CHICKEN STUFFED POTATOES WITH ALFREDO SAUCE
The baking potato is a perfect palette to be transformed into a meal in one. You don't want to skip checking the temperature on the potato. The sweet spot for a perfect baked potato is between 205 and 212 degrees F (96 and 100 degrees C).
Provided by thedailygourmet
Categories Baked Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
- Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
- Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
- While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
- Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
- Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
- When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
- Top potatoes with chicken mixture and drizzle with Alfredo sauce.
Nutrition Facts : Calories 686.8 calories, Carbohydrate 76.5 g, Cholesterol 108.9 mg, Fat 27.8 g, Fiber 10.4 g, Protein 34.8 g, SaturatedFat 13.2 g, Sodium 583 mg, Sugar 4.6 g
CHICKEN ALFREDO STUFFED SHELLS
Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
- Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
- Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
- Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
- Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.
CHICKEN ALFREDO SAUCE
Make and share this Chicken Alfredo Sauce recipe from Food.com.
Provided by Ana Romano
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve chicken boullion cubes in 1/2 cup water.
- Melt butter over low heat in saucepan.
- Gradually, stir in flour.
- Continue stirring and gradually add half-and-half.
- Add chicken boullion.
- Increase heat to medium and continue stirring.
- Cook until thickened.
- Stir in parmesan cheese and garlic powder, if desired.
- Serve over hot pasta and garnish with parsley.
Nutrition Facts : Calories 502.3, Fat 44.4, SaturatedFat 27.6, Cholesterol 128, Sodium 1113, Carbohydrate 12.6, Fiber 0.2, Sugar 0.8, Protein 14.6
HEARTY ALFREDO POTATOES
With turkey and broccoli, this special scalloped potato dish is a meal in itself. Using a jar of Alfredo sauce makes the preparation time minimal. -Lissa Hutson, Phelan, California
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 420 calories, Fat 17g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 412mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
STUFFED ALFREDO CHICKEN
Make and share this Stuffed Alfredo Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside.
- Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
- Prepare Alfredo sauce according to package directions; set aside.
- Combine shredded mozzarella and Parmesan cheeses.
- Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture.
- Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
- Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
- Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
- Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
- Cut chicken rolls into slices.
- Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
Nutrition Facts : Calories 599, Fat 37.2, SaturatedFat 17.6, Cholesterol 171.4, Sodium 1129.3, Carbohydrate 7.2, Fiber 2.6, Sugar 2, Protein 57.7
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