Chicken Florentine Pasta Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
• Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
• Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
• To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Steps:

• Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
• Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
• Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
• Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
• Toss bread crumbs with melted butter; sprinkle over the casserole.
• Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Drain pasta.
• While the bacon is cooking, heat olive oil in another skillet over medium heat. Add chicken, seasoned salt, and cayenne pepper, then stir in onion and garlic. Cook and stir for 5 minutes. Add sun-dried tomatoes; cook and stir until chicken is no longer pink in the center, 3 to 5 minutes.
• Add vegan cheese, coconut milk, chicken broth, and vegan sour cream. Mix well, cover, and cook until sauce begins to thicken, 3 to 5 minutes. Add spinach and bacon and cook, stirring continually, until sauce reaches desired consistency.
• Serve over penne.

Steps:

• Directions.
• Cook Pasta until almost done. Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 3 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken, the soup, mayonnaise, sour cream, Cheddar, salt and pepper, to taste, and chicken broth. Mix well with a spatula.
• Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
• Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into fridge.
• Allow casserole to set up at least 1 hour in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake covered at 350 degrees F for about 30 minutes until bubbly. Add fried onion rings to top and bake uncovered. Let sit for 10 minutes before serving.