Savory Italian Chicken Medallions With Rigatoni In Alfredo Sauce Recipes

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SLOW COOKER ITALIAN CHICKEN ALFREDO



Slow Cooker Italian Chicken Alfredo image

I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!

Provided by TLSmith

Categories     World Cuisine Recipes     European     Italian

Time 5h20m

Yield 4

Number Of Ingredients 10

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
¼ cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Steps:

  • Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
  • After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Nutrition Facts : Calories 618.5 calories, Carbohydrate 53.2 g, Cholesterol 133.6 mg, Fat 26.3 g, Fiber 2.6 g, Protein 40.2 g, SaturatedFat 14.1 g, Sodium 1673.5 mg, Sugar 5.1 g

ITALIAN CHICKEN AND ALFREDO SAUCE



Italian Chicken and Alfredo Sauce image

This is a recipe that my dad received from a friend at work. He made it the other day and everyone loved it. I hope you do too!

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h

Yield 5 serving(s)

Number Of Ingredients 20

1 pint whipping cream
2 teaspoons garlic powder
1/2 teaspoon oregano
1 tablespoon dehydrated onion or 1 small onion, chopped fine
4 tablespoons butter
2 tablespoons white wine
1/4 cup cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese
1/2 teaspoon dried chives
4 boneless skinless chicken breasts, cut into 1/2 inch strips
1 egg
1/2 cup low-fat milk
2 tablespoons olive oil
1/3 cup flour
1/3 cup cornmeal
1 teaspoon salt
1 tablespoon schilling italian seasoning
1 teaspoon garlic
1 teaspoon onion powder

Steps:

  • For the sauce: Heat the whipping cream, garlic powder, oregano, dehydrated onion, and white wine to a near boil.
  • Add the dry chives, the shredded cheddar, mozzarella, and the parmesan cheeses.
  • Set aside- The sauce will thicken as it cools, so make it a little thin.
  • For the Italian chicken: Mix the 1/2 inch chicken strips with the egg, milk, and olive oil in a medium sized bowl.
  • For the breading: In a separate bowl, combine the flour, cornmeal, salt, italian seasoning, garlic, and onion powder.
  • Dip the chicken strips in the sauce and then roll them in the breading mixture.
  • Bake at 350 degrees until brown and crisp, approximately 30 minutes.
  • Sprinkle with additional mozzarella and parmesan cheese and bake for another 5 minutes.
  • Serve over warm fettucini noodles.

Nutrition Facts : Calories 710.2, Fat 56.5, SaturatedFat 31.7, Cholesterol 265.8, Sodium 754.2, Carbohydrate 19.2, Fiber 1.1, Sugar 2.5, Protein 31.3

CHICKEN RIGATONI



Chicken Rigatoni image

Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.

Provided by Trisha W

Categories     Chicken Breast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts
4 tablespoons olive oil
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) can tomato paste, plus
1 (6 ounce) can water
1 (8 ounce) can tomato sauce, plus
1 (8 ounce) can water
1 (1 lb) can whole tomato, plus
1 (1 lb) can water
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon pepper
2 teaspoons salt
1/4 teaspoon cinnamon
1 teaspoon rosemary
3 tablespoons dried parsley
1/2 teaspoon garlic powder

Steps:

  • Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
  • In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
  • Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
  • CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
  • This is good served with noodles- rigatoni or otherwise.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)



Rigatoni al Segreto (Rigatoni with Secret Sauce) image

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons olive oil
1 cup diced onion
1 teaspoon salt, plus more to taste
2 cloves garlic, crushed (or more to taste)
1 pinch red pepper flakes
1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
½ cup water (to rinse out can of tomatoes)
1 (8 ounce) package uncooked rigatoni pasta
½ cup fresh basil leaves, thinly sliced
4 tablespoons cold butter, cubed
1 cup grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g

SAVORY ITALIAN CHICKEN MEDALLIONS WITH RIGATONI IN ALFREDO SAUCE



SAVORY ITALIAN CHICKEN MEDALLIONS WITH RIGATONI IN ALFREDO SAUCE image

Categories     Chicken     Quick & Easy

Yield 4 Servings

Number Of Ingredients 11

4-boneless,skinless chicken breasts,cut into large chunks.
1-16 oz package dry rigatoni pasta.(or Penne Rigate).
8-oz (half bottle)of Italian salad dressing.
1/2 cup ready made alfredo pasta sauce.(Bertolli or Kraft)
2 slices of white onion 1/8 thick ea.
4-slices of pkgd swiss or provolone cheese.
2-Tbl butter or margarine.
1/2-Tsp salt.
1/2 Tsp pepper.
dried parsley(to sprinkle on top after, if desired)
1/4-cup water.

Steps:

  • Start boiling water for pasta in large pot. In a large skillet, heat water,& margarine to high simmer, add chicken and pour Italian dressing over and stir all together,bring to light boil, and cover for 10 minutes, stirring often, remove lid and reduce heat to simmer to thicken sauce. cook pasta as per intructions,about 10 to 12 minutes to leave slightly firm,add sliced onions to chicken mixture and cover again for 5 minutes.start oven to preheat to 350,drain and spoon pasta into oven proof bowls, add some alfredo sauce over noodles, mix and add chicken mixture and reduced sauce from skillet, and salt and pepper to taste,top everything with a slice of cheese and bake for 6-8 minutes till cheese melts.garnish with parsley flakes and serve.)oven step can be eliminated if desired, just cook pasta longer and melt cheese over top in microwave). Goes great with Lambrusco wine or you favorite drink.

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