Chicken Mafalda Bake Recipes

CHICKEN MAFALDA BAKE

Steps:

• Boil pasta as indicated for aldente. Set aside.
• Heat skillet over medium. Use olive oil or non stick spray. Saute garlic, frozen veggies (BirdsEye frozen veggie section), and chicken until chicken is no longer pink. Set aside.
• Melt 6 tablespoons of butter in a saucepan. Add flour and cook for one minute. Using a whisk, incorporate milk, cream, and stock into the butter/flour mixture. Whisk on medium-high heat until thickened. Remove from heat adding 1/2 cup of cheese (reserving 1/4 cup of cheese for later) and spices.
• Combine pasta, cream sauce, and veggie/chicken mixture. Pour into greased 9x12 pan. Sprinkle with remaining 1/4 cup of parmasane cheese. Bake at 375 for aprox. 20 minute or until bubbly.

MAFALDA WITH CREAMY ROASTED GARLIC

Steps:

• Heat oven to 350° F. Cut 1/4- inch slice from top of each garlic bulb to expose cloves. Place cut side up on piece of foil. Drizzle 2 teaspoons olive oil over each garlic bulb. Wrap foil tightly around each bulb. Bake 45 to 50 minutes or until garlic is tender when pierced with fork. Remove garlic from bulbs by squeezing from the bottom.
• Meanwhile, cook and drain pasta as directed on package. Keep warm.
• In 1-quart saucepan, mix roasted garlic, half-and-half, vinegar, salt and pepper. Cook over very low heat just until heated through. Stir in bell pepper and parsley. In large serving bowl, toss garlic sauce with pasta. Serve immediately.

LAYERED MINI LASAGNE CASSEROLE

Steps:

• Heat oven to 375 degrees.
• In large skillet, cook meat and onion until meat browns; drain.
• Stir in spaghetti sauce; heat to boiling.
• Reduce heat to low; simmer 5 minutes.
• Meanwhile cook pasta according to package directions; drain.
• In large bowl stir together ricotta cheese, egg, parsley, pepper, and salt.
• In 9x13x2 inch baking dish, spread 1 cup meat sauce.
• Evenly layer one-half pasta over sauce.
• Spread ricotta mixture over pasta; sprinkle with 1 cup mozzarella cheese.
• Repeat layers of meat sauce and pasta.
• Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese.
• Sprinkle with Parmesan cheese.
• Cover with foil.
• Bake 30 minutes.
• Remove foil; bake 5 more minutes or until hot and bubbly.

BAKED CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
• Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
• Preheat oven to 375 degrees F (190 degrees C).
• Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.