CAJUN CHICKEN ALFREDO
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
CHICKEN BAKED ZITI
This was my first made up recipe. If you like, throw some vegetables in for good flavor. I usually use stuff like broccoli, black olives, and mushrooms.
Provided by David Michael Gann
Categories Chicken Breast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Boil pasta until cooked all the way through.
- Drain, and pour into a 13x9-inch baking dish.
- Cut chicken strips into bite size pieces.
- Add to pasta.
- Pour sauce and half of the cheese over the pasta.
- Stir until well mixed.
- Sprinkle remaining cheese over the top, and bake for 25-30 minutes until cheese starts to brown.
Nutrition Facts : Calories 447.5, Fat 14.4, SaturatedFat 6.7, Cholesterol 68.9, Sodium 466.9, Carbohydrate 47.5, Fiber 2, Sugar 4.6, Protein 30.1
BAKED ZITI ALFREDO WITH CAJUN CHICKEN
To me this is the ultimate comfort food. The spiciness of the chicken is complemented by the smooth creaminess of the Alfredo sauce. Delicious with a nice glass of white wine.
Provided by Taunte Sara
Categories Pasta Main Dishes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
- While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
- Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
- Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
- Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 53.1 g, Cholesterol 70.4 mg, Fat 15.4 g, Fiber 3.7 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 790.5 mg, Sugar 7.2 g
ZITI ALFREDO
this recipe is oh so good :p i got it from my friends mom;; she used to make it on late saturday nights & lets just say there were no left overs haha[: ...so qucik & easy
Provided by leenielt3
Categories European
Time 10m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium, non-stick saucepan over medium heat.
- Add cream cheese and garlic powder, stirring with wire whisk until smooth.
- Add milk, a little at a time, whisking to smooth out lumps.
- Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.
- Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
- ENJOY.
HARVEST CHICKEN ALFREDO-BAKED ZITI
Steps:
- Heat oven to 400ºF.
- Add pasta to large pan of boiling water; cook 8 to 10 min. or just until pasta is tender, adding squash to the boiling water for the last 6 min.
- Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. or until no longer pink, stirring frequently. Remove chicken from skillet; drain. Reserve for later use.
- Heat 2 Tbsp. of the remaining dressing in same skillet. Add onions and peppers; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add kale, cook 2 min., stirring occasionally. Add garlic; cook and stir 30 sec.
- Drain pasta mixture; return to pan. Add pasta sauce, milk, Italian seasoning, crushed red pepper, kale mixture and chicken; mix lightly. Cook on low heat 1 min. or until heated through, stirring frequently.
- Spoon half the pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with half the cheese. Repeat layers. Sprinkle with bread crumbs; drizzle with remaining dressing. Cover.
- Bake 15 min. or until heated through, uncovering for the last 5 min.
Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 870 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 8 g, Protein 28 g
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