CHICKEN ALFREDO STUFFED SHELLS
Filled with ricotta and tender chicken-thigh meat, these stuffed shells are the best vessel for our beloved-and ultra-creamy-alfredo sauce yet!
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta shells according to package directions for al dente. Drain and run under cold water until cool enough to touch.
- Mix the ricotta, 1 cup of the Italian blend cheese, the red pepper flakes, lemon zest, 1 pinch of the nutmeg, 1/2 teaspoon salt and a few grinds black pepper together in a medium bowl. Set aside.
- Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the chicken, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the chicken is just cooked through, 5 to 6 minutes. Transfer to a plate and add the leek to the pot. Cook, stirring occasionally, until softened, 3 to 4 minutes.
- Pour the wine into the pot and stir to scrape up any browned bits with a wooden spoon. Bring to a boil and reduce until completely evaporated, stirring. Lower the heat to medium, pour in the cream and bring to a simmer. Stir in the Parmesan, the remaining pinch nutmeg, 1 teaspoon salt and a few grinds black pepper. Remove from the heat.
- Fold the chicken and its juices from the plate into the ricotta mixture. Spread 1 cup of the cream sauce onto the bottom of a 9-by-13-inch casserole dish. Fill each pasta shell with a spoonful of ricotta mixture. Arrange the stuffed shells, seam-side up, shingling them so they all fit (you should have 5 shells along the short side and 6 shells along the long side). Ladle the remaining sauce over the top, then sprinkle with the remaining 1 cup Italian cheese blend and cover with aluminum foil.
- Bake until the cheese is melted and the sauce is bubbling, about 20 minutes. Remove the foil and continue to bake until the cheese and tops of noodles start to turn golden brown, 15 to 20 minutes. Let cool for 10 minutes before sprinkling with some chives and more red pepper flakes.
CHICKEN ALFREDO STUFFED SHELLS
These pasta shells, filled with warm, gooey cheese, are always popular. The tender chicken and rich sauce make the dish so satisfying, I simply serve salad on the side.-Michele Sheppard, Masontown, PA
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings., Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms., In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened., Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly., If desired, cover and freeze unbaked shells for up to 1 month., To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.
Nutrition Facts : Calories 684 calories, Fat 45g fat (26g saturated fat), Cholesterol 195mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
CHICKEN, BACON ALFREDO BREAD BOAT
Make and share this Chicken, Bacon Alfredo Bread Boat recipe from Food.com.
Provided by Seabreeze1116
Categories Very Low Carbs
Time 30m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 12
Steps:
- INSTRUCTIONS.
- 1) Pre-heat oven to 400 degrees Fahrenheit.
- 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
- 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
- 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
- 5) Bake for about 15 minutes or until cheese melts.
- 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!
FETTUCCINE ALFREDO-STUFFED GARLIC BREAD RECIPE BY TASTY
Fettuccine Alfredo with garlic bread? A classic meal. But fettuccine Alfredo inside garlic bread? That's a dish only Tasty could dream up. Filled with fettuccine noodles, this three-cheese garlic bread is sure to be a showstopper at your next gathering. Don't forget to warm the leftover Alfredo sauce and serve it alongside for dipping!
Provided by Betsy Carter
Categories Dinner
Time 4h20m
Yield 12 servings
Number Of Ingredients 23
Steps:
- Make the dough: In a liquid measuring cup or medium glass bowl, heat the milk until lukewarm, about 110-115°F (43-46°C). Whisk in 1 teaspoon of sugar until dissolved, then sprinkle the yeast over. Let sit for 5-10 minutes, or until foamy.
- Add the flour, butter, remaining teaspoon of sugar, the egg yolk, salt, garlic powder, and parsley and stir with a rubber spatula until the dough comes together, about 5 minutes.
- Turn the dough out onto a lightly floured surface and knead with your hands until the dough is smooth, elastic, and not sticky at all, about 10 minutes.
- Lightly grease a large bowl with the olive oil. Place the dough in the bowl, cover the bowl with a slightly damp kitchen towel or plastic wrap, and let rise for 1½-2 hours, until puffy and almost doubled in volume.
- Meanwhile, make the filling: Melt the butter in a medium skillet over medium heat. Add the garlic and sauté for about 3 minutes, or until very fragrant. Whisk in the flour and cook until golden, about 1 minute. Stream in 2 cups of milk and cook, whisking constantly, until slightly thickened, about 2 minutes.
- Reduce the heat to medium-low and stir in the cream cheese, mozzarella, Parmesan, salt, pepper, and remaining cup of milk until fully combined. Cook for about 3 minutes, whisking constantly, until smooth. Remove the pan from the heat and stir in the lemon juice. Reserve 2½ cups (600 ml) of the Alfredo sauce, then toss the cooked fettuccine in the remaining sauce until well coated. Let cool until ready to use.
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan with nonstick spray.
- Gently press down the dough to deflate, then turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 12x18 inches (30x45 cm).
- Spread about ½ cup (120 ml) of the reserved Alfredo sauce over the dough, then top with the sauced fettuccine, laying the noodles lengthwise, which will help when rolling.
- Starting with a long side, roll the dough into a log and pinch the seam firmly closed. Trim 1 inch (2.5 cm) off the ends. Twist the dough around itself, creating a braid-like log. Tuck the ends together so the seams are down and transfer to the prepared loaf pan. Be careful not to work the dough too much while twisting, as the dough can tear from the weight of the noodles.
- Cover the dough with a kitchen towel and let rise for another 20-30 minutes, or until visibly puffed. Uncover the dough and brush with the beaten egg.
- Bake the bread for 30 minutes, then cover with foil and bake for another 20 minutes, until golden brown. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
- Slice the bread with a large serrated knife and serve with warmed reserved Alfredo sauce alongside.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 41 grams, Fat 21 grams, Fiber 1 gram, Protein 15 grams, Sugar 6 grams
STUFFED ALFREDO CHICKEN
Make and share this Stuffed Alfredo Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside.
- Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
- Prepare Alfredo sauce according to package directions; set aside.
- Combine shredded mozzarella and Parmesan cheeses.
- Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture.
- Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
- Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
- Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
- Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
- Cut chicken rolls into slices.
- Serve with sauce; sprinkle evenly with diced tomatoes just before serving.
Nutrition Facts : Calories 599, Fat 37.2, SaturatedFat 17.6, Cholesterol 171.4, Sodium 1129.3, Carbohydrate 7.2, Fiber 2.6, Sugar 2, Protein 57.7
CHICKEN STUFFED POTATOES WITH ALFREDO SAUCE
The baking potato is a perfect palette to be transformed into a meal in one. You don't want to skip checking the temperature on the potato. The sweet spot for a perfect baked potato is between 205 and 212 degrees F (96 and 100 degrees C).
Provided by thedailygourmet
Categories Baked Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Set a wire rack on a rimmed baking sheet.
- Rinse and scrub potatoes, then prick with a fork. Drizzle with olive oil and sprinkle with salt. Set on the prepared rack.
- Bake potatoes in the preheated oven until the internal temperature is 205 to 212 degrees F (96 to 100 degrees C), about 50 minutes.
- While potatoes are baking, remove meat from rotisserie chicken; discard skin and bones. Pull or cut meat into chunks and keep warm.
- Prepare Alfredo sauce: Melt butter in a skillet over medium heat until sizzling. Add garlic in a single layer; cook until soft and fragrant but not brown, about 1 minute. Reduce heat and pour in half-and-half and cream; whisk to incorporate. Add Parmesan cheese and pepper and continue to whisk, until cheese is melted.
- Place vegetables in a microwave-safe bowl. Microwave on high power until warm, about 3 minutes. Chop vegetables into bite-sized pieces if desired, and mix with chicken.
- When potatoes are finished baking, remove from the oven. Cut a slit into each potato with a fork or a knife, leaving 1/2 inch uncut on edge. Use both hands to press each potato in towards the center so it opens up. This will help let you stuff the potato.
- Top potatoes with chicken mixture and drizzle with Alfredo sauce.
Nutrition Facts : Calories 686.8 calories, Carbohydrate 76.5 g, Cholesterol 108.9 mg, Fat 27.8 g, Fiber 10.4 g, Protein 34.8 g, SaturatedFat 13.2 g, Sodium 583 mg, Sugar 4.6 g
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