Chicken Alfredo Baked Ziti

Delicious chicken and ziti are tossed with a lighter alfredo sauce and baked up to cheesy perfection. Once you have all the ingredients prepped this dish is a breeze to make.  It would be a great to make with leftover chicken from another night. 

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6-8

INGREDIENTS:

Chicken Baked Ziti Ingredients:

12 oz ziti (or any pasta shape)

2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 batch alfredo sauce (see below)
1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
Optional toppings: additional shredded Parmesan cheese, chopped fresh parsley

Alfredo Sauce Ingredients:

1 tbsp olive oil

4 cloves garlic, minced

3 tbsp flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

DIRECTIONS:

To Make The Chicken Baked Ziti:

Preheat oven to 375 degrees F. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

To Make The Alfredo Sauce:

Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Tomato & Basil Chicken

Tomato, garlic and basil. Need I say more!?

Prep time: 20 mins
Cook time: 10 mins
Serves: 2

INGREDIENTS:
2 chicken breasts
kosher salt and black pepper
2 tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 tbsp cold butter
1/2 cup fresh basil, chopped
freshly grated Parmesan cheese

DIRECTIONS:
Season the chicken with salt and fresh cracked pepper. Add a couple of spoonfuls of extra virgin olive oil to your pan. While waiting for oil to heat up, get your water boiling for the pasta. When the oil is HOT, add chicken. After about 5 minutes, the chicken will be ready to turn. If the chicken breasts are massive, turn them around and cook them for another few minutes. They cook much faster if they are thinner, pounded out chicken breasts. Add pasta to boiling water.

Add in the fresh chopped tomatoes. Add the fresh chopped basil, butter, minced garlic, salt and black pepper to season the sauce. Now stir it all up. Turn the sauce down. Move the cooked chicken to a cutting board, and leave it to sit for a few minutes. Cut the chicken and portion the pasta into bowls, top each with chicken, sliced, and equal portions of tomato basil sauce. Top with fresh basil and Parmesan cheese. Enjoy!

Caprese Grilled Cheese

I found this recipe on Pinterest and almost fell out of my chair. I love Caprese salad I don't know why I never thought to put all the perfection into sandwich form! This Caprese Grilled Cheese is perfect for a warm spring or summer lunch, but I'd eat it any time. Made with fresh Mozzarella, tomatoes and fresh basil leaves.

It’s really easy to make too but I do have a couple of recommendations. Cook this grilled cheese on medium-low heat, that way it will take a little longer, giving Mozzarella a little more time to melt. Fresh Mozzarella takes a bit longer to melt and may not melt all the way in the center. It depends on how think you will cut it. Don’t salt the tomato, put salt on the cheese if you are planning on using any. Salting the tomato will make it give out juice right away and your sandwich will get soggy fast.

Definitely use fresh Mozzarella and fresh basil. So much more flavor!!

Prep time: 5 mins

Cook time: 5-10 mins

Makes: 1 sandwich

INGREDIENTS:
2 sliced of Italian bread
2 oz fresh Mozzarella cheese
2 slices of tomato
4-5 basil leaves
1/2 tsp Balsamic vinegar
1/2 tbsp olive oil

DIRECTIONS:
Spread olive oil all over a saute pan and preheat it on medium-low heat.

Sprinkle balsamic vinegar over the bread.

Divide Mozzarella cheese in two.

Place one slice of bread in the pan. Cove it with half the Mozzarella, then tomato, basil leaves and remaining Mozzarella. Cover with second bread slice and cook on medium low heat until nicely golden on both sides. 

If the cheese still isn't as melted as you'd like, place in the toaster oven until its soft.

Baked Italian Chicken

It must be fall because I am really craving gooey comfort food. With cream cheese and Mozzarella this dish definitely qualifies. It packs all the delicious flavors you would expect of an Italian dish and the gooey deliciousness of the cheese really puts it over the top. The original recipe said to cook this for 30 minutes but I had to cook mine twice as long (use a food thermometer on this one) and it was still pretty runny.  I may have added more tomatoes than it called for which might have been my problem. Sometimes more is just...more. While it was pretty easy to pull together it made a lot of dishes. Still is was pretty tasty and a fun spin on yet another chicken dish.  Two thumbs up!

Prep time: 20 mins
Cook time: 45-60 mins or until chicken reaches 165 degrees
Serves: 4

INGREDIENTS:
4  boneless, skinless chicken breasts
1 14oz can artichoke hearts, drained and quartered
8oz mushrooms, sliced
2 tbsp butter
1 onion, chopped
1 package Zesty Italian dressing mix (Good Seasons brand)
4 tomatoes, chopped
1/2 cup chicken stock
8oz cream cheese, cubbed
5oz fresh spinach
2 tsp garlic powder
Black pepper
8oz shredded Mozzarella
Olive oil

DIRECTIONS:
Cook the onions and the mushrooms in the butter and a drizzle of olive oil until tender.  Remove from heat.

Preheat the over to 350 degrees. Put the chicken stock and cream cheese in a bowl and microwave a minute or two to melt the cream cheese.  Whisk the dressing mix, garlic powder and black pepper into the cream cheese mixture until smooth. Stir in the tomatoes, artichokes, mushrooms, onions and spinach.

Place the chicken breasts into a 13x9 casserole pan. Pour the cream cheese and veggie mixture over the chicken. Bake for around 45-60 minutes or until the chicken is 165 degrees. Sprinkle the shredded cheese over the top and stick it under the broiler for a few minutes to melt the cheese.  

Skillet Chicken Parmesan

This is a recipe that we recently saw on Cook's Country and decided to try at home.  It is delicious! It's very hearty and cheesy as any good Chicken Parmesan should be.  You could cut down on the cheese slightly (1/4-1/2 cup per type of cheese) to make it a little less heavy. To make fresh bread crumbs, grind two to three slices of hearty white sandwich bread in the food processor. Serve with a green salad and vino. 

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

INGREDIENTS:
1 1/2 cups fresh bread crumbs
3 tbsp olive oil
1 1/4 cups grated Parmesan
1/4 cup chopped fresh basil
2 garlic cloves, minced
1 (28 oz) can crushed tomatoes
Salt and pepper
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1/12 pounds), halved horizontally
3 tbsp vegetable oil
3/4 cup shredded mozzarella
3/4 cup shredded provolone

DIRECTIONS:
Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining cutlets and vegetable oil. 

Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.

Shiitake and Sweet Pea Risotto

Prep time: 20 min

Cook time: 30-40 min

Serves: 4

INGREDIENTS:

4 cups fat-free, less-sodium chicken broth

1 tbsp butter

1/2 cup finely chopped onion

1 1/2 tsp minced garlic, divided

1 cup uncooked Arborio rice

1/2 cup dry white wine

1 tbsp extra-virgin olive oil

4 cups thinly sliced shiitake mushroom caps

2 tsp chopped fresh thyme, divided

3/4 cup frozen green peas

6 tbsp grated fresh Parmigiano-Reggiano cheese, divided

1/4 tsp freshly ground black pepper

DIRECTIONS:

Bring broth to a simmer in a medium saucepan; keep warm over low heat. Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).

 

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.

Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.