Chive Onion Cheesy Chicken Pasta Food

CHEESY CHICKEN AND CHIVE SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for 1 minute. Stir in flour, and cook for 1 minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.

CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY

Steps:

• In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
• Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
• Preheat oven to broil.
• Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
• Add thyme and beef broth and bring the mixture to a simmer.
• Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
• Broil for 5 minutes, until the cheese is melted and golden brown.
• Serve over bread.
• Enjoy!

CHIVE AND ONION CREAM CHEESE

Steps:

• In a medium bowl with a hand mixer cream together cream cheese, feta cheese and onion powder until well mixed.
• Beat in red onion and chives until mixed.
• Good served immediately but will develop more flavor upon sitting.
• Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip.
• Enjoy!

CHIVE & ONION CHEESY CHICKEN & PASTA

Steps:

• Cook chicken and noodles in large pan of boiling water 8 min. or until chicken is done and noodles are tender, adding spinach to the boiling water for the last 6 min.; drain. Return chicken mixture to pan.
• Add cream cheese spread, broth and mayo; cook on medium-low heat 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
• Add cheddar cheese; cook and stir 1 min. or until melted.

CHEESY CHICKEN PASTA

Steps:

• This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike-think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad.;
• 1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
• 2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
• 3. Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).
• NUTRITION INFORMATION: Per serving: 433 calories; 13 g fat (5 g sat, 5 g mono); 75 mg cholesterol; 42 g carbohydrate; 34 g protein; 5 g fiber; 491 mg sodium; 483 mg potassium. Nutrition bonus: Vitamin C (38% daily value), Calcium (35% dv), Potassium (20% dv). 2 1/2 Carbohydrate Servings Exchanges: 2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
• TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

CHEESY ONION CHICKEN SKILLET

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 5-7 minutes or until no longer pink. Remove from pan. In same pan, add remaining oil, pepper and onion; cook and stir 3-4 minutes or until crisp-tender., Stir in chicken; sprinkle with cheese. Remove from heat; let stand, covered, until cheese is melted.

CHEESY CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta and cook 5 minutes.
• Add cauliflower florets and cook until the pasta and florets are tender,about 4 minutes more.
• Drain,rinse and return to pot.
• Meanwhile,heat oil in a large saucepan over medium heat.
• Add onion and cook,stirring until tender,2 to 3 minutes.
• Add wine and cook until reduced slightly,about 1 minute.
• Whisk milk,flour,salt & pepper together in a bowl and add to the pan.
• Bring to a boil over medium -high heat,stirring frequently.
• Cook,stirring until thickened,about 1 minute.
• Reduce heat to low and stir in cheese until smooth.
• Stir chicken and mustard into the cheese sauce;cook until heated through,about 2 minutes.
• Stir the sauce into the drained pasta and cauliflower.
• Serve sprinkled with chives.

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

CHICKEN MANICOTTI WITH CHIVE CREAM SAUCE

Steps:

• Cook manicotti according to package directions and also cool manicotti shells according to package directions.
• Drain shells; rinse with cold water.
• Drain again.
• Meanwhile, for sauce, in small heavy saucepan melt cream cheese over medium-low heat, stirring constantly.
• Slowly add milk, stirring until smooth.
• Stir in romano or parmesan cheese.
• Remove from heat.
• For filling, in a medium mixing bowl stir together 3/4 cup of sauce, the chicken, broccoli, red sweet peppers or pimento and pepper.
• Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of filling.
• Arrange the filled shells in a 3-quart rectangular baking dish.
• Pour the remaining sauce over shells.
• Sprinkle with paprika.
• Cover with foil.
• Bake in a 350 degree oven for 25 to 30 minutes or until heated through.

CHICKEN WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken in a slow cooker. In a med saucepan melt the butter over med heat. Stir in the dressing mix. Stir in soup, wine and cream cheese until combined. Pour over chicken in crock pot.
• Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce. Serve with flat noodle pasta and sprinkle with chives.