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
Sopa De Estrellitas | Easy Mexican Style Pasta Soup Recipe | Chicken Soup Ideas
Here is another childhood comfort food recipe. This is sopa de estrellitas or little stars soup recipe. I like to add cooked shredded chicken and chunks of cheese.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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INGREDIENTS
7 oz bag of star shaped pasta
2 quarts of water
2 Tbsp chicken boullion powder
8 oz can tomato sauce or puree
salt to taste
*Note: I also like to add 2 cloves of fresh garlic and 1/2 of a small onion finely diced. I wanted to show how my grandmother made it for the kids growing up. You can always add the fresh ingredients, seasonings and spices you prefer.
1/2 lb of cooked chicken (optional)
8 oz mozzarella cheese (optional)
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Mexican Comfort Food
Sopa de Fideos REcipe
Sopa Estrellitas Recipe
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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Creamy Mushroom Chicken Pasta | Pasta Recipes | Italian Food | Chicken & Mushroom Pasta by Neelam
Mushroom Chicken Pasta Recipe | Chicken Pasta Recipe | Mushroom Pasta Recipe | Chicken Recipe | Mushroom Recipe | Get Curried | Chef Neelam Bajwa
Learn How To Make Creamy Mushroom Chicken Pasta Recipe from Chef Neelam Bajwa only on Get Curried. Make this easy Pasta Recipe, an Italian Food, at your home and share your experience with us in the comments section below.
Ingredients:-
2 tbsp olive oil
4-5 cloves garlic
A packet of pasta
1 onion
1 tsp dried thyme
1 tsp dried mixed Italian herbs
1 tsp black pepper
1/2 kg chicken thigh
200 grams of mushrooms
150 ml cream
Parsley to garnish
Salt to taste
Method:-
- In a saucepan heat Olive Oil and saute garlic, onion, thyme with italian herbs, black pepper and salt.
- Add the chicken and cook for 7 minutes.
- Then add mushrooms and cook until the mushrooms release liquids.
- Pour the cream in batches as required and stir.
- Now add coriander and mix well.
Delicious and Creamy Chicken and Mushroom Pasta is ready to serve!
HAPPY COOKING!!!
#MushroomChickenPasta #ChickenPasta #GetCurried #MushroomPasta #ChickenRecipe #MushroomRecipe
Host: Neelam Bajwa
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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...????
Creamy Chicken & Spinach Pasta!
This creamy chicken and spinach pasta dish takes no time at all and is absolutely delicious! Get the recipe:
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Creamy Tuscan Chicken Pasta | The Golden Balance
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Creamy Tuscan Chicken Pasta ????
2lbs Chicken breast
2 Tbsp flour
2 tsp garlic powder
2 tsp paprika
2 tsp chili powder
1 tsp onion powder
Salt to taste
Brown on both sides and finish in the oven for 10-15 minutes at 350F (depends on thickness)
8oz Pasta
1/2 onion & bell pepper
5 sun dried tomatoes
5 cloves garlic
2 Tbsp tomato paste
1/4 cup stock
1/2 cup heavy cream
1-2 oz Parmesan or pecorino Romano
1/2 cup cherry tomatoes
2-4 oz spinach