Chicken And Broccoli Alfredo Or Asparagus Food

CHICKEN & BROCCOLI ALFREDO WITH FETTUCCINE

Steps:

• Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
• Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
• Heat butter in skillet. Cook chicken until browned, stirring often.
• Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN AND BROCCOLI ALFREDO (OR ASPARAGUS)

Steps:

• Season with salt and pepper the chicken breasts strips.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat and saute chicken strips in batches until cooked through and golden. Transfer chicken to bowl and keep warm.
• Add sliced minced garlic and red bell pepper to skillet and sauté until tender. Reduce heat to low.
• Add cream, 1 cup Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly. Add chicken strips and any juices in bowl to sauce.
• Stir in sun-dried tomatoes, and steamed broccoli florets and warm through. Season to taste with salt and pepper.
• To serve, arrange pasta on a large platter. Spoon chicken mixture on top and garnish with remaining Parmesan cheese.

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

CHICKEN AND BROCCOLI ALFREDO

Steps:

• Steam broccoli florets until just tender, about 3 minutes; set aside.
• Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

CHICKEN AND BROCCOLI ALFREDO ORZO

Steps:

• Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
• Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
• Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
• Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

CHICKEN & BROCCOLI ALFREDO WITH FETTUCCINE

Steps:

• Melt Butter in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
• Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

EASY CHICKEN AND BROCCOLI ALFREDO

Steps:

• Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. Drain pasta mixture.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in milk, cream cheese, Parmesan cheese and basil. Bring to boil, stirring constantly. Cook 1 to 2 min. or until sauce is well blended and heated through.
• Add chicken mixture to pasta mixture; mix lightly.

CHICKEN BROCCOLI ALFREDO

Steps:

• Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
• Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
• Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
• Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

CHICKEN AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
• In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
• Pour sauce over pasta and asparagus, and toss to coat.

CHICKEN, BROCCOLI, AND SPINACH ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until almost tender, about 9 minutes. Add broccoli; continue cooking until linguine is tender, about 2 minutes more. Drain.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain grease.
• Combine boiling water and chicken bouillon cubes in a bowl; mix until dissolved.
• Pour chicken bouillon mixture into the same skillet used to cook the bacon. Bring to a simmer. Add mushrooms and garlic; cook for 1 minute. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Stir in cream cheese, milk, Parmesan cheese, basil, and parsley; cook until melted together and heated through, about 5 minutes.
• Place spinach in a microwave-safe bowl. Fill bowl halfway with water. Cook in the microwave until wilted, about 2 minutes.
• Stir wilted spinach into the cooked linguine. Pour chicken and sauce on top. Crumble bacon on top.