CHICKEN AND GREEN BEAN ALFREDO
Recipe is from DelMonte Grean Bean label.
Provided by Sher Gentry
Categories Chicken
Time 15m
Number Of Ingredients 6
Steps:
- 1. Cook pasta according to pkg directions drain Return to saucepan
- 2. Heat sauce, green and Chicken in medium saucepan; stir occasionally. Toss well with hot pasta
- 3. Transfer to serving dish. Sprinkle with cheese. Garnish with basil or sage leaves if desired
GREEN BEANS ALFREDO
Make and share this Green Beans Alfredo recipe from Food.com.
Provided by Lorac
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Combine Alfredo sauce, beans, 1/2 of the onions and pepper.
- Place in a 1 1/2 quart baking dish and sprinkle with Parmesan.
- Bake 25 minutes or until bubbling.
- Top with remaining onions and bake 5 minutes.
Nutrition Facts : Calories 63, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 107.1, Carbohydrate 8.6, Fiber 3.9, Sugar 1.6, Protein 4.3
GREEN BEANS WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
- Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
- Garnish green beans with toasted slivered or sliced almonds.
SAUTEED GREEN BEANS WITH BACON AND ALMONDS
Sauteed green beans with bacon and slivered almonds. I made this as a side for Easter dinner this year and everyone raved!
Provided by Lizzie Qualls McCrory
Categories Green Bean Side Dishes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
- Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 7.3 g, Cholesterol 28.8 mg, Fat 16.9 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 6.4 g, Sodium 231.7 mg, Sugar 2.5 g
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
CHICKEN & GREEN BEANS ALFREDO
This is a super-simple recipe that I got off the back of a fettucini box and tried on my kids during their "picky months"...They LOVED it! It's so simple, I'm almost afraid to post it...But I wanted to save it because the kids ask for it a lot.
Provided by Stacky5
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Drain and butter liberally. Return to saucepan.
- Meanwhile, heat Alfredo sauce, green beans and chicken in a medium saucepan. Stir. Toss well with hot pasta.
- Transfer to serving dish. Sprinkle with cheese. Garnish with basil or sage.
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SLOW-COOKER ALFREDO GREEN BEAN CASSEROLE RECIPE
From pillsbury.com
3.5/5 (33)Category Side DishServings 10Total Time 3 hrs 10 mins
- Spray inside of 3- to 4-quart slow cooker with cooking spray. In large bowl, mix all ingredients except onions. Stir in half of the onions; spoon mixture into slow cooker.
- About 5 minutes before serving, in 6-inch skillet, heat remaining half of onions over medium-high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with onions.
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- Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In a large bowl, combine green beans, sweet pepper, Alfredo sauce, onion, water chestnuts, and garlic salt. Spoon bean mixture into the prepared slow cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Serve with a slotted spoon. If desired, sprinkle each serving with crushed croutons.
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