Nimzs Creamy Chicken Spaghetti Lite Bleu Recipes

Steps:

• In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.
• Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.
• Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.
• Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.
• Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.
• Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

Steps:

• In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside.
• Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally.
• Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes.
• Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the boiling water and stir in pasta. Cook until just about tender to the bite, about 8 minutes (or 1 to 2 minutes less than package instructions).
• At the same time, heat a large, deep skillet or saucepan over medium-high heat. Add sausage and beef and cook, crumbling with the back of a spoon, until browned, about 5 minutes. Add onion, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper, and pepper flakes; cook until onion is translucent and softened, 3 to 5 minutes.
• Drain pasta and return to the pot. Add about 1/2 cup marinara; toss to coat and let sit until needed.
• Add remaining marinara sauce to the browned meat mixture. Pour 1/4 cup water into each jar, shake to release any leftover sauce in the jar, and pour into the skillet. Stir and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes.
• Stir ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, basil, and remaining 1/4 teaspoon each salt and pepper together in a bowl.
• Add 2 cups meat sauce to the pasta; toss to coat.
• Spread 1/2 cup meat sauce into the bottom of the prepared baking dish. Add ½ of the pasta mixture and top with 2 cups meat sauce. Lightly dollop and spread ricotta mixture over the top and sprinkle evenly with 1 1/2 cups mozzarella cheese. Add remaining pasta mixture, remaining meat sauce, and remaining mozzarella on top. Sprinkle evenly with remaining 1/4 cup Parmesan.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season chicken with Cajun seasoning.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 5 to 10 minutes per side. Remove from grill, leaving grill on. Let chicken rest for 3 to 4 minutes, then cut into small pieces and set aside.
• Combine cream cheese, sour cream, half-and-half, Parmesan cheese, rosemary, garlic, and black pepper in a mixing bowl. Spread white sauce evenly onto naan, then layer chicken and feta cheese on top. Refrigerate any leftover white sauce.
• Combine Buffalo sauce, melted butter, tomato paste, smoked paprika, and nutmeg in a bowl. Drizzle Buffalo sauce on top of naan pizzas.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat pizzas on the hot grill until warmed through, about 5 minutes.
• Transfer pizzas to the preheated broiler and finish cooking until golden brown on top, about 1 minute more.

Steps:

• Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
• Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
• Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
• To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
• Broil until cheese is melted.
• Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente., Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended., Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through.