SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY
Here's what you need: fusilli pasta, corn, black beans, cooked chicken, alfredo sauce, taco seasoning, monterey jack cheese, cheddar cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C)
- Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
- In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
- Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
- Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
- Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 34 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, Sugar 3 grams
SOUTHERN STYLE CREAMY PARMESAN CHICKEN PASTA.
The easiest, creamiest bowl of pasta...easy on a weeknight, but still perfect for the weekend!
Provided by Tieghan Gerard
Time 30m
Number Of Ingredients 15
Steps:
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.2. Meanwhile, place the Panko and 1/2 cup parmesan in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate. Set aside.3. To make the pasta. Heat 2 tablespoons olive oil over medium high heat. Add the onion and cook until soft, about 5 minutes. Add the bell peppers, and garlic, cook another 5 minutes until the peppers are soft. Stir in the cajun seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook another minute, until the spices are fragrant, then pour in the milk and cream. Add the cream cheese. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-8 minutes, until thickened slightly. 4. To cook the chicken. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.5. To the sauce, stir in the parmesan. Toss in the pasta and cook 3-5 minutes, then remove from the heat and stir in the parsley.6. Divide the pasta between plates and top with slices of chicken. ENJOY :)
Nutrition Facts : Calories 410 kcal, ServingSize 1 serving
SOUTHWEST CREAMY PASTA BAKE
"I like to cook a package of boneless chicken breasts in the microwave, then dice it up and store in freezer bags. On hectic nights, just pull one out and thaw in the microwave for a real timesaver with quick, tasty recipes like this." Patty Putter - Marion, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 550 calories, Fat 26g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1103mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.
SOUTHWESTERN CREAMY CHICKEN PASTA BAKE
I got this recipe a few years back from a friend. My Grand kids love this. It's fast and yummy. I serve it with a side salad and garlic bread.
Provided by Sandy Williams
Categories Pasta
Time 1h
Number Of Ingredients 9
Steps:
- 1. Cook pasta according to package directions.
- 2. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta, stir into chicken mixture.
- 3. Transfer to a greased 13X 9-in. Baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 8 servings
MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE
Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
- Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
- Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN CHICKEN-PASTA BAKE
I am a big tomato sauce and pasta lover. This is a recipe courtesy of All-You magazine. I like this recipe because it is different then traditonal Italian pasta.
Provided by Jrmama2
Categories Chicken Breast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees farenheit; mist a 9 by 13 inch baking dish with cooking spray. Bring pot of salted water to a boil. Cook pasta until al dente about 10 minute or as package directs. Drain.
- 2. Melt butter in a Dutch oven over medium heat. Add bell pepper,onion, garlic, cumin, chili powder and 2 tsp., salt; saute until onion is tender, 6- to 8 minute Add tomato paste and cook stirring constantly, 2 minute longer.
- 3. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute Gradually whisk in milk. Cook, whisking until thickened about 5min. Add diced tomatoes and 1 cup cheese. Cook, whisking for 1 minute or until cheese melts.
- 4. Remove from heat. Stir in chiken and paste.Scrape into baking dish; sprinkle with remaining cheese. Bake until bubbly; 20-25 minute (preheat broiler to high and broil casserole for a minute to brown, if desired )Let stand for 10-15min. Sprinkle with cilantro, if desired, serve.
Nutrition Facts : Calories 505.8, Fat 25.2, SaturatedFat 14.2, Cholesterol 107.8, Sodium 1327.4, Carbohydrate 40.7, Fiber 2, Sugar 3.8, Protein 29
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SOUTHWESTERN CHICKEN-PASTA BAKE RECIPE | MYRECIPES
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4.5/5 (3)Total Time 1 hr 25 minsServings 10Calories 576 per serving
- Preheat oven to 350°F; mist a 9-by-13-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package directs. Drain.
- Melt butter in a Dutch oven over medium-high heat. Add bell pepper, onion, garlic, cumin, chili powder and 2 tsp. salt; sauté until onion is tender, 6 to 8 minutes. Add tomato paste and cook, stirring constantly, 2 minutes longer.
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4.6/5 (50)Total Time 1 hrCategory Main DishesCalories 642 per serving
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Cook pasta according to package directions. Drain.
- Meanwhile, in a large saute pan, melt the butter. Add the garlic and red pepper and cook until tender, 3-5 minutes. Stir in the flour and cook a few minutes more.
- Whisk in the half-and-half and chicken stock. Cook and stir until sauce is bubbly and thickened. Stir in the taco seasoning, cumin, oregano, and cayenne pepper. Season with salt and pepper, to taste.
- Add 2 cups of the cheese and stir until melted. Stir in the chicken, corn and green onions and mix well.
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