Tuscan Four Cheese Chicken And Pasta Recipes

CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
• Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
• Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
• In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
• Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
• Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
• Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
• Enjoy!

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

TUSCAN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
• Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
• Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.

TUSCAN FOUR CHEESE CHICKEN AND PASTA

Steps:

• Cut chicken breasts into bite-size pieces.
• In skillet, brown chicken pieces in olive oil until cooked thoroughly.
• Cook pasta; drain well.
• In saucepan stir milk, water, and sauce mix until well blended.
• Add butter; stirring constantly, bring to a boil over medium heat.
• Reduce heat and simmer 5 minutes, stirring occasionally.
• Toss pasta, chicken, and cheese sauce together.
• Sprinkle with parsley and Parmesan cheese.

TUSCAN GARLIC CHICKEN MACARONI AND CHEESE?

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Prepare a large skillet with cooking spray and place over medium heat.Cook chicken in skillet until no longer pink in the center,5 to 7 minutes;season with Tuscan Garlic Spice Mix,blend together with a fork and transfer to a 9x12 casserole dish.
• 3. Bring a large pot of lightly salted water to a boil.Cook macaroni in the boiling water,stirring occasionally until cooked through but firm to the bite,8 minutes;drain and mix with chicken in the casserole dish.
• 4. Melt margarine in a large pot over medium heat.Cook flour in melted margarine until the flour is cooked and the mixture forms a roux,about 5 minutes.
• 5. Season with Tuscan Garlic Spice Mix.Stream milk and heavy cream into the pot while stirring to mix with the roux completely;cook until just about simmering,about 5 minutes more.
• 6. Add sharp cheddar and italian blend cheeses in small amounts to the sauce and stir to melt completely before adding the next portion;cook and stir until thick and smooth,2 to 3 minutes.
• 7. Pour the sauce over the chicken and macaroni;stir to coat.Sprinkle with bread crumbs.
• 8. Bake in preheated oven for 35 minutes.