BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
SKILLET CHICKEN TORTELLINI ALFREDO
Store-bought tortellini are the star of this quick and creamy weeknight meal. They simmer in their own sauce, making this a one-skillet meal with easy cleanup. Try one-inch pieces of Italian sausage instead of chicken for a variation.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
- Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.
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
SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.
Provided by Katie Workman
Categories Pasta Kid-Friendly Parmesan Milk/Cream Chicken Dinner Quick & Easy Small Plates One-Pot Meal
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
- Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
- Stir in the Parmesan until well incorporated, and adjust the seasonings.
- Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
- Alfredo Add-Ins
- When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
- Make Ahead
- While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.
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
ALFREDO CHICKEN SKILLET
This quick and easy Alfredo sauce in this recipe is made with Neufchatel cheese and garlic powder-and tastes divine on skillet-cooked chicken breasts.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove from skillet; cover to keep warm.
- Reduce heat to medium. Add remaining ingredients to skillet. Cook 4 min. or until heated through and Neufchatel is melted, stirring occasionally.
- Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 1 g, Protein 30 g
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