CHICKEN ALFREDO CAPRESE LASAGNA
Fire-roasted tomatoes, mozzarella, basil and creamy white sauce come together in this chicken lasagna that puts a fresh twist on a reliable favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix ricotta cheese, eggs, 1/2 cup of the Parmesan cheese, 1/4 cup of the basil, the garlic and salt. In another medium bowl, mix chicken, spinach and remaining 1/2 cup Parmesan cheese.
- Spread 1/4 cup of the pasta sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of ricotta mixture, half of chicken mixture, 1 cup of the mozzarella cheese and 1/2 cup of the pasta sauce. Repeat. Top with remaining noodles, remaining pasta sauce, tomatoes and remaining 1 cup mozzarella cheese.
- Bake 45 to 50 minutes or until noodles are tender and casserole is bubbly. Let stand uncovered 10 minutes; sprinkle with remaining 1/4 cup basil.
Nutrition Facts : Calories 460, Carbohydrate 22 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 1 g
CAPRESE CHICKEN
This simple dish is packed full of delicious flavors. It is perfect to serve for guests, or just for your own family. With only 4 ingredients and one dish, it comes together quickly and is easy to clean up!
Provided by Kimber
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 375˚F
- Lay the chicken breasts flat in a baking dish. Spread 1 tbsp of pesto evenly on each chicken breast. Top with tomato slices and cheese.
- Bake for 30-40 minutes or until chicken is cooked through to an internal temperature of 165˚F
- Garnish with fresh basil and serve with your favorite sides. Enjoy!
Nutrition Facts : ServingSize 4 oz, Calories 270 kcal, Carbohydrate 3 g, Protein 36 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 380 mg, Fiber 2 g, UnsaturatedFat 2 g
CHICKEN CAPRESE
Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.
Provided by Susan Spungen
Categories dinner, quick, one pot, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.
CAPRESE CHICKEN
I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!
Provided by Dana Andreucci Johnson
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g
CHICKEN ALFREDO CASSEROLE
A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!
Provided by krissymarie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
- Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
- Bake in the preheated oven until melted and bubbly, about 25 minutes.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g
FETTUCCINE ALFREDO WITH CHICKEN
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
- Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 48.8 g, Cholesterol 90.7 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 5.2 g, Sodium 552 mg, Sugar 1.2 g
CAPRESE CHICKEN PENNE ALFREDO
Creamy Alfredo pasta meets the freshness of a caprese salad in this one-skillet dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)
- Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
- Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.
PESTO CHICKEN CAPRESE SANDWICH
Take the famous caprese salad and transform it into a tasty sandwich with a handful of ingredients!
Provided by thedailygourmet
Categories Chicken Sandwiches
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees C (190 degrees C).
- Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
- Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
- To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 33.7 g, Cholesterol 82.5 mg, Fat 22.2 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 10.7 g, Sodium 710.5 mg
ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE
Provided by Craig Claiborne
Categories dinner, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
- Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
- Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
- Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
- Add pasta to sauce. Stir in egg yolks and 1/4 cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 2185 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN CAPRESE ALFREDO
Delicious and easy pasta based off of the classic Chicken Caprese dish (minus the balsamic vinegar, so it's kid friendly)!
Provided by TheCupcakeQueen
Categories European
Time 55m
Yield 6-8 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Dice up the chicken into bite sized chunks. Spread olive oil into skillet and cook chicken over medium heat until well done. Season chicken to taste with seasonings of choice.
- Cook the noodles as directed, return to the pot and add cooked chicken, cherry tomatoes, basil, mozzarella pearls, and alfredo. Mix until well combined and keep warm over low heat until ready to serve.
- Enjoy!
Nutrition Facts : Calories 391.1, Fat 13.9, SaturatedFat 6.1, Cholesterol 45.4, Sodium 257.4, Carbohydrate 44.4, Fiber 2.1, Sugar 2.6, Protein 21.1
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