Chicken Fettuccine With Spinach Food

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat.
• Cook the chicken until no pink is showing.
• Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
• Pour in the cream and bring to a boil.
• Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
• Enjoy!

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

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 & SPINACH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

CHICKEN PESTO WITH FETTUCCINE AND SPINACH

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Add the onion and cook for 3 minutes or until tender, stirring occasionally. Stir in the broth and pesto sauce. Add the spinach. Cover and cook for 5 minutes or until the spinach is wilted.
• Stir in the fettuccine. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese, if desired.

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Steps:

• Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
• To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
• To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
• In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
• Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
• When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

CHICKEN FETTUCCINE WITH SPINACH

Steps:

• Melt butter in skillet over medium heat.
• Add onion, basil, garlic and pepper flakes.
• Cook until onion is tender about 7 minutes.
• Add chicken and saute, stirring often (about 15 minutes).
• Mix in uncooked spinach.
• Season with salt and pepper to taste.
• Heat until spinach is heated through.
• Place fettucini in bowl and toss with some of pan dripping.
• Add chicken and toss with parmesan cheese.

CHICKEN & SPINACH SKILLET PASTA WITH LEMON & PARMESAN

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes.
• Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
• Remove from heat. Stir in spinach and the cooked pasta.
• Cover and let stand until the spinach is just wilted.
• Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

TOMATO SPINACH CHICKEN PASTA

Steps:

• Cook the pasta: Cook the pasta al dente, according to package instructions.
• Cook the chicken: In the meantime, add the sun-dried tomatoes, olive oil, chicken pieces, salt, pepper, red pepper flakes to a large skillet, and cook over medium heat for 5 minutes or until the chicken is no longer pink.
• Finish cooking: Add the chopped tomatoes, garlic, and spinach to the skillet and cook for another 3 minutes or until the spinach wilts a little.
• Combine pasta and sauce: Add the drained pasta to the skillet along with ½ cup of the Parmesan cheese and toss everything together well.
• Finish and serve: Drizzle some good olive oil over the pasta and sprinkle with remaining Parmesan cheese. Serve immediately.

CHICKEN AND SPINACH PASTA

Steps:

• Boil a pan of water and cooked spaghetti as per packet instructions.
• Tear up chicken and mozzarella into bite size pieces.
• Drain pasta, return to heat and add tomatoes, spinach and chicken.
• Heat gently until spinach has wilted and chicken is heated through. Add salt and pepper to taste.
• Add mozzarella, stir then serve immediately!

CHICKEN WITH SPINACH AND PASTA

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, cook the spinach in the chicken broth, adding the spinach a little at a time as it wilts.
• Drain the spinach in a colander, reserving the broth. Press the spinach to squeeze out as much excess liquid as possible.
• Cook pasta in a medium saucepan of boiling salted water according to package directions.
• Using a colander, drain the pasta.
• Preheat a heavy skillet over medium heat. When the skillet is hot, add the oil and garlic. Cook, stirring constantly, until the garlic is tender, but not browned.
• Add the spinach and nutmeg. Taste and add salt and pepper.
• Add the grilled chicken chunks to the spinach and combine.
• Stir and add a small amount of the reserved cooking broth. Continue to cook, stirring and turning, until hot, adding broth as necessary.
• Add the hot drained pasta shells to the spinach mixture and blend well.
• Sprinkle with the 1/2 cup of Parmesan cheese and serve immediately. Pass more Parmesan cheese at the table.
• Enjoy.

SPINACH & CHICKEN FETTUCCINE CASSEROLE

Steps:

• Preheat the oven to 350. Spray a 9x13 glass dish with olive oil spray. Cut the chicken breasts in half, place in dish and sprinkle with paprika, oregano, salt and pepper. Bake for 30 minutes, or until the internal temperature reaches 165. When the chicken is done, cut into small pieces. Boil the fettuccine according to package instructions. Drain the noodles, then return to pot. Add the chicken, spinach, cream of chicken soup, and sour cream. Mix well. Add salt and pepper to taste. Spread the mixture into the casserole dish. Sprinkle with breadcrumbs, basil, oregano, salt and pepper. Add the cheese. Bake at 350 for 5-10 minutes or until the cheese is melted.