BACON CHICKEN ALFREDO LASAGNA ROLL RECIPE BY TASTY
Here's what you need: bacon, butter, garlic, heavy cream, grated parmesan cheese, fresh parsley, salt, black pepper, rotisserie chicken, lasagna noodles, mozzarella cheese, spinach
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
- In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
- Add the cream, and bring to a boil.
- Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
- Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
- Mix the chicken with the sauce until thoroughly combined.
- On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
- Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
- Preheat oven to 400°F (200°C).
- Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
- While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
- Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
- Unwrap and transfer to a baking tray.
- Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
- Cool for about 15 minutes, then transfer the roll to a cutting board.
- Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
- Enjoy!
Nutrition Facts : Calories 564 calories, Carbohydrate 10 grams, Fat 51 grams, Fiber 0 grams, Protein 25 grams, Sugar 4 grams
CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in a pot over medium-high heat.
- Cook the chicken with the salt and pepper.
- Add the garlic and broccoli, cooking for 1-2 minutes.
- Add the milk, parmesan, parsley, and bacon, bringing to a boil.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
CHICKEN BACON ALFREDO ROLL UPS RECIPE BY TASTY
Here's what you need: lasagna noodles, cooked chicken, cooked bacon, mozzarella cheese, garlic powder, garlic, heavy cream, pepper, salt, parmesan cheese, butter, cream cheese
Provided by Tasty
Categories Dinner
Yield 1 serving
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF (175ºC).
- Cook the lasagna noodles until al dente, drain and rinse the noodles with cold water then lay the on a paper towel to remove excess water.
- In a medium saucepan add butter, heavy whipping cream, and cream cheese, cook over medium heat and whisk until melted.
- Add minced garlic, garlic powder, salt and pepper, whisk until smooth.
- Add the parmesan cheese and bring to a simmer, continue to cook for about 3-5 minutes or until it starts to thicken.
- Pour 1 cup (228 grams) of the alfredo sauce in a 9x13 inch (23x33 cm) pan.
- Add bacon and chicken to the alfredo sauce, mix together.
- Spread about 2 tbsp. of alfredo sauce mixture over each noodle.
- Roll each noodle and place seam down in the pan.
- Once they are all in the pan pour remaining alfredo mixture over the top and sprinkle mozzarella cheese over the top.
- Cook for about 30 minutes until it is heated through and cheese bubbles and browns
- Nutrition Calories: 6306 Fat: 591 grams Carbs: 45 grams Fiber: 0 grams Sugars: 24 grams Protein: 262 grams
- Enjoy!
ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, spinach, garlic, salt, pepper, milk, penne pasta, parmesan cheese
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a large pot over medium-high heat until crispy.
- Add the chicken and cook until no pink is showing. Remove the chicken.
- Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
- Put the chicken back in, add the milk, then stir.
- Bring the milk to a boil, then add the pasta.
- Stir constantly for about 10 minutes until the pasta is cooked.
- Add the parmesan, then mix until the cheese has melted. Serve!
- Enjoy!
Nutrition Facts : Calories 1071 calories, Carbohydrate 101 grams, Fat 37 grams, Fiber 4 grams, Protein 77 grams, Sugar 18 grams
CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)
A recipe that I thought sounded delicious from Paula Deen's Comfort Food Magazine. Posting for safe keeping. Update 10/17/2013: Made this for DH and myself, so I made 1/3 of the recipe, but still made 2 pieces of bacon (will even make more next time) and I added some additional heavy cream as we like it creamy. We loved the addition of the bacon, onion and garlic to the normal Chicken Alfredo, DH even went back for seconds.
Provided by diner524
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
- Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
- Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
- Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!
CHICKEN ALFREDO SAUCE
Make and share this Chicken Alfredo Sauce recipe from Food.com.
Provided by Ana Romano
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken boullion cubes in 1/2 cup water.
- Melt butter over low heat in saucepan.
- Gradually, stir in flour.
- Continue stirring and gradually add half-and-half.
- Add chicken boullion.
- Increase heat to medium and continue stirring.
- Cook until thickened.
- Stir in parmesan cheese and garlic powder, if desired.
- Serve over hot pasta and garnish with parsley.
Nutrition Facts : Calories 502.3, Fat 44.4, SaturatedFat 27.6, Cholesterol 128, Sodium 1113, Carbohydrate 12.6, Fiber 0.2, Sugar 0.8, Protein 14.6
BBQ CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: pizza crust, BBQ sauce, rotisserie chicken, red onion, shredded cheese, parsley
Provided by Tasty
Categories Snacks
Time 30m
Yield 14 rollups
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F (220°C).
- Roll out the pizza crust into a rectangle.
- Spread on the BBQ sauce. Top with chicken, onion, cheese, and parsley.
- Roll it up longways, and cut into slices. Bake face-up for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 12 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams
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- Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
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