Chicken And Green Bean Alfredo Recipes

CHICKEN & GREEN BEAN LINGUINE ALFREDO

Steps:

• Cook pasta according to package directions with 1 tbsp Roasted Chicken Base; add green beans during the last 5 minutes of cooking time. Drain and reserve 1/4 cup cooking liquid.
• Melt butter in large high-sided skillet set over medium heat; cook chicken and garlic for 3 to 5 minutes or until chicken starts to brown.
• Stir in cream and remaining Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until chicken is cooked through and cream is thickened slightly.
• Add pasta, green beans and reserved cooking liquid to skillet; cook for 1 to 2 minutes or until pasta and green beans are well coated. Stir in Parmesan and chives.

CHICKEN ALFREDO AND GREEN BEANS

Steps:

• In microwaveable casserole dish, cook frozen french-sliced green beans as directed on package, adding a few minutes to cooking time until beans are soft and no longer tender.
• Add butter, cream, and garlic powder to beans; cook another minute and stir to combine.
• Add parmesan cheese to beans, stir and leave covered.
• Heat prepared chicken pieces until warmed through. Place 1/2 of green bean mixture on each serving plate. Top with 1/2 of chicken on each.
• Garnish with parsley if desired.

CHICKEN & GREEN BEANS ALFREDO

Steps:

• Cook pasta according to package directions. Drain and butter liberally. Return to saucepan.
• Meanwhile, heat Alfredo sauce, green beans and chicken in a medium saucepan. Stir. Toss well with hot pasta.
• Transfer to serving dish. Sprinkle with cheese. Garnish with basil or sage.

GREEN BEANS ALFREDO

Steps:

• Preheat oven to 350°F.
• Combine Alfredo sauce, beans, 1/2 of the onions and pepper.
• Place in a 1 1/2 quart baking dish and sprinkle with Parmesan.
• Bake 25 minutes or until bubbling.
• Top with remaining onions and bake 5 minutes.

CHICKEN ALFREDO WITH GREEN BEANS AND ONIONS

Steps:

• Before beginning open beer:.
• Cut up 3 chicken breasts in bite size pieces, brown in cast iron frying pan. use bacon grease if you have it in the pan already. Boil large pot of water to cook egg noodles.
• Get out a 9x13" baking dish. when chicken is cooked enough to eat, place in bottom of baking dish, and season with salt and pepper to taste. You will need to fry two loads. don't put all the chicken in at once.
• After you've browned the chicken, cut up the garlic and saute in a different, smaller pan in about 2 tablespoons of butter. scatter it out over the chicken. if your garlic is small use more. if you've got one you just picked fresh with the greens, cut it up and use the whole thing. Heat up can of cream of chicken soup w/one can of milk in separate small sauce pan.
• Pour about half of the alfredo sauce over the chicken.
• Drain the french cut green beans thoroughly and put them on top of the chicken. Pour half the cream of chicken soup over the beans.
• Cut up an onion in slices and batter in egg, flour and milk. Fry until golden in the cast iron skillet you fried the chicken inches.
• Remove onion rings and place over green beans. When noodles are done, drain and scatter on top of other stuff. Pour remainder of alfredo sauce into cream of chicken soup, mix and then pour over noodles. Sprinkle top with parmesan cheese and put into 375 degree preheated oven for 25-30 minutes.