CHICKEN SPAGHETTI WITH WHITE SAUCE
This cheesy white sauce is perfect for any pasta but works best with spaghetti or cavatappi. I favor butcher bacon as it's the best bacon on the planet! Kids attacked the leftover pasta and ate the bacon and sun-dried tomatoes before I was able to get a photo!
Provided by Saleen2004
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
- While pasta is cooking, coat chicken with salt and pepper on both sides.
- Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
- Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
- Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
- Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 49.7 g, Cholesterol 74.7 mg, Fat 15.7 g, Fiber 2.8 g, Protein 36.1 g, SaturatedFat 6.5 g, Sodium 1074.5 mg, Sugar 3.7 g
CHICKEN WHITE SAUCE PASTA RECIPE
Steps:
- Bring 6-8 cups of water to boil, season it with 1 tbsp salt and add the pasta. Allow the pasta to cook as per the cooking time mentioned on the package. When cooked, reserve about half a cup of the pasta water and then drain the pasta in a collander.
- While the pasta is cooking, warm up 1 tablespoon butter in a nonstick skillet and add the chicken mini bites to it. Season with salt and pepper to taste. Cook them for 1-2 minutes on each side until they're just opaque and then set them aside.
- In the same skillet, add the remaining butter and cream and bring to a gentle simmer on very low heat. Add the minced garlic and let it simmer for 2 minutes so the garlic cooks. Then season with salt and pepper and gently fold in the cheese until it melts into the sauce.
- Once the sauce is smooth and as thick as you'd like, add the pasta and chicken to it and toss until everything is coated well. If the sauce is too thick for your liking, use some of the reserved pasta water to thin it out a bit.
- Serve this immediately. Garnish with Italian seasoning or some dried oregano and some chilli flakes if you want to make this a little spicy. Enjoy!
WHITE SAUCE
Provided by Food Network Kitchen
Yield 2 cups
Number Of Ingredients 4
Steps:
- Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.
WHITE SAUCE
Provided by Food Network
Yield 4 cups
Number Of Ingredients 4
Steps:
- Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.
WHITE SAUCE FOR PASTA
This is a basic white sauce that can be used for pasta or vegetables. Add your favorites for lasagna, and it's great! This can also be used as a cream soup base.
Provided by Neaner
Categories Sauces
Time 15m
Yield 5 1/2 cups
Number Of Ingredients 12
Steps:
- Melt butter and margarine in saucepan over medium heat.
- Add flour and stir.
- Add milk and cream, stir.
- Mix together broth and cornstarch add to saucepan.
- Heat to boiling, stirring constantly.
- Boil one minute.
- Remove from heat.
- Add salt, spices and cheese.
Nutrition Facts : Calories 627.8, Fat 56.7, SaturatedFat 31.8, Cholesterol 153.1, Sodium 1404.7, Carbohydrate 14, Fiber 0.1, Sugar 0.6, Protein 17.1
CHICKEN WITH PASTA BAKED IN WHITE SAUCE
Make and share this Chicken with pasta baked in white sauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
- Boil till the chicken is tender and cooked.
- Remove chicken.
- Keep stock aside.
- Remove the bones and cut the chicken into thin strips and keep aside.
- Now, proceed with preparing the white sauce.
- If your using Maggie bechamel mix, make the sauce according to the recipe.
- Add little water to the stock to make 1 litre.
- Put it on flame.
- Add little flour at a time, making sure it doesn't form any lumps.
- Slowly, pour in the milk.
- Stir until the sauce is smooth.
- Mix 1 tbsp.
- of butter and allow the sauce to simmer for a few more minutes till it thickens.
- Remove from heat.
- Set aside.
- In a baking dish, place some chicken at the base.
- Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
- Cover it with 3-4 Lasagne strips.
- Continue layering the same way until all the chicken and the white sauce is over.
- Cover with aluminium foil.
- Preheat oven to 180C for 15 minutes.
- Bake the chicken for 30-45 minutes until the pasta is done.
- Remove the foil.
- Top the dish with the remaining cheese.
- Return to the oven until it turns brown.
- Serve hot!
Nutrition Facts : Calories 763.7, Fat 36.4, SaturatedFat 17.2, Cholesterol 168.7, Sodium 622, Carbohydrate 49.5, Fiber 2, Sugar 1.8, Protein 56.8
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.
WHITE SAUCE PASTA
Spagetti with white sauce and chicken.
Provided by big-joe
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Equipment list:
- Scales
- chopping board
- sharp knife
- measuring jug
- ballon wisk
- colander
- sieve
- two sauce pans
- wooden spatula
- Preheat the oven to 200C
- Measure out 25g of plain flour, 25g of margerine, 250ml of milk and 70g of cheese then place them all and the mustard powder into a saucepan and stir well with a hand wisk
- Cut the two chicken fillets into chunks of any size you wish and put them in the oven for 30 mins on 200C
- Slice the pepper and mushrooms into fine pieces then add them into a DIFFERENT saucepan or a frying pan and fry until soft
- Meanwhile bring the white sauce slowly to the boil, stirring all the time until the sauce thickens. Remove from the heat and stir in the grated cheese
- Once the peppers and mushrooms are done add them and the sweetcorn into the white sauce. Then take out the chicken (when finished) and also add it to the white sauce.
- Boil some water in the saucepan and cook the spagetti until 'Al Dante'
- Add 3/4 of the spagetti into the bottom of your bowl/plate then the white sauce and then the rest of the spagetti on top.
- Finally top it with the remains of the grated cheese and ENJOY !!!
CHICKEN IN WHITE SAUCE
A classic quick meal favourites and is easy to make.
Provided by clairedoodledooley
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook the rice for 10-15 mintutes in boiling water.
- After the rice in cooked drain the rice with a colander and leave the rice to one side.
- Get a saucepan and place the margarine, mustard powder, flour, milk and seasoning, stir with a balloon whisk.
- Keep stirring until the sauce thickens, when the sauce is thick you can add the cooked chicken, mushrooms, peas and sweetcorn.
- Continue stirring for a few mintutes then remove from heat and place on top of rice.
- You may want to add salad, herbs, or extra seasoning ontop.
WHITE SAUCE FOR PASTA
My husband lived in Italy for 3 years, so he's really picky about his Italian cuisine! I needed a great meal that was super-quick one night for his dinner; I had spicy battered shrimp on hand that I wanted to use and a couple choices of dried pasta. This sauce sounded perfect to tie it all together! Served over tortiglioni pasta with salad and toasted Italian bread. Just like I spent all day on dinner. It is really hard to mess-up this kind of white sauce. In my opinion, it was very much like an Alfredo sauce! Of course there is very little difference in the two sauces.
Provided by KEIRISTY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 7.8 g, Cholesterol 20.3 mg, Fat 12.4 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 418.8 mg, Sugar 2.9 g
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