Alcaparrado Chicken With Mac Cheese Food

CHICKEN MILANESAS WITH ALCAPARRADO

Steps:

• Combine first 4 ingredients; stir in 2 Tbsp. dressing. Mix remaining dressing with mayo in shallow dish. Place bread crumbs in separate shallow dish.
• Dip chicken in mayo mixture, then in crumb mixture, turning to evenly coat both sides of each breast.
• Add chicken, in batches, to large skillet sprayed with cooking spray; cook 3 min. on each side or until golden brown and done.
• Serve topped with tomatoes and olive mixture.

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS

Steps:

• Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
• Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
• Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
• Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
• Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
• Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
• Fluff rice gently with fork and cool 1 hour. Do not cover.
• Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
• To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
• Yield: 16 cups

ALCAPARRADO - PUERTO RICAN OLIVE & PEPPER MIX

Steps:

• Chop green olives and pimentos, coarsely.
• Place olives in a small jar with a tight fitting lid.
• Add in the remainder of the ingredients and shake vigorously to mix well.

ALCAPARRADO CHICKEN WITH MAC & CHEESE

Steps:

• Cook chicken in large skillet on medium-high heat 5 min. or until browned on both sides, turning after 3 min. Remove chicken from skillet; cover to keep warm.
• Add sofrito sauce and ham to skillet; cook 3 min., stirring frequently. Stir in tomato sauce, olives and capers. Top with chicken; cover. Cook 25 min. or until chicken is done (165ºF). Meanwhile, prepare Dinners in large saucepan as directed on package. Add Singles and seasoning; stir until Singles are melted.
• Serve chicken over Dinner mixture. Top with Parmesan.

CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS

Steps:

• Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
• Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
• Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
• Serve over hot fettuccini, with fresh grated parmesan on top.

KRAFT HOME-STYLE CHICKEN PARMESAN ALFREDO MACARONI & CHEESE

Steps:

• Cook Macaroni in large saucepan as directed on package; drain. Do not return macaroni to pan.
• Melt butter in same saucepan on medium heat. Whisk in flour; cook and stir 1 min. Gradually stir in milk; cook 1 to 2 min. or until thickened, stirring frequently. Add Cheese Sauce, Seasoning, chicken, spinach, roasted red peppers and macaroni; cook and stir on medium heat 2 min. or until heated through.
• Top with crushed red pepper and olives.