GARLIC TUSCAN CHICKEN
This is a great quick keto-friendly meal. Serve over pasta if desired.
Provided by Tracy Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
- Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 505 calories, Carbohydrate 7 g, Cholesterol 178.9 mg, Fat 35.4 g, Fiber 1.2 g, Protein 39.6 g, SaturatedFat 17.4 g, Sodium 540.5 mg, Sugar 3.1 g
VELVEETA® DOWN-HOME MACARONI AND CHEESE
If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
- Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 46.7 g, Cholesterol 75 mg, Fat 25.9 g, Fiber 2.1 g, Protein 18.6 g, SaturatedFat 15.9 g, Sodium 869.1 mg, Sugar 6.8 g
TUSCAN GARLIC CHICKEN MACARONI AND CHEESE?
this new mac and cheese recipe it filled with garlic chicken and a flavor of tuscan,it's super delicious,it was good with side of salad and some dinner rolls.
Provided by raymond spencer
Categories Pasta
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. Prepare a large skillet with cooking spray and place over medium heat.Cook chicken in skillet until no longer pink in the center,5 to 7 minutes;season with Tuscan Garlic Spice Mix,blend together with a fork and transfer to a 9x12 casserole dish.
- 3. Bring a large pot of lightly salted water to a boil.Cook macaroni in the boiling water,stirring occasionally until cooked through but firm to the bite,8 minutes;drain and mix with chicken in the casserole dish.
- 4. Melt margarine in a large pot over medium heat.Cook flour in melted margarine until the flour is cooked and the mixture forms a roux,about 5 minutes.
- 5. Season with Tuscan Garlic Spice Mix.Stream milk and heavy cream into the pot while stirring to mix with the roux completely;cook until just about simmering,about 5 minutes more.
- 6. Add sharp cheddar and italian blend cheeses in small amounts to the sauce and stir to melt completely before adding the next portion;cook and stir until thick and smooth,2 to 3 minutes.
- 7. Pour the sauce over the chicken and macaroni;stir to coat.Sprinkle with bread crumbs.
- 8. Bake in preheated oven for 35 minutes.
TUSCAN GARLIC CHICKEN RECIPE - (4.5/5)
Provided by á-33954
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they'll finish up in the oven). Don't scoot the chicken around once you lay it in the hot oil! Let the oil work it's magic to sear the crust on the chicken. If you get antsy and try flipping too early and/or moving the chicken around the pan, the breading is likely to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.
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- In a large skillet heat the olive oil over medium-high heat. Add the chicken and cook each side for 4-5 minutes or until golden brown. Remove from skillet and cover with foil. Allow to rest for 5 minutes, then slice into 1/4 strips and recover
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- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
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