CHICKEN CHILI FETTUCCINE
This pasta dish features ingredients mild enough for kids, but tasty enough for grown-ups. The dish also works well for company. Cindy Cohen of Alta Loma, California writes, "Not only is it tasty, it has nice and colorful presentation."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender. , Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened. , Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.
Nutrition Facts :
CHICKEN FAJITA PASTA
Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
- Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
- Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.
CHICKEN CHIMICHANGAS
Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
Provided by Rebecca Swift
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 19
Steps:
- In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
- Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
- When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
- Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
- To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.
Nutrition Facts : Calories 1595.1 calories, Carbohydrate 133.4 g, Cholesterol 214.8 mg, Fat 83.7 g, Fiber 22.1 g, Protein 79.8 g, SaturatedFat 36.6 g, Sodium 2321.7 mg, Sugar 6.1 g
CHICKEN CHILI
From Ina Garten (the Barefoot Contessa). Serve with corn chips, chopped onions etc. Also a great way to use up leftover chicken.
Provided by Miraklegirl
Categories Chicken
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
- Cook for 1 minute.
- Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times).
- Add to the pot with the basil.
- Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat the oven to 350°F.
- Rub the chicken breasts with olive oil and place them on a baking sheet.
- Sprinkle generously with salt and pepper.
- Roast the chicken for 35 to 40 minutes, until just cooked.
- Let cool slightly.
- Separate the meat from the bones and skin and cut into 3/4-inch chunks.
- Add to the chili and simmer, uncovered, for another 20 minutes.
- Serve with the toppings, or refrigerate and reheat gently before serving.
Nutrition Facts : Calories 250.1, Fat 10, SaturatedFat 2.1, Cholesterol 30.9, Sodium 640.9, Carbohydrate 28.1, Fiber 6.7, Sugar 13.3, Protein 15
CHILI'S COPYCAT CAJUN CHICKEN PASTA
I can never get enough of Chili's whether it's just their fresh salsa and bottomless tortilla chips or their Quesadilla Explosion salad! So here's yet another Chili's favorite to try at HOME!
Provided by therayche
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slightly moisten chicken with water.
- In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
- In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
- When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
- When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
- When chicken is cooked through, place on cutting board and slice into strips.
- Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
- Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!
CHICKEN CHILE VERDE
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g
CHICKEN FAJITA PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to the package directions. Drain and set aside.
- Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
- Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
- With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
- Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.
More about "chickenwithchilipasta recipes"
CHILLI CHICKEN RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 511Calories 441 per servingCategory Appetizer
32 CREAMY CHICKEN PASTA RECIPES YOU'LL CRAVE | TASTE OF …
From tasteofhome.com
10 BEST CHICKEN CHILI PASTE THAI RECIPES - YUMMLY
From yummly.com
HOMEMADE CHIMICHANGA RECIPE - CHICKEN OR BEEF
From therecipecritic.com
CHILI’S COPYCAT CAJUN CHICKEN PASTA - THE RECIPE CRITIC
From therecipecritic.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA | CHICKEN CHILI | RECIPES
From barefootcontessa.com
CHICKEN PASTA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST CHICKEN CHILI RECIPES | COMFORT FOOD | FOOD NETWORK …
From foodnetwork.ca
2.6/5 (141)Total Time 2 hrsServings 6
THESE 12 (HEALTHY!) CHICKEN PASTA RECIPES ARE A CARB-LOVER’S DREAM
From camillestyles.com
CHICKEN CHIMICHANGAS (AIR FRYER OR BAKED) - SKINNYTASTE
From skinnytaste.com
ONE-PAN CHICKEN PARMESAN PASTA RECIPE | EATINGWELL
From eatingwell.com
WHAT CAN CHICKENS EAT? 100 FAVORITE CHICKEN FOODS ON …
From backyardchickenproject.com
LIDIA BASTIANICH'S CHICKEN CACCIATORE RECIPE - TODAY.COM
From today.com
CHICKEN CHILI VERDE RECIPE | EATINGWELL
From eatingwell.com
SWEET CHILLI CHICKEN STIR FRY - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
FOOD AND SUPPLIES DEPARTMENT,GOVERMENT OF WEST BENGAL
From food.wb.gov.in
40+ SIDE DISHES TO SERVE WITH ROAST CHICKEN - KITCHN
From thekitchn.com
OUR BEST CHICKEN PASTA RECIPES | FOOD & WINE
From foodandwine.com
10 BEST CHILLI CHICKEN PENNE PASTA RECIPES - YUMMLY
From yummly.com
MEDITERRANEAN CHICKEN PASTA | READER'S DIGEST CANADA
From readersdigest.ca
CREAMY PASTA WITH CHICKEN AND VEGETABLES - FOOD & WINE
From foodandwine.com
HEALTHY WHITE CHICKEN CHILI (CROCK POT OR STOVE) - IFOODREAL.COM
From ifoodreal.com
CHICKEN CHILI - THE SPRUCE EATS
From thespruceeats.com
BAKED CHICKEN CHIMICHANGAS - CREME DE LA CRUMB
From lecremedelacrumb.com
WHAT TO SERVE WITH WHITE CHICKEN CHILI? 8 BEST SIDE DISHES
From eatdelights.com
HATCH GREEN CHILE PASTA WITH CHICKEN - COOKING ON THE RANCH
From highlandsranchfoodie.com
CHILI AND CILANTRO CHICKEN - HUNGRY LANKAN - FOOD BLOG
From hungrylankan.com
CHINESE CHICKEN WITH STIR FRY VEGETABLES - NO SPOON NECESSARY
From nospoonnecessary.com
CHICKEN CHILI PASTA BAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
HEALTHY CHICKEN PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN CHIMICHANGAS {FRIED OR BAKED} - COOKING CLASSY
From cookingclassy.com
CHICKEN CHILI WITH PESTO RECIPE | MYRECIPES
From myrecipes.com
YUEH TUNG'S CHILI CHICKEN RECIPE | CBC LIFE
From cbc.ca
CHICKEN PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY CHICKEN CHILI PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
25 EASY CHICKEN PASTA RECIPES - PASTA DISHES WITH CHICKEN
From thepioneerwoman.com
CHICKEN-CHILE TOSTADAS RECIPE | MYRECIPES
From myrecipes.com
TOP'S CHINA
From topschinarestaurant.com
EASY CHICKEN CHILI VIDEO (STOVETOP RECIPE)
From natashaskitchen.com
BAKED SWEET CHILI CHICKEN & VEGGIES - GIMME DELICIOUS FOOD
From gimmedelicious.com
EASY BAKED CHICKEN CHIMICHANGAS (+VIDEO) | LIL' LUNA
From lilluna.com
You'll also love