Easy Penne With Chicken Spinach And Tomato Alfredo Soooo Good Recipes

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

CHICKEN ALFREDO PASTA WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Cook the pasta according to the package instructions.
• While pasta is cooking, dice the chicken breasts, place them in a re-sealable bag together with the oil, one teaspoon of garlic powder, paprika, salt and pepper.
• Shake the bag well to coat the chicken, add the oil to a pan, then cook the chicken on high heat until tender and brown, that should take about 5 minutes.
• Chop the sun-dried tomatoes and add them to the pan together with the spinach and cook for a further 3-4 minutes. Remove from the heat and set aside.
• To make the alfrefo sauce, melt the butter in a pan, add the heavy cream and garlic powder and stir well for about 5 minutes until the sauce starts to thicken.
• Grate the parmesan and add it to the sauce, leaving some to top the pasta when ready. Stir in the minced garlic.
• When the pasta is cooked, drain the water and add the pasta to the sauce together with the chicken, sun-dried tomatoes and spinach.
• Remove from the heat, transfer to a plate and grate some more parmesan on top.
• Serve immediately!

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

PORTABELLA MUSHROOMS STUFFED WITH CHICKEN

Steps:

• Clean portabello mushrooms, remove stem and scrape inside to remove brown part.
• Put mushrooms in a greased 13inch x 11 inch pan, I use cooking spray.
• Brush inside mushroom caps with 1 tablespoon of olive oil.
• Brown ground chicken in 1 tablespoon of olive oil, add spices, remove from pan and cool.
• In the same frying pan add white wine, spinach and garlic scraping up the bits left from the chicken.
• Cook over medium heat for about 5 minutes til spinach is wilted.
• Cool and add to chicken.
• Mix well and put a heaping spoonful onto each mushroom cap.
• Pour tomato sauce over the mushrooms.
• Sprinkle cheese on top.
• Bake uncovered for 25 minutes in 350 degree oven.

EASY! PENNE WITH CHICKEN, SPINACH AND TOMATO ALFREDO (SOOOO GOOD!)

Steps:

• Thaw spinach completely in a colander lined with a few paper towels.
• This may take a few hours.
• Squeeze spinach completely dry.
• Set aside.
• Cut up chicken into bite size pieces.
• Brown in a skillet.
• Keep warm.
• Cook penne according to package.
• Meanwhile, in a medium sauce pan, add both jars of sauce, tomato and spinach.
• Bring to a simmer on low heat, stirring occasionally.
• Continue simmering for 10 minutes or so.
• When pasta is done, drain and place in a large serving bowl.
• Add chicken and stir.
• Add Alfredo mixture and stir again.
• Serve right away with garlic bread.