Roasted Pepper Alfredo With Chicken Food

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ROASTED RED PEPPER CHICKEN ALFREDO BAKE



Roasted Red Pepper Chicken Alfredo Bake image

Red Pepper Chicken Alfredo Bake ~ Pasta Smothered in Light Roasted Red Pepper Sauce, Chicken & Cheese!

Provided by Julie Evink

Categories     Main Course

Time 50m

Number Of Ingredients 14

2 whole red peppers
2 Tbsp olive oil
1 lb boneless skinless chicken breasts
2 garlic cloves minced
1 small onion (diced)
1 c. chicken broth
1/3 c. flour
1/4 tsp pepper
1/2 tsp salt
1/4 c. greek yogurt
1 c. milk
1 lb medium shell pasta
2 c. Sargento® Chef Blends™ Shredded 6 Cheese Italian (divided)
Green Onion (for topping)

Steps:

  • Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with tin foil. Let rest 10 minutes. Uncover peppers, pepper off skin, remove seeds and dice.
  • Meanwhile prepare pasta according to package directions.
  • Saute chicken, onion, garlic and olive oil in a oven proof skillet 7-9 minutes or until chicken is cooked through.
  • In a sauce pan whisk together broth and flour over medium heat. Slowly whisk milk in and then add yogurt continuing to whisk. Once mixture is smooth mix in salt, pepper and 1 c. cheese. Stir until melted. Add diced red peppers and puree with immersion blender or food processor. I left a few chunks of red pepper but you can make it completely smooth if you'd like.
  • In skillet mix together chicken, sauce and noodles. Sprinkle remaining cheese over the top. Broil on high 3-5 minutes or until cheese is golden brown.

Nutrition Facts : Calories 571 kcal, Carbohydrate 57 g, Protein 37 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 452 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN-PEPPER ALFREDO



Chicken-Pepper Alfredo image

When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. -Courtney Harris, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked linguine
1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons olive oil
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped red onion
4 turkey or pork bacon strips, chopped
1 garlic clove, minced
1 jar (15 ounces) roasted red pepper Alfredo sauce
1/4 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

Nutrition Facts :

CHICKEN CHILES RELLENOS ALFREDO



Chicken Chiles Rellenos Alfredo image

This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack. —Jennifer Stowell, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) angel hair pasta
1-1/2 to 2 pounds boneless skinless chicken breasts, cubed
1 tablespoon garlic powder
1 tablespoon dried cilantro
1 teaspoon ground cumin
1/2 cup butter
2 cups heavy whipping cream
1/2 cup cream cheese, softened
1-1/2 teaspoons grated lime zest
1/2 cup pepper jack cheese
2 cans (4 ounces each) chopped green chiles
2 tablespoons lime juice

Steps:

  • Cook angel hair according to package directions. Drain., Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove., In same skillet, melt butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.

Nutrition Facts : Calories 698 calories, Fat 43g fat (26g saturated fat), Cholesterol 167mg cholesterol, Sodium 354mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

ROASTED PEPPER ALFREDO WITH CHICKEN



Roasted Pepper Alfredo with Chicken image

As delicious as it is, our creamy roasted red pepper Alfredo sauce is amazingly easy to make. Try it in this chicken dish and see for yourself!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 lb. linguine, uncooked
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 small red onion, sliced
1 cup fat-free reduced-sodium chicken broth
1 jar (7 oz.) roasted red peppers, drained, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. garlic powder
2 Tbsp. chopped fresh basil

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
  • Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
  • Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.

Nutrition Facts : Calories 540, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 37 g

CHICKEN WITH ROASTED RED PEPPERS



Chicken with Roasted Red Peppers image

Make and share this Chicken with Roasted Red Peppers recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 (7 ounce) jars roasted red peppers (throw in the juice too)
4 cloves minced garlic
1/4-1/2 cup white wine
1 teaspoon vinegar
parsley

Steps:

  • In olive oil flavored spray, brown chicken.
  • Add all other ingredients and simmer until hot.
  • Serve with pasta or rice.

CHICKEN FETTUCCINE WITH ROASTED RED PEPPER ALFREDO SAUCE



Chicken Fettuccine with Roasted Red Pepper Alfredo Sauce image

There's something for everyone to enjoy in our Chicken Fettuccine with Roasted Red Pepper Alfredo Sauce, from tender, garlicky chicken to a creamy sauce.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/2 lb. fettuccine, uncooked
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1 jar (7 oz.) roasted red peppers, drained
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1/4 cup chopped walnuts, toasted

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, blend pasta sauce and peppers in blender until smooth; set aside. Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is done. Add sauce mixture to skillet; cook 1 to 2 min. or until sauce is heated through, stirring frequently.
  • Drain pasta; place on serving dish. Top with chicken mixture; sprinkle with nuts.

Nutrition Facts : Calories 490, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

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