Southwest Alfredo With Lemon Lime Chicken Recipes

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SOUTHWEST CHICKEN ALFREDO



Southwest Chicken Alfredo image

My husband came up with this recipe, and it is one of the best things I have ever eaten. I can eat leftovers of this every day, and I hate leftovers. And it's so easy, it's silly.

Provided by SashasMommy

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (1 1/4 ounce) packet southwest seasoning (Southwest Marinade Seasoning Mix)
1 lb chicken breast, cubed
2 tablespoons water
2 tablespoons white vinegar
1/4 cup vegetable oil
1 (15 ounce) jar alfredo sauce (we like Bertolli)
4 cups bow tie pasta

Steps:

  • Combine seasoning packet, water, vinegar and oil with chicken and toss to coat.
  • Marinate in the refrigerator for 30 minutes or longer for extra flavor.
  • Place chicken in skillet sprayed with non-stick cooking spray, discarding excess marinade.
  • Cook chicken on medium until no longer pink, stirring occasionally.
  • Boil pasta in water for 15 minutes or until soft. Drain.
  • Add alfredo sauce to pasta and heat through.
  • Serve pasta with chicken on top!

AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES



Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches image

This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.

Provided by Patricia

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 8

Number Of Ingredients 29

¼ cup finely chopped fresh cilantro
1 clove garlic, minced
¼ jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 ½ teaspoons salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
½ jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
¼ teaspoon ground black pepper
¼ teaspoon sea salt
⅛ teaspoon chipotle chile powder
1 tablespoon fresh lime juice
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon minced garlic
½ cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

Steps:

  • For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
  • For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
  • To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
  • For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
  • Preheat an outdoor grill for medium-high heat.
  • Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
  • Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
  • Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g

SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY



Southwest Chicken Alfredo Pasta Bake Recipe by Tasty image

Here's what you need: fusilli pasta, corn, black beans, cooked chicken, alfredo sauce, taco seasoning, monterey jack cheese, cheddar cheese, fresh cilantro

Provided by Claire Nolan

Categories     Dinner

Yield 8 servings

Number Of Ingredients 9

8 oz fusilli pasta
8 oz corn, drained
8 oz black beans, drained & rinsed
2 cups cooked chicken, shredded
16 oz alfredo sauce
1 tablespoon taco seasoning
1 cup monterey jack cheese
1 cup cheddar cheese
fresh cilantro, chopped

Steps:

  • Preheat oven to 350˚F (180˚C)
  • Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
  • In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
  • Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
  • Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
  • Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
  • Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 486 calories, Carbohydrate 34 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, Sugar 3 grams

LEMON CHICKEN ALFREDO SAUCE



Lemon Chicken Alfredo Sauce image

Creamy chicken and Alfredo sauce with a lemon twist. Serve over noodles.

Provided by Ryan Smith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil
2 skinless, boneless chicken breasts, chopped
¼ medium onion, chopped
1 tablespoon garlic powder
1 (8 ounce) package cream cheese
½ cup milk, or more as needed
2 tablespoons chopped fresh basil
1 small lemon, juiced
1 teaspoon dried rosemary
salt to taste
½ (10 ounce) package frozen peas, or to taste

Steps:

  • Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
  • Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 12.4 g, Cholesterol 96.3 mg, Fat 31.9 g, Fiber 3 g, Protein 19.6 g, SaturatedFat 14.5 g, Sodium 286.7 mg, Sugar 4.3 g

SOUTHWEST CHICKEN DINNER



Southwest Chicken Dinner image

My family loves to order those gigantic takeout Tex-Mex burritos, but they can be expensive and we always have leftovers. I created a lighter, no-guilt alternative with the flavors they love, and that skips the tortilla. -Marquisha Turner, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked long grain rice
1 tablespoon taco seasoning
4 boneless skinless chicken breast halves (4 ounces each)
1 cup canned black beans or pinto beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 teaspoon grated lime zest
2 tablespoons lime juice
Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce or lime wedges, optional

Steps:

  • In a large saucepan, combine water, 1 tablespoon oil, salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender., Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°., In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among four bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.

Nutrition Facts : Calories 398 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 678mg sodium, Carbohydrate 52g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken with Ancho Chili Sauce image

Categories     Chicken     Pepper     Marinate     Low Carb     Lime     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

LEMON-LIME CHICKEN



Lemon-Lime Chicken image

I've served this main dish numerous times for dinner guests and have received many compliments. In fact, every time I make it for my husband, he'll comment, "This is the best chicken I've ever had."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes.

Nutrition Facts :

SOUTHWEST ALFREDO WITH LEMON-LIME CHICKEN



Southwest Alfredo With Lemon-Lime Chicken image

This is a recipe I have been playing with for years and have finally perfected. It's a flavorful spin on your ordinary Alfredo sauce and it only takes about 45 minutes total! I have to make it for my mom every time she is in town.

Provided by Zabrina Graves

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

4 frozen boneless skinless chicken breasts (from Costco)
1/2 cup lemon juice
1/4 cup lime juice
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup olive oil
2 roasted red peppers
1/2 red onion, grilled in herb butter
6 ounces fettuccine pasta
6 tablespoons butter
1 cup heavy cream
1/4 cup of pasta water
1/2 cup parmesan cheese
3 tablespoons butter
salt (to taste)

Steps:

  • Preheat oven to 450°F.
  • Place frozen chicken in a glass baking dish. In a bowl whisk together juices, garlic, oregano, salt, pepper flakes, and oil.
  • Pour over chicken and bake for 20 minutes.
  • While chicken cooks, grill onion.
  • In a food processor puree roasted red pepper and onion. Set aside.
  • When timer goes off for the chicken pull it out, turn, and baste. Return to oven for 20 minutes.
  • At this time start to boil the water for the pasta and cook to package directions.
  • When pasta is done DRAIN OVER A MEASURING CUP, this will give you your 1/4 cup of pasta water.
  • In same pot melt the 6T. of butter on low. Add pepper mixture and heat for 1 minute.
  • Add pasta and toss to coat. Add parmesan, salt, 3T. butter, pasta water, and heavy cream.
  • Cook on LOW for about 5-10 minutes, stirring occasionally until it reaches your desired thickness.
  • By this time the chicken should be done. While the sauce cooks cut the chicken into slices or bite size pieces.
  • Pile pasta on your plate, sprinkle with parmesan and chicken.
  • Enjoy!

Nutrition Facts : Calories 1005.3, Fat 81.1, SaturatedFat 36.6, Cholesterol 261.9, Sodium 778.9, Carbohydrate 32.5, Fiber 0.7, Sugar 1.8, Protein 39

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Top Asked Questions

How to cook chicken alfredo sauce with pasta?
Instructions Heat olive oil in a large skillet on medium-hot heat. To the same skillet, add minced garlic, lime juice and chicken broth. Add heavy cream and milk. Cook pasta according to package instructions, drain, reserving some cooked pasta water. Add pasta to the sauce, along with the half of the chicken.
What is cilantro lime chicken pasta?
Cilantro-Lime Chicken Pasta - delicious spaghetti in a creamy white cheese sauce with lots of flavor! The sauce is made by cooking garlic, adding freshly squeezed lime juice and cilantro and then mixing everything in a homemade alfredo sauce!
How do you cook chicken thighs with lemon juice and butter?
Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice.
How do you cook with lime mayonnaise and lime juice?
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate. Preheat an outdoor grill for medium-high heat. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes.

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