Southwest Alfredo With Lemon Lime Chicken Recipes

Steps:

• Combine seasoning packet, water, vinegar and oil with chicken and toss to coat.
• Marinate in the refrigerator for 30 minutes or longer for extra flavor.
• Place chicken in skillet sprayed with non-stick cooking spray, discarding excess marinade.
• Cook chicken on medium until no longer pink, stirring occasionally.
• Boil pasta in water for 15 minutes or until soft. Drain.
• Add alfredo sauce to pasta and heat through.
• Serve pasta with chicken on top!

Steps:

• In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat until no longer pink, 4-5 minutes on each side. , Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook until heated through and cheese is melted, 3-5 minutes. Top each chicken breast with a dollop of sour cream.

Steps:

• Preheat oven to 450°F.
• Place frozen chicken in a glass baking dish. In a bowl whisk together juices, garlic, oregano, salt, pepper flakes, and oil.
• Pour over chicken and bake for 20 minutes.
• While chicken cooks, grill onion.
• In a food processor puree roasted red pepper and onion. Set aside.
• When timer goes off for the chicken pull it out, turn, and baste. Return to oven for 20 minutes.
• At this time start to boil the water for the pasta and cook to package directions.
• When pasta is done DRAIN OVER A MEASURING CUP, this will give you your 1/4 cup of pasta water.
• In same pot melt the 6T. of butter on low. Add pepper mixture and heat for 1 minute.
• Add pasta and toss to coat. Add parmesan, salt, 3T. butter, pasta water, and heavy cream.
• Cook on LOW for about 5-10 minutes, stirring occasionally until it reaches your desired thickness.
• By this time the chicken should be done. While the sauce cooks cut the chicken into slices or bite size pieces.
• Pile pasta on your plate, sprinkle with parmesan and chicken.
• Enjoy!

Steps:

• Get two seperate plastic containers. Add the 4 eggs to one container, and the flour and bread crumbs to another container.
• Put one tablespoon of paprika, parsley and Season All in one container and one tablespoon of paprika, parsley and Season All in the other container.
• Put one teaspoon of garlic powder, onion powder and black pepper in one container and one teaspoon of garlic powder, onion powder and black pepper in the other container.
• Mix both containers well.
• Heat your oil to 375 degrees.
• A couple of pieces at a time, dip your chicken strips into the egg mixture and then coat with the flour and bread crumb mixture. Continue until all the chicken is coated.
• Fry the chicken until completely cooked, the chicken should have a deep golden brown color.
• Fill a large pot with water and add the salt and noodles, cook the noodles according to the package directions.
• While the noodles are cooking, get a medium sauce pan and dump both jars of Alfredo sauce inches Add the crushed red pepper, cover and simmer until warm, stirring occasionally.
• When the noodles are cooked, drain them and return them to their original pot. Mix them with the sauce.
• Serve with the chicken laying on top of the noodles or on the side.

Steps:

• Preheat oven to 350˚F (180˚C)
• Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
• In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
• Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
• Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
• Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
• Garnish with cilantro.
• Enjoy!

Steps:

• Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
• Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend.
• Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over.
• Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat).
• Remove chicken breasts from marinade.
• Grill chicken until just cooked through, turning occasionally, about 10 minutes.
• Transfer chicken breasts to plates.

Steps:

• Saute garlic and butter. Whisk in flour and milk. Slowly add remaining ingredients.
• Serve over cooked angel hair or pasta of choice. May add steamed vegetables if desired.