CHICKEN MILANO
I found this recipe and when I made it for dinner DH absolutely raved! It is definitely not a low cal dish but its worth it! We will eat salads for a week so we can indulge with this! This is a great dish to serve to company or for special occasions.
Provided by Little Bee
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
- Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
- Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
- Add the cream and bring to a boil; stirring.
- Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
- 2Sprinkle the chicken with salt and pepper on both sides.
- In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
- Transfer to a board; cover with foil and keep warm.
- Pour off fat from the skillet & in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
- Reduce slightly and add to the cream sauce; stir in basil and parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
- Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
- Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
- Sprinkle green onions on top as garnish and serve with additional parmesan cheese.
PASTA MILANO
This is my favorite thing at Macaroni Grill. My cousin found this recipe for me and I can't tell you how many times I have made it.
Provided by Lacy S.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and dry chicken breasts.
- Mix garlic powder, salt, and pepper and sprinkle on chicken.
- Grill chicken on the stove top in a skillet or outside on the barbecue grill, until it is done all the way through.
- Set chicken aside.
- Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.
- Meanwhile saute the mushrooms and tomatoes in butter until soft.
- Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processsor and puree.
- Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.
- Mix in mushrooms and tomatoes and add to the cooked pasta.
- Slice the grilled chicken and place on top of the pasta.
- Garnish with fresh parsley and grated parmesan cheese.
- Serve with salad and garlic bread.
Nutrition Facts : Calories 2369.4, Fat 132.6, SaturatedFat 73.5, Cholesterol 686.9, Sodium 2896.5, Carbohydrate 211.6, Fiber 12.7, Sugar 15.4, Protein 88.7
CHICKEN PASTA MILANO
Make and share this Chicken Pasta Milano recipe from Food.com.
Provided by loriyeargan
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over low heat.
- Add the minced garlic and cook for about a minute.
- Add tomatoes and 3/4 cup of chicken broth.
- Increase heat to medium and bring mixture to a boil.
- Reduce heat and simmer uncovered, for about 10 minutes.
- Add cream and bring to a boil again, stirring frequently.
- Simmer over medium heat until sauce is thick.
- Sprinkle salt and pepper over both sides of chicken.
- Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
- (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
- In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
- Serve chicken atop the pasta, coat with the cream sauce.
Nutrition Facts : Calories 667.5, Fat 36.1, SaturatedFat 17.4, Cholesterol 164.7, Sodium 1098.3, Carbohydrate 49.1, Fiber 2.9, Sugar 4.3, Protein 36.1
CHICKEN MILANO
This is revised from a recipe I cut out of a magazine ages ago. It's one of our favorites and this recipe makes enough for two nights plus a lunch or two. As with many of "my" recipes the ingredient amounts can be changed. Don't like mushrooms? Leave them out. Really like mushrooms? Go crazy and double the amount. Want more chicken? Add another chicken chest. Etc. Also, the tomato soup part of the recipe can be changed any number of ways - I've made it with diced tomatoes, tomato sauce, tomato paste and water, condensed tomato soup and water, etc. Sometimes we like to eat this as a soup rather than over rice/noodles and thats when we use tomato juice for the liquid - and we add more than a quart (To make it "soupier".)
Provided by Knitting Granny
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large dutch-oven pan, heat the Olive oil over medium-high heat.
- Add sliced onion, stir and cook until onions become limp and translucent. Adjust heat so they don't burn.
- Add garlic and stir.
- Add chopped chicken and stir again.
- Cook for about 10 minutes, stirring occasionally, until chicken looks mostly done.
- Add zucchini and dried basil.
- Stir in the tomato soup.
- Cook for approximately 30 minutes - until zucchini is soft (but still slightly crunchy) and chicken is done (Remove one of the larger chicken bites and cut to make sure it isn't pink inside.).
- Taste for seasoning and add salt if needed.
- Serve over cooked brown or white rice or pasta.
- Delicious.
CHICKEN MILAN
A dear friend shared this recipe a few years ago. Since then, I've prepared this memorable main dish for both family meals and get-togethers.-Mrs. Lara Priest, Gansevoort, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute garlic in 1 tablespoon oil for 1 minute or until tender; stir in parsley and 1/4 teaspoon pepper. Remove to a small bowl and set aside. , In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs. , In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until no longer pink. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.
Nutrition Facts : Calories 349 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 295mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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