MUSHROOM CHICKEN ALFREDO
All you need is one skillet to make this delicious scaled-down dinner from Margery Bryan of Moses Lake, Washington. It's an easy way to dress up packaged noodles and sauce, plus clean-up is a breeze.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender. , Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender. , Return chicken to the pan; heat through. Garnish with parsley if desired.
Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 105mg cholesterol, Sodium 727mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
PASTA WITH CHICKEN AND MUSHROOM ALFREDO SAUCE
We like this pasta with chicken and mushroom Alfredo sauce as-is but you can tweak it any way you like by adding or taking away anything. I sometimes add peas. Serve with garlic or any good crusty bread. Good stuff!
Provided by Tess DeFevers Ehling
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray, place chicken breasts in the pan, and cover with a lid or foil.
- Bake in the oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and shred with 2 forks.
- While the chicken is roasting, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Melt butter in a frying pan over medium heat. Add mushrooms and onion; saute until tender, 5 to 7 minutes. Add garlic and saute until fragrant, about 1 minute. Reduce heat to medium-low and add cream cheese; stir until melted. Whisk in heavy cream and season with salt and pepper.
- Add Parmigiano-Reggiano cheese, reduce heat to low, and simmer until all combined and creamy, about 3 minutes. Don't simmer for to long or over high heat; the sauce can break down and become curdled instead of creamy.
- Drain pasta and add to sauce with shredded chicken.
Nutrition Facts : Calories 702.3 calories, Carbohydrate 46.6 g, Cholesterol 173.6 mg, Fat 47.4 g, Fiber 2.2 g, Protein 23.2 g, SaturatedFat 28.9 g, Sodium 327.9 mg, Sugar 2.6 g
BAKED CHICKEN SPAGHETTI
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
- Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g
CHICKEN & MUSHROOM ALFREDO
Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. -Monica Werner, Temecula, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.
Nutrition Facts :
ALFREDO CHICKEN AND MUSHROOMS
Dinner ready in 25 minutes! Try this creamy chicken and mushroom dish cooked in Alfredo sauce - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in 12-inch nonstick skillet over medium heat. Cook bread crumbs in butter 2 to 3 minutes, stirring frequently, until golden brown. Remove bread crumbs from skillet.
- Spray skillet with cooking spray; heat over medium heat. Sprinkle chicken with pepper. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in pasta sauce, mushrooms, onions and 2 tablespoons basil. Cover and cook over medium-low heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.
- Arrange chicken on serving plate. Spoon sauce over top. Sprinkle with bread crumbs. Garnish with additional basil.
Nutrition Facts : Calories 470, Carbohydrate 10 g, Cholesterol 160 mg, Fiber 1 g, Protein 34 g, SaturatedFat 19 g, ServingSize 1 serving, Sodium 480 mg
CHICKEN ALFREDO WITH MUSHROOMS AND ASPARAGUS
Steps:
- Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
- Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently and breaking up chicken, until steaming, about 3 minutes.
- Add asparagus, distributing evenly over surface of mixture, cover and cook just until crisp-tender, 2 to 3 minutes; no longer or asparagus will become mushy.
- Make a bed of rice on heated deep platter, spoon chicken mixture on top, and serve.
- Bring water to rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat.
- Add rice, stir well, and then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir.
- Fluff rice gently with fork and cool 1 hour. Do not cover.
- Fluff rice gently again, then spoon lightly, do not pack, into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer.
- To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart and balance sieve in top of large, heavy saucepan over 2-inches boiling water. Cover loosely with lid or foil and steam until just heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
- Yield: 16 cups
MUSHROOM CHICKEN ALFREDO CASSEROLE RECIPE
If you are looking for a simple and delicious recipe, this is the one for you. This simple recipe, only requires a handful of ingredients that you probably already have most of. This Mushroom Chicken Alfredo Casserole is quick, delicious, and full of flavor.
Provided by Kendra Murdock
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Heat olive oil in a small frying pan over medium-high heat and sauté mushrooms until they're soft.
- Spray a 9 x 13 inch pan with non stick cooking spray.
- In the pan, combine the shredded chicken, cooked pasta, Alfredo sauce and mushrooms. You could also do this in a bowl, then transfer to the pan, but I'm all about saving time and dishes.
- Fold and toss until well combined.
- Sprinkle both the Parmesan and mozzarella cheese on top.
- Place in oven and bake for 20 minutes or until cheese is melted and begins to turn barely golden on top.
- Remove from oven and enjoy warm.
Nutrition Facts : Calories 417 kcal, Carbohydrate 34 g, Protein 25 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 92 mg, Sodium 673 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KITTENCAL'S CHICKEN AND MUSHROOM ALFREDO
This recipe was developed with my recipe#164953 --- the amounts listed are enough to serve 6-8 people but it depends on the size of the portions you serve, you may reduce the recipe by half but I suggest to make the full amount I always do for my family of four, if there is any leftovers it always gets eaten for a midnight snack or you can serve it the next day --- the amounts for the mushrooms, chicken breast and pasta are really only a guideline you may increase or decrease slightly --- this is actually a quick recipe to throw together once you have cooked the chicken and mushrooms and to save time they may be cooked up to a day in advance, the chicken breast may be cooked in the oven instead for the skillet at 400°F. for 25 minutes, cooled then cubed --- cooking time is only for the alfredo sauce --- you will *love* this dish! :)
Provided by Kittencalrecipezazz
Categories Fruit
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a 4-quart heavy pot or a large skillet that is equivalent or close to that size, heat oil over medium heat; add in the chicken breast and season lightly with salt and pepper; cook on all sides until just done (about 8-10 minutes, do not overcook or the chicken or it will be dry) remove to a large bowl.
- In the same skillet melt 2 tablespoons butter over medium heat; add in mushroom slices and sauté until browned (about 10-12 minutes) transfer to the bowl with the cooked chicken; set aside while cooking the pasta and preparing the sauce (or you may cover and chill for up to 24 hours).
- Cook the pasta in a large pot of boiling salted water until just al dente (don't overcook pasta) drain but do not rinse.
- Place cooked pasta in a large bowl and toss with 2-3 tablespoons oil or butter to prevent sticking; set aside.
- For alfredo sauce; wipe the skillet clean, then melt 4 tablespoons butter over medium heat.
- Add in thyme, cayenne pepper and fresh garlic; stir for 2 minutes.
- Add in flour and stir for 1 minutes.
- Add in the half and half cream and whipping cream; bring to a simmer over medium heat stirring constantly.
- Reduce heat to low then mix in Parmesan cheese; cook stirring over low heat until heated through and bubbly.
- Season with seasoned salt or white salt and black pepper to taste.
- Add/mix in the cooked cubed chicken and mushrooms; cook stirring for about 10 minutes until heated through.
- Spoon the sauce over the cooked pasta and toss, then sprinkle more Parmesan on top.
- This sauce will thicken upon standing.
Nutrition Facts : Calories 1079.4, Fat 53.1, SaturatedFat 29.4, Cholesterol 235.6, Sodium 511.4, Carbohydrate 86.8, Fiber 3.9, Sugar 3, Protein 62.3
CHICKEN AND MUSHROOM ALFREDO PIZZA
A simple throw-together pizza that revolves around Alfredo sauce and garlic! This is something I just put together one day when I wanted to try doing a pizza that didn't use a marinara and has been tweaked to perfection in multiple variations since. Unfortunately, I never measure anything when I create this pizza, but I have given what I hope are accurate estimations. Enjoy and use your imagination!
Provided by Meggifer
Categories Chicken Breast
Time 25m
Yield 2 pizzas, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In small skillet, heat oil while cutting up chicken breast into small pieces. Then, saute chicken in oil, and season with salt, minced garlic and dried basil. When chicken is fully cooked and no longer pink, remove from skillet and saute sliced mushrooms in oil; season mushrooms with minced garlic and seasoned salt as well.
- Top each pizza crust with the Alfredo sauce; about 1/4 to 1/2 half cup of sauce per crust, making sure to spread all the way to the edges. Sprinkle with dried basil. Then add chopped spinach and mozzarella, followed by the sauteed chicken and mushrooms.
- Bake 7-10 minutes or until cheese is melted and crust is slightly crispy.
- For additional options, you can top pizza with small pieces of bacon.
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