Best Chicken Laredo Recipes

CHICKEN LAREDO

Steps:

• Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
• In a skillet, heat the oil over medium heat.
• Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
• Distribute the onion/pepper mixture evenly over the chicken.
• Spread the chili evenly over the top.
• Distribute the pinto beans and then the tomatoes evenly over the top.
• Cut the Velveeta into thick slices and place them over the tomatoes.
• Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.

CHICKEN FETTUCCINI ALFREDO

Steps:

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

EASY CHICKEN ALFREDO

Steps:

• In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
• Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
• Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

CREAMY CHICKEN ALFREDO

Steps:

• Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
• Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

LIGHT CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.