Best Spinach Mushroom Chicken With Vodka Sauce Recipes

CHICKEN PENNE ALLA VODKA

Steps:

• Follow package instructions to cook PENNE PASTA with SALT added to the water.
• Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
• Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
• Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
• Transfer chicken to a cutting board, cover, and rest.
• Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
• Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
• Add VODKA and scrape the pan to release any browned bits to deglaze.
• Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
• Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
• Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
• Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
• Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
• Stir everything together. Add SALT and PEPPER to taste.
• Serve warm garnished with chopped fresh OREGANO or parsley.
• To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.

SMOTHERED CHICKEN WITH SAUTEED MUSHROOMS & CREAMED SPINACH RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350°F. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 tablespoons olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 tablespoons olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

SPINACH AND MUSHROOM STUFFED SHELLS

Steps:

• Lightly grease a rimmed baking sheet with the oil and set aside.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
• In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
• In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
• In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
• Garnish with more Parmesan and basil leaves, and serve.
• In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

SPINACH MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Remove all fat from chicken and sprinkle with the seasoned salt. Place the chicken in a casserole dish and cover with foil. Bake the chicken in the oven for 1 hour.
• After 30 minutes, begin chopping the spinach, removing the stems. Saute the mushrooms in two Tablespoons of butter until softened and set aside. Saute the spinach with the remaining butter, until wilted.
• Mix the spinach with the mushrooms.
• Remove chicken from pan and place on each plate while still very warm.
• Top each piece of chicken with 1/2 of mushroom and spinach mixture plus 1 slice of cheese.

SPINACH & MUSHROOM CHICKEN WITH VODKA SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees F. Butterfly each chicken breast. Place between two pieces of plastic wrap and pound until 1/4 inch in thickness. Coat breasts in Sun-Dried Tomato Bread Dipper. In a large skillet, heat the olive oil over medium high heat. Add the onions and saute for 7-8 minutes or until tranlucent. Add the mushrooms and saute for an additional 7-8 minutes or until the mushrooms have reduced by half. Add the spinach and saute for 4-5 minutes. Remove from heat and add in the parmesan cheese. Divide the mushroom, onion, spinach, and cheese mixture equally on top of each chicken breast. Roll chicken breasts up to form tight rolls. Place chicken rolls in a greased baking dish and pour the Vodka sauce on top and bake for 35-40 minutes, or until they reach an internal temperature of 165 degrees F.