FONTINA CHICKEN & PASTA BAKE
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan., In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan., Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.
CREAMY BAKED PENNE WITH CHICKEN, SPINACH, AND FONTINA
Fontina and heavy cream lend a richness to this baked penne with shredded rotisserie chicken and spinach.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until the golden, about 2 minutes. Add both cans of the tomatoes, the heavy cream and 3/4 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to a large bowl.
- Add the tomato sauce, spinach, rotisserie chicken, half of the fontina and pecorino and all of the basil to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
FONTINA CHICKEN AND PASTA BAKE - OAMC DIRECTIONS, TOO
Make and share this Fontina Chicken and Pasta Bake - OAMC Directions, Too recipe from Food.com.
Provided by Jesters Lace
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
- Heat 3 tsp olive oil in a large pot over medium heat. Add chicken in batches and cook until no longer pink. Remove from pan. In same pan, cook mushrooms 3 - 5 min or until tender.
- Add garlic, and cook 1 min longer. Add soup, chicken broth, 1 cup of the cheese, oregano and pepper. Add spinach and tomatoes. Return chicken to pan.
- Drain pasta, add to soup mixture.
- Directions say divide between two 8 in square baking dishes, but I plan on using a 13 x 9 in pan. Sprinkle with remaining cheese. Bake covered for 15 - 20 minute
- Freezing Directions:Cool unbaked casseroles and freeze. To cook, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 for 1 1/4 hours or until 165 degrees in the center.
PROSCIUTTO & FONTINA CHICKEN WITH LEMON MUSHROOM SAUCE
Make and share this Prosciutto & Fontina Chicken With Lemon Mushroom Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Lemon Mushroom Sauce:.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
- Add butter and lemon juice and lemon zest, if using; stir well.
- Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
- For the Chicken:.
- Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
- Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.
Nutrition Facts : Calories 468.6, Fat 29, SaturatedFat 12.9, Cholesterol 164.8, Sodium 1148.4, Carbohydrate 5.5, Fiber 1.3, Sugar 2.4, Protein 46.2
FONTINA ROLLED CHICKEN
Good food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a bowl, mix the first six ingredients; stir in 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk egg and the remaining salt and pepper. In another shallow bowl, toss bread crumbs with paprika., Carefully pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread cheese mixture over chicken. Roll up chicken from a short side; secure with toothpicks., Dip chicken in egg, then coat with crumbs. Place in a foil-lined 15x10x1-in. baking pan, seam side down. Drizzle tops with oil., Bake, uncovered, 30-35 minutes or until golden brown and chicken is no longer pink. Let stand 5 minutes; discard toothpicks before serving.
Nutrition Facts : Calories 561 calories, Fat 32g fat (14g saturated fat), Cholesterol 213mg cholesterol, Sodium 962mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
LEMON CHICKEN AND PASTA BAKE - OAMC
This comes from the Dream Dinners cookbook and works very well from the freezer. This has a fairly mild flavor.
Provided by JillAZ
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Set aside.
- Combine all ingredients in a large bowl. Toss and stir to combine.
- To serve immediately:.
- Spray a 9x13-inch dish with cooking spray. Pour chicken/pasta mixture into dish. Cover with foil and bake at 350°F for 45 minutes or until heated through.
- To freeze:.
- Place mixture in a large zipper freezer bag. Seal and freeze.
- To serve:.
- Thaw in fridge. Proceed with cooking directions as above.
Nutrition Facts : Calories 405.2, Fat 17.1, SaturatedFat 3.4, Cholesterol 85.1, Sodium 541.4, Carbohydrate 23.4, Fiber 1.3, Sugar 1.3, Protein 32.8
BAKED GARLIC AND FONTINA CHICKEN SPAGHETTI
Make and share this Baked Garlic and Fontina Chicken Spaghetti recipe from Food.com.
Provided by Sassy J
Categories Chicken
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch glass or ceramic dish with cooking spray and set aside.
- Cook the pasta in a large pot of salted boiling water a few minutes short of al dente (the noodles will finish cooking in the oven). Drain and toss with a tablespoon of olive oil to prevent sticking and set aside.
- In a large, nonstick 12 inch skillet, heat the butter and olive oil until rippling and hot. Add the onion and mushrooms and cook for 6-7 minutes, until the onions are translucent and the mushrooms are golden and have given up most of their liquid. Stir in the garlic and cook for 30 seconds or so until fragrant.
- Sprinkle the flour over the onions and mushrooms along with the salt, pepper and red pepper flakes. Whisk or stir constantly for a minute or so over medium heat. The mixture will be a bit crumbly; that's ok.
- Gradually add the chicken broth and milk, whisking quickly and constantly to avoid lumps. Stir, bringing the mixture to a simmer, and cook until slightly thickened, 4-5 minutes. Add the diced tomatoes and heat through.
- Remove the skillet from the heat and stir in the mozzarella and fontina cheeses, one handful at a time, until the cheese is melted and the sauce is smooth and creamy. Stir in the parsley and add any additional salt and pepper to taste, if needed. Add the cooked chicken and stir to combine.
- Toss the sauce and cooked pasta together and spread evenly in the prepared dish. Sprinkle the Asiago and Parmesan cheeses over the top. Cover the dish with lightly greased aluminum foil and cook for 20 minutes. Uncover and bake for 15 minutes more, until the edges are golden and bubbling.
- Let the casserole rest for for 10 minutes or so before serving.
Nutrition Facts : Calories 379.6, Fat 15.4, SaturatedFat 7.3, Cholesterol 37.6, Sodium 589, Carbohydrate 43.3, Fiber 2.8, Sugar 4.1, Protein 17.4
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