Creamy Chicken Spring Pasta Skillet Food

CREAMY CHICKEN SPRING PASTA SKILLET

Steps:

• Mix barbecue sauce, vinegar, Worcestershire sauce and soy sauce. Pour over chicken in resealable plastic bag; seal bag. Refrigerate 2 hours to marinate.
• Remove chicken from marinade; discard bag and marinade. Cook chicken in smoker with a combination of apple, hickory and oak woods at 225°F for 30 to 45 min. or until chicken is cooked through (165°F). Remove chicken from smoker; cover. Let stand 15 min.
• Meanwhile, cook pasta as directed on package and heat sauce in large saucepan as directed on package. Stir asparagus, peppers and basil into sauce. Add pasta; toss to coat. Place pasta mixture on serving platter. Cut chicken into thin slices; place on top of pasta. Arrange asparagus tips around chicken; sprinkle with Parmesan cheese.

ONE POT CREAMY CHICKEN AND ASPARAGUS CASSEROLE

Steps:

• Preheat oven to broil. Season the cut chicken with salt, pepper and cayenne pepper.
• Heat a large skillet over medium-high heat. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add the chicken to the skillet and sauté until nearly cooked, about 4 minutes. Remove the chicken onto a plate and set aside.
• Coat the skillet with more cooking spray or oil and add in the onion and garlic and sauté for 1 minute. Add in the mushrooms and asparagus and season with salt and pepper.
• Sauté the vegetables for another 2-3 minutes or until they start to soften. Sprinkle the flour over the top of the vegetables and stir together until the flour taste is cooked off, about 1 minute.
• Add the chicken back in with the vegetables. Pour in the chicken broth and milk and stir together until smooth. Cook the mixture for 2-3 minutes or until the sauce has thickened. Add in the cream cheese and stir together until smooth.
• Remove the skillet from the heat and stir in most of the gruyere and cheddar cheese until melted, reserve a little cheese for the top of the casserole. Stir in the Greek yogurt until smooth then top the casserole with the remaining cheese.
• Place in the oven and broil until the cheese is melted and starts to turn golden brown. Serve the casserole as is or on top of rice or quinoa.

EASY CREAMY CHICKEN PASTA

Steps:

• Melt butter in skillet.
• Add chicken, onions and garlic and sautee until chicken is browned.
• Remove chicken from pan and set aside.
• Add chicken broth, tomatoes, broccoli and pepper.
• Cook till tender.
• Add chicken and simmer another 2-3 minutes.
• Stir in cream cheese until melted.
• Add cooked pasta and toss.

CREAMY CHICKEN AND PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes., Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. , Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

CREAMY SPRING PASTA & CHICKEN SKILLET

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 3 min.
• Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Add reduced-fat cream cheese, milk and lemon zest; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended.
• Drain pasta. Add to chicken mixture; stir. Sprinkle with stuffing mix.

CREAMY CHICKEN & PASTA

Steps:

• Cook penne in boiling salted water for 12 minutes.
• Add carrots, broccoli and zucchini for last 4 minutes of cooking pasta time.
• Add peas during the last minute.
• Drain; transfer to a large serving bowl.
• Meanwhile, sprinkle chicken with 1/4 t salt and 1/8 t of the black pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Cook 8 minutes or until cooked through.
• Add cream, cheese, the remaining 1/4 t salt and 1/8 t pepper and nutmeg to skillet.
• Boil for 2 minutes, until thick.
• Toss with pasta and vegetables.

CREAMY SKILLET CHICKEN

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
• Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CHICKEN-AND-BROCCOLI SKILLET PASTA

Steps:

• Preheat oven to broil with oven rack 6 inches from heat. Heat a 12-inch ovenproof skillet over medium. Add bacon, and cook, stirring often, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels, reserving 2 tablespoons bacon drippings in skillet.
• Add butter and garlic to hot drippings in skillet. Cook, stirring constantly, until fragrant, about 1 minute. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in chicken broth, cream, salt, and pepper until smooth. Bring to a simmer over medium-high, whisking occasionally. Stir in broccoli. Cook, stirring occasionally, until sauce is slightly thickened, about 7 minutes.
• Remove from heat; stir in cheeses until smooth. Stir in cooked pasta, chicken, peppers, and half the reserved bacon. Sprinkle with breadcrumbs. Broil in preheated oven until lightly toasted, 1 to 2 minutes. Sprinkle with remaining bacon.