Chicken & Pasta Florentine Casserole Recipe

Photo: Chicken & Pasta Florentine Casserole Recipe

Recipe Serves4
Preparation Time20 min
Cooking Time16 min

Ingredients

1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
6 sun-dried tomatoes packed in oil, drained and cut into thin strips
1 2/3 cups water
1 tub Knorr® Homestyle Stock - Chicken
4 ounces reduced fat cream cheese, cut into cubes
1 package (5 oz.) fresh baby spinach leaves (about 6 cups)
1/2 lb. penne pasta
1/2 cup panko bread crumbs

Directions

1. Preheat oven to 425°.
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.
3. Combine chicken mixture with hot penne in large bowl. Turn into 2-quart baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.

Adopted from Knorr Recipes

Skillet Chicken with Marsala & Mixed Mushrooms Recipe

Photo: Skillet Chicken with Marsala & Mixed Mushrooms Recipe

Featuring fresh mixed mushrooms and sweet onion, this extra-flavorful gourmet classic is extraordinarily easy to make.

Recipe Serves4
Preparation Time15 min
Cooking Time15 min

Ingredients

1 cup dry Marsala wine
1 1/2 cups water
1 tub Knorr® Homestyle Stock - Chicken
2 tsp. cornstarch
4 thin sliced boneless, skinless chicken breasts
3 Tbsp. olive oil
10 ounces sliced assorted wild mushrooms
1 small sweet onion, finely chopped
1 clove garlic

Directions

1. Reduce Marsala wine in large skillet until syrupy consistency. Stir in water and Knorr® Homestyle Stock - Chicken and bring to a boil. Whisk in cornstarch blended with 1/4 cup water until smooth and slightly thickened.
2. Rub chicken with 1 tablespoon olive oil. Grill in hot grill pan, turning once, until chicken is thoroughly cooked. Remove chicken from grill pan; keep warm.
3. Heat remaining 2 tablespoons olive oil in another skillet and cook mushrooms until tender and starting to brown. Add onion and garlic and cook until tender.
4. To serve, slice chicken into halves. Arrange 1/2 of the mushrooms on serving platter, then top with chicken and remaining mushrooms. Pour sauce over and sprinkle, if desired, with chopped fresh parsley.

Adopted from Knorr Recipes

Italian Chicken with Peppers & Onions Recipe

Photo: Italian Chicken with Peppers & Onions Recipe

Recipe Serves4
Preparation Time15 min
Cooking Time35 min
Stand Time5 min

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts
1 cup sliced yellow onion
1 cup sliced green bell pepper
1 pack Knorr® Roasters™ Roasting Bag & Seasoning Blend for Chicken - Garlic Parmesan & Italian Herb

Directions

1. Preheat oven to 350°.
2. Place chicken and vegetables inside bag, then sprinkle seasoning blend over chicken and vegetables. Twist bag to close tightly, then secure with blue tie about 2-inches below the opening. Turn bag gently to spread seasoning blend over chicken and vegetables. Lay bag flat in 13 x 9-inch baking dish, arrange chicken in single layer.
3. Bake 35 minutes. Let stand 5 minutes before opening. Carefully cut open bag and serve.

Slow-Cooker Smothered Chicken with Bacon & Onions Recipe

Photo: Slow-Cooker Smothered Chicken with Bacon & Onions Recipe
Photo by: kraft

Sautéed onions and bacon bring their special flavors to this creamy slow-cooker chicken dish that's perfect on top of noodles.

Prep: 40 min
Total: 4 hr 50 min

8 servings

Ingredients

8 slices  OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
2 onions, cut lengthwise in half, then sliced crosswise
1/3 cup  flour
1/2 tsp.  pepper
1-1/4 cups  fat-free reduced-sodium chicken broth
8 bone-in skinless chicken thighs (2 lb.)
3/4 cup  PHILADELPHIA Savory Garlic Cooking Creme
4 cups  egg noodles, uncooked
2 Tbsp.  chopped fresh parsley

Preparation

COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2 Tbsp. drippings from skillet. Add onions to drippings in skillet; cook 15 to 18 min. or until onions are golden brown, stirring occasionally and adding flour, pepper and half the bacon for the last minute. Whisk in broth. (Onion mixture will be thick.)

ADD chicken to slow cooker; cover with onion mixture. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). About 15 min. before ready to serve, cook noodles as directed on package, omitting salt. Drain noodles; place on platter.

TRANSFER chicken to platter, reserving onion mixture in slow cooker. Stir cooking creme into onion mixture. Top chicken with onion mixture, parsley and remaining bacon.

Nutritional info per serving

per serving

Calories 300
Total fat 14 g
Saturated fat 5 g
Cholesterol 110 mg
Sodium 450 mg
Carbohydrate 22 g
Dietary fiber 1 g
Sugars 3 g
Protein 20 g
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 10 %DV

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA Italian Herb Cooking Creme.

Source: Kraft Recipes

Mozzarella-Basil Chicken with Roasted Tomatoes Recipe

Photo: Mozzarella-Basil Chicken with Roasted Tomatoes Recipe

Chicken breasts are stuffed with fresh basil, melty mozzarella and sun-dried tomatoes. The best part? It's better for you too!

Prep: 15 min
Total: 45 min

4 servings

Ingredients

4 small  boneless skinless chicken breasts (1 lb.)
12 large  fresh basil leaves, divided
2 oz.  KRAFT Mozzarella Cheese, cut into 4 slices
4 large  oil-packed sun-dried tomatoes, drained
1/4 cup  KRAFT Balsamic Vinaigrette Dressing, divided
2-1/4 cups  grape tomatoes, halved

Preparation

HEAT oven to 400ºF.

MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.

PLACE chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.

BAKE 30 min. or until chicken is done (165ºF).

CUT remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.

Serving Suggestion
Serve with hot cooked rice.

Adopted from Kraft Recipes

Creamy dreamy chicken korma recipe

Photo: creamy dreamy chicken korma recipe

Takes: 20 mins to prepare and 45 mins to cook
Serves: 7

Ingredients

6 chicken breast diced
6 tomatoes diced
1 Knorr Chicken Stock Pot
1 carton coconut cream
300ml double cream
2 tbs greek yoghurt
1 tsp Ground cumin
1tsp fenugreek
1tsp mild chilli powder
1tsp Cinnamon
1 onion diced
4 cloves garlic crushed
6 mushrooms sliced
4 tsp ground tumeric
1tsp Garam masala
thumb size piece of ginger
dash olive oil
2 tsp Ground almonds

Preparation

Brown chicken with a dash of olive oil on high in stock pot for about 10 mins

Turn down to medium heat then add stock made up with 300 ml of boiling water

Then add diced tomatoes, sliced mushrooms and diced onions and stir for 10 mins

Then add all spices except turmeric continue to stir for 10 mins

Then add ginger, coconut cream, double cream and greek yoghurt simmer for 10 mins

Then add ground almonds and turmeric stir and simmer for a further 15 mins and serve with pilau rice and garlic naan bread

if mixture starts to get a little dry top up with a little more stock

Recipe by: Evonne Lond
Adopted from Tesco Realfood

Chicken, Banana and mint Maryland Chicken Filo Parcels recipe

Photo: Chicken, Banana and mint Maryland Chicken Filo Parcels Recipe

Takes: 45 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

4 Skinless chicken breasts
4 Fresh corn on the cob
1 400g tin cannellini beans
2 bananas peeled
a pinch sea salt and cracked black pepper
1 large wineglass of dry white wine
300ml Double cream
55g butter
130g Pancetta cubes
a handful fresh mint leaves
1 packet Filo pastry sheets
20g extra butter for the pastry

Preparation

Pre cook the Maryland Chicken: Preheat your oven to 220°C/425°F/gas 7 and get yourself an appropriately sized roasting tray. Run a knife down the length of the raw corn cobs to remove the lovely sweet bits of corn. Once done, add the corn to the tray and discard the cobs. Using a fork (or your fingers!), squash up half your cannellini beans until you have a pulp and add these, with the unsquashed half of the beans, to the tray. Next thing to do is to chop the chicken into bite sized pieces, about the size of the tip of your thumb. Next chop up the bananas into much smaller pieces, the about the size of the tip of your smallest finger. Add the chicken and the banana to the tray. Add your wine and double cream, then divide the 55g of the butter into little knobs and scatter these all around the tray. Add the pancetta cubes and bake in the oven for 35 to 40 minutes

Take out the chicken tray bake and now make the Filo parcels: Open out pastry and cut into 15cm/6" squares. Brushing each square lightly with butter, layer up in pairs with the corners offset. Place 1-2 tablespoons of the Maryland Chicken in centre of each pastry stack topped with half a mint leaf and bring up pastry around sides and top to form a 'purse'. Squeeze together gently at top to seal, open out corners and lightly brush with butter. Make the filo parcels one by one, keeping the rest of the pastry under a lightly dampened cloth so that it does not dry out. Place the parcels in the fridge to chill for 30 mins.

And Bake.. Preheat oven to 220°C (200°C for fan assisted ovens)/Gas M 7. Have ready a lined baking sheet. Place the parcels on the baking sheet and bake for 15-20 mins or until golden brown. And that's it. You'll have a wonderful and truely tasty dinner for your guests.

Adopted from Tesco Realfood