Florentine Mac And Cheese And Roast Chicken Sausage Meatballs Recipes

CHICKEN FLORENTINE MAC AND CHEESE

Chicken Florentine Mac and Cheese image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound elbow macaroni
6 tablespoons salted butter
1 pound boneless, skinless chicken breast, cut into small cubes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 cup chicken stock
2 cups whole milk
1/2 cup heavy cream
1 cup shredded white Cheddar
1 cup shredded fontina cheese
2 teaspoons cornstarch
8 ounces white processed cheese, such as Velveeta or queso blanco, cubed
3 cups baby spinach
1 1/2 cups halved cherry tomatoes
1/4 cup chopped fresh parsley

Steps:

Cook the pasta according to the package instructions. Drain and set aside.
Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
Toss together the Cheddar, fontina and cornstarch in a bowl.
Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.

CHICKEN FLORENTINE MEATBALLS

Chicken Florentine Meatballs image

Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. -Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 19

Ingredients

2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground chicken
1 medium spaghetti squash
SAUCE:
1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 303 calories, Fat 12g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 617mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

MACARONI AND CHEESE FLORENTINE

Macaroni and Cheese Florentine image

Make and share this Macaroni and Cheese Florentine recipe from Food.com.

Provided by pines506

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups milk
1/2 cup water
1 (4 ounce) package knorr cream of spinach soup mix
2 cups shredded sharp cheddar cheese
1/2 teaspoon prepared mustard
8 ounces elbow macaroni, undercooked slightly, drained
1/4 cup breadcrumbs (optional)

Steps:

In a medium saucepan combine milk, water and soup mix.
Stirring constantly bring to a boil over medium-high heat, boil 1 minute. Remove from heat.
Stir in cheese and mustard until smooth.
Add macaroni.
Turn into a greased 2-quart casserole. Sprinkle with bread crumbs.
Bake at 375F for 25 minutes or until lightly browned.

Nutrition Facts : Calories 340.6, Fat 15.3, SaturatedFat 9.4, Cholesterol 48.1, Sodium 270.9, Carbohydrate 33.4, Fiber 1.3, Sugar 0.9, Protein 16.6

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