Chicken And Cheddar Pasta Toss Recipes

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CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY



Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty image

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 6

salt, to taste
½ lb spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons coarsely ground black pepper
4 oz grated parmesan cheese, or pecorino romano cheese

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
  • Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
  • Stir in the reserved pasta water.
  • Toss in the cooked pasta. Reduce the heat to low.
  • Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
  • Season with salt, if desired.
  • Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram

CHICKEN PASTA TOSS



Chicken Pasta Toss image

Flavored with herbs and seasoning, Chicken Pasta Toss will satisfy any family member's appetite. And the rich and creamy sauce takes minimal effort. Margaret Penaflor of Thornton, Colorado shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

10 ounces uncooked spaghetti
2 tablespoons butter
3/4 pound boneless skinless chicken breasts, cubed
1/3 cup chopped green onions
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon each onion powder, rubbed sage, white pepper and black pepper
Dash cayenne pepper
1 teaspoon minced garlic
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, onions and seasonings, uncovered, for 3-5 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened. Drain spaghetti; add to chicken mixture; toss to coat. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 658 calories, Fat 34g fat (20g saturated fat), Cholesterol 151mg cholesterol, Sodium 889mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN AND CHEDDAR PASTA TOSS



Chicken and Cheddar Pasta Toss image

45

Categories     Chicken     Pasta     Main Dish     Cheese     Tomatoes     Lasagna     Meats

Time 1h

Yield 6

Number Of Ingredients 12

lasagna noodles
chicken
cheddar cheese
pepperoni
salad dressing, italian
belgian endive
lasagna noodles
chicken
cheddar cheese
pepperoni
salad dressing, italian
belgian endive

Steps:

  • IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork. Drain. Rinse with cold water and drain again. If using chicken tenders, halve them crosswise. RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, add endive and tomatoes; toss gently to mix.

Nutrition Facts :

CHEESY CHICKEN CASSEROLE



Cheesy Chicken Casserole image

Cheesy Chicken Casserole has pasta in a creamy cheesy sauce baked until golden and bubbly.

Provided by Holly Nilsson

Categories     Casserole     Main Course

Time 1h

Number Of Ingredients 12

3 cups shell noodles (uncooked )
3 tablespoons butter
⅓ cup red bell pepper (diced)
1 onion (finely diced)
½ teaspoon seasoning salt
1 teaspoon chili powder
10 ¾ ounces cream of chicken soup (condensed)
1 ⅓ cups milk
3 cups sharp cheddar cheese (shredded, divided)
⅓ cup parmesan cheese (shredded)
4 ounces mild green chiles
3 cups cooked chicken

Steps:

  • Heat oven to 375°F.
  • Cook shells al dente according to package directions.
  • Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
  • In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
  • Spread into a 9x13 casserole dish. Top with remaining cheese.
  • Bake 30-35 minutes or until hot and bubbly.

Nutrition Facts : Calories 649 kcal, Carbohydrate 32 g, Protein 40 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 138 mg, Sodium 1197 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHEDDAR PASTA TOSS



Cheddar Pasta Toss image

This is from the Southern Living 5 Star Recipe Collection cookbooks. My mom has them and this is my favorite recipe out of the collection. It's so pretty for a luncheon or even a picnic -- sometimes I eat it for lunch. The presentation is so pretty with the tri-color rotini but sometime I just use whatever pasta I have on hand. I also double the dressing because I like a lot. The whole recipe also doubles very easily! Also for the ham I use lunch meat ham or the John Morrell's cubed ham. Enjoy! Chill time not included in cook time.

Provided by SarahBeth

Categories     Cheese

Time 15h20m

Yield 1 bowl of pasta salad, 6-8 serving(s)

Number Of Ingredients 16

1 1/2 cups tri-color spiral pasta, uncooked
0.5 (10 ounce) package frozen green peas
1 cup cooked ham, julienned
1 (8 ounce) package cheddar cheese, cubed into small cubes
1/2 cup chopped celery
1/2 cup sliced ripe olives
3 green onions, green parts only, chopped
1/4 cup mayonnaise
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 pinch salt (to taste) (optional)
1 pinch ground black pepper (to taste) (optional)
1 (4 ounce) jar pimentos

Steps:

  • Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
  • Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
  • Combine pasta/peas with the next five ingredients. Toss gently to combine.
  • In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
  • Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
  • Cover and refrigerate at least 2 hours before serving. Overnight is best.

CHICKEN AND CHEDDAR PASTA TOSS



Chicken and Cheddar Pasta Toss image

Provided by Kitchen Crew

Categories     Pasta

Number Of Ingredients 9

6 oz lasagna noodles, no boil
8.25 oz frozen chicken tenders, mesquite
3 oz american cheese, cubed
1 each green, red and yellow pepper, julienned
1 oz pepperoni, chopped
8 oz italian salad dressing, nonfat
5/8 tsp cracked pepper
5 c endive, torn
1 c cherry tomatoes, halved

Steps:

  • 1. In a large mixing bowl cover noodles with boiling water.
  • 2. Let stand for 10 minutes, separating the noodles occasionally with a fork.
  • 3. Drain.
  • 4. Rinse with cold water and drain again.
  • 5. If using chicken tenders, halve them crosswise.
  • 6. Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
  • 7. Add dressing and black pepper; toss gently to coat.
  • 8. Cover and chill for 2 hours or overnight.
  • 9. Before serving, add endive and tomatoes; toss gently to mix.

CHICKEN CAESAR PASTA TOSS



Chicken Caesar Pasta Toss image

Our Test Kitchen sped up Joy Bilbey's pasta, chicken and asparagus medley flavored with Caesar salad dressing so it's even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry family-it was a hit!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

3 quarts water
2-1/2 cups uncooked tricolor spiral pasta
1-1/2 cups cut fresh asparagus (1-inch pieces)
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons olive oil
2 large tomatoes, chopped
2/3 cup reduced-fat Caesar vinaigrette
3 green onions, chopped
3 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender. , Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat. , Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.

Nutrition Facts : Calories 363 calories, Fat 10g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 609mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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