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 Cacciatore

Chicken Cacciatore
 
Author: 
Ingredients
  • 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
  • 1 cup flour
  • Creole seasoning, recipe follows
  • 1 cup olive oil
  • 2 cups chopped yellow onions
  • Salt
  • Crushed red pepper
  • 1 pound shiitake mushrooms, cleaned, stemmed and sliced
  • 2 tablespoons chopped garlic
  • 1 cup dry white wine
  • 2 cups chopped fresh tomatoes, peeled and seeded
  • 1 cup tomato sauce
  • 2 cups chicken stock
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • ¼ cup chiffonade basil
  • ½ pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
  • 4 ounces grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped fresh parsley leaves
ESSENCE Creole Seasoning (also referred to as Bayou Blast)
  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: ⅔ cup
Instructions
  1. Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess.
  2. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture.
  3. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.