Blackened Chicken With Tortellini Alfredo Recipes

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.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken in a bowl and add oil, Italian seasoning, garlic powder, kosher salt, and pepper. Toss to coat.
• Cook chicken on the preheated grill until no longer pink in the centers and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and allow to cool.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and set aside; keep warm.
• Slice chicken breast into bite-size pieces.
• Melt butter in a saucepan over medium heat. Add garlic and cook, 2 to 3 minutes. Add cream and heat to room temperature, about 3 minutes more. Stir in Parmesan cheese and allow to melt, 2 to 3 minutes. Add Italian seasoning and pepper. Bring to a slow boil for about 1 minute before tossing in cooked tortellini and grilled chicken breast.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Steps:

• In a small bowl, combine the paprika, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. , In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting., Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce.

Steps:

• 1. Pat the chicken breast dry with a paper towel.
• 2. Mix all the seasonings together and pat onto the dry chicken breast on both sides.
• 3. Heat butter in a skillet. Once hot, add the chicken one by one and cook for 3 min each side.
• 4. After the chicken is seared, bake for an additional 30 min at 375 F.
• 5. FETTUCCINE ALFREDO: Melt the butter over medium heat. Add minced garlic cook for 3-4 min until garlic is slightly brown.
• 6. Slowly pour the heavy cream into the butter garlic mixture.
• 7. Add the black pepper, salt, and Parmesan cheese. Cook for 5-8 min or until thick.
• 8. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
• 9. Cook pasta according to directions and toss with Alfredo sauce.
• 10. Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

Steps:

• 1. Cook tortellini according to instuctions. Drain, set aside. Slice chicken breasts horizontally so as you have 4 even pieces of chicken, dry with a paper towel. Sprinkle with cajun seasoning, coating thoroughly. Heat 2 tbsp olive oil in a cast-iron skillet over med-high heat till almost smoking. Cook chicken until very dark on first side, flip and cook till dark, turn down oven to med-low and cook for an additional 5-10 minutes. Remove from pan, set aside. Add onions,green and red peppers to pan, turn heat back up to med-high and cook for 4-5 minutes just until they are not raw. Add boursin cheese, cream, and parmesan cheese, turn down heat again and stir until cheeses melt. Cut up chicken into bite-size pieces and add to sauce. Pour tortellini into a big bowl and add chicken and vegetables. Stir and enjoy.

Steps:

• Pound chicken breasts with meat tenderizer; Coat both sides of breast with Cajun Spices.
• Heat cast iron pan or any heavy frying pan over medium heat; Place 1/2 teaspoons butter under and 1/2 teaspoons butter on top of each breast; Cook each side for 4 minutes or until blackened; Set aside.
• In hot frying pan, place 2 Tbsps. olive oil; add vegetables; saute 2 minutes; Meanwhile, slice cooked chicken breasts into long strips and add to vegetables; Add cream,remaining butter and parmesan cheese;
• Stir constantly over medium heat for 2"-4" minutes.
• Sauce will thicken; add salt and pepper to taste.
• Toss with Penne Pasta and serve.