Creamy Italian Chicken Pasta Recipe Recipe For Meatloaf

CREAMY ITALIAN CHICKEN PASTA

Steps:

• In a large skillet, on med-high heat, heat 1 tbsp olive oil until hot. Season chicken with half of the Italian Seasoning, salt, and pepper. Cook 1-2 minutes on each side to sear, then cover, reduce heat to low and continue cooking until cooked through. Remove chicken from the pan and keep chicken warm.
• Add the remaining 1 tbsp olive oil to the skillet over medium high heat, garlic, and remaining Italian seasoning. Flash cook the garlic, about 1 minute, and then add crushed tomatoes.
• Add heavy cream and bring to a simmer. Add shredded Parmesan cheese then immediately reduce to low heat and stir continuously, until the cheese melts and the sauce is smooth and stir in the spinach giving it 2-3 minutes to wilt. Remove from heat and toss pasta with the sauce.
• Slice chicken into 1/2 inch strips and top pasta with chicken, OR cut the chicken into cubes and stir into the pasta. Garnish with additional parmesan and/or fresh basil. Enjoy!

ITALIAN CHICKEN MEATLOAF

Steps:

• Mix the meat, egg, 1/2 cup sauce, bread crumbs, spices, parmesan, & 1/2 cup of cheese together in a large bowl.
• Flatten the mixture into a large loaf pan sprayed with cooking spray. Using your fingers press along the side of the pan to separate the mixture from the walls.
• Bake in a 375F preheated oven for 30 minutes. Remove & drain any juice then spread the remaining sauce & cheese over the top. Return to the oven & continuing cooking for 15 minutes.

CREAMY MUSHROOM MEATLOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
• Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
• Remove from heat and stir in heavy cream.
• Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove pan from the oven and gently remove meatloaf to a serving platter.
• Skim off any extra fat from the surface of the sauce.
• Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

CHICKEN PARMESAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x4-inch loaf pan with nonstick spray.
• Mix together ground chicken, bread crumbs, Parmesan cheese, onion, egg, garlic, basil, thyme, oregano, salt, black pepper, and chipotle chile powder until well combined. Press into the prepared loaf pan and top with marinara sauce.
• Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Sprinkle Italian cheese over top and bake until melted and bubbly, about 10 more minutes.
• Let stand 5 minutes before serving.

MEATLOAF ITALIAN STYLE (STUFFED WITH PASTA)

Steps:

• Grease loaf pan.
• Cook pasta until al dente (good way to use up leftover pasta), drain set aside.
• Soak breadcrumbs in wine.
• Add beef, turkey, eggs, garlic, mushrooms, Italian seasoning, green onions and sour cream to breadcrumb mixture.
• Place half the meat mixture into greased loaf pan.
• Form a trough through the meat along the length of the loaf pan.
• Fill the trough with the pasta and two tablespoons of sauce.
• Cover with remaining meat mixture.
• Top with spaghetti sauce.
• Bake for 50-60 minutes draining excess fat and juices at least twice.
• Cool at least 5 minutes before serving.

CREAMY MUSHROOM MEATLOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
• Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
• Remove from heat and stir in heavy cream.
• Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove pan from the oven and gently remove meatloaf to a serving platter.
• Skim off any extra fat from the surface of the sauce.
• Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.