Stuffed Chicken Breast Alfredo With A Creamy Cheese Twist Ragu Recipes

FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
• Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

STUFFED CHICKEN BREAST ALFREDO WITH A CREAMY CHEESE TWIST#RAGU

Steps:

• Directions:.
• Preheat oven to 350ᵒ.
• Season chicken with salt and pepper. On a clean work surface, lay chicken breast flat, smooth sides down. Fill and roll: Layer each breast with 12-15 arugula leaves, one bacon strip tore into pieces, and 1 tablespoon of Feta cheese. Starting at the narrow end, roll up chicken tightly; seal with a toothpick. Transfer chicken to a 2 quart baking dish (or a dish just large enough to hold the chicken) sprayed with non-stick cooking spray.
• In a small pot, heat the Ragu and milk on low heat while gradually adding cream cheese. Stir until cream cheese is melted and well incorporated with the Ragu Alfredo Sauce. Slowly pour the sauce over the chicken. Sprinkle chicken with the parmesan cheese and pine nuts.
• Bake uncovered 35-40 minutes until chicken is opaque throughout. Let chicken rest for 5 minutes. Remove toothpicks prior to serving. Enjoy!

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

STUFFED ALFREDO CHICKEN

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; Set aside.
• Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.
• Prepare Alfredo sauce according to package directions; set aside.
• Combine shredded mozzarella and Parmesan cheeses.
• Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture.
• Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion.
• Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. (Secure with toothpick if needed).
• Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.
• Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes.
• Cut chicken rolls into slices.
• Serve with sauce; sprinkle evenly with diced tomatoes just before serving.

STUFFED MANICOTTI ALFREDO

Steps:

• Prepare the alfredo sauce. Melt the butter in a med. saucepan. Whisk in cream and Parmesan cheese and seasonings. Simmer for 15 minutes on low heat, being careful not to boil or let stick. Remove from heat.
• Preheat the oven to 375 degrees.
• Prepare the filling. In a small bowl, stir together ricotta, 2 1/4 cups mozzarella cheese, Parmesan cheese, egg and seasonings.
• Make sure shells are drained well.
• Spread a thin layer of alfredo sauce in the bottom of a 9x13 baking dish. Using a pastry bag or zip-top bag, fill the shells and arrange them on the sauce. Pour the remaining sauce on top of the shells. Cover and bake for 35-40 minutes. Uncover and sprinkle with the remaining mozzarella cheese. Bake 10 minutes more or until cheese is just melted, but not browned and manicotti shells are heated through.