CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
- In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
- Add the garlic and cook until softened.
- Add spinach and tomatoes and cook until the spinach is wilted.
- Add the cream, Parmesan, an red pepper flakes and bring to a boil.
- Add the penne and bacon, and stir until fully coated in sauce.
- Serve with parsley, Parmesan, and red pepper flakes, if desired.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams
SLOW-COOKER GOLDEN CHICKEN PASTA
Steps:
- Turn a slow cooker to low and coat it with cooking spray.
- Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
- Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
- Just before serving: Cook the pasta according to the package directions.
- Serve the chicken with the pasta and garnish with the Parmesan and parsley.
ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY
Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper
Provided by Matthew Johnson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
- Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
- Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
- Add the pasta and chicken broth to the pot.
- Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
- When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
- Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
- Enjoy!
Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams
CRISPY, CREAMY CHICKEN CORDON BLEU RECIPE BY TASTY
There's nothing we love more than a crispy, succulent, perfectly-fried piece of fried chicken. But we also love gourmet meals. You know, the ones that you sit down to in the candlelight? Those ones. Well, our easy chicken Cordon Bleu is the best of both worlds: sounds fancy but really? It's just some really, really good fried chicken. That, we can promise.
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
- On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
- Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
- Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
- After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
- Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
- Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
- Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
- Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
- Slice the chicken and serve drizzled with Dijon sauce.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 54 grams, Fat 30 grams, Fiber 2 grams, Protein 64 grams, Sugar 7 grams
THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts in half widthwise to make 4 thin breasts.
- Season the chicken with salt, pepper, and onion powder.
- Coat the chicken in flour, then egg, and then bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
- Transfer to a paper towel-lined plate to drain.
- Preheat oven to 450°F (230°C).
- Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
- Top with mozzarella slices and Parmesan.
- Bake for 10-15 minutes, or until the cheese is browned and bubbling.
- Serve with freshly chopped basil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
AMAZINGLY TASTY AND CRISPY CHICKEN SCHNITZEL
Tasty and easy to make. Kids love it and you all will want more!
Provided by PaZchut
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 26m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl.
- Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer.
- Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated.
- Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 25.3 g, Cholesterol 79.4 mg, Fat 8 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 1.6 g, Sodium 727.3 mg, Sugar 6.1 g
GOLDEN CHICKEN PASTA
Make and share this Golden Chicken Pasta recipe from Food.com.
Provided by Chef Diva Divine
Categories One Dish Meal
Time 31m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package.
- Drain and place in flameproof dish with the chopped meat, the vegetables & 1-2tsp. oil.
- Melt butter in a sauce pan, stir in the flour and cook for 1 minute, stirring.
- Remove from the heat, & gradually stir in the milk.
- Return to heat, bring to the boil, stirring and cook for 2 minutes.
- Add 1/2 the cheese, the mustard, and seasoning to taste.
- Spoon the sauce over the meat and vegetables.
- Sprinkle with the rest of the cheese and grill/broil quickly until golden and bubbling.
Nutrition Facts : Calories 540.1, Fat 23.8, SaturatedFat 14.5, Cholesterol 70.4, Sodium 1658.5, Carbohydrate 58, Fiber 4.7, Sugar 3.8, Protein 23.3
CRISPY CHICKEN AND PASTA
Many years ago I made this recipe in one of my cooking classes. Its been a family favorite since and we like to serve it with garlic bread and a garden salad. Very satisfying and tasty.. hope you enjoy! :)
Provided by HomeCooking
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into small pieces and slightly brown in a fry pan. In the mean time, boil your water and cook your pasta. Once chicken is cooked, remove from pan and set aside.
- In a small saucepan melt your butter and then add your flour, allow to cook for a minute or so.
- Add your milk and whisk continuously, medium heat, until you have a thick white sauce.
- Add your seeded mustard and cheese.
- Once combined, add your chicken and cooked drained pasta.
- Pour mixture into a oven proof dish 9-1/2" x 1-1/2" (i use Pyrex pie dish)and set aside.
- To make the crunchy topping combine all the topping ingredients together and sprinkle over the chicken pasta mix in dish.
- Bake in a 350F/180C oven until the topping becomes crunchy and nicely browned.
- Serve on its own or with a salad and garlic bread.
Nutrition Facts : Calories 653, Fat 32.6, SaturatedFat 19.1, Cholesterol 82.4, Sodium 941, Carbohydrate 68, Fiber 3.4, Sugar 3.9, Protein 21.9
ULTIMATE CRISPY "CHICKEN" SANDWICH RECIPE BY TASTY
The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your "chicken" breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!
Provided by Betsy Carter
Categories Lunch
Yield 8 servings
Number Of Ingredients 32
Steps:
- In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
- Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
- Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
- Wrap each piece of "chicken" in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
- Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
- Remove the "chicken" from the steamer and discard the parchment paper. Transfer the warm "chicken" to the brine to marinate for 1-2 hours.
- Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
- Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
- Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
- While the oil heats, bread the "chicken": In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
- Remove the "chicken"from the brine. Lightly coat in the flour mixture, then set aside.
- Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured "chicken" breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
- Working 2 at a time, fry the "chicken" for 3-4 minutes, until deep golden brown and crispy. Transfer the "chicken" to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
- To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.
- Enjoy!
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