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How To make Pasta with Chicken And Veggies
Ingredients
1
tablespoon
olive oil
8
oz
mostaccioli, al dente
1
pound
chicken breasts, boneless, skinless, chopped in bite sized pieces
2
each
garlic, cloves, chopped
1
pound
asparagus, chopped 2 inch pieces
1/2
cup
scallions, finely chopped
12
each
carrots, baby, halved lengthwise
1/4
cup
chicken stock
3
tablespoon
parsley, fresh, finely chopped
1/4
teaspoon
nutmeg
1
each
red bell pepper, roasted
6
each
cherry tomatoes, quartered
6
tablespoon
parmesan cheese, nonfat, grated
1
salt, to taste
1
pepper, to taste
Directions:
Bring a large pot of water to a boil; add pasta and cook until al dente, about 10 minutes.
Meanwhile, heat the olive oil in a large, nonstick skillet. Add chicken and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer.
Stir in garlic, asparagus, scallions, carrots, chicken broth, parsley, and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
Stir in roasted pepper and cherry tomatoes. When pasta is cooked, drain and return to pot. Toss with chicken, vegetables, and parmesan cheese over medium heat until heated through. Season with salt and pepper. Serve immediately.
How To make Pasta with Chicken And Veggies's Videos
#weightloss High Protein Stir Fry Pasta With Lots Of Veggies and Paneer | Quick Healthy Pasta Prep
#weightloss High Protein Stir Fry Pasta With Lots Of Veggies and Paneer????
Quick Healthy & Tasty Pasta Prep!
can have it as your lunch or dinner meal also great option for lunchbox ????
do try and share your creations @learnlively ????????
Ingredients & Nutritional info (serves 2-3)
50g whole wheat pasta(raw)- 175.5cal
1 onion- 28cal
1/2 capsicum- 7.4cal
30g french beans- 7.8cal
30g green pea- 27.9cal
30g broccoli- 10.2cal
50g carrot- 24cal
100g fresh paneer- 265cal
2 tsp sesame oil- 79.6cal
1 tsp soy sauce- 3.6cal
1.5 tsp vinegar- 1.4cal
1 tomato- 18.2cal
Salt to taste
Green chilli garlic
Oregano
Chilli flakes
total calories - 648
protein - 31g
fats - 32g
carbs - 58g
fiber - 14.2g
This recipe is great for breakfast/lunch/dinner/weight loss diet/lunch box
Eat Clean Get Fit Be Happy!
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Stir fry Pasta | Chicken & Fresh Veggies | Eid Special | Penne Pasta
Delicious stir fry chicken in penne pasta with fresh cherry tomatoes, baby spinach, bell peppers in three different colors and scallions.
Real Italian taste with oregano, parsley, and cilantro.
Try out this amazing, mouth watering, healthy and tasty pasta recipe I made for Eid Day 1. This modern recipe went well with other Desi dishes at our table for our special family lunch.
A Complete recipe in Urdu/Hindi
Home-based restaurant-style meal. Lockdown home cooking.
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Chicken pasta with veggies | how to make pasta with chicken & veggie| simple/delicious Pasta Recipe
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Beautiful recipe about pasta
So simple, easy & delicious recipe
Anyone can cook it easily
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???? STIR FRY Glass Noodles With CHICKEN & VEGETABLES | FRIED GLASS NOODLES. Recipe by Always Yummy!
This dish is referred to as a salad but glass noodles with chicken breast and veggies, cooked in Korean-style, quite can be a main course for your lunch or dinner. Mouthwatering, light but hearty, filled with spices and sauces’ aromas – you’ll want to cook it time and again.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• glass noodle – 5 oz | 150 g
• carrot – 5 oz | 150 g
• fresh cucumber – 8 oz | 240 g
• bulb onion – 5 oz | 160 g
• chicken breast fillet – 21 oz | 600 g
• 2 eggs
• bell pepper – 7 oz | 200 g
• cilantro – 1 oz | 30 g
• sesame seeds – 2 tbsp
• garlic – ½ oz | 15 g
• ground sweet paprika – 1 tbsp
• ground black pepper – ½ tsp
• ground red chili pepper – ½ tsp
• sugar – 1 tbsp
• salt – 1 tsp
• vinegar 9% - 4 tbsp
• ground coriander – 1 tsp
• soy sauce – 6 tbsp
• vegetable oil – 5 tbsp
• sesame oil – 2 tbsp
✅ You will need:
• pan
• 2 big bowls
• carving board
???? Preparation:
1. Pour the glass noodle with boiling water and leave for 5 minutes, then rinse in cold water and leave in a colander to drain, lay then into a bowl.
2. Cut all the vegetables and chicken into thin strips, chop the cilantro and roast the sesame seeds.
3. Heat a pan with 1 tbsp of vegetable oil, whisk the eggs until smooth and pour into the pan, fry the egg roll on both sides over medium heat, take it out of the pan and cut into strips.
4. Add 1 tbsp of vegetable oil into the pan and lay out the cut bulb onion, fry over high heat until semi readiness, stirring constantly, for about 3 minutes. Take out into the bowl.
5. Heat the pan again, add 1 tbsp of vegetable oil and lay out the cut carrot, fry over high heat until semi readiness, stirring constantly, for 3-4 minutes. Lay out into the bowl.
6. Add 1 tbsp of vegetable oil and fry the bell pepper over high until semi readiness for about 3 minutes stirring constantly. Lay out into the bowl.
7. Fry the cut fresh cucumber with 1 tbsp of vegetable oil over high heat until semi readiness, stirring constantly, for about 2 minutes. Into the bowl.
8. Fry the chicken with ½ tsp of salt and ground black pepper each over high heat for 5 minutes until readiness. Place into the bowl.
9. Into the bowl with glass noodles add ½ tsp of salt, the ground red chili pepper, sugar, ground paprika and coriander, vinegar, soy sauce, minced garlic, chopped cilantro, sesame seeds and oil, cut egg roll and all that fried ingredients out of the second bowl, combine all well.
10. Your Korean-style glass noodle with chicken and veggies is ready.
green sauce pasta with chicken and veggies/ spicy and delicious recipe for pasta lovers
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