CHICKEN ARTICHOKE SKILLET
My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. -Carol Latimore, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.
Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 864mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN & ARTICHOKE LASAGNA
My family loves lasagna and I love the slow cooker. I wanted to try something a little different from the classic lasagna we usually make. This recipe not only tastes incredible, it's hearty and convenient, too. -Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves., In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan., Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.
Nutrition Facts : Calories 588 calories, Fat 34g fat (18g saturated fat), Cholesterol 144mg cholesterol, Sodium 1187mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.
CHICKEN-AND-ARTICHOKE LASAGNA
This comforting twist on lasagna is a great way to use up leftover chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.
- Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.
Nutrition Facts : Calories 309 g, Fat 12 g, Fiber 3 g, Protein 22 g, SaturatedFat 5 g
CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA
Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.
Provided by Kraft Natural Cheese
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 350°F
- COMBINE chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
- SPREAD half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
- BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
- Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.
CHICKEN SAUSAGE AND ARTICHOKE SKILLET LASAGNA
Make and share this Chicken Sausage and Artichoke Skillet Lasagna recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper.
- In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate.
- Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes.
- Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges.
- Garnish with additional Parmesan cheese and basil before serving.
Nutrition Facts : Calories 653, Fat 36.8, SaturatedFat 16.9, Cholesterol 177.3, Sodium 1958.7, Carbohydrate 42.7, Fiber 11.5, Sugar 19.3, Protein 39.5
CHICKEN AND ARTICHOKE SKILLET LASAGNE
Steps:
- In fry pan over high heat warm oil. Add chicken and cook, turning once until browned on both sides (5 mins per side). Transfer to plate. Reduce heat to medium and add onion, peppers, s&p and red pepper flakes. Cook, stirring occasionally, until vegs are soft and golden brown, about 15 mins. Return chicken and juice to pan. Add half pasta sauce and 1/4 cup water. Cover, bring to simmer and cook 'til chicken is cooked through, 13-15 mins. Using 2 forks, shred chicken into small chunks. Reserve 1/4 cup of remaining sauce and stir rest into pan. Transfer half of chicken mixture to small bowl. Spread remaining mixture evenly on bottom of pan. Sprinkle one-third of Parm-Regg on top, then sprinkle with one-third of goat cheese. Cover w/single layer of 4 lasagna noodles. Repeat w/remaining chicken mixture, 1/3 each of cheeses and remaining noodles. Spread reserved 1/4 cup pasta sauce on top, making sure to coat edges of noodles to prevent drying during baking. Sprinkle remaining cheeses on top. Cover pan, bake 20 mins. Remove lid and continue baking 15 mins more. Let stand 15 mins before serving. Garnish w/parsley, cut into 8 pieces and serve warm.
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