Creamy Parmesan Asparagus Recipe Recipes Recipe For Chicken

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY ASPARAGUS CHICKEN



Creamy Asparagus Chicken image

Disrupt your chicken rotation with this one-pot meal of braised breasts with asparagus and potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

4 bone-in, skin-on chicken-breast halves, split and patted dry
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)
1/3 cup dry white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
1 pound very small red potatoes (each 1 inch diameter), halved
1 pound asparagus, trimmed and cut into 2-inch pieces
1/4 cup heavy cream
Dill sprigs, for serving

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over medium-high heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate.
  • Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

CHICKEN AND ASPARAGUS PARMESAN



Chicken and Asparagus Parmesan image

Provided by Food Network

Time 34m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin
1/2 cup Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/4 tsp. salt
2 eggs, slightly beaten
2 Tbsp. olive oil
1 jar Bertolli® Organic Traditional Sauce
12 spears asparagus, partially cooked
4 slices mozzarella stuffed with prosciutto (about 4 oz.)

Steps:

  • Preheat oven to 425 degrees.
  • Season chicken, if desired, with salt and ground black pepper. Combine bread crumbs, Parmesan cheese and salt in shallow dish. Dip chicken in eggs, then bread crumb mixture.
  • Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
  • Evenly spread 1 cup Sauce in 13 x 9-inch baking dish, then arrange chicken. Evenly spoon 1/2 cup Sauce on chicken, then top with asparagus and mozzarella. Bake 10 minutes or until cheese is melted and sauce is bubbling. Top, if desired, with shaved Parmesan cheese. Serve with remaining Sauce, heated.

CREAMY CHICKEN AND ASPARAGUS PASTA



Creamy Chicken and Asparagus Pasta image

Creamy chicken and asparagus pasta with penne, sautéed strips of chicken breast, broth, cream, goat cheese, parmesan, lemon, and asparagus! Easy midweek meal, perfect for spring!

Provided by Elise Bauer

Categories     Quick and Easy     Asparagus     Chicken     Chicken Breast     Fettuccine     Linguini     Pasta

Time 35m

Yield 6

Number Of Ingredients 15

1 lb asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1 1/2 inch pieces
3/4 pound penne or bow tie pasta
2 tablespoons butter
1 pound skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1 1/2 inches by 1/2 inch
Kosher alt and freshly ground black pepper
3 tablespoons chopped shallots
1/4 cup chicken broth
3/4 cups of heavy whipping cream
1/8 teaspoon nutmeg
5 ounces goat cheese
1 teaspoon lemon zest
1 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon freshly squeezed lemon juice

Steps:

  • Blanch the asparagus: Bring a large pot of salted water (1 teaspoon salt for every quart of water) to a boil. Add the asparagus and blanch for 1 minute. Remove with a slotted spoon to a bowl and rinse with cold water to stop the cooking. Set aside
  • Cook the pasta: In the same water you used to blanch the asparagus, add the pasta and prepare according to the package instructions for al dente, while cooking the chicken. Reserve a half cup of the cooking water for adding back to the pasta if needed.
  • Sauté the chicken strips and shallots: Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste. Do not stir, cook until lightly browned on one side. Add shallots, cook for a minute longer.
  • Add the broth, cream, nutmeg, cheese, lemon zest, herbs, and most of the Parmesan: Cook, stirring, until the cheese has fully melted and incorporated into the cream. (Reserve the rest of the Parmesan to sprinkle on before serving.)
  • Add the asparagus: Let come to a simmer and simmer for a minute.
  • Stir in the lemon juice: Sprinkle with more black pepper to taste.
  • Place pasta in a serving bowl. Stir in the chicken asparagus cream sauce: Add as much of the reserved pasta cooking water as needed for a creamy texture for the pasta. Serve with reserved grated Parmesan.

Nutrition Facts : Calories 504 kcal, Carbohydrate 25 g, Cholesterol 133 mg, Fiber 3 g, Protein 39 g, SaturatedFat 16 g, Sodium 604 mg, Sugar 3 g, Fat 28 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MARSALA CREAM CHICKEN WITH ASPARAGUS



Marsala Cream Chicken with Asparagus image

I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine.

Provided by Challengergurl

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package penne pasta
2 tablespoons butter
1 shallot, minced
1 cup sliced baby portabella mushrooms
1 cup bite-sized pieces fresh asparagus
¼ cup chopped sun-dried tomatoes
1 cup chicken broth
1 cup Marsala wine
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
3 tablespoons heavy whipping cream
1 tablespoon softened butter
1 tablespoon all-purpose flour
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
  • Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
  • Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 951.7 calories, Carbohydrate 60.2 g, Cholesterol 211.1 mg, Fat 41.8 g, Fiber 4.1 g, Protein 65.1 g, SaturatedFat 16.4 g, Sodium 380.4 mg, Sugar 8.4 g

CHICKEN PARMESAN IN CREAM SAUCE



Chicken Parmesan in Cream Sauce image

This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!

Provided by Bibi

Categories     Cheesy Chicken Breasts

Time 45m

Yield 6

Number Of Ingredients 16

2 pounds chicken breast tenders
salt and freshly ground black pepper to taste
½ cup all-purpose flour
2 large eggs, beaten
1 ½ cups freshly grated Parmesan cheese
1 cup Italian-seasoned panko bread crumbs
1 teaspoon smoked paprika
parchment paper
4 tablespoons unsalted butter, divided, or more as needed
2 tablespoons olive oil, or more as needed
3 cloves garlic, minced
½ cup dry white wine
1 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes, or to taste
2 cups heavy cream
chopped fresh parsley for garnish

Steps:

  • Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
  • Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
  • Cover a dinner plate or platter with parchment paper.
  • Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
  • Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
  • Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
  • Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
  • Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
  • Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
  • Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg

CREAMY ASPARAGUS SAUCE WITH CHICKEN SCHNITZEL



Creamy Asparagus Sauce with Chicken Schnitzel image

Creamy asparagus sauce served with chicken schnitzel. A very easy sauce and meal that impresses guests. Serve with mashed potatoes and fresh corn.

Provided by julesrollo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 50m

Yield 4

Number Of Ingredients 8

1 (15 ounce) can asparagus spears, drained
1 ¼ cups light cream
2 skinless, boneless chicken breasts, halved lengthwise
salt and ground black pepper to taste
1 cup all-purpose flour
2 eggs
1 cup dry bread crumbs
5 tablespoons vegetable oil

Steps:

  • Place asparagus spears in a saucepan; mash with a fork. Pour in cream. Bring cream to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Cover and keep warm.
  • Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season with salt and pepper.
  • Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
  • Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
  • Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on a plate lined with paper towels. Serve with asparagus cream sauce.

Nutrition Facts : Calories 635.5 calories, Carbohydrate 49 g, Cholesterol 165.9 mg, Fat 37.4 g, Fiber 3.1 g, Protein 26.2 g, SaturatedFat 13.3 g, Sodium 626 mg, Sugar 2 g

CREAMY CHICKEN ASPARAGUS CASSEROLE



Creamy Chicken Asparagus Casserole image

Make and share this Creamy Chicken Asparagus Casserole recipe from Food.com.

Provided by Cathy Pete

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (6 ounce) box wild rice, prepared according to directions
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1 cup Miracle Whip
2 eggs, beaten
1/2 cup milk
1 tablespoon fresh lemon juice
2 -3 cups diced cooked chicken
1 lb fresh asparagus, cut into 2 inch pieces
1 cup parmesan cheese or 1 cup cheddar cheese
2 cups crushed croutons or 2 cups breadcrumbs
2 tablespoons melted butter

Steps:

  • Grease a 9x13 baking dish.
  • Spread wild rice on the bottom of the dish.
  • In a large bowl, whisk together soup, mayo, egg, lemon juice and milk.
  • Top the rice with the chicken and asparagus and 1 cup of cheese.
  • Combine the soups, miracle whip, eggs, lemon juice, whisk together.
  • Spread soup mixture on top.
  • Then top with remaining cheese and then crushed croutons.
  • Finally, spoon melted butter over croutons.
  • Bake at 350 degrees for 45 minutes to an hour.

Nutrition Facts : Calories 591.3, Fat 23.5, SaturatedFat 8.6, Cholesterol 186.2, Sodium 1322.4, Carbohydrate 62, Fiber 6.5, Sugar 5.7, Protein 35

More about "creamy parmesan asparagus recipe recipes recipe for chicken"

CREAMY LEMON CHICKEN WITH ASPARAGUS | GIMME DELICIOUS
2020-02-13 Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside. Add butter onion, …
From gimmedelicious.com
4.8/5 (57)
Calories 607 per serving
Category Main Course
  • Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
  • Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
  • Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.


CREAMY CHICKEN ASPARAGUS PASTA RECIPE - MIDGETMOMMA
2022-02-20 Instructions. Wash and cut asparagus into bite sized pieces and set aside. Bring a pot of water to a boil over high heat on the stove. Cook pasta for 8-9 minute, until al dente. …
From midgetmomma.com


CREAMY PARMESAN CHICKEN AND RICE RECIPE - EATWELL101
2021-06-17 To make the Creamy Parmesan Chicken and Rice: Season diced chicken with paprika. Toss quickly to coat and set aside on a plate. 2. Heat butter in a large skillet over …
From eatwell101.com


CREAMY LEMON PARMESAN CHICKEN | THE RECIPE CRITIC
2019-03-31 Instructions. In a large skillet add olive oil, garlic cloves and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until …
From therecipecritic.com


CREAMY ORZO WITH ASPARAGUS PARMESAN RECIPE 445
After the orzo has been cooking for about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep the clean-up to a minimum!). …
From findrecipes.info


PARMESAN HERB ASPARAGUS FRIES WITH CREAMY GREEK YOGURT RANCH
2016-04-19 Instructions. Preheat oven to 425 degrees. Lightly grease a baking sheet with non stick spray or line with parchment paper. Set aside. Trim the bottoms of the asparagus. In …
From therecipecritic.com


CREAMY PARMESAN GARLIC MUSHROOM CHICKEN | THE RECIPE …
2021-08-10 Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. …
From therecipecritic.com


CREAMY CHICKEN AND ASPARAGUS ON TOAST RECIPE | EPICURIOUS
2011-12-09 Add the browned onions back to the skillet with the chicken, dust with the flour, and continue to cook for 1 minute. Whisk in the white wine, stock, and half-and-half and bring up to …
From epicurious.com


15 CHICKEN AND ASPARAGUS RECIPES
2020-12-15 Veggie Chicken Pasta. View Recipe. Kelly Duggan. This fresh chicken pasta is packed with flavor and healthy veggies, such as asparagus, zucchini, yellow squash, and …
From allrecipes.com


CREAMY LEMON CHICKEN ASPARAGUS PASTA - SIMPLY DELICIOUS
2020-03-29 Heat a large pan over high heat. Add the chicken and allow to cook for 4-5 minutes per side until golden brown on both sides and cooked through. Remove and set aside. To …
From simply-delicious-food.com


CREAMY MILLION DOLLAR CHICKEN CASSEROLE RECIPE • MIDGETMOMMA
2022-10-12 Heat on medium high heat and bring to a boil. Once boiling turn heat to low and cover pot with a lid and let simmer for 10 minutes. Bake chicken. Spray a baking sheet with …
From midgetmomma.com


CREAMY CHICKEN AND ASPARAGUS - RECIPES | PAMPERED CHEF US SITE
Add the broth, cream cheese, and remaining salt. Cook for 2 minutes, stirring continuously to melt the cheese; remove from the heat. Nestle the chicken into the sauce. Top with the asparagus …
From pamperedchef.com


CHICKEN CREAMY LEMON PARMESAN RECIPE 445 - FINDRECIPES.INFO
Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate. Add the …
From findrecipes.info


CREAMY GARLIC DREAM CHICKEN W/ ASPARAGUS - MY INCREDIBLE RECIPES
2018-06-01 Place them one by one into the hot skillet and cook for about 15 minutes, or until browned on both sides, flipping as needed, remove the chicken from the skillet and set aside …
From myincrediblerecipes.com


BEST CREAMY LEMON PARMESAN CHICKEN RECIPE - DELISH
2019-03-19 Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until …
From delish.com


Related Search