CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
CREAMY TUNA BOWTIES RECIPE - (4.5/5)
Provided by rrxing
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions; drain in a colander. Return pasta to hot pan. Stir in remaining ingredients. Heat, over low heat, stirring occasionally, 3 to 5 minutes until heated through.
TUNA FLORENTINE CASSEROLE
Delightful mix of spinach, tender noodles and tuna baked with onions, mushroom soup and topped with Swiss cheese. Recipe from Chicken Of The Sea
Provided by Lorac
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 350°F.
- Grease a 1 1/2-quart shallow baking dish.
- In medium saucepan cook onion in butter until transparent.
- Add soup, sour cream, milk, lemon juice, seasoned salt, thyme, dry mustard and pepper and mix well.
- Stir in noodles and spinach.
- Place half the noodle mixture into prepared baking dish.
- Cover with tuna and half the cheese.
- Repeat with remaining noodle mixture and cheese and sprinkle with paprika.
- Bake 20 to 25 minutes or until edges are bubbly.
- Let stand 5 minutes before serving.
TUNA FLORENTINE
Cozy up to comfort food with a quick-and-easy skillet pasta dish. It's complete with veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
- Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 10 g, TransFat 1 1/2 g
TUNA CASSEROLE WITH BOW TIES, MUSHROOMS AND PARMESAN
This is a great from scratch Tuna Casserole. No canned soup here, an easy Parmesan cream sauce with just a touch of cayenne to give it a nice kick. Red bell peppers, green onions and mushrooms give it the right flavor and colors to pull an ordinary tuna casserole to over the top. This recipe comes from Art Smith's cookbook "Kitchen Life" which I am enjoying very much! When I make this again, I will probably substitute Ritz cracker crumbs for the dried bread crumbs to add a little more pizzaz to the top.
Provided by lisar
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat the oven to 350. Lightly coat the inside of a 2 ½ to 3 quart baking with vege spray.
- Bring a large of water to a boil over high heat. Add the pasta and cook until barely tender (it will cook further in the oven). Drain well. Return the pasta to the cooking pot.
- Meanwhile heat the butter in a large skillet over medium heat. Add the bell pepper and cook stirring often, until softened, about 3 minutes.
- Add the mushrooms and the scallions, and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 6 minutes.
- Sprinkle with the flour and stir well. Stir in the milk and broth, and bring to a boil, stirring often.
- Reduce heat to medium low and simmer until slightly thickened, about 3 minutes.
- Remove from heat and stir in the tuna, ½ cup parmesan and the cayenne. Stir this into the pasta mixture and season with salt and pepper.
- Pour the pasta into the baking dish and sprinkle with bread crumbs and remaining ¼ cup parmesan. Bake until the sauce is bubbling, 25 to 30 minutes. Let stand 5 minutes, then serve hot.
BOW TIE TUNA FLORENTINE
A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'
Provided by Allrecipes Member
Categories Tuna Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
- Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 53.4 g, Cholesterol 34.4 mg, Fat 7.6 g, Fiber 3.7 g, Protein 37 g, SaturatedFat 2.5 g, Sodium 663.9 mg, Sugar 7.1 g
BOW TIE TUNA FLORENTINE
A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'
Provided by Allrecipes Member
Categories Tuna Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
- Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 53.4 g, Cholesterol 34.4 mg, Fat 7.6 g, Fiber 3.7 g, Protein 37 g, SaturatedFat 2.5 g, Sodium 663.9 mg, Sugar 7.1 g
BOW TIES FLORENTINE
Creamy Asiago cheese sauce coats bow tie pasta, chicken breast and fresh spinach in this easy chicken Florentine that takes just 10 minutes to prep.
Provided by My Food and Family
Categories Cheese
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 8 to 10 minutes or until cooked through. Remove from heat; cover to keep warm.
- Place cream cheese, Asiago cheese and milk in medium saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended. Add spinach; cook until heated through, stirring frequently.
- Drain pasta; place in large bowl. Add chicken and cream cheese mixture; toss to coat.
Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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TUNA BOW TIE PASTA FLORENTINE RECIPE - PILLSBURY.COM
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4.5/5 (7)Servings 4Cuisine ItalianCategory Entree
- In large saucepan, cook pasta to desired doneness as directed on package. Drain in colander or strainer; cover to keep warm.
- In same saucepan, melt margarine over medium-high heat. Add milk and sauce mix; stir with wire whisk until well blended. Bring to a boil, stirring constantly. Reduce heat. Add spinach; simmer 3 minutes, stirring occasionally.
- Add cooked pasta, tuna, mushrooms and tomatoes; stir gently to coat. Cook 3 to 5 minutes or until thoroughly heated.
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