Blue Cheese Alfredo Chicken Recipes

BLUE CHEESE ALFREDO CHICKEN

Steps:

• Sprinkle thighs with seasoning salt (the chicken's-not yours) and saute in 2 tbs butter or margarine over medium-high heat until cooked through and nicely browned. Remove from pan and keep warm.
• Lower heat to medium-low and add 2 tbs butter and allow to melt. Pour in heavy cream. When heated through, add romano cheese, sour cream and blue cheese dressing.
• Whisk all sauce ingredients together and allow to simmer for 2-3 minutes.
• Place chicken back into sauce and simmer for 2-3 minutes. Serve immediately -- awesome over mashed potatoes.

BLEU CHEESE ALFREDO

Steps:

• Melt the butter over medium low heat.
• As butter is melting add crumbled bleu cheese, stirring constantly.
• Once cheese is melted slowly stir in cream.
• After ingredients are warm & fully combined, remove from heat and add to pasta.

BAKED BLUE CHEESE CHICKEN

Steps:

• Mix together the blue cheese, sour cream and garlic; set aside.
• Lightly salt chicken breasts.
• Dredge each one in the flour, dip in the beaten egg, then roll in the bread crumbs.
• Place the butter& oil in a non-stick skillet and heat over medium-high heat.
• Brown chicken breasts on both sides then place in a lightly greased baking dish.
• Pour the blue cheese mixture over the breasts.
• Cover and bake in a preheated 350 degree oven for 45-60 mins or until chicken is tender.

CHICKEN ALFREDO

Steps:

• 1. Boil the rotini in a large pot until done, approximately 8-12 minutes. Add salt to the water.
• 2. Clean and cube chicken. In a large frying pan add a few teaspoons of olive oil and put burner on medium high. Add the chicken. When chicken is almost done add salt and pepper to taste and the parsley.
• 3. Drain the rotini when it is ready. Place back into pot. Add the chicken and the Ragu. Stir over low heat.
• 4. If you are making this dish for company add to a baking pan for presentation. Top with Parmesan cheese and crisp in the oven on broil for about 5 minutes.

BUFFALO CHICKEN ALFREDO

Steps:

• Place stock in a large skillet. Bring to a boil; add gnocchi. Reduce heat; cook, covered, 3 minutes. Uncover pan, cook and stir until liquid is reduced to 1/2 cup, 2-3 minutes longer. Add chicken, Alfredo sauce and wing sauce; heat through. Top with blue cheese and celery.