CREAMY CHICKEN WITH SPINACH
This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.
Provided by KKraft
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
- Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
- Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 g
RANCH CHICKEN PASTA
This ranch chicken pasta is simple to make, flavorful, and a lighter take on the many creamy versions out there. Ready in about 30 minutes!
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Boil a salted pot of water for your pasta and cook it al dente according to package directions.
- Meanwhile, cut the chicken breasts in half lengthwise so you get 4 thinner pieces. Season them with the garlic powder, 1/2 tablespoon ranch seasoning, and some pepper.
- Add the oil to a skillet and let it heat up for a few minutes. Cook the chicken about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate.
- Reduce the heat to medium, then add the butter to the skillet. Once it's melted, add the flour and cook for 1 minute.
- Stir in the garlic, followed by the chicken broth, lemon juice, and remaining 1/2 tablespoon of ranch seasoning (whisk until smooth).
- Stir in the tomatoes and continue cooking the sauce until it's reduced a bit (3-5 minutes).
- Meanwhile, cut the cooked chicken up into bite-size strips.
- Add the spinach to the skillet and stir/toss and let it wilt for a minute or two, then add the chicken in along with the drained pasta and toss until coated.
- Serve with parmesan and parsley if desired, and enjoy immediately.
Nutrition Facts : Calories 490 kcal, Carbohydrate 50 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 87 mg, Sodium 696 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY SPINACH AND RANCH, CHICKEN PASTA #RSC
Make and share this Creamy Spinach and Ranch, Chicken Pasta #RSC recipe from Food.com.
Provided by Sylinaena
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice chicken breast to make it thinner, place on frying pan at medium-high heat. Cook on each side for several minutes until the center is no longer pink. Slice into small chunks and set aside.
- Cook macaroni noodles as it says on packaging. In a medium sized sauce pan melt butter at medium heat. Whisk in milk, salt, pepper, and garlic powder.
- Bring to a boil and whisk in flour, then turn to medium-low heat and whisk in Parmesan cheese. Whisk continuously for 1 minute or until smooth.
- Add Ranch Dressing, thawed spinach, and chicken. Mix in pasta and it is ready to serve!
Nutrition Facts : Calories 466.6, Fat 20, SaturatedFat 8.1, Cholesterol 56, Sodium 686.1, Carbohydrate 51.5, Fiber 2.4, Sugar 2, Protein 19.8
RANCH CHICKEN MEATBALLS & CREAMY RANCH GRAVY #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This recipe is one of my families' favorites. It's quick and easy, you can cook it on the stove top or in a crock pot; make and freeze ahead; and it feeds a crowd, i.e., my family! Even the little ones love it, spinach and all! I like to serve over buttered egg noodles with steamed broccoli on the side.
Provided by RoxyHart
Categories Weeknight
Time 1h45m
Yield 16-24 meatballs, 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 350.
- MEATBALLS:.
- Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
- GRAVY:.
- In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
- In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
- Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
- Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.
BUNKHOUSE CHICKEN PASTA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Tangy ranch flavored creamy pasta, with ranch kissed grilled chicken
Provided by DADCOOKS2
Categories Memorial Day
Time 2h12m
Yield 4-6 Entree portions, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, seasoning, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
- Pound chicken breast to 1/4" thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 2 hours (the longer the better).
- Heat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Slice and serve over pasta.
- Meanwhile, Cook pasta al dente according to package directions. Drain; set aside.
- In a small saucepan, melt butter, add garlic, whipping cream, seasoning, pepper, and parmesan cheese. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta. Top with ranch chicken and sprinkle a little bit more shredded parmesan cheese on top.
Nutrition Facts : Calories 1638.5, Fat 121, SaturatedFat 52.1, Cholesterol 301.6, Sodium 2020.2, Carbohydrate 101.2, Fiber 4.3, Sugar 8.5, Protein 38.8
RANCH PASTA
I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.
Nutrition Facts : Calories 436 calories, Fat 30g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 841mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
EASY CREAMY RANCH CHICKEN POTATO SOUP #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I thought about the list of ingredients and this soup just seemed a natural fit. This soup brings an old favorite up to date. And, did I mention how easy it is to make? All in one pot or crock pot. This soup can be made rich & creamy or, by changing the milk to fat-free Half & Half, made into a skinny soup without losing any of the flavor. You may also omit the chicken to made a vegetarian Creamy Ranch Potato Soup.
Provided by mae lafferty
Categories Weeknight
Time 40m
Yield 8-10 soup bowls, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
- Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
- Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
- Garnish with fresh chopped spinach. Serve hot.
- May be made in crock pot.
Nutrition Facts : Calories 298.4, Fat 10, SaturatedFat 4.4, Cholesterol 51, Sodium 177.5, Carbohydrate 35, Fiber 4.5, Sugar 4.8, Protein 17.9
CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA
Use your stovetop to prepare a quick and tasty meal for a weeknight, or for guests! Use one pot for the pasta and one pot for the chicken, veggies and sauce, then combine in a pretty pasta bowl or on a platter.
Provided by Bibi
Categories Pasta and Noodles Pasta by Shape Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
- Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
- Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
- Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 47.2 g, Cholesterol 78.2 mg, Fat 12.8 g, Fiber 3.2 g, Protein 35.2 g, SaturatedFat 3.7 g, Sodium 610.3 mg, Sugar 4.4 g
EASY CHICKEN RANCH CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I love chicken and pasta, but sometimes I don't feel like handling raw chicken and cooking it up. This recipe lets you skip that step, and you don't have to wait for the noodles to cook all the way! It's fast, easy, and delicious for kids and adults. You can also add in any veggies you like, or bacon bits to spice it up a little. This recipe feeds four, but is very easy to double for a bigger family.
Provided by serendipity_es
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the macaroni noodles 3-5 minutes short of the listed time, then drain well.
- Mix the cream of chicken, chicken breast, mayonnaise, milk, shredded cheese, and ranch mix together in a bowl.
- In a separate bowl, melt the butter, then add the bread crumbs, garlic powder, onion powder, and Parmesan cheese, and stir well.
- Layer the cooked and drained noodles in a 8x8 or 9x9 baking dish. Add chicken mix on top, then use a spoon or spatula to slightly mix the sauce down into the noodles.
- Sprinkle the seasoned bread crumbs on top.
- Bake in a preheated 325 degree oven for 25 minutes.
Nutrition Facts : Calories 776.6, Fat 33.5, SaturatedFat 12, Cholesterol 107.8, Sodium 1214.4, Carbohydrate 76.2, Fiber 3.1, Sugar 5.6, Protein 40.9
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