Chicken And Pasta In Wine Cheddar Sauce Recipes

CHICKEN AND PASTA IN WINE CHEDDAR SAUCE

Steps:

• Heat 2 quarts of salted water to a boil and heat a non stick (I like cast iron) frying Pan.
• Cover both sides of the chicken breast, first with the black pepper, and then with the 1 teaspoon of olive oil.
• When the water is boiling, add the pasta and stir once.
• This should cook 8 to 10 minutes.
• While the pasta is cooking, place the chicken breast in the hot pan, fry for 4 minutes, flip and fry for another 4 minutes.
• Then remove and set aside.
• Add 1 tablespoon of olive oil and the butter to the hot frying pan, then add the onion, and sauté until nearly transparent.
• When the onion is done, add the flour, stir into a paste, and then the wine, stirring until thickened.
• Add the cheese a little at a time and stir until the sauce is smooth.
• If the sauce is too thick, add more chicken stock.
• Drain the noodles and add to the sauce.
• Cut the chicken into bite size pieces and add to the cheese and noodles.
• Stir and serve.

WINE SAUCE CHICKEN

Steps:

• Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE

Steps:

• Cut chicken breasts into bite-sized pieces.
• Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
• Cook until onion is tender.
• Add tomatoes, wine, salt and pepper to taste.
• Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
• Drain pasta al dente,place into serving dish and toss with olive oil.
• Pour chicken mixture over pasta.
• Serve with fresh salad and garlic toast.
• I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.