Best 6 Chicken Pea And Pasta Broth Recipes
Indulge in a comforting and flavorful journey with our diverse collection of chicken, pea, and pasta broth recipes. From the classic Italian Minestrone to the hearty Tuscan Sausage and Kale Soup, each recipe promises a unique culinary experience. Explore the vibrant colors and textures of our Mediterranean Vegetable Soup, or savor the rich and creamy flavors of our Creamy Chicken and Pasta Soup. Whether you prefer a light and refreshing broth or a thick and hearty stew, our recipes cater to every palate. Embrace the goodness of fresh ingredients and savor the delightful aromas that fill your kitchen as you prepare these delectable soups.
Let's cook with our recipes!
ONE-POT CREAMY CHICKEN AND MUSHROOM PASTA WITH PEAS
Creamy chicken and mushroom pasta with peas is an easy, cheesy, one-pot pasta dinner that's ready in about 30 minutes!
Provided by Kathryn Doherty
Categories Chicken
Time 35m
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and mushrooms and saute for 7-8 minutes, until onions are tender and the mushrooms have released most of their liquid.
- Add garlic, salt and pepper and saute for another 30 seconds.
- Add pasta and chicken broth and bring to a boil.
- Cover, reduce heat to medium-low and cook for 8-10 minutes, until most of the liquid is absorbed and the pasta is nearly cooked. I lift the lid and stir it once or twice during the cooking time so the pasta gets moved around and can cook evenly.
- Add cream cheese and mozzarella cheese and stir until melted and well combined. You can add an extra splash of chicken broth if needed to get everything to mix well.
- Add thawed peas and shredded chicken and stir to combine. Turn off heat, cover and let sit for a few minutes.
- Taste and adjust seasonings.
- Serve with fresh chopped parsley and Parmesan cheese (if using).
Nutrition Facts : Calories 244 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 396 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKEN AND PEAS WITH PASTA
This creamy noodle dinner has a savory, satisfying flavor that just says "home". Unfortunately, everyone likes it so much there are never any leftovers!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.
Nutrition Facts :
PASTA WITH CHICKEN AND PEAS
This is an especially quick and easy meal when using leftover Roasted Chicken with Lemon Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.
- Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.
- Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.
PENNE WITH CHICKEN, WILD MUSHROOMS AND PEAS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
- Cook penne according to package directions.
- While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
- Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.
BROTH PESTO WITH PASTA, PEAS, AND CHICKEN
A deliciously creamy pasta dish that doesn't use any cream. The vegetable broth mixed with fresh pesto makes a very flavorful sauce. You can use real chicken but you sould try the Quorn stuff - it's really good.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the vegetable broth into a saucepan, and bring to a boil. Stir in the pasta, and boil over medium-low heat until tender, about 8 minutes. Drain pasta, and reserve broth.
- Heat the butter in a skillet over medium heat, and stir in half the spring onions; cook and stir until the onions begin to soften, 2 to 3 minutes, then add the vegetarian chicken-style pieces. Cook until vegetarian pieces are browned, about 3 minutes per side, then stir in remaining onion and green peas. Pour 1/2 cup of reserved vegetable broth into the skillet. Bring the mixture to a boil, cook for 1 to 2 minutes to cook the peas, and stir in the pasta and pesto sauce. Mix in an additional 1/2 cup of broth to form a creamy sauce.
- COOK'S NOTE:.
- To make homemade pesto sauce, combine 3 cups chopped fresh basil, 1/2 cup baby spinach, 5 cloves of minced garlic, 1/2 cup of pine nuts, and 1/2 cup of Parmesan cheese in a blender or food processor. Slowly add 1/2 cup olive oil while blending. Continue blending until desired consistency is reached; add fresh ground black pepper to taste.
Nutrition Facts : Calories 241.8, Fat 1, SaturatedFat 0.2, Sodium 5.7, Carbohydrate 48, Fiber 3.8, Sugar 3.6, Protein 9.4
CHICKEN, PEA AND PASTA BROTH
I found this recipe in the February 2008 copy of the British cookery magazine, Olive. This sounds like my kind of simple comfort food and it is low fat too.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat the chicken stock in a pan.
- Add the pasta and cook until just tender - about 8 minutes.
- Add the chicken and peas and cook for a minute until heated through.
- Season and then stir through the parsley and serve.
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and chicken will give your broth the best flavor. If possible, use organic ingredients.
- Don't overcrowd the pot: If you add too much chicken or vegetables to the pot, the broth will be weak and bland. Add just enough ingredients to cover the bottom of the pot.
- Simmer for a long time: The longer you simmer the broth, the more flavor it will have. Aim for at least 2 hours, but you can simmer it for up to 4 hours if you have the time.
- Season to taste: Once the broth is finished simmering, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Chicken pea and pasta broth is a delicious and versatile dish that can be enjoyed on its own or used as a base for other soups and stews. It's also a great way to use up leftover chicken and vegetables. With a few simple ingredients and a little time, you can make a flavorful and nutritious broth that the whole family will enjoy.
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