PENNE ALFREDO WITH KALE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
- Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.
CHICKEN ALFREDO BAKE
Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 646.8 calories, Carbohydrate 88.3 g, Cholesterol 67.2 mg, Fat 22.7 g, Fiber 4 g, Protein 24.8 g, SaturatedFat 13 g, Sodium 359.7 mg, Sugar 4.1 g
SHEET-PAN PASTA BAKE WITH CHICKEN AND KALE
Quicker, easier, and with more crispy topping per bite than your standard pasta casserole.
Provided by Anna Stockwell
Categories Chicken Quick & Easy Kale Tomato Mozzarella Pasta 30 Days of Groceries Cheese Dinner Sheet-Pan Dinner
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in top of oven; preheat to 450°F. Cook pasta in a large pot of boiling salted water according to package directions.
- Meanwhile, mix panko, 1/4 cup Parmesan, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl.
- Toss kale and tomatoes with 1/2 tsp. salt and remaining 2 Tbsp. oil on a rimmed baking sheet.
- Drain pasta, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sour cream, mustard, 1 tsp. salt, 1/4 cup pasta cooking liquid, and remaining 3/4 cup Parmesan and 1/2 tsp. pepper; stir until smooth. Stir in chicken and 1 cup mozzarella, adding more pasta cooking liquid if needed, until evenly coated. Transfer to sheet with kale and tomatoes and toss to combine. Top with panko mixture and remaining 1/2 cup mozzarella.
- Roast pasta mixture until cheese is melted and top is lightly browned, 5-7 minutes.
GRILLED CHICKEN WITH ROASTED KALE
Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.
CHICKEN ALFREDO CASSEROLE
This family-friendly casserole is great for a large gathering. You can make and assemble it a day ahead, just bring it back to room temperature before baking. We like boneless skinless chicken thighs because they cook quickly and stay moist and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚ F. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.
- Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.
- Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.
- Melt the butter in the Dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.
- Remove the pot from the heat. Stir in 1 cup Parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat. Transfer to the baking dish and sprinkle with the remaining 1/4 cup Parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.
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- Heat the oil in a large frying pan (skillet) on a medium heat. Add the chicken, along with a pinch of salt and pepper. Cook for approx 6-7 minutes, turning regularly until browned and just cooked through.
- Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10 minutes.
- Remove the foil and stir in the cream and all but 2 tbsp of Parmesan. Add the kale, cover again and cook for a further 2-3 minutes until the kale has wilted.
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