Southwest Chicken Alfredo Recipes

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SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 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

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!

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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