CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY
This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!
Provided by Andrew Pollock
Categories Dinner
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
- In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
- Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
- Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
- Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams
BUFFALO-CHICKEN MACARONI AND CHEESE
Get the flavors of Buffalo chicken-without the wings-in this outrageously good mac and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
- Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
CRISPY CHICKEN FLORENTINE MELT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Make a breading assembly line with 3 separate dishes: flour seasoned with salt and pepper, milk and eggs whisked together and panko seasoned with salt and pepper. Season the chicken breasts with salt and pepper, then bread them by dredging in the flour, then dipping in the egg mixture and finally coating in the crumbs. Set aside.
- Melt 4 tablespoons of the butter with 4 tablespoons of the olive oil in a large skillet over medium heat. Brown the chicken breasts on the first side for 3 to 4 minutes, being careful not to burn them. Flip and brown them for another 3 to 4 minutes. Remove to a rack placed over a baking sheet and transfer to the oven to finish cooking, about 5 minutes.
- Remove the chicken from the oven and turn on the broiler. Top the chicken with the mozzarella slices and broil until the cheese is melted.
- Heat a small skillet over medium-high heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper and toss to cook quickly until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 to 3 minutes. Spoon the tomato/spinach mixture over the chicken and serve.
CHICKEN RANCH MAC & CHEESE
Prep once and feed the family twice when you double this chicken mac and cheese and freeze half of it. I created it for the people I love most, using ingredients they love most. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheeses until blended. Stir in dressing., Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley. Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 586 calories, Fat 37g fat (15g saturated fat), Cholesterol 84mg cholesterol, Sodium 889mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
FLORENTINE MAC AND CHEESE AND ROAST CHICKEN SAUSAGE MEATBALLS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 450 degrees F.
- Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.
- While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
- Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
- Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.
- While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.
- Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.
- Toss pasta with the spinach-white sauce and adjust seasonings.
- Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.
CHICKEN FLORENTINE CASSEROLE
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Provided by BRYAN0320
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g
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- Season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of pepper, and the ¼ teaspoon of garlic powder. Drizzle the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned. Remove the chicken to a side plate and cover with aluminum foil to keep warm.
- In a small dish, stir together the remaining ½ teaspoon of salt and ½ teaspoon of pepper with the flour. Place the butter into the pot and bring over medium heat. When the butter is melted, whisk the flour mixture in a little bit at a time until smooth. Slowly whisk the milk into the butter/flour mixture a little at a time, until combined and smooth. Add the water and whisk to combine, scraping up any browned bits on the bottom of the pot from cooking the chicken.
- Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the macaroni. Cook for 8-10 minutes, stirring regularly to prevent sticking, until pasta is cooked.
- Reduce the heat to low and stir in the Parmesan and Mozzarella cheeses until melted into the sauce. Add the spinach leaves and stir until wilted. Return the cooked chicken pieces from step 1 to the pot and stir together. Cook for another few minutes until heated through and serve.
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