It’s a quick meal you can make from scratch on a busy night. This chicken parm pasta dish will please even the pickiest eaters.
Becky Low shares her ‘quick scratch’ recipe for this dinner-time pasta.
Chicken Parmesan Pasta with Corn
- 5 ounces (about 1-cup) cooked diced chicken*
- 1 pint (2 cups) elbow macaroni, uncooked
- 1 ½ teaspoons butter
- 5 ounces (about 1-cup) frozen corn
- 5 ounces (about 1-cup) frozen peas
- 4 ounces (½-cup) 1% milk
- 4 ounces (½-cup) low-fat plain yogurt
- 1 ½ tablespoons grated Parmesan cheese
- Pinch of salt
Cook chicken as needed; dice.
Bring a large pot of water to boil, add pasta and cook to al dente stage (firm tender). Drain, return pasta to pan and toss with butter.
While pasta is cooking, cook corn and peas in the microwave according to package directions, or loosely cover microwave safe bowls with plastic wrap and cook on high for 1-2 minutes. Place corn and peas in pan with pasta.
Reheat chicken to 165 degrees either in microwave; placed covered in hot oven; or pan fry in non-stick skillet sprayed with non-stick spray. Add chicken to pasta and veggies.
Whisk together milk, yogurt and parmesan cheese; add to pasta and toss to coat. Serve hot.
Serves 7 (1-cup portions – perfect for kids); or serves 4-5 larger adult servings. Recipe courtesy National Dairy Council.
*Chicken may be boiled or canned, roasted or fried. For greater flavor use roasted chicken. Rotisserie chicken from the deli works well for this recipe. Or save money and roast in your oven. Leave whole chicken with skin, place breast side up, in a shallow roasting pan; sprinkle generously with seasoning of your choice, inside and out. Roast uncovered in 350 degree oven for about 1 to 1½ hours or until juices run clear and internal temperature reaches 180 degrees. Serve for dinner one night, dice leftovers to use in recipe above the second night.
Becky Low represents The Dairy Council of Utah/Nevada a partner of Dairy West. For delicious dairy recipes and nutrition information go to: https://dairywest.com/recipe/