CHICKEN ASPARAGUS PUFFS
A recipe from my entertaining favorites folder. These are so easy to make, just stuff the pastry, roll and bake. I could probably eat all of the puffs myself they are just that delicious. Perfect for entertaining or just for a weekend snack. The filling can be made in advance. You will just love these!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 35m
Yield 48 puffs
Number Of Ingredients 10
Steps:
- In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
- Roll out puff pastry into a rectangle shape (10x14-in).
- Then lengthwise into three even strips of pastry.
- Spread chicken mixture along one side of each strip of pastry.
- Place asparagus spears lengthwise beside chicken mixture.
- Brush edges of pastry with egg.
- Roll pastry over to close completely.
- Brush top with egg.
- Cut rolls diagonally into 1-inch slices with a sharp knife.
- Sprinkle with sesame seeds.
- Place on a greased cookie sheet.
- Bake at 425 degrees for 8-10 minutes, or until golden brown.
- Delicious!
Nutrition Facts : Calories 57.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.5, Sodium 32.8, Carbohydrate 4.3, Fiber 0.3, Sugar 0.2, Protein 2
CHICKEN AND ASPARAGUS PASTRIES
These are just DE-LICIOUS and a rather nice change from the usual SAUSAGE rolls!! * Once cooked these little treats may be frozen. Or, they can be prepared up to 3 days in advance and be refrigerated.
Provided by Karin...
Categories Lunch/Snacks
Time 30m
Yield 48-50 Ymmy Chicken And Asparagus Pastries
Number Of Ingredients 8
Steps:
- Cut each pastry sheet into 4 strips, and cut each strip crossways to give 3 rectangles.
- Roll each rectangle on lightly floured surface until they measure approximately 3" x 6".
- Combine the chicken, asparagus sour cream, chives (or spring onions) and cheese in a bowl.
- Season with salt and freshly ground black pepper.
- Spoon a teaspoon of the mixture onto each rolled out pastry rectangle.
- Lightly brush the edges with egg and fold in the long sides first before folding in the ends to form'parcels'.
- Place pastries seam side down on greased oven trays.
- *Shortly before serving, brush each pastry with egg and bake in a moderately hot oven for about 15 minutes or until lightly browned.
Nutrition Facts : Calories 119.4, Fat 8.3, SaturatedFat 2.3, Cholesterol 5.7, Sodium 59.1, Carbohydrate 9.3, Fiber 0.3, Sugar 0.2, Protein 1.9
CHICKEN AND ASPARAGUS PARMESAN
Provided by Food Network
Time 34m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
- Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then arrange chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated.
CHICKEN AND ASPARAGUS ROLLS
To make this recipe, courtesy of reader Peter Tannenbaum of New York City, stack the tomato and asparagus in the center of the partially cooked chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
- Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.
Nutrition Facts : Calories 414 g, Fat 17 g, Protein 55 g
CHEESY CHICKEN AND ASPARAGUS CASSEROLE
This chicken and asparagus casserole is a quick and easy pasta dinner.
Provided by ChristinaDC
Categories Main Dish Recipes Casserole Recipes Chicken
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.
- Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 40.7 g, Cholesterol 50.1 mg, Fat 20.5 g, Fiber 5.4 g, Protein 22.3 g, SaturatedFat 7.3 g, Sodium 539.6 mg, Sugar 3.5 g
CHICKEN-ASPARAGUS ROTINI
Serve your family with this chicken-asparagus rotini made with tomatoes - a wonderful Italian dinner that's ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package, omitting salt and oil; drain.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken and asparagus to skillet; cook 5 minutes, stirring frequently, or until chicken is no longer pink in center.
- Add tomatoes and garlic to skillet; cook 1 minute, stirring frequently. Remove from heat. Stir in pasta, basil, vinegar and oil. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Fat 1/2, Fiber 7 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg
CREAMY CHICKEN-ASPARAGUS PASTA
If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
- Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
- Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
- Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.
Nutrition Facts : Calories 970, Carbohydrate 62 g, Cholesterol 175 mg, Fat 10, Fiber 6 g, Protein 44 g, SaturatedFat 27 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1150 mg, Sugar 5 g, TransFat 1 1/2 g
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