Garlic Basil Chicken With Red Roasted Pepper Alfredo Spaghetti Recipes

CHICKEN ALFREDO SPAGHETTI

Steps:

• Add olive oil to skillet with the garlic, chicken, and all veggies.
• Cook until chicken is completely cooked through.
• Drain and add back to skillet.
• Add Alfredo sauce with 1/4 jar of water.
• Let simmer.
• Boil spaghetti according to directions.
• When done top with the Alfredo mixture and enjoy.
• Great with garlic bread.

CHICKEN-PEPPER ALFREDO

Steps:

• Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.

ROASTED PEPPER ALFREDO WITH CHICKEN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
• Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.

ROASTED PEPPER CHICKEN PENNE

Steps:

• Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,

GARLIC AND BASIL CHICKEN PASTA WITH ALFREDO SAUCE

Steps:

• Cut fat off of chicken. Cut chicken into bite sized pieces and set aside.
• In a small bowl, combine olive oil, wine vinegar, basil, chives, garlic, salt, & pepper.
• Sautee chicken in large skillet until no longer pink and nicely seared on both sides. This will take approximately 30 minutes on med-high heat with an electric stove.
• While chicken is sauteeing, cook pasta according to package instructions. Spoon mixture from step 2 over chicken about 2 minutes before it is done cooking.
• When pasta is done, drain in colander and place in a large (very large) bowl. Add chicken and alfredo sauce to the noodles. Use a scooper to incorporate well.
• Serve and enjoy!

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

GRILLED CHICKEN WITH RED PEPPER AND BASIL

Steps:

• In a shallow dish, whisk together the lemon juice, vinegar, oil, stock, and garlic. Reserve 3 tablespoons. Add the chicken, turning to coat, and marinate for 20 minutes.
• Meanwhile, prepare a stove-top griddle or outdoor grill. Grill the peppers, turning frequently, until charred and wrinkled, about 10 minutes. Remove to parchment paper to cool. Peel over the parchment paper, reserving the juices. Cut the peppers into 1/4-inch strips and place in a bowl. Stir in the collected juices and the reserved marinade. Season with salt and pepper.
• Grill the chicken until the juices run clear when pricked at the thickest point, about 4 minutes per side. Arrange the chicken over the Caramelized Corn with Shallots and spoon the pepper mixture on top. Garnish with the basil.