Penne with Chicken, Asparagus and Lemon Alfredo Sauce

Penne with Chicken, Asparagus and Lemon Alfredo Sauce
 
Author: 
Ingredients
  • 1 lb. penne rigate (penne with ridges) pasta
  • 1 lb. thin asparagus
  • 12 oz. chicken tenders
  • ½ tsp. salt
  • ½ c. flour
  • 1½ tbsp. olive oil
  • 1 jar Alfredo sauce
  • 1 tbsp. grated lemon peel
  • 3 tbsp. fresh lemon juice
  • ¼ c. Grated Parmesan cheese
  • 1 large tomato
  • ¼ c. snipped fresh chives
  • freshly ground black pepper, to taste
  • Garnish: finely shredded lemon peel
Instructions
  1. Cook pasta in a large pot of lightly salted boiling water as package directs, add­ing asparagus 3 minutes before pasta is done.
  2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
  3. Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done
  4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat.

 

Chicken Fettucine Alfredo

Chicken Fettucine Alfredo
 
Author: 
Ingredients
  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • ⅓ cup all-purpose flour
  • 1 tablespoon salt
  • ¾ teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • ¾ cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 3 roma (plum) tomatoes, diced
  • ½ cup sour cream
Instructions
  1. In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

 

Chicken Breasts stuffed with Cheese, Tomato, and Basil

 

Chicken Breasts stuffed with Cheese, Tomato, and Basil
 
Author: 
Ingredients
  • 4 bone-in chicken breast halves (14 ounces each)
  • ½ cup packed fresh basil leaves
  • ⅓ cup drained oil-packed sun-dried tomato halves, about 8
  • 2 garlic cloves, peeled
  • 1 teaspoon finely grated orange zest
  • Coarse salt and ground pepper
  • 2 ounces Fontina or mozzarella cheese, cut into four pieces
  • 2 teaspoons olive oil
Instructions
  1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and ¼ teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Braised Chicken Tarragon

Braised Chicken Tarragon
 
Author: 
Ingredients
  • 1 whole fryer chicken, quartered, rinsed, and patted dry
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
  • ⅓ cup chopped fresh tarragon, plus more sprigs for garnish
  • ½ cup dry white wine
  • 2½ cups homemade or low-sodium canned chicken stock
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
Instructions
  1. Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
  2. Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
  3. Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.

 

Chicken breasts, Baked cream-cheese stuffed

Chicken breasts, Baked cream-cheese stuffed
 
Author: 
Recipe type: Entree
Ingredients
  • oil, for greasing pan
  • 8 boneless, skinless chicken breast halves
  • 1 (8 ounce) package cream cheese, cut into ½ inch slices
  • 1 (8 ounce) package Cheddar cheese, cut into ½ inch slices
  • 1 cup milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Romano cheese
  • 1 tablespoon minced garlic
  • ¾ cup butter, melted
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic salt, or to taste
  • ½ teaspoon paprika (optional)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
  2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
  3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
  4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
  5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.