Spicy Chicken Tenders With Blue Cheese Penne Pasta Food

SPICY TURKEY TENDERS WITH BLUE CHEESE PENNE PASTA

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

SPICY CHICKEN TENDERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Cut chicken into strips.
• Put chicken and buttermilk in plastic bag.
• Shake well, refrigerate for 15 minutes.
• Heat oven to 400°.
• Line a lg baking sheet with foil.
• Put dry ingredients in another plastic bag.
• Add chicken, shake to coat well.
• Place chicken on baking sheet.
• Spray the chicken with cooking spray.
• Bake for 30 minutes, until chicken is done and crisp.
• Sauce: In blender, puree the riccota, cottage cheese, yogurt and half the blue cheese.
• Stir in the remaining blue cheese and the onions.
• Salt and pepper to taste.

CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil.
• Heat broiler, with rack set 4 inches from heat.
• In a medium bowl, whisk eggs.
• In another bowl, combine 1/2 cup Parmesan and breadcrumbs.
• Season chicken with salt and pepper.
• Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet.
• Broil until golden, 2 to 4 minutes per side.
• Preheat oven to 450*.
• Spread 1 cup tomato sauce in the bottom of a 9x13-inch baking dish.
• Then top with chicken, remaining 3/4 cup sauce, and finally mozzarella.
• Bake 15 to 20 minutes or until cheese is melted.
• Meanwhile, cook pasta in boiling water until al dente, according to package instructions; adding broccoli for final 30 seconds.
• Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot.
• Add oil and remaining 1/4 cup Parmesan.
• Toss, gradually adding some reserved pasta water until pasta is lightly coated.
• Serve chicken with penne and broccoli.

BROCCOLI, WALNUT & BLUE CHEESE PASTA

Steps:

• Cook penne pasta according to packet directions.
• When there is four minutes remaining in the pasta cooking time throw in the broccoli florets.
• Meanwhile, heat olive oil and add chopped walnuts and fry gently for 1 minute.
• Drain the pasta, adding 4 tablespoons cooking water to the walnuts.
• Return the pasta to the pan, add the walnuts and creamy blue cheese, cubed.
• Gently stir on the heat, just to melt the cheese.
• Squeeze over lemon juice to serve.

BLUE CHEESE PASTA

Steps:

• While the pasta is boiling: Melt butter in sauce pan over med-low.
• Add onion and garlic saute about 5 minutes.
• Pour in half& half, let heat through.
• Wisk in blue and parmesan cheeses.
• Salt and pepper to taste.
• Sauce will thicken a bit upon standing.
• Toss with cooked pasta.

CRISP & SPICY CHICKEN TENDERS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Pour Panko into a shallow dish and toss with 3/4 teaspoons salt and 1/4 teaspoons pepper.
• Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary.
• In a medium bowl, whisk 1/4 cup of mayo with the hot sauce, cayenne, and 1/8 teaspoons salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce.
• Position oven rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes.
• Meanwhile, combine the remaining mayonnaise with the blue cheese, sour cream, milk, 1/2 tsp salt, and a few grinds of pepper in a medium bowl. Whisk until well combined and only small bits of cheese remain intact.
• Broil the tenders, flipping once, until they are crisp and golden brown in spots on the outside and cooked through, 4-6 minutes per side. Rotate the pan as needed for even browning. Transfer the tenders to a platter and serve with the dipping sauce.

CHICKEN & CHEESE PENNE PASTA

Steps:

• Boil pasta as instructed on package.
• Mix half-and-half with butter and flour over medium heat.
• Add cheese, stir until melted, stir frequently.
• Add cooked, seasoned chicken and pasta.
• Bake in oven for 20-25 minutes.
• Chicken is seasoned to meet your taste.