Fontina Chicken Pasta Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED GARLIC AND FONTINA CHICKEN SPAGHETTI

Make and share this Baked Garlic and Fontina Chicken Spaghetti recipe from Food.com.

Provided by Sassy J

Categories     Chicken

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 20



Baked Garlic and Fontina Chicken Spaghetti image

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
  • Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
  • In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant.
  • Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok.
  • Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
  • Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
  • Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
  • Let the casserole rest for for 10 minutes or so before serving.

Nutrition Facts : Calories 379.6, Fat 15.4, SaturatedFat 7.3, Cholesterol 37.6, Sodium 589, Carbohydrate 43.3, Fiber 2.8, Sugar 4.1, Protein 17.4

12 ounces spaghetti
1 -2 tablespoon olive oil (for tossing the noodles)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped yellow onions or 1/2 cup chopped white onion
8 ounces baby bella mushrooms, sliced
4 garlic cloves, finely minced
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/2 teaspoon crushed red pepper flakes
2 cups low sodium chicken broth
1 cup milk
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese
2 tablespoons chopped fresh parsley
3 cups cooked chopped chicken (well seasoned)
1/2 cup grated asiago cheese
1/4 cup freshly grated parmesan cheese

FONTINA CHICKEN AND PASTA BAKE - OAMC DIRECTIONS, TOO

Make and share this Fontina Chicken and Pasta Bake - OAMC Directions, Too recipe from Food.com.

Provided by Jesters Lace

Categories     Chicken Breast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12



Fontina Chicken and Pasta Bake - OAMC Directions, Too image

Steps:

  • Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
  • Heat 3 tsp olive oil in a large pot over medium heat. Add chicken in batches and cook until no longer pink. Remove from pan. In same pan, cook mushrooms 3 - 5 min or until tender.
  • Add garlic, and cook 1 min longer. Add soup, chicken broth, 1 cup of the cheese, oregano and pepper. Add spinach and tomatoes. Return chicken to pan.
  • Drain pasta, add to soup mixture.
  • Directions say divide between two 8 in square baking dishes, but I plan on using a 13 x 9 in pan. Sprinkle with remaining cheese. Bake covered for 15 - 20 minute
  • Freezing Directions:Cool unbaked casseroles and freeze. To cook, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 for 1 1/4 hours or until 165 degrees in the center.

1 (16 ounce) package spiral shaped pasta
4 teaspoons olive oil, divided
2 lbs chicken breasts, boneless and skinless
1/2 lb sliced mushrooms
4 garlic cloves, minced
3 (10 3/4 ounce) cans condensed cream of mushroom soup
1 1/2 cups chicken broth
1 1/2 cups Fontina cheese, shredded and divided
1 1/4 teaspoons dried oregano
1/2 teaspoon pepper
12 ounces fresh Baby Spinach
2 medium tomatoes, chopped

FONTINA CHICKEN & PASTA BAKE

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12



Fontina Chicken & Pasta Bake image

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.

1 package (16 ounces) uncooked spiral pasta
4 teaspoons olive oil, divided
2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups chicken broth
1-1/2 cups shredded fontina cheese, divided
4 teaspoons minced fresh oregano or 1-1/4 teaspoons dried oregano
1/2 teaspoon pepper
2 packages (6 ounces each) fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped

CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA

Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13



Creamy Baked Penne with Chicken, Spinach, and Fontina image

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
  • Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can crushed tomatoes
One 15-ounce can crushed tomatoes
1/4 cup heavy cream
1 cup fresh ricotta
1 pound dried penne
10 ounces frozen chopped spinach, thawed and squeezed dry
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups shredded Italian fontina cheese
1 cup grated pecorino
1 tablespoon chopped fresh basil

BAKED ORZO WITH FONTINA AND PEAS

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15



Baked Orzo with Fontina and Peas image

Steps:

  • Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
  • Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
  • Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
  • In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

CHICKEN PASTA BAKE

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad

Provided by Esther Clark

Categories     Dinner, Main course, Pasta

Time 1h15m

Number Of Ingredients 12



Chicken pasta bake image

Steps:

  • Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
  • Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
  • Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium

4 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 tsp caster sugar
6 tbsp mascarpone
4 skinless chicken breasts, sliced into strips
300g penne
70g mature cheddar , grated
50g grated mozzarella
½ small bunch of parsley , finely chopped

CHICKEN VALDOSTANO

Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!

Provided by Jen

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10



Chicken Valdostano image

Steps:

  • Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
  • Increase heat to medium low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.
  • Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Nutrition Facts : Calories 396.3 calories, Carbohydrate 4.8 g, Cholesterol 127.5 mg, Fat 23.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 12.8 g, Sodium 705.5 mg, Sugar 1.4 g

2 tablespoons all-purpose flour
6 skinless, boneless chicken breast halves - pounded thin
¼ cup unsalted butter
10 fresh mushrooms, sliced
¾ cup dry white wine
¾ cup chicken stock
3 tablespoons chopped fresh parsley
1 teaspoon freshly ground white pepper
6 slices thinly sliced prosciutto
6 slices fontina cheese

More about "fontina chicken pasta bake recipes"

FONTINA CHICKEN AND PASTA BAKE - STOLENRECIPES.NET
Preheat oven to 350 F. Cook pasta according to package. Drain. Heat 3 tbsp oil in Dutch oven over medium-high heat. Add chicken in batches; cook and stir for 3-5 minutes or until tender. Remove from pan. Add garlic, cook 1 minute. Then add mushrooms, cook for 3 minutes.
From stolenrecipes.net
Servings 8
Category Entree


FONTINA CHICKEN & PASTA BAKE RECIPE: HOW TO MAKE IT
Directions. Preheat oven to 350°. Cook pasta according to package directions for al dente. Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan. In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 ...
From preprod.tasteofhome.com
Servings 4
Total Time 40 mins
Category Dinner
Calories 601 per serving


CREAMY FONTINA PASTA | JULIE BLANNER
Creamy Fontina Cheese Pasta. Author: Julie Blanner. Prep Time 5 mins. Cook Time 10 mins. Total Time 15 mins. Luxuriously creamy fontina pasta is the perfect alternative to mac and cheese. It's quick and easy to make with a few ingredients and so versatile, too! Print Rate Recipe Email.
From julieblanner.com


FONTINA CHICKEN & PASTA BAKE RECIPE
Crecipe.com deliver fine selection of quality Fontina chicken & pasta bake recipes equipped with ratings, reviews and mixing tips. Get one of our Fontina chicken & pasta bake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Fontina Chicken & Pasta Bake Tasteofhome.com Eat it tonight, or freeze it for later. This cheesy …
From crecipe.com


CHICKEN FONTINA | CHICKEN BREASTS RECIPE | NO RECIPE …
Pre-heat your over to 400 degrees. Season both sides of the chicken with salt and pepper. Heat a sauté pan, large enough for both chicken breasts to high temperature, and then coat the bottom with olive oil. Add the chicken and sear on the one side for 2 – 3 minutes, until browned. Turn the chicken over to sear the other side.
From noreciperequired.com


AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
Remove from the heat and stir in the oregano. Stir in the cooked penne and toss to combine evenly. In two oven safe serving bowls, divide the pasta and sausage mixture. Top with fontina and place ...
From aol.com


FONTINA CHICKEN & PASTA BAKE RECIPE: HOW TO MAKE IT
Tweet this. Email. Next Recipe
From stage.tasteofhome.com


BAKED FONTINA - BIGOVEN.COM
Baked Fontina recipe: This is the easiest Fondue you can make. This is the easiest Fondue you can make. Add your review, photo or comments for Baked Fontina. French Appetizers Dips and Spreads . Toggle navigation . Planner; Planner; Grocery List; Grocery List; My Recipes; My Recipes; Ideas; Ideas; Editorials; Editorials; Use Up Leftovers; Use Up Leftovers; Videos; …
From bigoven.com


FONTINA PASTA BAKE - COOKEATSHARE
is for a chicken and asparagus pasta bake utilizing penne pasta and cheese in a wine based Metamorphosis Monday, Sock Monkey and Italian Meatball Pasta Bake 1555 views
From cookeatshare.com


BAKED ORZO WITH FONTINA RECIPE | CDKITCHEN.COM
directions. Preheat the oven to 400 degrees F. Butter a 13x9 inch baking dish. Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl.
From cdkitchen.com


CHEESY CHICKEN PARMESAN PASTA BAKE - THE PIONEER WOMAN
While pasta is cooking, make the chicken. Heat a large skillet over medium-high heat and add the oil. In one bowl, stir together 1 cup flour, salt, pepper and garlic powder. In a second bowl, add the eggs. In a third bowl, stir together the bread crumbs and remaining 1/4 cup flour. Season the chicken with some salt and pepper.
From thepioneerwoman.com


CREAMY PESTO BAKED CHICKEN & NOODLES WITH BROCCOLI & FONTINA
1 Prepare the ingredients: Preheat the oven to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. If you received heads of broccoli, cut off and discard the bottom 1/2 inch of the stems, then cut into …
From blueapron.com


FONTINA CHICKEN & PASTA BAKE RECIPE RECIPE
Recent recipes lobster claw meat roasted sweet potato, quinoa and fried egg bowl strawberry parfait videos fruit pierogies chicken sausage simple stir fry quick and easy strawberry cream cheese frosting low carb skillet apple in puff pastry bunny pear salad basic tart dough watercress, clementine, and roasted fennel salad .
From crecipe.com


PASTA WITH FONTINA CHEESE BEST RECIPES
The Fontina cheese sauce makes it creamy and a crowd pleasing dinner! 1. Heat the oven to 425 degrees. Pour all of the diced veggies onto a large baking sheet, drizzle with olive oil and bake for 25 minutes. 2. While the veggies roast, bring a large pot of water to boil and cook pasta.
From findrecipes.info


BAKED FONTINA - BIGOVEN.COM
1 1/2 pounds Italian fontina; rind removed and cubed into 1-inch pieces 6 cloves Garlic ; thinly sliced 1 tablespoon Fresh thyme ; chopped
From bigoven.com


FONTINA CHICKEN & PASTA BAKE
Jul 3, 2018 - Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
From pinterest.fr


FONTINA CHICKEN & PASTA BAKE
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com.au


BAKED PASTA WITH PROSCIUTTO AND FONTINA CHEESE - THE TASTE EDIT
Instructions. Melt 1 stick (8 tablespoons) of butter in a medium sauce pan. Whisk in flour and begin slowly whisking the milk into the flour a little at a time. Continue to whisk until the sauce is thick enough to coat the back of a spoon. Add …
From thetasteedit.com


FONTINA CHICKEN & PASTA BAKE | RECIPE | CHICKEN PASTA BAKE, …
Nov 4, 2019 - Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
From pinterest.ca


BAKED PENNE PASTA WITH PROSCIUTTO AND FONTINA | SARA MOULTON
In a large bowl combine the pasta with lukewarm, well salted, water to cover and let stand for 45 minutes. Lightly oil six 1-cup cup mini casseroles, arrange on a rimmed sheet pan and set aside. Preheat the oven to 450 F. Drain the pasta and in the same bowl it has been soaked combine all the remaining ingredients, except the sliced butter ...
From saramoulton.com


BAKED ORZO WITH FONTINA AND PEAS RECIPES
Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt & pepper. Stir to combine. Pour the mixture into the prepared baking dish. In a small bowl combine the bread crumbsd, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 to 30 minutes.
From recipes.servegame.org


FONTINA CHICKEN & PASTA BAKE RECIPE - MASTERCOOK
1 package (16 ounces) uncooked spiral pasta; 4 teaspoons olive oil, divided; 2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes; 1/2 pound sliced fresh mushrooms
From mastercook.com


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA - FOOD & WINE
Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 ...
From foodandwine.com


BAKED CHICKEN PARMESAN OVER PASTA RECIPES
Spray breaded chicken breasts with cooking spray. Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer ...
From recipes.servegame.org


FONTINA BAKED CHICKEN - RECIPE | COOKS.COM
Combine first 7 ingredients. Dip chicken in beaten egg; then dredge in flour mixture. Melt 1/4 cup butter in a large skillet over medium heat. Add chicken, cook about 10 minutes on both sides. Remove and drain onto paper towel. Place into a baking dish, 9 …
From cooks.com


FONTINA CHICKEN & PASTA BAKE - VISUALIZATION WOMAN
Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Divide between 2 greased 8-in. square baking dishes.
From vizw.org


BAKED PASTA WITH SAUSAGE, MUSHROOMS AND FONTINA - RELISH
Season with 3/4 teaspoon salt and pepper. Return sausage to pan and stir to combine. Preheat oven to 375F. Lightly oil a 13 x 9-inch baking dish. Melt butter in a large saucepan over medium heat. Stir in flour; cook until foaming but not colored, about 2 minutes. Whisk in milk; bring to a simmer. Cook until thickened, about 5 minutes.
From relish.com


PIONEER WOMAN CHICKEN PASTA BAKE BEST RECIPES
How to cook chicken and pasta with Fontina cheese? Stir in half of the fontina cheese. Place the chicken on top of the pasta. Add the remaining sauce on top of the chicken and then add the remaining fontina. Sprinkle the Parmesan on top. Bake for 30 minutes, until cheese is golden and bubbly. Let cool slightly and serve.
From findrecipes.info


FONTINA CHICKEN & PASTA BAKE
Aug 27, 2015 - Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
From pinterest.se


BAKED CREAMY CHICKEN PASTA WITH SPINACH AND FONTINA | FAMILYSTYLE …
Feb 16, 2018 - A family-favorite recipe — Italian-style baked creamy chicken pasta al forno with melty fontina, grated parmesan and lots of fresh spinach.
From pinterest.ca


BAKED MUSHROOM SAUSAGE AND FONTINA PASTA - RECIPES
Melt butter in a large saucepan over medium heat. Stir in flour; cook until foaming but not colored, about 2 minutes. Whisk in milk; bring to a simmer.
From honestcooking.com


PESTO CHICKEN BAKE - DELICIOUS PASTA CASSEROLE - FOOD BLOG
Preheat the oven to 375°F/190°C/Gas Mark 5 (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions). Prepare the chicken: cut the chicken into 1-inch (2-3 cm) cubes. Mix the olive oil with the spices, add to the chicken. Season with salt and pepper and toss to coat.
From everyday-delicious.com


FONTINA AND MASCARPONE BAKED PASTA RECIPE | MYRECIPES
Preheat oven to 350°. Step 3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth.
From myrecipes.com


PASTA WITH FONTINA CHEESE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Fontina Pasta Recipe - Food.com top www.food.com. cups Fontina cheese salt and pepper 1 ⁄ 4 teaspoon nutmeg (to taste) DIRECTIONS Cook pasta until just done. Don't overcook. Drain and place in large bowl. Over medium heat in medium sized pot melt the butter. Add the sliced mushrooms and saute until just browned.
From therecipes.info


FONTINA CHICKEN AND PASTA BAKE - STOLENRECIPES.NET | RECIPE IN …
Sep 12, 2021 - Fontina Chicken and Pasta Bake: garlic, mushrooms, mushroom soup, chicken broth, cheese, spices, spinach, tomatoes & pasta are baked together.
From pinterest.com


FONTINA AND PASTA RECIPES (205) - SUPERCOOK
Supercook found 205 fontina and pasta recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list fontina and pasta. Order by: Relevance. Relevance Least ingredients Most ingredients. 205 results. Page 1. Crab and …
From supercook.com


FONTINA AND PROSCIUTTO BAKED ZITI RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Preheat your oven to 400 degrees, fill a large pot with water, bring to a boil, add a generous pinch of salt, add the pasta and cook 2 minutes shy of al dente, about 7 minutes, meanwhile, make the sauce. 2) In a saucepan, add the butter, once melted, add the flour, stir it in cooking for about 30 seconds, then add the milk ...
From laurainthekitchen.com


CHEESY BAKED CHICKEN PASTA WITH SPINACH - FAMILYSTYLE FOOD
Parboil the pasta in the boiling water until halfway cooked, 7-10 minutes depending on the size and thickness of the pasta. Drain. Stir together cream, garlic, salt, pepper, chicken, spinach and the cheeses in a large bowl. Add drained pasta and mix together. Smear the butter over a 2-quart gratin or baking dish.
From familystylefood.com


Related Search