CREAMY DREAMY CHICKEN AND SPIRALS CASSEROLE
This melt in your mouth casserole is a great comfort dish. The white wine and mustard lend just enough flavor to perk up the cheddar cheese sauce. Serve with a light salad and crusty bread.
Provided by Michelle Krz
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch pan with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a saucepan over medium heat. Add flour a tablespoon at a time and stir until smooth. Gradually stir in milk. Bring to a low boil, and cook for one minute, stirring constantly. Remove from heat and stir in cheddar cheese until melted. Stir in cream cheese and until melted. Add wine, and season with mustard, nutmeg and salt.
- Pour cooked noodles in pan. Layer chicken pieces over the noodles. Pour sauce over the chicken. In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
- Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 17.5 g, Cholesterol 124.9 mg, Fat 36.3 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 21.5 g, Sodium 670 mg, Sugar 3.2 g
DREAMY CHICKEN FRANCESE
This is a fabulous main dish and is company worthy. Serve with rice and a cooked vegetable for a complete meal. Word of warning: it is not diet friendly
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 35m
Yield 3
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
- Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
- Place chicken in the preheated oven to keep warm.
- Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.
Nutrition Facts : Calories 732.8 calories, Carbohydrate 14.9 g, Cholesterol 335 mg, Fat 57.5 g, Fiber 1.1 g, Protein 36.6 g, SaturatedFat 27 g, Sodium 1077.8 mg, Sugar 0.9 g
CREAMY CHICKEN PASTA
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
- Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
- Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.
ONE RECIPE, TWO MEALS: CREAMY CHICKEN PASTA
It's almost winter. Cream sauces are mandatory. We're adding veggies and pasta and chicken and vodka, so it's all good. It's buttery, creamy and cheesy for the kids, and for you adults, it's adorned with a tiny kiss of vodka, right at the end.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 2 adult and 2 kid servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta until it reaches al dente, according to the package directions.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Sprinkle the chicken on both sides with salt and pepper. Sear the chicken, covered, for 5 minutes. Flip and sear another 5 minutes, covered. Remove the chicken from the pan and set aside to rest. After a few minutes, give the chicken a good chop.
- Back in the skillet, add the remaining tablespoon oil. Add the carrots and cook, stirring, until they start to soften, about 4 minutes. Add the onions and asparagus and cook, stirring, until the asparagus is crisp-tender, another few minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Season the veggies with a pinch of salt and pepper and reduce the heat the low.
- In the meantime, melt the butter in a small saucepan. Once the foaming subsides, add the flour and whisk until the color changes from cream to a golden brown, just a few minutes. Slowly add the milk, continuing to whisk over medium heat, until it becomes a bit thicker and creamier. Now, add the Parmesan and a good pinch of salt. Keep whisking until the cheese is melted and the sauce is good and creamy. Taste it and add more salt if needed.
- Ladle out about 2/3 cup cream sauce and add it to 1 cup cooked pasta, tossing to coat. Divide between 2 kids' plates and top with chopped chicken and extra Parmesan. Done! (Feel free to sprinkle the veggies on the kids' plates, if they'll remotely let you.)
- Now, back to the cream sauce: stir in the vodka and let it simmer for a couple of minutes.
- For your adult plates, serve the creamy pasta with chicken and a good helping of cooked veggies. Garnish with extra Parmesan and fresh parsley.
- Eat!
CREAMY CHICKEN & PASTA
Make and share this Creamy Chicken & Pasta recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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 CHICKEN AND PASTA
Rich, flavorful and laced with wine, this creamy chicken pasta is a family favorite. No one ever guesses it's so quick and easy! -Elaine Moser, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 431 calories, Fat 25g fat (14g saturated fat), Cholesterol 121mg cholesterol, Sodium 420mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
CREAMY CAJUN CHICKEN PASTA
Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.
Provided by Lorac
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and Cajun seasoning in a bowl and toss to coat.
- In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
- Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
- Pour over hot linguine and toss with Parmesan cheese.
Nutrition Facts : Calories 719.1, Fat 41.1, SaturatedFat 24, Cholesterol 198.6, Sodium 816.8, Carbohydrate 47.4, Fiber 2.5, Sugar 3.1, Protein 39.3
CREAMY CHICKEN AND PASTA BAKE
Take your classic chicken and pasta bake to a whole new level! Creamy Chicken and Pasta Bake features multigrain rotini pasta and three types of cheese.
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
- Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until melted. Remove from heat. Stir in 1/2 cup mozzarella.
- Drain pasta mixture. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.
- Bake 15 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 3 min. or until mozzarella is melted.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 42 g
CREAMY CHICKEN PASTA SKILLET
Check out our Creamy Chicken Pasta Skillet for an easy, one-pan recipe. Our Creamy Chicken Pasta Skillet is subtly spicy and a Healthy Living recipe.
Provided by My Food and Family
Categories Sauces & Condiments
Time 32m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 min. or until chicken is done.
- Add broth, mushrooms, Worcestershire sauce and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender and only a small amount of liquid remains. Stir in peppers; cook, uncovered, 2 min., stirring occasionally. Remove from heat.
- Stir in sour cream.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
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