The skin came out so golden brown and crisp, the meat was tender and juicy, so good for Sunday dinner.  Add a baked potatoes and a salad, and dinner’s done!

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Second meal, I should have done this Sunday, but my brain wasn’t working great! Instead I whipped it up Tuesday morning after my walk but before work so it would be done when we walked in the door that night.  Basically it’s a skillet lasagna but with chicken subbed in for ground beef.  It’s a little healthier and I had it to use up.  It would be a great dish to do after a holiday, when you had served turkey. I just saute up some onions, with garlic and green pepper, then added jarred spaghetti sauce, noodles, some water, leftover chicken and tomato paste, and when the noodles were tender, I added some parm cheese and it was done.  Tuesday night I just heated it up, made some quick biscuits and add a salad and you’re done.  If my daughter wasn’t eating with us, I had some zucchini I would have added right into the dish and we wouldn’t have needed a salad.  I would have added them about 5 minutes before the dished was done.

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Instead I just sauteed them and served them on the side!  Originally, this post was going to include a third meal, but the week got away from me, so we just ate the remaining chicken cut up over salad one night, using this dressing, with just some leftover black beans in a taco salad, but you would have enough chicken to get 3 meals, not bad for a $6 chicken!

Roasted Chicken

  • Servings: 4 + plus other meals
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1 5 to 6 lb. chicken, dried and bag removed

In a cast iron skillet that will hold the chicken completely, salt and pepper outside, and put in a preheated 350 degree oven, bake for about 2 hours uncovered(if it starts turning too brown, just tent with a little tin foil).  Remove from oven when a meat thermometer reaches 185, allow to rest on the counter for 15 – 30 minutes, carve and eat

Chicken Skillet Lasagna

2 TBSP. olive oil

1/2 medium onion, diced

1/2 green pepper, diced

2 cloves garlic, minced

1 to 1 1/2 cups of cubed cooked chicken

1 jar spaghetti sauce

1/2 box of penne or rotini noodles

1 1/2 cups water

1 TBSP ketchup

1 tsp. Italian seasoning

1/2 Parmesan Cheese

In a large skillet, add oil, onion, and pepper, saute a few minute, until the start to soften, then add garlic and saute for another minute.  Stir in remaining ingredients, except cheese, bring to a boil, reduce to low and cook for another 10 to 12 minutes, stirring occasionally.  Sprinkle with cheese, and serve!