Garlic Parmesan Chicken And Noodles Recipes

Steps:

• 1. In a Dutch oven, bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
• 2. In a saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.
• 3. In a small bowl, combine bread crumbs and 1/4 cup of the Parmesan with the melted butter.
• 4. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among four 16-oz. individual casserole dishes. Top each with bread crumb mixture.
• 5. Bake in a preheated 450-degree oven for 5 minutes or until top begins to brown. If desired, top with fresh thyme.
• 6. NOTE: may use panko bread crumbs. Combined with Parmesan, they give a unique texture to the topping.

Steps:

• Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain.
• Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm.
• In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 tablespoons melted butter.
• Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.