Chicken Florentine Risotto With Garlic Parmesan Cream Food

FLORENTINE RISOTTO

Steps:

• Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
• Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
• Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
• Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.

RISOTTO WITH GARLIC AND PARMESAN

Steps:

• Bring the broth to a boil over high heat.
• Cover; reduce to low and keep at a simmer.
• In a medium saucepan, heat the olive oil over medium heat.
• Add the rice and stir for about 1 minute to coat all grains.
• Add the garlic and cook an additional minute.
• Add about 1/2-cup of the simmering broth and stir well.
• Stir often until the liquid is absorbed.
• Add another 1/2-cup of the broth and repeat the process.
• It should take about 30 minutes until the last of the broth is absorbed.
• Regulate the heat if it appears that the liquid is absorbed too fast.
• When the rice is done, add the Parmesan cheese and stir well to combine.
• Garnish with the parsley.
• Serve immediately.

PARMESAN CHICKEN FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Pound chicken breasts, between sheets of waxed paper.
• Cook spinach according to package instructions and drain well. While still hot, add 1 tablespoons parmesan cheese, cream cheese, garlic powder, salt and pepper. Stir until melted.
• Spoon 2-3 tablespoons spinach mixture on top of each chicken breast and roll up tightly. Brown chicken breasts in oil until golden brown on both sides.
• Place chicken in a baking pan and bake for 20 minutes. Add remaining parmesan cheese and continue baking approximately 10 minutes or until cheese is lightly browned and melted.

CORN RISOTTO WITH HERBED PARMESAN CREAM

Steps:

• Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
• Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
• Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
• Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
• When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

WEEKNIGHT CHICKEN FLORENTINE PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
• Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
• Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
• To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.