Crock Pot Chicken Pasta With Smoked Gouda Food
SMOKED GOUDA CHICKEN
In Summer of 99, new to CO, I caught the ending of Paul Prudhomme making something close to this on a TV news show.. AMOUNTS ARE APPROXIMATE. I found the ingredients odd, but we love this recipe.
Provided by Amberngriffinco
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large skilled, heat up about 3 Tablespoons butter at medium heat.
- Flour chicken and shake off excess.
- Brown chicken breasts and remove from heat, keep warm.
- Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
- When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
- Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
- serve with rice or noodles. LOTS of sauce.
Nutrition Facts : Calories 459.8, Fat 28.1, SaturatedFat 16.4, Cholesterol 171.8, Sodium 799, Carbohydrate 4.5, Fiber 0.4, Sugar 2.8, Protein 46.2
CROCK POT CHICKEN PASTA WITH SMOKED GOUDA
Make and share this Crock Pot Chicken Pasta With Smoked Gouda recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch cubes; place in crockpot.
- Add zucchini, gravy mix, water, and seasoning.
- Cover and cook for 5 to 6 hours on low.
- Add smoked gouda cheese, milk or cream, and chopped tomato to the crockpot during the last 20 minutes, or while the macaroni is cooking.
- Prepare macaroni/pasta according to package directions.
- Stir in hot cooked macaroni.
Nutrition Facts : Calories 658, Fat 20.8, SaturatedFat 11.5, Cholesterol 165.7, Sodium 902.3, Carbohydrate 51.3, Fiber 3.9, Sugar 5.2, Protein 63.6
CROCK POT CHICKEN OVER PASTA
Make and share this Crock Pot Chicken over Pasta recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken Breast
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pour the broth into a crock pot then add the chicken & spices. Cook on high for 2.5 hours or on low for 5 hours.
- Remove the chicken & shred, place back in the pot. Mix in the soup & cream cheese, stir until melted. Cover with the lid & continue to cook on low for 30 minutes.
- During the last 10 minutes cook the noodles as directed on the package. Once done, drain & add to the chicken mixture. Serve hot.
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- In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
- In a large bowl, beat the egg yolks with the whole egg, the 1 cup of Gouda, 1/2 teaspoon of salt and 2 teaspoons of black pepper. Very gradually whisk in 1/2 cup of the reserved cooking water to temper the eggs.
- Meanwhile, in the large pot, heat the olive oil. Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes. Add the pasta, crushed red pepper and 1/4 cup of the reserved pasta cooking water. Cook, tossing, until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper. Divide the pasta into bowls and serve, passing more Gouda at the table.
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- In large mixing bowl, add hash browns, soup, evaporated milk, minced garlic and stir well. Add al fresco cooked sausage, sliced, stir again.
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BAKED CHICKEN PASTA WITH SMOKED GOUDA SAUCE RECIPE
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- Heat the olive oil in a large skillet set over medium heat. In a resealable bag, toss together the chicken pieces, 2 tablespoons of flour, salt and pepper until well-coated. Add the chicken to the olive oil and cook, flipping as needed, until golden on each side, about 6-7 minutes.
- Melt 4 tablespoons unsalted butter in a large pot. Whisk in ¼ cup all-purpose flour until well combined. Cook for 2-3 minutes until golden. Whisk in the milk a little at a time until fully incorporated. Heat until just shy of boiling. Whisk in the mustard. Whisk in the cheese until fully incorporated. It should thicken slightly.
- In a large mixing bowl, stir together the cooked pasta, chicken, sundried tomatoes and roasted red peppers. Pour the cheese sauce over and mix well to combine. Spread in a 9x13-inch baking dish.
- Melt the remaining 2 tablespoons of butter. Stir in the breadcrumbs until fully moistened. Sprinkle over the top of the pasta.
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- Cut chicken into 1-inch cubes; place in crockpot. Add in zucchini, gravy mix, water, and seasoning. Cover and cook for 5 to 6 hrs on LOW.
- Add in cheese, lowfat milk and tomato to the crockpot during the last 20 min, or possibly while the pasta is cooking. Stir in pasta.
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- Simmer uncovered over medium low heat for about 10 minutes or until the sauce is thickened and the noodles are cooked al dente. Stir every few minutes to make sure the noodles and tomatoes don't stick to the bottom of the pan.
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- In a small bowl, toss together the bread crumbs and butter and set aside. Spray a 9X13-inch baking dish with cooking spray and preheat the oven to 400 F.
- In a large stock pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, it will be bright green. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente. Drain the pasta and toss with 1 tablespoon olive oil. Set aside.
- In a large saute pan heat remaining olive oil over medium flame. Add the onion and cook until softened, about 5 minutes. Stir in the garlic; cook until fragrant, about 30 seconds. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Whisk in the broth and milk then add the fresh thyme leaves. Simmer, whisking often. Add chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked gouda.
- Add the prepared penne pasta and broccoli to the sauce; stir to combine (use a separate bowl if you need the room). Transfer to the prepared baking dish and sprinkle with the bread crumb topping. Bake until bubbly and crumbs are golden, about 15 minutes. Serve immediately.
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- In a medium bowl, combine the ricotta, egg, salt, and pepper, until combined. Stir in 1/2 cup mozzarella and Parmesan.
- Generously coat the inside of a 4-quart or larger slow cooker with cooking spray. Spread a thin layer of sauce on the bottom, then top with half of the pasta noodles. Pour 2 cups sauce over the top and spread it into an even layer with the back of a spoon or spatula. Dollop half of the ricotta mixture on top, then sprinkle with half of the sautéed vegetables.
- Repeat the layers: remaining noodles, 2 cups of sauce, remaining ricotta, and remaining vegetables. Pour the remaining sauce on top and spread evenly. Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours. Check at the 3 (on low) or 1 (on high) hour mark to ensure the pasta does not over cook. To check for doneness, use a fork to pull a "test" noodle from the center of the slow cooker. Once it is tender, the pasta is done.
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