Southwest Chicken Alfredo Recipes

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:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

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:

• 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!