Chicken Broccoli Alfredo Featuring Barilla® Pronto

Love pasta but tired of boiling big pots of water and draining? Barilla® Pronto is the answer to your kitchen prayers. Only 10 minutes to perfect pasta!

I love pasta, but have always hated having to boil big pots of water–which seem to take forever to boil–and draining it after it’s cooked. Not only is it time consuming, but I have additional dishes to wash.

Big Taste in Little Time

Another thing I also love easy no-fuss meals. Even more so that I’m older and don’t feel much like fussing over a meal. So in my home, something that’s simple, fast and cooks in one pot is a dream come true.

Barilla® Pronto makes one-skillet meals easy. It cooks in one pot, requires no draining, and it’s a delicious addition to any skillet dinner. And it’s all done in 10 minutes; nothing can be easier.

Two Varieties of Barilla® Pronto

Including pasta in skillet meals is a nutritious way to extend leftovers to feed the entire family. Most of us are budget conscious and consider this a boon to our food budgets.

Few Ingredients, Big Taste

This delicious chicken alfredo uses Barilla® Pronto linguine. It only uses one boneless chicken breast and includes broccoli to make it a complete meal. By making the chicken a condiment, it’s an economical and complete nutritious meal.

Barilla Pronto Is Easy To Cook-One Pot, 10 Minutes

Brilla® Pronto is available at ShopRite, which is where I bought it on my last shopping trip. And for a limited time and while supplies last, you can buy any four (4) boxes for $5! That’s just $1.25 per box, but hurry because this in-store offer ends 5/16/15. There’s no coupon necessary.

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Have Dinner In A Dash With Barilla® Pronto

Love pasta but tired of boiling big pots of water and draining? Barilla® Pronto is the answer to your kitchen prayers. Only 10 minutes to perfect pasta!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Chicken, skillet dinners

Cuisine: Italian

Keyword: chicken and broccoli, pasta

Servings: 2

Calories: 1075kcal

Author: Judith Hannemann

Ingredients

• 1 large boneless chicken breast
• 3 tbsp unsalted butter divided
• 1 cup fresh broccoli florets
• 1 clove garlic minced
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup grated Romano cheese
• 6 oz Barilla® Pronto Linguine
• 1 1/2 cups water
• 1 tsp salt

Instructions

• Cut chicken into strips 1/4-inch thick.
• Heat a large skillet over high heat. Add 2 tbs butter and melt.
• Brown chicken in melted butter; remove from pan.
• Place Barilla® Pronto Linguine in the skillet; add the 1 1/2 cups water and 1 tsp of salt. Heat to boiling over high heat and boil for 10 minutes, stirring occasionally--as package instructs.
• Add chicken and broccoli to the pasta in the skillet, and heat for 2 minutes, stirring constantly.
• Add the cream and the remaining 1 tbs of butter and heat to boiling; stir in the Romano cheese and continue cooking 3-5 minutes or until sauce is reduced about 25%.
• Serve immediately.

Nutrition

Serving: 1person | Calories: 1075kcal | Carbohydrates: 71g | Protein: 43g | Fat: 69g | Saturated Fat: 41g | Cholesterol: 294mg | Sodium: 2684mg | Potassium: 841mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2651IU | Vitamin C: 43mg | Calcium: 266mg | Iron: 2mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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The post Have Dinner In A Dash With Barilla® Pronto appeared first on The Midnight Baker.

This creamy and cheesy 2-Cheese Baked Chicken Alfredo casserole packs a lot of taste. Change up the cheeses, and it’s a different dish entirely.

I wanted to make a casserole that was similar to my very popular Mushroom Asiago Chicken dish since I had a hankering for that but wanted to see if I could make something very much like it with a slightly different sauce and some additions like veggies.

Unlike the original, this is more of an Alfredo-type sauce as I put some grated Parm/Romano in it.  I also had a box of chopped spinach hanging around and I think spinach is just wonderful in fettucine alfredo, so I threw that in too!

Change it up to suit your tastes

Now, this particular casserole has many possibilities by making a few changes. Use leftover roast beef, spinach and blue/gorgonzola cheese and you have something very much like the steak gorgonzola that Olive Garden makes.

Leave out the spinach, replace it with mushrooms and change the cheese to smoked gouda or swiss…another delicious combo.

Hate spinach?  Substitute chopped broccoli.  Hate both? Leave it out entirely.  No matter how you do this, it’s gonna be wonderful.  Did I mention it’s easy too?  Well, it is!

A complete meal in one dish

I didn’t have leftover chicken so I sauteed some boneless skinless breasts that I cooked with a pat of butter in the pan and coated with seasoned flour.

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Two-Cheese Baked Chicken Alfredo

This creamy and cheesy 2-Cheese Baked Chicken Alfredo casserole packs a lot of taste. Change up the cheeses, and it’s a different dish entirely.

Prep Time25 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals, pasta

Cuisine: American

Keyword: chicken Alfredo

Servings: 4

Calories: 746kcal

Author: Judith Hannemann

Ingredients

• 8 oz dry fettucine or linguine pasta
• 2 medium chicken breasts cooked and cubed (about 2 cups)
• 1 10 oz chopped spinach, very well drained
• 4 slices crisp-cooked bacon diced
• 1/4 cup grated parmesan or romano cheese
• 1/2 cup shredded asiago cheese divided
• 2 tbsp panko crumbs

SAUCE BASE

• 1 1/2 cups water see note
• 1 envelope chicken Swanson Flavor Boost see note
• 1/2 cup heavy cream
• 5 tbsp butter
• 3 tbsp flour

Instructions

• NOTE: The water and Flavor Boost may be replaced by 1 1/2 cups rich chicken stock.
• Cook pasta as per package directions until al dente. Drain and set aside.
• Preheat oven to 350 degrees F. Lightly spray a 11x7-inch baker.
• In a large saucepan, melt the butter. Next blend in the flour until you have a smooth paste (roux). Blend in the envelope of Flavor Boost. Slowly add the water, stirring constantly, until mixture thickens and starts to bubble. Reduce heat and stir in the cream.
• Add the parmesan or romano cheese and 1/4 cup of the shredded asiago. Stir until cheeses are well blended into the sauce.
• Next add the chicken, spinach and bacon and blend well. Add the pasta and toss carefully until all the noodles are coated with sauce. Turn into prepared baking dish. Top with remaining asiago cheese and panko crumbs.
• Bake at 350 degrees for 30-40 minutes, or until top of casserole is golden brown and bubbly at the sides. Remove from oven and let stand 5-10 minutes before serving.

Nutrition

Serving: 1person | Calories: 746kcal | Carbohydrates: 53g | Protein: 46g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 220mg | Sodium: 810mg | Potassium: 1037mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7753IU | Vitamin C: 21mg | Calcium: 349mg | Iron: 4mg

2-Cheese Baked Chicken Alfredo

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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