Spicy Chicken Tenders With Blue Cheese Penne Pasta Recipes

Steps:

• Heat oven to 450°F. Line cookie sheet with parchment paper.
• In a pie plate, combine the Bisquick mix, onion powder, red pepper, chili powder, paprika, celery salt and sugar. Stir together until well mixed.
• In medium bowl, mix egg and milk with whisk until well blended. Spoon 1 to 2 tablespoons egg mixture into the Bisquick mixture; stir until little lumps form.
• Dip the chicken breast tenders into the egg mixture, then into the Bisquick mixture, then back into the egg mixture and finally back into the Bisquick mixture. Place on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning halfway through bake time, until no longer pink in the center. Serve tenders with ranch dressing if desired.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add chicken tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove chicken tenders from hot sauce and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

Steps:

• Boil pasta as instructed on package.
• Mix half-and-half with butter and flour over medium heat.
• Add cheese, stir until melted, stir frequently.
• Add cooked, seasoned chicken and pasta.
• Bake in oven for 20-25 minutes.
• Chicken is seasoned to meet your taste.

Steps:

• Pour Panko into a shallow dish and toss with 3/4 teaspoons salt and 1/4 teaspoons pepper.
• Trim off any exposed tendon ends from the wide tips of the chicken tenders, if necessary.
• In a medium bowl, whisk 1/4 cup of mayo with the hot sauce, cayenne, and 1/8 teaspoons salt. Add the chicken and toss with your hands to coat well. Coat each tender in the panko and arrange in a single layer on a heavy-duty rimmed baking sheet. Refrigerate while you heat the broiler and make the sauce.
• Position oven rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes.
• Meanwhile, combine the remaining mayonnaise with the blue cheese, sour cream, milk, 1/2 tsp salt, and a few grinds of pepper in a medium bowl. Whisk until well combined and only small bits of cheese remain intact.
• Broil the tenders, flipping once, until they are crisp and golden brown in spots on the outside and cooked through, 4-6 minutes per side. Rotate the pan as needed for even browning. Transfer the tenders to a platter and serve with the dipping sauce.

Steps:

• Begin by cooking the pasta per package instructions.
• In a large sauce pan over medium heat add 3 tablespoons butter and, if desired, a splash of white wine.
• Add to the sizziling butter the sliced onions, stirring every 5 minutes for a total of 25 minutes, or until they turn a caramel color.
• Season breasts with salt and pepper. Broil chicken breasts halves about 12 minutes, flipping halfway through until cooked; careful not to overcook. Breasts may, also, be grilled or pan fried.
• When the pasta is cooked, drain and place in a large bowl while hot. Stir in the olive oil. Over the pasta, evenly sprinkling the blue cheese letting the cheese melt.
• Slice the chicken into strips. Place over pasta and cheese. Sprinkle over 1 tablespoon fresh chopped rosemary and the cooked, chopped bacon.
• Add the caramelized onions to the pasta and chicken, gently toss and season with a few shakes of garlic salt and pepper. Top each serving with Parmesan.

Steps:

• Cut chicken into strips.
• Put chicken and buttermilk in plastic bag.
• Shake well, refrigerate for 15 minutes.
• Heat oven to 400°.
• Line a lg baking sheet with foil.
• Put dry ingredients in another plastic bag.
• Add chicken, shake to coat well.
• Place chicken on baking sheet.
• Spray the chicken with cooking spray.
• Bake for 30 minutes, until chicken is done and crisp.
• Sauce: In blender, puree the riccota, cottage cheese, yogurt and half the blue cheese.
• Stir in the remaining blue cheese and the onions.
• Salt and pepper to taste.