Almond Chicken Pasta Bake Recipes

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

ALMOND CHICKEN PASTA BAKE

Steps:

• Cook pasta according to package directions. , Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

CREAMY ALMOND CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
• Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
• Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
• Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
• Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN, SPINACH & ALMOND PASTA BAKE

Steps:

• Preheat the oven to 350 degrees. Grease a large cooking dish (I used a 9×13″) with cooking spray. Set aside.
• Boil the pasta in a large pot of generously-salted water per package instructions, until it is just al dente (ever-so-slightly chewy). Drain pasta, toss with a glug of olive oil. Set aside.
• In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes. Stir in garlic for one minute. Then add white wine, and stir to deglaze pan. Cook the mixture on the stove for another 5 minutes or so until it has reduced.
• Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in the lemon zest and juice. Add to pasta, along with the cooked chicken, and stir until mixed.
• Add half of the pasta to the bottom of the baking pan, then sprinkle with half of the Mozzarella cheese, add more pasta, then the remaining half of the cheese. Finish with a thin layer of parmesan cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the toasted almonds.

ALMOND CHICKEN

Steps:

• Pulse the first three ingredient in a food processor until they are in small bits and pieces.
• Mix in the remaining spices and salt.
• Pour almond mixture onto a platter and roll the chicken breasts in it coating all sides.
• Place chicken in glass 13x9 pan and bake in a a 375F oven for about an hour or until each breast is done all the way through.

PENNE IN ALMOND SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste
• Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.