There's no reason to fuss over finicky chicken cordon bleu recipes when this easy chicken cordon bleu, casserole-style, is simple and just as delicious!

Author: melskitchencafe.

INGREDIENTS
FOR THE CORDON BLEU:

•  3 large boneless, skinless chicken breasts, cut in half length-wise (to form two thinner chicken breast cutlets)
•  Salt and pepper
•  12 slices deli ham
•  6-8 slices Swiss cheese (6 to 8 ounces)
•  1 cup bread crumbs (I prefer panko in this recipe)
•  2 tablespoons butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

•  2 tablespoons butter
•  2 tablespoons all-purpose flour
•  1 cup milk
•  1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
•  1 tablespoon Dijon mustard
•  1/2 teaspoon Worcestershire sauce
•  1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking dish with cooking spray set aside.
2. Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Lightly sprinkle both sides with salt and pepper.
3. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese, shingling across the chicken breast to make sure the entire piece of chicken is covered with ham and cheese. Toss the bread crumbs with the melted butter and sprinkle the mixture over the top of the chicken.
4. Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.
5. For the sauce, while the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, and cook for 1-2 minutes. Slowly pour in the milk while whisking quickly to avoid lumps.
6. Stir in the chicken bouillon granules. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
7. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. Season to taste with salt and pepper, if needed.
8. Serve each chicken cordon bleu portion with warm sauce.

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Chicken Cordon Bleu Quesadillas are every thing you love about the classic in a new fuss free version! There are still those amazing layers of savory ham, gooey cheese, hearty chicken, and even a creamy Parmesan Dijon Sauce! It's heavenly in a hurry!

Author: Amy | littledairyontheprairie.

Ingredients
QUESADILLAS:

• 1 8-10 inch flour tortillas
• � c. grilled chicken breast, sliced
• 2-3 slices deli ham
• 4 slices of Swiss or Provolone cheese
• 2 T. toasted breadcrumbs
• 2 T. melted butter

PARMESAN DIJON SAUCE

• 2 T. butter
• 1 T. flour 1 cup milk
• 1 chicken bouillon cube
• 1 tablespoon Dijon mustard
• Dash hot sauce, optional
• � cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. To make the sauce melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1-2 minutes. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 minutes or until it�s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.
2. To make the quesadilla.
3. Melt butter in a large skillet over medium heat.
4. Add one tortilla shell to skillet.
5. Add one layer of sliced cheese.
6. Add a layer of ham.
7. Sprinkle with breadcrumbs
8. Add another layer of cheese.
9. Add a layer of sliced chicken.
10. Drizzle with a couple spoonfuls of sauce.
11. Sprinkle with more breadcrumbs.
12. Add a layer of cheese.
13. Top with another tortilla shell.
14. Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown.
15. Cut into slices and serve with remaining sauce.

NOTES:

1. Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through.
2. Store bought breaded chicken may be used instead of adding breadcrumbs.
3. Grated cheese may be used instead of sliced cheese.
4. Exact amount of ingredients may vary depending on how much you add to your quesadilla!
5. This recipe enough sauce for several quesadillas. It�s easy to make as many quesadillas as you want!
6. You can make your own breadcrumbs by putting bread heels in a food processor and processing them until they are in crumbs. Bake them at 350 degrees for about 5 minutes.

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Chicken alfredo roll-ups are a dreamy, creamy weeknight dinner masterpiece.

Author: delish.

INGREDIENTS

• 4 tbsp. butter
• 2 garlic cloves, minced
• 1/4 c. all-purpose flour
• 2 1/2 c. milk (preferably 2% or whole)
• 4 oz. cream cheese, softened
• 1/2 c. freshly grated Parmesan
• Juice of 1 lemon
• 1 tbsp. freshly chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 4 c. shredded rotisserie chicken
• 12 lasagna noodles, cooked according to package directions

DIRECTIONS

1. Preheat oven to 350�. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in cream cheese and Parmesan and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
2. Spoon a thin layer of sauce onto bottom of a baking dish. Spread sauce onto each cooked noodle and top with chicken, then roll up noodle. Place roll-ups in baking dish, seam-side down, and spoon over remaining sauce.
3. Bake until chicken is warmed through, about 20 minutes.

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If you haven't had these green chile chicken enchiladas, you are missing out! The quick and easy from-scratch creamy white sauce takes them over the top!

Author: melskitchencafe.com.

INGREDIENTS
FILLING:

•  3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
•  2 cans (4-ounces each) green chiles, lightly drained (see note)
•  1 package (8 ounces) cream cheese, light or regular, softened and cubed
•  1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice

SAUCE:

•  2 tablespoons butter
•  1/2 cup chopped onion (about 1/2 medium onion)
•  2 tablespoons flour
•  1/3 cup low-sodium chicken broth
•  1/4 cup milk
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  1 cup (8 ounces) green chile enchilada sauce (or salsa verde) - homemade version here
•  1/2 cup sour cream, light or regular

ASSEMBLY:

•  8 ounces (about 2 cups) Monterey jack cheese, shredded
•  8 medium (soft taco size) flour or corn tortillas
•  Handful of chopped fresh cilantro for garnish

Instructions
Full instructions, please visit melskitchencafe.

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This White Chicken Enchilada Casserole (a.k.a. �Stacked White Enchiladas�) are made with a lighter, creamy sauce that everyone will love!

Author: gimmesomeoven.com.

Ingredients

• 1 12 oz box of spaghetti
• 2 chicken breasts cooked and chopped
• 1 cup Monterey Jack Cheese shredded
• 1/2 cup parmesan cheese shredded
• 1 cup sour cream
• 1 egg beaten
• 1 10 oz package chopped spinach, thawed
• 3 cloves or 1 tablespoon garlic powder minced
• 2 10 oz cans cream of chicken soup ?
• 1 teaspoon onion powder
• 1 6 oz can french fried onion, divided

Instructions
Full instructions, please visit gimmesomeoven.

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Baked Crispy Chicken Wings with a sticky sweet �n spicy chili lime sauce that you�ll swoon over. These chicken wings are the perfect appetizer for your next game day party!

Author: Krista | joyfulhealthyeats.

Ingredients

• 2 lbs. chicken wings (I do 1lb. drumettes and 1lb. wingettes)
• 2 tablespoons grape seed oil
• salt & pepper to season

Chili Lime Sauce:

• 2 tablespoons unsalted butter
• 1/2 cup honey
• 1 tablespoon lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon lime zest
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/4 teaspoon ancho chili powder

Instructions

1. Preheat oven to 400 degrees F.
2. Add chicken to a large bowl. Pat chicken dry.
3. Drizzle with 2 tablespoons of grape seed oil. Season with sea salt and black pepper. Gently toss to coat all the chicken.
4. Place chicken on a wire rack lined baking sheet. (if you don�t have a wire rack, use parchment paper)
5. Bake for 40 minutes, flipping the chicken after 20 minutes.
6. Turn the Broiler on to HIGH.
7. Place chicken under broiler for 8-10 minutes, until browned.
8. In the meantime, to a small saucepan, add butter. Once melted add in honey, lime juice, sriracha sauce, lime zest, smoked paprika, garlic powder, chipotle chili powder and ancho chili powder. Whisk together to combine. Let simmer for 4-5 minutes.
9. Once chicken is done add to a large bowl. Pour chili lime sauce over the top and toss to coat all the wings with the sauce.
10. Garnish with lime zest.

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Add a tasty, spicy kick to your party spread with these zesty chimichurri chicken wings.

Author: tastemade.

INGREDIENTS

• 2 pounds chicken wings
• 2 cups fresh cilantro, finely chopped
• 1 cup fresh parsley, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons red chili flakes
• 1 jalape�o, minced
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• Salt to taste

INSTRUCTIONS

1. In a large bowl, mix all ingredients, except the chicken, until well combined. Separate some for serving later.
2. Use paper towels to dry the wings, and then add to the marinade. Cover and place in the fridge to marinate for 2-3 hours.
3. Heat grill to medium, and cook the wings on indirect heat. Turn the wings occasionally to cook well on all sides. Garnish with more chimichurri sauce and jalape�o.

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Author: afamilyfeast.

INGREDIENTS

• 4 cups White Barbecue Sauce, see recipe here
• 4 large skin-on, bone-in chicken breasts (ours were almost a pound each)
• � cup olive oil
• � teaspoon kosher salt
• � teaspoon freshly ground black pepper

INSTRUCTIONS

1. Prepare a double batch of the White Barbecue Sauce, recipe here. Use two cups as the marinade and reserve one cup to cook the chicken and one cup to serve on the side.
2. Place the four breasts in a gallon zip lock bag with two cups of the White Barbecue Sauce and marinate four hours or overnight.
3. Heat grill to high.
4. Remove chicken from bag and discard marinade. Rinse the chicken and pat dry with paper towels.
5. Brush three tablespoons of olive oil over the skin and sprinkle with the salt and pepper.
6. Place skin down on the hot grill and cook two to three minutes just to give grill marks. Brush the back side with the remaining oil and flip. Cook two minutes.
7. Move the chicken to an upper rack or a cooler side of the grill, skin up and lower the temperature to medium. The internal grill heat with cover closed should hover around 425 degrees F.
8. Take the one cup of White Barbecue Sauce and brush a small amount onto the tops of the breasts. Cover grill and wait five minutes. Brush again and again close the lid and time five minutes.
9. Do this one more time. (Each time you do this, the sauce cooks into the chicken and eventually the tops get crispy and caramelized.)
10. After the final sauce goes on, cover the grill and cook another 10-20 minutes or until the internal temperature reaches 155 degrees F, using a probe thermometer. Total cooking time should be about 30 minutes but your time may vary based on the size of the breast.
11. Remove to a platter, brush a little of the remaining sauce on top and let rest five minutes.
12. Serve with the reserved cup of White Barbecue Sauce.

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Skip the take-out and make this easy chicken fried rice at home. It's a simple weeknight dinner that's so budget friendly, and it's a real crowd-pleaser!

Author Marjorie @ APinchOfHealthy.

Ingredients

• 3 cups cooked jasmine rice preferably left over rice. Brown rice is fine too
• 1/2 lb boneless skinless chicken breasts diced into 3/4-inch pieces
• 2 Tablespoons butter divided
• 1 1/2 cups frozen peas and carrots
• 1/2 yellow onion diced
• 2 green onions chopped
• 2 cloves garlic finely minced
• 2 eggs
• 3 1/2 Tablespoons tamari (gluten free) or low-sodium soy sauce
• 1 Tablespoon sesame oil
• Salt and freshly ground black pepper

Instructions

1. Preheat a large skillet or wok over medium-high heat.
2. Add 1/2 Tablespoon butter to the pan.
3. Add the chicken, salt and pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
4. Put the cooked chicken on a clean plate, and set aside.
5. Add a tablespoon of butter to the pan.
6. Cook the onions, carrots and peas until tender, about 4 minutes.
7. Add the garlic and cook one more minute.
8. Push the veggies aside, and scramble the eggs on the empty side of the pan.
9. Stir everything together, and add the last 1/2 tablespoon butter to the pan.
10. Add the rice, green onions, soy sauce and chicken and combine.
11. Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
12. Stir everything up, and allow the rice to sort of crisp up again.
13. Turn off the heat, and add the sesame oil.
14. Stir to combine.
15. Serve immediately.

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Amazing chicken fried rice that is better than take out!

Author: Alyssa | therecipecritic.
Serves: 8

Ingredients

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice *
• 2 Tbs sesame oil
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Instructions

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

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Made entirely in the oven (no stove!), the rice in this recipe is outrageously delicious! It's buttery and garlicky, tender but not mushy. The secret tip is to briefly bake onion with garlic and butter before adding the rice, liquids and chicken - it adds a great flavour base!

Author: recipetineats.

Ingredients

• 5 chicken thigh fillets , bone in, skin OFF (Note 1)
• 1 onion , chopped (brown, white or yellow)
• 2 cloves garlic (large) , minced
• 2 tbsp/ 30 g butter (or olive oil)
• 1 1/2 cups / 270 g long grain white rice (Note 3)
• 1 1/2 cups / 375 ml chicken broth/stock
• 1 1/4 cups / 312 ml water, hot (tap is fine)

CHICKEN RUB (NOTE 2):

• 1 tsp paprika powder
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• Black pepper

OPTIONAL GARNISH:

• Fresh thyme leaves or finely chopped parsley

Instructions

1. Preheat oven to 180C/350F.
2. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
4. Remove baking dish from the oven. Add rice then mix.
5. Place chicken on rice. Then pour chicken broth and water around the chicken.
6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.
7. Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

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Crispy, tangy baked Ranch Chicken Thighs are a delicious, easy dinner great for kids and adults alike, and are ready in under an hour.

Author: Bernadette Martin | rants from my crazy kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs skin-on chicken thighs
• 1/4 cup canola oil
• 2 ounces powdered Ranch dressing mix (two packets)
• 1 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. In a shallow bowl combine the ranch dressing mix, parsley, salt and black pepper, mix well.
3. Place the chicken thighs in a deep casserole dish, pour the oil over the chicken and turn to coat. Rub the chicken with the ranch mixture, turning and coating all sides.
4. Bake in the preheated oven for 45 minutes, or until it reaches 165 on a meat thermometer.

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INGREDIENTS:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons mirin (Japanese sweet rice wine)
• 3 tablespoons sake
• 2 tablespoons honey
• 4 (4 ounces each) skinless salmon fillets
• 2 teaspoons cooking oil

INSTRUCTIONS:

1. Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
2. Remove the salmon, reserving the marinade. Heat a frying pan or saut� pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side.
3. Turn heat to low and pour in the reserved marinade. Spoon the simmering glaze over the top of the salmon fillets until you have a sticky, glossy glaze coating the fish, another 1 to 2 minutes; the glaze will bubble and thicken in the pan while you're spooning it over the salmon.
4. Use a fish spatula to carefully lift the salmon out of the pan and onto a serving plate.

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This is a sweet, spicy and smoky honey sriracha oven baked salmon recipe you won�t be able to stop eating � and you only need 10 ingredients and 25 minutes to make it!

AUTHOR: Caroline Phelps | pickledplum.

INGREDIENTS

• 1 pound boneless salmon fillet
• handful cilantro leaves (optional)

SRIRACHA GLAZE

• 1 tablespoon vegetable oil (or other neutral oil)
• 1 clove garlic (finely chopped)
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds

INSTRUCTIONS

1. Preheat oven to 425�F.
2. Line a cooking tray with parchment paper and lay salmon fillet on top (skin side down). Season with salt and pepper.
3. Cover salmon with another piece of parchment paper and bake for 10 minutes.
4. Meanwhile, put all the ingredients for the glaze EXCEPT sesame oil and seeds, in a pan and bring to a boil. Lower heat to a bubbling simmer and cook for 8-10 minutes, until sauce has thickened and reduced by about half. Transfer to a bowl and stir in sesame oil and seeds.

GLAZING:

1. Use a brush or the back of a spoon and cover the top of the fish with the glaze mixture, spreading it as evenly as possible.
2. Return salmon in the oven for 8-10 minutes, until cooked through.
3. Serve topped with fresh cilantro.

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Paprika Chicken Legs � Resist the temptation of cooking the same thing over and over and make this Baked Garlic Paprika Chicken Legs. It�s packed with great flavors from garlic, onion, cayenne pepper, herbs and, of course, paprika. It�ll be a new family favorite easy dish!

Author: Immaculate Bites from african bites.

Ingredients

• 3 -3 � pound chicken drumsticks
• 1 � teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon bouillon powder (you may replace with salt)
• 1/4 cup canola oil
• 4-6 garlic cloves minced
• 2-3 Tablespoons fresh herbs (thyme, parsley, oregano)
• 1 Tablespoon smoked paprika
• � teaspoon cayenne pepper (optional)
• 2 Tablespoons onion powder

Instructions

1. Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside
2. In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
3. When ready to bake, preheat oven to 425�.
4. Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.
5. Line a baking pan with foil;  top with a wire rack. Arrange chicken legs out in a single layer.
6. Bake chicken legs until cooked through and skin is crispy, about 40-45 minutes
7. If desired rotate chicken halfway through-roughly 25 minutes. And continue  cooking until chicken is fully cooked and juice from the chicken runs clear.
8. Remove and let it cool slightly before serving .

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Caesar Chicken is the perfect melt in your mouth chicken recipe! It�s creamy, simple, and filled with flavor. This easy chicken recipe only has 4 Ingredients and takes less than 30 minutes. It�s one of the absolute BEST chicken recipes out there. This baked caesar chicken is the easiest and tastiest weeknight dinner ever!g!

INGREDIENTS

• 4 chicken breasts boneless, skinless
• 1 cup Caesar salad dressing (click for homemade recipe)
• � cup sour cream (optional)
• 1-1� cup Parmesan cheese grated

INSTRUCTIONS

1. Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
2. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even �"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
3. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
4. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150�F.
5. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
6. If desired, garnish with chopped parsley.

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The quickest and easiest baked chicken with an amazingly creamy, cheesy Ranch topping!

INGREDIENTS:

• 1/2 cup mayonnaise
• 1/2 cup shredded sharp cheddar cheese
• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced
• 8 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup Panko*
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a 9�13 baking dish or coat with nonstick spray.
2. In a small bowl, whisk together mayonnaise, cheese, Ranch Seasoning and garlic.
3. Season chicken thighs with salt and pepper, to taste. Place chicken in a single layer onto the prepared baking dish and top with mayonnaise mixture. Sprinkle with Panko.
4. Place into oven and cook until completely cooked through and golden brown on top, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
5. Serve immediately, garnished with parsley, if desired.

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This Weight Watchers Tuscan Chicken Pasta is an easy weeknight meal! Weight Watchers Crockpot pasta recipes are easy to cook, and my Weight Watchers recipes are family friendly dinner recipes!

Author: Becca Ludlum from my crazy good life.

Ingredients

• 3 cups chicken broth
• 1/2 cup sun-dried tomatoes (no oil)
• 1/2 tbsp Italian seasoning
• 1 tbsp minced garlic
• 2 lbs chicken breast diced into 1-inch cubes
• 12 oz whole wheat noodles (I used one 12 oz. box)
• 2 cups baby spinach
• 3/4 cup Fat Free Greek Yogurt
• 3/4 cup Fat Free cottage cheese
• 2/3 cup parmesan
• 1/4 cup fresh basil 1 tsp dried
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

Instant Pot Tuscan Chicken Pasta Directions
Turn the Instant Pot to saut� mode. Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Saut� for 30 seconds until fragrant.
Next add the chicken to the Instant Pot. Brown the chicken for 1-2 minutes, this will keep the chicken from sticking together while cooking.
Add the pasta and chicken broth to the Instant Pot, if needed stir the pasta to make sure all the pasta is covered by the liquid.
Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 4 minutes. Quick releasing the pressure is preferred, but know that sometimes pasta can spray out and make a mess so watch for that.
While the pasta is cooking blend together the cottage cheese and Greek yogurt to make a cream sauce. Set it aside until ready to use.
Remove the Instant Pot lid and stir the noodles and pasta. While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
Pour the blended cream sauce over the pasta. Stir it until all the pasta is covered in sauce. Serve immediately.
Slow Cooker Tuscan Chicken Pasta Directions
In a large skillet saut� the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper on high heat for about 30 seconds until fragrant.
Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
Transfer the chicken and sundried tomatoes to your slow cooker insert.
Place the lid on the slow cooker. Cook on high heat for 2-3 hour or low heat for 4-5 hours.
Add the pasta and stir the pasta to make sure it is all under the broth, add it in the last 30 minutes of cooking!
Remove the lid and stir in the parmesan cheese, spinach, and basil. Let the cheese melt and the spinach wilt.
Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta and stir it until the pasta is completely covered in sauce. Serve immediately.
Weight Watchers Tuscan Chicken Pasta Directions for the Stovetop
In a large skillet saut� the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper on high heat for about 30 seconds until fragrant.
Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
Pour the pasta and chicken broth in the skillet. Give it a quick stir to make sure all the pasta is covered by the liquid. Bring the broth a boil then reduce the temperature to medium heat.
Cover the pan and cook for 12-15 minutes, stirring occasionally, until the pasta is done.
While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta. Mix until all the pasta is covered in sauce. Serve immediately.

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INGREDIENTS

• 2 boneless skinless chicken breasts (4oz each)
• 2 cups all purpose flour
• 2 eggs
• 1 cup buttermilk
• 1 tablespoon season salt
• 1 tablespoon paprika
• 1 tablespoon parsley flakes
• Vegetable oil (about 2 cups)

INSTRUCTIONS

1. Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2?. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
2. In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
3. In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
4. Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
5. Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
6. Carefully remove chicken from oil and drain on paper towels.

This recipe adapted frome : recipeteacher.

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce will remind you of your favorite dinner experience! Easy to make weeknight one pot pasta dish! With only 30 minutes of total work, this  dinner recipe is simple, fast and delicious! It almost sounds too easy to be as good as it is.

Ingredients
For cooking chicken:

• 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
• 1/2 cup flour
• 1 teaspoon salt
• � teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil

Pasta:

• 12 oz of spaghetti

White Wine Parmesan Sauce:

• 4 tablespoons butter
• 1 small yellow onion (or use 1/2 onion) chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup white wine
• � cup Parmesan cheese shredded
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt more to taste
• � teaspoon crushed red pepper flakes

Instructions

1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 
2. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
3. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
4. SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. 
5. Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add � cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
6. COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
7. FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
8. SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

This recipe adapted frome : whatsinthepan.