CHICKEN ASPARAGUS ALFREDO PASTA
Chicken Asparagus Alfredo Pasta. It is an easy pasta dish with ziti noodles, chicken and asparagus tossed in a creamy Alfredo Sauce!
Provided by Lauren
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Wash and cut asparagus into bite sized pieces and set aside. Bring a pot of water to a boil over high heat on the stove.
- Cook pasta for 8-9 minute, until al dente. During the last 5 minutes of cooking, add the asparagus to the water.
- Drain pasta and asparagus.
- Heat olive oil in a skillet over medium heat. Add the chicken, garlic, onion powder, garlic powder, Italian seasoning and red pepper flakes cook until light brown.
- Add chicken broth, milk, cream cheese, and half of the Parmesan cheese.
- Stir until well combined and the cream cheese is melted. Stir in the cooked pasta and asparagus.
- Add remaining Parmesan cheese, and salt and pepper.
Nutrition Facts : Calories 533 kcal, Carbohydrate 63 g, Protein 32 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 380 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams
CREAMY CHICKEN AND ASPARAGUS PASTA
Creamy chicken and asparagus pasta with penne, sautéed strips of chicken breast, broth, cream, goat cheese, parmesan, lemon, and asparagus! Easy midweek meal, perfect for spring!
Provided by Elise Bauer
Categories Quick and Easy Asparagus Chicken Chicken Breast Fettuccine Linguini Pasta
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Blanch the asparagus: Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside
- Cook the pasta: In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed.
- Sauté the chicken strips and shallots: Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
- Add the broth, cream, nutmeg, cheese, lemon zest, herbs, and most of the Parmesan: Cook, stirring, until the cheese has fully melted and incorporated into the cream. (Reserve the rest of the Parmesan to sprinkle on before serving.)
- Add the asparagus: Let come to a simmer and simmer for a minute.
- Stir in the lemon juice: Sprinkle with more black pepper to taste.
- Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce: Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.
Nutrition Facts : Calories 504 kcal, Carbohydrate 25 g, Cholesterol 133 mg, Fiber 3 g, Protein 39 g, SaturatedFat 16 g, Sodium 604 mg, Sugar 3 g, Fat 28 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.
Provided by Madenish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
- Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g
CHICKEN MOZZARELLA PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook the pasta according to the package directions.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
- In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
- Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
- Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
- Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!
ASPARAGUS CHICKEN PASTA
The asparagus is oven-baked - I served this to two people who do not normally care for asparagus and they loved it. Oven baking brings out a whole different level of flavor and texture. Thin, fresh asparagus works the best for this recipe! I always cut out any tough, white or red pieces on my chicken breasts. If breast tenders are cheaper, they will work perfectly instead of whole breasts. Beginner cooks - you can cook each thing separately ending with the chicken to relieve stress from multiple things at once
Provided by somethingtruelyme
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Turn oven to 375°F and start a pot of boiling water for pasta.
- Cut chicken into bite size pieces, toss in a bowl with 1 pinch of kosher or sea salt, 1 pinch of black pepper and 1 pinch of red pepper flakes.
- Cut the top 1/4th of the garlic bulb off to expose tops of cloves.
- Brush garlic lightly with olive oil, place on oven-safe pan in the corner.
- Rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick (or for a time saver - just chop off the bottom 1 and 1/2 inches of each stick).
- Place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic.
- Cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned (You may need to remove one before the other is done cooking depending on sizes).
- Cook penne pasta according to instructions on packaging; add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water.
- Cut mozzarella into pieces less than 1/2 inch by 1/2 inch and place off to the side.
- In a frying pan, heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown.
- In a large bowl, empty chicken pieces and remaining olive oil, toss in pasta and mozzarella.
- Cut asparagus into bite size pieces and add to pasta mixture.
- Remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture.
- Add remaining seasonings and parmesan cheese and give it one last good mix then serve.
Nutrition Facts : Calories 1074.5, Fat 53.9, SaturatedFat 15.2, Cholesterol 120.3, Sodium 2244.7, Carbohydrate 101.7, Fiber 15.3, Sugar 2.3, Protein 49.8
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