Best Chicken Angelina Recipes

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CHICKEN ANGELINA



Chicken Angelina image

Make and share this Chicken Angelina recipe from Food.com.

Provided by Sparkmonkey

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces multi-grain thin spaghetti
2 1/2 cups water
1/3 cup sun-dried tomato pesto
1 tablespoon capers
2 tablespoons butter
4 boneless chicken breasts
3 ounces fresh arugula

Steps:

  • Preheat grill. Meanwhile, break pasta in half while placing in a large saucepan. Stir in water, tomato pesto, capers, and butter. Cover and bring to boil on medium-high, stirring often.
  • Place chicken on grill, close lid. Grill for 6-7 minutes, turning occasionally, or until internal temperature reaches 170 degrees F.
  • When past boils, reduce to medium and simmer 6-9 minutes, stirring often, until most of liquid is absorbed.
  • Stir arugala into pasta and cook 1-2 more minutes, stirring often, until leaves are wilted. Slice chicken thinly and arrange over pasta.

Nutrition Facts : Calories 519.9, Fat 20.6, SaturatedFat 7.7, Cholesterol 108.1, Sodium 220.6, Carbohydrate 39.4, Fiber 0.4, Sugar 0.5, Protein 42.2

ANGEL CHICKEN PASTA



Angel Chicken Pasta image

A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.

Provided by Marian Collins

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h30m

Yield 6

Number Of Ingredients 7

6 skinless, boneless chicken breast halves
¼ cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
  • Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 48.3 g, Cholesterol 107.2 mg, Fat 18.5 g, Fiber 3.1 g, Protein 37.5 g, SaturatedFat 9.6 g, Sodium 1264.9 mg, Sugar 4.3 g

CHICKEN ANGELO



Chicken Angelo image

My grandmother always made this dish when we came over for Sunday dinner. I still enjoy it today-it's quick and simple, and I can garden while it cooks!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound medium fresh mushrooms, sliced, divided
1/2 cup egg substitute
1 cup bread crumbs
4 bone-in chicken breast halves (7 ounces each), skinned and boned
2 tablespoons butter
6 slices part-skim mozzarella cheese
3/4 cup chicken broth
Hot cooked rice or noodles
Fresh parsley, chopped

Steps:

  • Place half the mushrooms in a 13x9-in. baking dish; set aside., Place egg substitute and bread crumbs in separate shallow bowls. Dip chicken in milk, then roll in crumbs., In large skillet, brown both sides of chicken in butter; place chicken on top of mushrooms. Arrange remaining mushrooms on chicken; top with cheese. Add chicken broth to pan. , Bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve chicken with hot cooked rice or noodles. Sprinkle with chopped fresh parsley.

Nutrition Facts : Calories 482 calories, Fat 26g fat (0 saturated fat), Cholesterol 178mg cholesterol, Sodium 695mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein. Diabetic Exchanges

ANGELA'S AWESOME ENCHILADAS



Angela's Awesome Enchiladas image

The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

Provided by MomSavedbyGrace

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 8

Number Of Ingredients 17

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups sour cream
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Steps:

  • Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
  • Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  • Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 52.5 g, Cholesterol 125.7 mg, Fat 36.3 g, Fiber 4.4 g, Protein 42.2 g, SaturatedFat 17.6 g, Sodium 1764.5 mg, Sugar 3.8 g

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

CHICKEN ANGELINA RECIPE - (4.5/5)



Chicken Angelina Recipe - (4.5/5) image

Provided by jolofson

Number Of Ingredients 10

3 whole chicken breasts, boneless, skinless
3 tablespoons butter
salt and pepper
1 cup chicken broth
1 chopped onion
1 4-ounce can green chilies
1 small clove garlic, chopped
1 tablespoon flour
1/2 cup cream
1/2 cup shredded cheese

Steps:

  • Brown chicken in half the butter and season with salt and pepper. Lay chicken in single layer in greased shallow baking dish. Splash with about 1/4 cup chicken broth. Cover tightly and bake in preheated oven (350) for 20 minutes. While the chicken bakes, heat onion gently in remaining butter until soft and golden. Add chilies with garlic and flour to the onion. Stir and cook a minute or so. Stir in broth. Stir over low heat until smooth and slightly thickened. Pour into blender and whirl until pureed. Put back into skillet and stir in the cream. Heat just to simmering and pour over the chicken. Sprinkle with cheese,. Bake 350 for 25-30 minutes or until chicken is heated and cheese is melted.

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