PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH RECIPE - (4.4/5)
Provided by GratefulSea
Number Of Ingredients 13
Steps:
- In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender. In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon. Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again. Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH
Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
- In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
- Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
- Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
Nutrition Facts : Calories 540, Carbohydrate 65 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 11 g, TransFat 0 g
CHICKEN PARMESAN BAKED ZITI RECIPE BY TASTY
Here's what you need: ziti pasta, chicken breasts, tomato sauce, mozarella, parmesan cheese, fresh basil, salt, pepper
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- Boil pasta for 10 minutes, then drain.
- Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.
- Pour half of the pasta into a greased 11x7-inch (27x17 cm) or 9x13 inch (22x33 cm) baking dish. Sprinkle evenly with 1 cup (100 G) of mozzarella cheese, ½ cup (55 G) of parmesan, ⅛th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.
- Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 66 grams, Fat 16 grams, Fiber 4 grams, Protein 43 grams, Sugar 7 grams
ONE-POT SPINACH CHICKEN PASTA RECIPE BY TASTY
Here's what you need: olive oil, salt, penne pasta, garlic, chicken breasts, pepper, crushed tomato, red chili flakes, heavy cream, spinach, parmesan cheese, parmesan cheese
Provided by Adam Bianchi
Categories Dinner
Yield 3 servings
Number Of Ingredients 12
Steps:
- Boil water in a large pot over high heat.
- Add 2 tablespoons of salt to water and add pasta. Cook pasta until almost al dente, or for 1-2 minutes less than the recommended cook time. Drain.
- Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt, and pepper. Brown chicken, making sure to cook through. Set chicken aside.
- Add 2 tablespoon olive oil, garlic, and red chili flakes into the pot and stir.
- Add crushed tomatoes, stirring for a few minutes.
- Add cream, stirring until incorporated.
- Add spinach and stir until the spinach cooks down and incorporates.
- Add chicken, pasta, and parmesan, stirring until pasta is evenly coated.
- Garnish with more parmesan cheese and serve!
- Enjoy!
Nutrition Facts : Calories 1183 calories, Carbohydrate 136 grams, Fat 46 grams, Fiber 11 grams, Protein 63 grams, Sugar 17 grams
SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS
Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
- In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
- Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
- In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
- In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
- In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
- Serve chicken with sauce.
Nutrition Facts : Calories 900, Carbohydrate 42 g, Cholesterol 275 mg, Fat 9, Fiber 5 g, Protein 57 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 4 g, TransFat 1 g
ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH
Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
- In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
- Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
- Add spinach, and stir until wilted. Serve with reserved cheese and pepper.
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- Heat water, 1 can evaporated milk, salt, garlic and pasta to simmering over medium heat. Simmer 12-14 minutes, stirring frequently, until pasta is tender.
- In medium bowl, beat remaining can of evaporated milk and cornstarch, stir in chicken and artichoke hearts. Add to mixture in Dutch oven, return to simmering and continue to simmer 1-3 minutes or until thickened and mixture coats back of a spoon.
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