Chickenpierogiesalfredo Recipes
CHICKEN PRIMAVERA ALFREDO
Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Provided by Carrie Asta-Pyros
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 13
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.
- Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
- Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g
CHICKEN PIEROGIES ALFREDO
This recipe came from a magazine (I think it was Woman's Day) a few years ago. I've made it many many times since then and it is easy enough that it always turns out. I sure got my money's worth when I bought that issue! The original article was about making and freezing meals ahead of time, but I've always just made this the day we were eating it. The ingredient amounts can vary slightly; just use box of pierogies, jar of store bought Alfredo sauce, jar of pimentos, 1/2 bag frozen peas... I had to give specifics to post, but there is fair amount of leeway on amounts. Just use the amounts in the packages if they are close to the amount listed.
Provided by Zestphobia
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Cook chicken if it isn't already cooked.
- Boil pierogies for 5 - 7 minutes, drain.
- In large bowl, combine cooked pierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2 cup grated Parmesan cheese. Stir thoroughly; a rubber spatula works well to stir without breaking the pierogies.
- Pour mixture into ungreased casserole dish. Sprinkle remaining 1/4 cup Parmesan on top. Cover dish with foil.
- Bake 30 to 45 minutes at 350 with foil. Remove foil and bake another 15 minutes, until top is browned.
Nutrition Facts : Calories 214.8, Fat 8.8, SaturatedFat 3.6, Cholesterol 67.8, Sodium 293.5, Carbohydrate 6.9, Fiber 2, Sugar 2.8, Protein 26
CHICKEN-PEPPER ALFREDO
When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. -Courtney Harris, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.
Nutrition Facts :
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
CHICKEN WITH PEROGIES
Make and share this Chicken with perogies recipe from Food.com.
Provided by crymara
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Coat a 2-quart casserole with nonstick cooking spray.
- In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
- Drain: set aside.
- In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
- Cook stirring about 5 minutes, or until heated through.
- Place pierogies in casserole.
- Place vegatables over pierogies.
- Sprinkle with grated cheese.
- Bake 15 minutes.
QUICK AND EASY LEFTOVER ROTISSERIE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: shredded rotisserie chicken, egg noodle, alfredo sauce, milk, butter, salt, garlic powder, oregano, poultry seasoning, dried parsley
Provided by Janice Burch
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil egg noodles and cook according to package directions. Drain. Set aside.
- In a 2 quart saucepan over medium heat, combine leftover chicken, Alfredo sauce, milk, butter, salt, garlic powder, poultry seasoning, oregano, and parsley flakes. Stir often for about 10 minutes, or until sauce is thick, creamy, and hot.
- Serve the chicken alfredo over egg noodles.
- Garnish with chopped parsley flakes.
Nutrition Facts : Calories 604 calories, Carbohydrate 46 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, Sugar 3 grams
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