Baked Swiss Chicken Over Tri Colored Spiral Pasta Recipes

TRICOLORE PENNE PASTA WITH CHICKEN

Steps:

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce.
• Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil.
• Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein
• Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid

BAKED SWISS CHICKEN OVER TRI-COLORED SPIRAL PASTA

Steps:

• Preheat oven to 350.
• Pound chicken down to 1/2 inch thickness and place in 13 x 9 baking dish.
• Lay cheese slices over chicken.
• In a medium mixing bowl, combine soup and wine. Mix well.
• Pour soup mixture over chicken.
• Top with dry stuffing mix.
• Drizzle with melted butter.
• Bake uncovered for 40 to 45 minutes.
• While chicken is baking, cook pasta in accordance with the package and drain.
• Serve chicken over pasta.

SWISS CHICKEN BAKE

Steps:

• Preheat your oven to 400 degrees. Butter the bottom of a 9x11 inch casserole dish.
• Heat the butter in a medium-sized pot over medium-high heat. Whisk in the flour and let it cook for 1 minute. Add the chicken stock, garlic powder, onion powder, and salt, and whisk well. Continue to whisk until the stock thickens.
• Tear the swiss cheese slices into smaller pieces then add them to the pot and stir it into the sauce. Add the sour cream and stir once more.
• In a small bowl, mix the melted butter, breadcrumbs, and Italian seasoning.
• Gently pound the thickest part of the chicken using the palm of your hand until the breasts are even in thickness. Season the chicken with salt and pepper.
• Pour half of the cheese sauce into the casserole dish. Add the chicken and top each piece with a piece of Swiss cheese. Pour the rest of the sauce around the chicken.
• Sprinkle the buttered bread crumbs over the chicken then bake the chicken for 45 minutes, or until hot, bubbly, and cooked through. Check the chicken periodically and if the breadcrumbs are browning too quickly, cover the casserole with aluminum foil.
• Serve the chicken with some perfectly cooked basmati rice, a big scoop of the sauce, and a little minced parsley over the top.

BAKED SWISS CHICKEN

Steps:

• Arrange chicken in greased casserole dish. Top each chicken breast with cheese slice.
• Combine soup with wine, mixing well. Spoon sauce over chicken; sprinkle with stuffing. Drizzle melted butter over stuffing.
• Bake at 350 degrees for 45 to 55 minutes.

BAKED SWISS CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.

BAKED SWISS CHICKEN AND STUFFING

Steps:

• Heat oven to 400°F Prepare stuffing mix as directed on package; set aside.
• Place chicken in 13x9 inch baking dish; top with cheese, soup and stuffing.
• Bake 30 minutes or until chicken is done (internal temperature of 170F).