CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
CHICKEN ENCHILADAS
Chicken enchiladas are easy to make, healthy, and sure to please kids. they can be made up to a day ahead or frozen up to a month ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
- When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
CREAMY CHICKEN ENCHILADAS
My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
ALFRADO CHICKEN ENCHILADAS
Make and share this Alfrado Chicken Enchiladas recipe from Food.com.
Provided by missy a.
Categories Chicken Breast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- 1. first dice chicken not to large cook on med high in frying pan
- 2. while the chicken is cooking slice the olives and grade the cheese.
- 3. put thin layer of alfrado sauce in a glass pirex pan semi large
- 4. when the chicken is done grab tortilla and put a table spoon of sauce on the inside of the tortilla
- 5. use hand full of chicken . olives , light on the cheese roll tortilla up place in pan finsh that
- 6. put a layer of alfrado sauce on top about half the jar
- 7.top with chesse and left over chicken olives if any
- 8. bake at 350 10-15 min till chesse is melted
- 9.can top with sour cream or salsa.
CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE
Make and share this Creamy Chicken Enchiladas With Alfredo Sauce recipe from Food.com.
Provided by Chef Drtybrshs
Categories Chicken
Time 55m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly brown chicken in skillet with oil.
- After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
- Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
- Add in spices while it is cooking.
- Preheat oven to 385.
- Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
- Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
- Add in sliced jalapenos and 1/2 the cilantro.
- Shredd the chicken with 2 forks.
- Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
- In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
- Pour that over the top of all of the enchillada rolls.
- Sprinkle with the mozzarella cheese and cover with tin foil.
- Bake for 30 minutes.
- In the last 5 minutes, remove the tin foil and allow to brown in oven.
- Top with shredded lettuce, tomatoes, cilantro and sour cream.
Nutrition Facts : Calories 432.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 78.3, Sodium 833.7, Carbohydrate 30.3, Fiber 2.9, Sugar 4, Protein 29.2
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