You’ll fall in love with the flavors in this Italian inspired Skillet Creamy Chicken Bacon Spinach Tomato Pasta dish. All that’s missing is a glass of white wine. Sliced chicken and bacon are simmered together with vegetables and Penne pasta in a homemade creamy Alfredo sauce made with Parmesan cheese. Serves 4 Total Time: 40 minutes
Ingredients:
2 tablespoons olive oil
1 lb skinless boneless chicken breasts
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon Italian seasoning
5 medium tomatoes, diced
1 cup spinach
5 cloves garlic, minced
1/4 teaspoon red pepper flakes
6 strips of bacon, cooked and crumbled
1 1/3 cups shredded Parmesan cheese + 1/2 cup to garnish
1 1/3 cups half & half
10oz Penne Pasta
Directions:
Pat chicken dry and season both sides with salt, pepper, paprika and Italian seasoning.
In a skillet add the oil on med/high heat, when hot brown the chicken on both sides until browned and the internal temperature reaches 160F-165F. Remove and cover with foil to keep warm. Once it’s easy to handle cut it into bite size pieces. Recover.
In the same skillet add the tomatoes, spinach, garlic, red pepper flakes, 1/3 of the chicken pieces and 1/2 of the bacon; mix well. Add in the half & half and bring to boil. Once it starts boiling add in the 1 1/3 cup of Parmesan cheese, reduce to a simmer and stir until cheese melts and sauce thickens, about 2 minutes. Remove from heat and taste test to adjust any seasoning.
Cook your pasta according to package instructions, drain and rinse in cold water. Add pasta to skillet and toss to coat in sauce and vegetables. Add the remaining chicken pieces in along with the other half of the bacon. To serve: top with 1/2 cup of Parmesan cheese. Easy Peasy!
With this Chicken à la King you can use leftover chicken and save about 3 steps. I personally think it’s better than Betty Crocker with .....tender chicken pieces, mushrooms and peppers cooked in a creamy sauce. Makes my mouth water just thinking about it. Serves 4 Total Time: 50 minutes
Ingredients:
3-3.5 lbs boneless skinless chicken breasts or leftover chicken, cut into 1” pieces
Water to cover
1 teaspoon salt
1 onion, sliced
Sauce:
3 tablespoons butter
1/2lb mushrooms, sliced
1/2 each yellow, red and green bell peppers, julienned
2 tablespoons flour
1 cup water you boiled the chicken in or 1 cup unsalted chicken broth
Salt and pepper, to taste
* onion salt for leftover chicken
2 egg yolks
1/2 teaspoon paprika
1 cup half & half
3 tablespoons dry white wine
Directions:
Raw chicken: In a large pot of salted water bring to boil then add the chicken and onions. Reduce heat to simmer and cook 30 minutes or until chicken is cooked through. Keep 1 cup of the liquid and discard the rest, including the onions. When cooled enough to handle cut into 1” pieces.
Leftover chicken: cut into 1” pieces.
In a large skillet melt the butter and add the mushrooms and peppers; sauté 5 minutes. Blend in the flour and add the cup of retained water or unsalted chicken broth. Stir until starts to boil. Season with salt and pepper, * onion salt for leftover chicken. Reduce heat to medium.In a small bowl beat together the egg yolks, paprika and the half & half. Add to mushroom mixture and cook until thickens, do not boil. Add the chicken and wine, stir until chicken is coated with sauce; cook until heated through about 10 minutes. Transfer to a serving dish. Eat immediately with noodles or fluffy rice. Easy Peasy!
This Tuscan chicken skillet has 244 calories per serving and serves a family of four. If you do not want to use white wine there are a couple options like lemon juice or white whine vinegar. If you decide to use lemon juice a rule of thumb is one tablespoon for every cup of chicken stock. This recipe has one cup of stock. This recipe also uses 1/4 cup of white wine, so you might feel you need more liquid. Make sure you dilute the lemon juice. For example use 1/8 cup lemon juice and 1/8 cup water to replace the 1/4 cup of white wine.
Ingredients:
1 Tbsp olive oil1 red onion cut into chunks7 oz mushrooms, diced1 Tbsp flour2 chicken breasts, cubedSalt and pepper1/8 tsp red pepper flakes1/4 cup white wine (1/8 cup lemon juice w/1/8 cup water)1 tsp rosemary1 cup chicken stock1/2 cup sun-dried tomatoes2 Tbsp Italian seasoning
Directions:
Heat oil in a skillet over Med heat. Add the onion stir for 2-3 minutes then add the mushrooms. Cook an additional 3 minutes. Place onions and mushrooms in a bowl add the 1 Tbsp flour and 1/4 tsp salt. Stir to coat and set aside,
Add additional oil to skillet for the cubed chicken breasts. Season with salt, pepper and red pepper flakes. Cook 5-7 minutes or until you can cut into a piece of chicken and there is no pink inside. Cook 3-4 more minutes then add the rosemary and wine (or wine substitute) cook 1 minute add the chicken stock, sun-dried tomatoes and the onions and mushrooms. Stir until thickens 3-4 minutes.Sprinkle with the Italian seasoning and serve. Easy Peasy!
This Skillet version of Santa Fe Chicken is easy with only 9 ingredients. It’s quick to prepare under 30 minutes for any weekday meal. Serves 4-5
Ingredients:
4 skinless boneless chicken breasts, cubedSalt1 teaspoon garlic powder, divided6 slices of bacon, cooked and crumbled1 each red and green bell pepper, chopped1 medium onion, chopped1/2 teaspoon chili powderGarnish: 3-4 teaspoons dried parsley
Directions:
Parboil your chicken pieces 10 minutes in a seasoned (salt and 1/2 teaspoon garlic powder) pot of water with barely any bubbles rising. We are doing this so the chicken gets done when adding it to the vegetables, without over cooking the vegetables.
After you cook your bacon retain 1 tablespoon of bacon fat in your skillet. Add the onions and peppers and sauté over medium heat for 5 minutes. Add in a parboiled chicken along with the chili powder and remaining garlic powder. Cook, stirring until chicken is cooked through. Transfer to a serving dish, top with crumbled bacon and sprinkle on parsley. Serve alone or with rice. Yum Yum!
Yes, you can add extra stuff to this recipe: like corn, black beans, tomatoes and cheese. What would you do?
