CREAMY CHICKEN PASTA
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
- Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
- Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.
FRUITED CHICKEN PASTA SALAD
"This easy, 5-ingredient recipe makes a nice alternative to potato salad for a summer side dish." It's also refreshing, colorful and a great way to use up leftover chicken. Enjoy! Bridget Francoeur - Adrian, MI
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, oranges and grapes. Drain and rinse pasta with cold water; add to chicken mixture. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour before serving.Easy Asian Noodles: Substitute 8 ounces uncooked thin spaghetti for bow tie pasta, adding a 10-ounce package of julienned carrots and 1/2 pound sugar snap peas during last minute of cooking. Drain; add chicken, oranges and 1/2 cup stir-fry sauce.
Nutrition Facts : Calories 316 calories, Fat 15g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 205mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 17g protein.
FRUITY CHICKEN & PASTA
Make and share this Fruity Chicken & Pasta recipe from Food.com.
Provided by Darla Emerson
Categories Pasta Shells
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayonnaise and cool whip in large bowl.
- Add the rest of the ingredients and mix. (I mix everything else and add the mandarin oranges last.).
- Best if chilled before serving.
Nutrition Facts : Calories 583.5, Fat 24.2, SaturatedFat 6.2, Cholesterol 49.4, Sodium 325, Carbohydrate 69.8, Fiber 3.8, Sugar 18.8, Protein 23.3
FRUITY CHICKEN SALSA
A great, fruity accompaniment for chicken breasts. Viva la salsa!
Provided by Trevor Neuman
Categories Appetizers and Snacks Meat and Poultry Chicken
Yield 4
Number Of Ingredients 7
Steps:
- In a large nonporous glass bowl combine the kiwi, peaches/nectarines/apricots, jalapeno chile pepper, cucumber, onion, lemon juice, salt and pepper. Mix all together. Cover bowl and refrigerate overnight.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 2.4 mg, Sugar 4 g
CREAMY CHICKEN FLORENTINE PASTA
Creamy and comforting, this creamy chicken Florentine pasta is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. You can easily feed more by increasing your pasta.
Provided by bfr610
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
- Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
- Toss bread crumbs with melted butter; sprinkle over the casserole.
- Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 32.1 g, Cholesterol 78 mg, Fat 26.6 g, Fiber 2.7 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 667.4 mg, Sugar 2.9 g
FLAVORFUL CHICKEN PASTA
"I came up with this recipe in college, hoping for a fancy, healthy dish to feed my roommate and me without any leftovers," writes Kathy Armstrong of Post Falls, Idaho. "This pasta is excellent served with a green salad and warmed French bread."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle chicken with garlic salt. In a large nonstick skillet coated with cooking spray, cook chicken in oil for 5 minutes or until no longer pink. , Stir in the tomatoes, basil and Italian seasoning. Bring to a boil. Stir in vinegar. Reduce heat; cover and simmer for 5 minutes. , Add olives; heat through. Stir in sour cream until blended (do not boil). Drain pasta; stir into chicken mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 368 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 632mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges
CREAMY QUICK AND EASY CHICKEN WITH PASTA
This is literally the quickest, easiest, and tastiest meal you can make! It is very good and creamy! My husband was surprised to how quickly I made this dish.
Provided by LadyG
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 2
Number Of Ingredients 18
Steps:
- Combine butter and olive oil with onion and garlic in a skillet over medium heat; saute for 3 minutes. Add chicken, Cajun and chicken seasonings, and salt. Reduce heat to medium-low and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Remove 2 tablespoons of the pasta cooking water and add it to the chicken along with the heavy cream, onion powder, garlic powder, and pepper. Stir until well combined and lower the heat; cook for 2 minutes.
- Drain penne, toss with the chicken, then add in mozzarella and Parmesan cheeses. Sprinkle in parsley and green onions and serve immediately.
Nutrition Facts : Calories 893 calories, Carbohydrate 48.8 g, Cholesterol 232.5 mg, Fat 61.2 g, Fiber 2.7 g, Protein 39 g, SaturatedFat 33.5 g, Sodium 906.3 mg, Sugar 3.8 g
FRUITY CHICKEN SALAD
I've been using this recipe whenever we go to a potluck dinner. It always gets rave reviews. It's a great way to use up leftover chicken.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. Drain pineapple, reserving 1/2 cup juice. Dice the pineapple and place in a large bowl. Add pasta, chicken, peaches and raisins. In a small bowl, whisk together the oil, soy sauce, curry powder and reserved pineapple juice. Pour over pasta mixture; toss to coat. Cover and refrigerate for 2 hours. Stir in pecans just before serving.
Nutrition Facts :
FRUITY CHICKEN SALAD
The amounts listed are only a guideline since I don't even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly! You could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture, if you are making this in advance then add in the diced apple just before serving. If you are a curry-lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture, I think you will be quite surprised at the taste! This is one of the best recipes for chicken salad!... For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad... your guests will rave!
Provided by Kittencalrecipezazz
Categories Chicken
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.
- In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.
- *NOTE* If making in advance add in apple just before serving.
Nutrition Facts : Calories 294.4, Fat 11, SaturatedFat 2.5, Cholesterol 72.7, Sodium 113.3, Carbohydrate 23.8, Fiber 2.4, Sugar 17.7, Protein 26.4
FRUIT CHICKEN PASTA SALAD
This isn't the salad I was looking for but it definitely caught my eye. A great recipe from Homel Foods.
Provided by Ceezie
Categories Chicken
Time 13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain. Rinse under cold running water; drain again.
- In serving bowl, toss together pasta and next 6 ingredients. Serve over bed of spinach; top with pecans.
Nutrition Facts : Calories 211.8, Fat 1.4, SaturatedFat 0.3, Cholesterol 24.7, Sodium 32.9, Carbohydrate 36.4, Fiber 1.3, Sugar 5.4, Protein 15.9
FRUITY BREAKFAST PASTA
This recipe comes from a Pillsbury cookbook the "Come & Eat!" edition. Didn't know how the pasta would do, but amazingly it was delicious. The DH is a BIG eater, and he had seconds. So it must have been ok.
Provided by crazycookinmama
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta to desired doneness as directed on package.
- Drain; rinse with cold water to cool. Drain well.
- In medium bowl, combine cooked pasta with all remaining except granola; mix well.
- Serve immediately, or cover and refrigerate until serving time.
- Top individual servings with granola.
Nutrition Facts : Calories 285.8, Fat 4.7, SaturatedFat 1.1, Cholesterol 1.7, Sodium 35.9, Carbohydrate 55.1, Fiber 3.9, Sugar 30.3, Protein 7.7
BAKED FRUITY CHICKEN
This chicken is absolutely delicious and moist. Its' slightly sweet flavor & sauce keeps everyone asking for more. I always serve it over a bed of rice with plenty of steamed vegetables. I often substitute canned peaches for the fruit cocktail. If you desire more sauce, simply use all of the syrup from the canned fruit. It turns out much tastier if made with chicken pieces with the skin left on.
Provided by Milwaukee Girl in t
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375 degrees.
- In a 13 X 9-inch pan, melt butter in the oven.
- In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper.
- Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up.
- Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces.
- Bake at 375 degrees for 50 minutes, basting occasionally with sauce.
- Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired.
- Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.
VEGGIE CHICKEN PASTA
This is a great recipe for pasta lovers that want something a little different! Use whatever type of pasta you like. You can also garnish with tomatoes.
Provided by dnce4mee
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
- Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
- Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 46 g, Cholesterol 98 mg, Fat 18.1 g, Fiber 6.1 g, Protein 40.2 g, SaturatedFat 6.9 g, Sodium 442.2 mg, Sugar 3.9 g
FAVORITE CHICKEN PASTA
"This dish was a favorite of mine at a local restaurant, but when I saw the recipe, I knew it was too rich for my family's diet," writes Lynn Skilsky of Oro Valley, Arizona. "I made some healthy changes, and now it's one of my favorites."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine water and sun-dried tomatoes; cover and let stand for 5 minutes., In a large skillet over medium heat, cook and stir shallot and garlic in oil for 2 minutes. Stir in the wine or broth, olives, pesto and pepper; cook 1 minute longer., Combine flour and half-and-half until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Drain pasta and tomatoes; add to shallot mixture. Stir in chicken; heat through. Sprinkle with Parmesan cheese and pine nuts.
Nutrition Facts :
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- Cook the bowtie pasta to al dente according to package directions. Drain and rinse with cold water. Set aside.
- Mix the egg, orange juice, honey, lemon juice and nutmeg in a small saucepan. Cook, stirring constantly, over medium heat until slightly thickened, about 4 minutes. Remove from heat and set aside.
- Combine the melon, chicken, celery, grapes, walnuts, and bowtie pasta in a large bowl. Toss until well mixed. Pour the dressing over the salad and toss until evenly distributed.
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