Chicken Breasts Alfredo Food

EASY CHICKEN ALFREDO

Steps:

• In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
• Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
• Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

CHICKEN ALFREDO

Steps:

• In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.

CHICKEN BREASTS ALFREDO (NO BREADING)

Steps:

• Heat oven to 375 degrees.
• In a 9x13 pan, drizzle chicken breasts with olive oil. Season with garlic powder, seasoned salt and pepper.
• Bake for approximately 20-30 minutes.
• Pour some of the alfredo sauce in baking dish and on the chicken and cook for 10 more minutes.
• Top with cheese. Return to oven just for melting the cheese.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN BREASTS ALFREDO

Steps:

• Lightly salt and pepper chicken breasts.
• Coat in flour.
• Mix eggs, water, cheese and parsley together.
• Dip chicken in egg mixture, then in bread crumbs.
• Heat oil and butter in large skillet and cook chicken over medium heat until brown- about, 15 minutes.
• Transfer chicken to 11 x 7 baking dish.
• Preheat oven to 425 degrees.
• Make cheese sauce by heating cream, water and butter in pan until butter melts, then add cheese.
• Stir over medium heat for 5 minutes.
• Stir in parsley.
• Spoon sauce over chicken.
• Top each piece with a slice of mozzarella cheese.
• Bake until cheese melts and chicken is tender, about 8 minutes.

CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S

Steps:

• For filling, combine ingredients and mix well.
• For chicken, cut each piece in half horizontally into 2 pieces.
• of equal thickness. Place bottoms in a shallow baking pan in a single layer.
• Top each with about 1/3 cup spinach mixture, spreading almost to edge.
• Place tops over filling, pressing together at edge. Freeze 30 minutes.
• Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
• to hold chicken in a single layer.
• In a shallow bowl, whisk together the milk and egg until well blended.
• In a separate shallow bowl, mix bread crumbs and dressing mix.
• Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
• crumb mixture, coating evenly and pressing crumb mixture into chicken.
• Place in baking pan. Bake 25 minutes or until cooked through.
• Top with spinach leaves and cheese slices. Continue baking 1 minute.
• For fettucine, cook pasta according to package directions,.
• adding salt to water. Drain.
• In a medium saucepan, melt butter. Add mushrooms and garlic.
• Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
• Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
• pasta to coat evenly. Serve with chicken. Makes 8 servings.

ALFREDO CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Spread a layer of alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper, to taste.
• Spread broccoli over chicken.
• Pour remaining alfredo over chicken and broccoli.
• Top with Parmesan cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN ALFREDO - LOW CARB

Steps:

• Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
• For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
• Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.

CHICKEN ALFREDO

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.