can chicken and veggies recipe elbow pasta and mayo Can Chicken And Veggies Recipe With Elbow Pasta And Mayo

Looking for a quick, delicious, and comforting meal that combines the heartiness of chicken, the freshness of vegetables, and the creamy goodness of mayonnaise with pasta? You’re in the right place!

This can chicken and veggies recipe with elbow pasta and mayo is a perfect blend of simple ingredients that come together to create a satisfying dish anytime you crave something easy yet flavorful. Whether you’re cooking for a busy weeknight dinner or meal prepping for the week, this recipe offers convenience without sacrificing taste.

This dish uses canned chicken, making it a pantry-friendly option that’s incredibly versatile. Paired with colorful veggies and classic elbow pasta, and tossed in a light mayo dressing, it’s a meal that everyone in the family will enjoy.

Plus, you can customize the veggies and seasonings to suit your preferences! If you love recipes that are straightforward, wholesome, and budget-friendly, keep reading to discover how to whip up this tasty pasta salad masterpiece.

Why You’ll Love This Recipe

This can chicken and veggies elbow pasta recipe is a game-changer for busy cooks. Here’s why it stands out:

• Speed and convenience: Using canned chicken means no chopping or cooking chicken from scratch, saving you precious time.
• Flexible ingredients: You can easily swap in your favorite veggies or pasta shapes depending on what you have on hand.
• Creamy texture: The mayonnaise creates a luscious coating that ties everything together perfectly.
• Nutritious and balanced: Protein from chicken, fiber and vitamins from vegetables, and carbs from pasta make this a complete meal.
• Great served warm or cold: Perfect for leftovers, packed lunches, or picnic dishes.

Ingredients

• 2 cups elbow pasta (uncooked)
• 1 can (12.5 oz) canned chicken, drained and shredded
• 1 cup mixed vegetables (such as diced bell peppers, peas, and carrots)
• 1/2 cup mayonnaise (use light mayo if preferred)
• 1/4 cup finely chopped red onion
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon garlic powder
• Fresh parsley or dill, chopped (for garnish)

Equipment

• Large pot for boiling pasta
• Colander for draining pasta
• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and cutting board
• Serving dish or bowl

Instructions

1. Cook the elbow pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta using a colander and rinse briefly with cold water to stop the cooking process. Set aside to cool.
2. Prepare the canned chicken and veggies: While the pasta cooks, drain the canned chicken thoroughly. Use a fork to shred it into bite-sized pieces. Chop your selected vegetables finely so they mix well with the pasta.
3. Make the dressing: In a large mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth and creamy.
4. Combine all ingredients: Add the cooled elbow pasta, shredded chicken, chopped vegetables, and red onion to the bowl with the dressing. Gently toss everything together until all ingredients are well coated with the mayo dressing.
5. Adjust seasoning: Taste the mixture and add extra salt, pepper, or lemon juice if needed. Freshen it up with chopped parsley or dill for a burst of flavor and color.
6. Chill or serve immediately: You can serve this dish right away while it’s slightly warm or refrigerate for 30 minutes for a cold pasta salad. It tastes delicious either way!

Tips & Variations

To keep this recipe lighter, swap mayonnaise for Greek yogurt or a mayo-yogurt mix for tanginess with fewer calories.

• Veggie options: Use fresh corn kernels, chopped cucumbers, cherry tomatoes, or even steamed broccoli to suit seasonal availability.
• Protein alternatives: If you prefer, replace canned chicken with canned tuna, cooked shredded rotisserie chicken, or chickpeas for a vegetarian twist.
• Make it spicy: Add a pinch of chili powder or smoked paprika to the dressing for some heat.
• Herbs: Experiment with fresh basil, cilantro, or chives depending on your flavor preferences.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving.

Nutrition Facts

Serving Suggestions

This elbow pasta with canned chicken and veggies makes a wonderful stand-alone meal, but you can elevate it even further:

• Serve alongside a crisp green salad dressed with lemon vinaigrette for a refreshing contrast.
• Pair with garlic bread or warm dinner rolls for a more indulgent dinner.
• Top with shredded cheddar or Parmesan cheese for extra richness.
• Enjoy it as a filling for stuffed bell peppers or wraps for a portable lunch option.

Conclusion

This can chicken and veggies recipe with elbow pasta and mayo is a perfect example of how simple pantry staples can be transformed into a delightful meal. It’s quick to make, adaptable to what you have on hand, and full of flavor that appeals to all ages.

Whether you’re new to cooking or a seasoned home chef, this recipe is a great addition to your culinary repertoire when you need something tasty and fuss-free.

Don’t forget to try experimenting with different veggies and seasonings to make it your own. If you enjoyed this recipe, you might also love exploring other delicious and easy recipes like Chicken Veg Salad Recipe Easy and Healthy Meal Ideas, Chicken and Roasted Veg Recipes for Easy Healthy Meals, or discover quick vegetarian inspirations at Cheap Vegetarian Recipes For Families Everyone Will Love.

Happy cooking!

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