Chicken Strips Wcreamy Sauce For Pasta Or Rice Food

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CREAMY GARLIC CHICKEN PASTA



Creamy Garlic Chicken Pasta image

Farfalle pasta tossed with a creamy garlic sauce and chicken.

Provided by Misti Jackson

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 small onions, chopped
1 (4 ounce) can mushroom pieces and stems, drained
¼ cup butter
¼ cup all-purpose flour
2 ½ cups milk
1 ½ teaspoons crushed garlic
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
  • Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
  • Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
  • Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
  • Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 561.2 calories, Carbohydrate 66.5 g, Cholesterol 83.4 mg, Fat 19.5 g, Fiber 3.5 g, Protein 30.9 g, SaturatedFat 9.8 g, Sodium 247.9 mg, Sugar 8.6 g

CREAMY MUSHROOM CHICKEN PASTA (ONE POT)



Creamy Mushroom Chicken Pasta (One Pot) image

Seared chicken strips are mixed through this Creamy Mushroom Chicken Pasta all done in one pot with garlic, mushrooms AND parmesan cheese! ORIGINAL CAFE DELITES RECIPE

Provided by Karina

Categories     Dinner

Time 1h

Number Of Ingredients 15

4 chicken thigh fillets, (boneless skinless)
1 teaspoon dried basil
Salt and pepper, (to season)
1 tablespoon olive oil, (divided)
1 medium yellow onion, (chopped)
4 cloves garlic, (minced (or 1 tablespoon minced garlic))
1/3 cup dry white wine, ((or chicken stock/broth))
8 ounces (250 g) brown or Cremini mushrooms, (sliced)
1 quart (1 litre) chicken broth, ((or stock))
12 ounce (375 ml) can evaporated milk*
1/3 cup milk
Extra salt and pepper, (to taste)
10 ounces (300 g) uncooked penne pasta ((just over 4 cups))
1 cup fresh grated parmesan cheese
A handful of fresh parsley, (chopped)

Steps:

  • Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
  • Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  • Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
  • Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
  • Garnish with fresh parsley and extra parmesan, if desired
  • Enjoy!

Nutrition Facts : Calories 479 kcal, Carbohydrate 41 g, Protein 27 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 89 mg, Sodium 903 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

"CHICKEN STRIPS" W/CREAMY SAUCE FOR PASTA OR RICE



Low fat twist on an old favorite. I love pasta and creamy sauces, but don't like the corresponding increasing waist line. Even my kids love this one!! (Add'l nutrition info from product websites. This is per serving for both the "Chicken" and soup combined: Cal-163; Fat-4g; Sat Fat-0.7g; Sodium-738mg; Potassium-372mg; Fiber-1.5g; Protein-19g)

Provided by dyve_leighdee

Categories     < 60 Mins

Time 35m

Yield 3 serving(s)

Number Of Ingredients 5

8 ounces Morningstar Farms Meal Starters chicken strips
8 ounces campbell's Healthy Request cream of mushroom soup
4 ounces water
1 average green onion, sliced
2 tablespoons italian seasoning

Steps:

  • In a deep skillet place Cream of Mushroom soup, and water. Stir.
  • Add Morningstar Farms chicken strips, sliced green onion and seasonings.
  • Heat over med-high heat until bubbling, reduce heat and reduce (approx 20 min or until desired consistency.).
  • Serve over pasta or rice.

Nutrition Facts : Calories 1.6, Sodium 1.6, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.1

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE



Chicken Tenders with Creamy Lemon-Garlic Sauce image

This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.

Provided by Mark S.

Categories     Meat and Poultry     Chicken     Chicken Tenders Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons all-purpose flour
salt and ground black pepper to taste
1 ½ pounds chicken tenders
2 tablespoons olive oil, divided
1 tablespoon butter
5 cloves garlic, minced, or more to taste
½ cup dry white wine
2 cups chicken stock
½ cup half-and-half
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
2 teaspoons cornstarch
4 teaspoons water

Steps:

  • Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
  • Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
  • Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
  • Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
  • Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

This is the best chicken recipe. My husband and children ask for this over and over again.

Provided by DDICKERSON

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 4

Number Of Ingredients 5

¼ cup butter, melted
1 ½ cups crispy rice cereal, coarsely crushed
2 tablespoons all-purpose flour
2 teaspoons salt-free seasoning blend
1 pound boneless, skinless chicken breast tenders

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
  • Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 12 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 218.2 mg, Sugar 0.8 g

SAUCY CHICKEN STRIPS



Saucy Chicken Strips image

For a quick and easy meal, try this chicken recipe. The sauce is so tasty, your family will request it often.-Barianne Wilson, Falfurrias, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breast halves
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
1-1/4 cups water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

  • Cut chicken breast in 2-in. x 1/2-in. strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings. , Add the onion, green pepper and mushrooms to the pan; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine the soup mix, water and Worcestershire sauce; pour over chicken. Reduce heat; cover and simmer for 10 minutes. , Remove chicken to a warm platter. Combine cornstarch and water until smooth; add to sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken.

Nutrition Facts : Calories 225 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1047mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

CREAMY CHICKEN PASTA



Creamy chicken pasta image

Try our crowd-pleasing creamy chicken pasta for your next family meal. It's packed with flavour and is easy for anyone to make, including children

Provided by Monaz Dumasia

Categories     Dinner

Time 25m

Number Of Ingredients 9

300g dried penne
2 tsp olive oil
1 garlic clove, crushed
75g baby spinach leaves
250g soft cheese
25g parmesan
4 cooked chicken breasts (about 450g), shredded with a fork
100g frozen peas
small bunch of parsley or basil, chopped

Steps:

  • Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
  • Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
  • Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.

Nutrition Facts : Calories 668 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 51 grams protein, Sodium 0.7 milligram of sodium

CHICKEN-LIVER SAUCE FOR PASTA OR RICE



Chicken-Liver Sauce for Pasta or Rice image

Provided by Robert Farrar Capon

Categories     dinner, condiments, sauces and gravies

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pound chicken livers, halved and trimmed
2 to 4 tablespoons clarified butter for frying, more if needed
2 large shallots, chopped
6 ounces fresh mushrooms, sliced
2 tablespoons Cognac
1/4 cup dry white wine
1 tablespoon meat glaze, or highly reduced stock, as desired
1/2 cup heavy cream
Salt and pepper, as desired
2 tablespoons chopped parsley

Steps:

  • Saute chicken livers in a large skillet, using very hot clarified butter. Cook livers in small batches, and remove each to a serving dish before the centers are cooked through.
  • Add shallots, mushrooms and, if needed, more butter to skillet, and saute 3 to 5 minutes, or until lightly browned. Add Cognac and wine, and boil until almost completely evaporated. Add meat glaze and cream, and return to a boil, reducing the mixture to a sauce. Season to taste with salt and pepper. Return livers to the skillet to finish cooking briefly. Sprinkle with chopped parsley. Serve with rice or pasta.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 15 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN AND RICE IN CREAMY SAUCE



Chicken and Rice in Creamy Sauce image

A thick, creamy mushroom sauce served over golden brown chicken breasts and jasmine rice. Easy and satisfying.

Provided by Bjorn Stacey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

4 cups water
2 cups uncooked jasmine rice
20 ounces thick-cut bacon, chopped
8 skinless, boneless chicken breast halves
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
½ teaspoon ground nutmeg, or to taste
salt and ground black pepper to taste
½ cup butter
3 cups heavy whipping cream
½ (10.75 ounce) can condensed cream of mushroom soup
½ (10.75 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
  • Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
  • Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
  • Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
  • Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
  • Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 578.4 calories, Carbohydrate 29.5 g, Cholesterol 163.1 mg, Fat 39.5 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 21.6 g, Sodium 642.2 mg, Sugar 0.4 g

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