CREAMY CHICKEN, SQUASH & PECAN PASTA
This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.
- Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.
- Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.
Nutrition Facts : Calories 672 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
PECAN CHICKEN
A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.
Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.
HOMEMADE CHICKEN FETTUCCINE
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
CHICKEN - PECAN FETTUCCINE
Make and share this Chicken - Pecan Fettuccine recipe from Food.com.
Provided by LoversDream
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1/4 cup butter in a large skillet add chicken and sauté until lightly browned.
- Remove chicken from skillet and set aside.
- Leave pan drippings in skillet, Add mushrooms, green onions, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder to skillet.
- Sauté until vegetables are tender.
- Add chicken; simmer 20 minutes or until chicken is done.
- Cook fettuccine according to package directions, omitting salt. Drain noodles.
- Combine 1/2 cup melted butter and remaining ingredients except cheese and pecans.
- Stir into fettuccine.
- Add cheese, tossing until mixed well.
- Add chicken and vegetable mixture and toss.
- To serve, arrange on platter and sprinkle with pecans.
Nutrition Facts : Calories 735.3, Fat 51.5, SaturatedFat 21.9, Cholesterol 198.1, Sodium 656.7, Carbohydrate 40.7, Fiber 4.2, Sugar 2.8, Protein 30.3
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
- In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
- Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
- Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
- Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
- Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
CHICKEN AND FETTUCCINE
Looking for a stress-free dinner? Then check out this delicious chicken and fettuccine topped with basil that's ready in just 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Cook and drain pasta as directed on package.
- Toss pasta and remaining ingredients except basil. Top with basil.
Nutrition Facts : Calories 315, Carbohydrate 27 g, Cholesterol 90 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg
CHICKEN PICCATA WITH FETTUCCINE
Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.
Provided by Kate
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
- Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
- Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
- Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 41.2 g, Cholesterol 65.9 mg, Fat 9.5 g, Fiber 3.3 g, Protein 33.8 g, SaturatedFat 1.6 g, Sodium 261.6 mg, Sugar 2.1 g
PECAN CHICKEN CASSEROLE
I got this recipe from a radio show years ago, and it's one of my favorites. The unusual pecan-and-cheddar-cheese crusts holds a zippy egg filling flavored with chicken, cheese, dill, onion and a splash of hot pepper sauce. -Jackie Heyer Cushing, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13x9-in. baking dish. (Crust will be crumbly.) , Bake at 350° for 10 minutes or until lightly browned., In a large bowl, combine the remaining ingredients. Pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 383 calories, Fat 28g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 362mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN PECAN FETTUCCINE
A delicious chicken in cream sauce over fettuccine with pecans sprinkled on top. I got this recipe at my grocery store and it is quick (25 minutes start to finish) and luscious. I don't buy chicken cut into tenders because it is more expensive. I just use 4 boneless skinless chicken breasts (5 oz size). If you don't like mushrooms feel free to leave them out. Half of my family doesn't like them so I saute them separately for those who like them. This is perfect with broccoli Italiano.
Provided by jacknalecsmom
Categories Chicken
Time 25m
Yield 1 pasta entree, 6 serving(s)
Number Of Ingredients 12
Steps:
- Equipment: 1 large ziploc bag.
- Bring water to boil for pasta.
- Combine flour and seasoned salt in zip-top bag shake to mix. Add chicken and shake to coat.
- Preheat large saute pan on medium-high heat for 2-3 minutes. Add butter and swirl to coat. Add garlic and chicken; cook for 5 minutes stirring occasionally to brown.
- Stir mushrooms into chicken; cook 4 minutes, stirring occasionally, or until tender.
- Add pasta to boiling water and cook to desired doneness.
- Add wine to pan and use it to deglaze, scraping up any bits stuck to pan. Then add cream and onions. Cook 5-7 minutes, or until sauce thickens.
- Drain pasta and stir into chicken. Sprinkle with pecans and cheese; serve.
Nutrition Facts : Calories 436.7, Fat 22.5, SaturatedFat 11.4, Cholesterol 144.4, Sodium 127.9, Carbohydrate 27.4, Fiber 0.8, Sugar 0.7, Protein 29.1
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