IMPOSSIBLY EASY CHICKEN ALFREDO SKILLET
Everything you need for a complete meal in one pan--chicken, veggies and a side bread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add chicken and zucchini. Cook 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
- Meanwhile, in medium bowl, stir together Bisquick™ mix, Parmesan cheese, 2 tablespoons of the basil and the milk until soft dough forms.
- Stir Alfredo sauce into chicken mixture. Move mixture toward center of skillet. Drop 12 heaping tablespoonfuls of dough around edge of skillet.
- Bake 12 to 14 minutes or until biscuits are golden brown. Spoon tomatoes over chicken mixture. Sprinkle with remaining fresh basil.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1 1/2 g
EASY CHICKEN ALFREDO-PASTA SKILLET
Could this be your family's new favorite weeknight dish? Our chicken Alfredo and pasta skillet is super easy to make, thanks to ready-made sauce!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Add Alfredo sauce, Italian seasoning and pasta; cook 5 min. or until heated through, stirring occasionally.
- Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 115 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CHICKEN ALFREDO PASTA SKILLET
A scratch dinner done in 40 minutes using just one pan? It's not too good to be true-but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
- Let stand 5 minutes before serving. Garnish with parsley.
Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g
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- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 8 to 10 minutes or until no longer pink in center. Remove chicken from skillet; cover to keep warm.
- Reduce heat to medium. To same skillet, add zucchini, onion and garlic; cook and stir 4 to 5 minutes or until zucchini is crisp-tender. Add cooked chicken and Alfredo sauce; mix well. Place half of mixture (about 2 1/4 cups) in storage container with lid; cover and label "for Cheesy Chicken Alfredo Pizza". Refrigerate up to 2 days.
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