Can anyone suggest a meal that i can make from, chicken breasts, frozen mixed vegetable, and pasta/spaghetti?!
Answers: I was thinking of just cooking the chicken, shredding it and mixing it in with the pasta and vegetables... but if you've got anyone other ideas or methods pleaseee let me know.
Soup!!! Chop onion/garlic if you like it. Saute in butter/olive oil. Add chicken (cubed) cook till almost done.
Break pasta in thirds or put in Ziploc and drop. you want small pieces. Put in boiling water and cook accordingly.
while pasta is cooking, meat should be done. add mixed veggies cook to soften. Add chick broth/bouillon simmer.
Add all to strained pasta.
I sauteed the chicken breast with artichockes and sundried tomatoes with a little tomatoe sauce and poured it over the pasta and had vegtable on the side just last week. It was rather tastey.
Cook all of above. Lay on bed of skettie and pour cream of mushroom soup over it.
dice up the chicken marinate it with italian dressing and stir fry it, take the pasta cook it with the veges and add some spices mix the two together and had a pasta seasoning
ooh now i want that thanks for the idea for dinner ;)
and don't forget the cheese on top
I'd make soup
Get 2 boxes of broth, chop up the chicken and boil it in there
(with some minced garlic, black pepper, poultry seasoning, thyme & rosemary, if you have them) for about 20 minutes.
Add a can of tomato paste and the frozen veggies.
And then about 10 minutes before you're ready to serve, add the pasta and cook until aldente.
Yummo!
You could try this recipe, and replate the corkscrew pasta with spaghetti
CHICKEN & VEGETABLE PASTA
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
1 Half Stick of LAND O LAKES? Butter (1/4 cup)
1 pound boneless skinless chicken breasts, cubed
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves
1 (16-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and red pepper)
1/2 cup shredded Parmesan cheese
Cook fusilli pasta according to package directions. Drain. Set aside; keep warm.
Meanwhile, melt butter in 12-inch skillet until sizzling; add chicken, garlic and thyme. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (5 to 8 minutes).
Stir in vegetables. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 9 minutes). Stir in cooked fusilli and cheese.
EASY CHICKEN PARMESAN
1 egg
1 c. milk
Italian seasoned bread crumbs
Vegetable oil
32 oz. jar spaghetti sauce
Mozzarella cheese
1 pkg. boneless, skinless chicken breasts
Tenderize and flatten chicken between 2 pieces of plastic wrap. Combine beaten egg and milk. Dip chicken into egg-milk mixture, and then into bread crumbs coating each side. Fry coated chicken in just enough oil approximately 4 minutes on each side or until golden brown.
Place fried pieces in a rectangular baking pan. Pour spaghetti sauce over chicken and cover pan with foil. Bake 50 minutes. Uncover and sprinkle with cheese. Bake uncovered 10 more minutes. Serve with spaghetti
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ROTEL CHICKEN
4 lg. chicken breast
2 lg. chopped green peppers
2 lg. chopped onions
1 stick butter
1 (12 oz.) pkg. vermicelli spaghetti
1 bag mixed vegetables
1 can Rotel tomato (mash and use juice)
1 jar mushrooms
2 tbsp. Worcestershire sauce
2 lbs. Velveeta cheese
1 1/2 c. chicken broth
Cook chicken in enough water to make 1 1/2 quart of broth. Saute onions, peppers, mushrooms in butter. Cook spaghetti in broth. When tender add tomatoes, Worcestershire sauce and cook until slightly thickened. Add vegetables, mushrooms, onions and pepper. Mix well. Add shredded cheese and stir until melted. Salt and pepper to taste. Add chopped chicken, mix well. Make 3 casseroles. Good to freeze and cook later. Bake for 30 minutes or until bubbly at 350 degrees. sdr
Make a chicken tetrazinni.
You have enough to make a meal if you have a few more ingredients on hand. Do you have butter, flour, and bouillion? If you do, you can brown the meat, remove from pan - in same pan, equal parts butter and flour (to make a roux), cook for about a minute, then add water and bouillion (or chicken stock, or some milk if you have it to make a gravy. Put the chicken back in gravy you can add your veggies right in or do them on the side and you have a whole meal.
Also it sounds like you need a website with an ingredient search bar. www.recipezaar.com has 278,000 recipes online including its ability to search recipes by ingredients on hand as well as listing all recipes with the "label" to tell you how many calories and fat grams are in the recipe.
those are the results of my ingredient search for you.
http://www.recipezaar.com/recipes.php?ca...
it includes the following
Chicken Tettrazini
http://www.recipezaar.com/272112
Asian Noodles with chicken
http://www.recipezaar.com/267988
Good luck and enjoy recipezaar.com!
cook your spag , set aside , marinate your breasts in spag sce , then sear , flipping occasionally , or just plain grill em . put in a baking dish , top w/ spag + sauce then cheese , bake til done . top w/ parm cheese + enjoy .serve veggies on side .yummy , easy + quick
make meatballs out of the chicken, put them on the cooked pasta and pour a vegetable tomato sauce over it.
Make a soup out of it, boil your chicken, cut it up in chucks, put back in the pot. Add what ever kind of veggies that you have and seasoning. Then cook your pasta in a separate pot, drain, put in separate bowl with a little olive oil or butter. When it's all ready put your pasta in your bowl your going to eat out of, then put you some soup over the top. I do mine that away so the pasta don't get soggy in the soup.
I would make a basic white cheese sauce with a little garlic in, like an alfredo of sorts and toss it with the cooked pasta, vegi's and chunks of chicken.
slice raw chicken in strips cook in wok add garlic and some white wine add veggis and some 35% cream cook for a few minutes untill tickened and serve on or with noodles fast and easy
regards chef eric