Parisian Chicken And Pasta Recipes

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

FRENCH ONION CHICKEN PASTA

Steps:

• Bring a large pot of salted water to boil, add the penne pasta and cook according to package directions. Drain and set aside.
• Add the butter to a large skillet over medium high heat.
• Once the butter has melted, add the onions, bell peppers and mushrooms, saute 5-6 minutes.
• Add the sour cream, beef broth and french onion dip mix to the sautéed veggies, stir everything together and simmer for 2-3 minutes.
• Add the shredded chicken and cooked penne pasta to the creamy veggie sauce, stir to combine and serve immediately.
• Top with shredded gruyere cheese.

PARMESAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.

CHICKEN AND MUSHROOM PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
• Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
• Meanwhile, 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, reserving 1/4 cup pasta water.
• Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

CHICKEN PARISIENNE

Steps:

• Season chicken with salt and pepper; melt butter in a skillet and brown chicken breasts on both sides.
• Arrange chicken in a 9 X 13 baking dish and top with sliced onion.
• In a large mixing bowl combine remaining ingredients, mix well and pour over chicken and onions.
• Bake at 450 degrees uncovered for 50 min to an hour.

PARISIAN CHICKEN AND PASTA

Steps:

• Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
• Simmer 5 minutes stirring with wire whisk,until thick and smooth.
• Simmer 15 minutes stirring occasionally. Set aside.
• Tomato Sauce: Saute onions in oil 5 minutes.
• Stir in tomatoes, salt& pepper,bay leaf and thyme.
• Simmer 15 minutes; discard bay leaf. Set aside.
• Preheat oven 350*.
• Butter a 3 quart casserole.
• Saute chicken in 1 Tbsp butter 2-3 minutes.
• Season with salt& pepper.
• Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
• Stir into chicken.
• Remove from heat.
• Melt remaining Tbsp butter and toss with pasta.
• Place 1/2 pasta in casserole.
• Cover with 1/2 tomato sauce.
• Repeat.
• Top with 1/2 cup cheese and entire chicken mixture.
• Blend remaining 1 cup Sauce Veloute with rest of cream.
• Spoon over chicken.
• Sprinkle with remaining cheese.
• Bake 45 minutes until bubbly and brown.
• Note:.
• This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!

PARISIAN CHICKEN BITES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat., In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves., In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.