Time 45m Yield 4 Number Of Ingredients 10 Steps:
Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering. Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute. Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center. Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.
Time 30m Yield 6 Number Of Ingredients 14 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm. Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine. Place spinach in the bottom of a colander. Carefully drain pasta into colander and ‘wilt’ spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute. To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
Time 50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Pound chicken breasts, between sheets of waxed paper. Cook spinach according to package instructions and drain well. While still hot, add 1 tablespoons parmesan cheese, cream cheese, garlic powder, salt and pepper. Stir until melted. Spoon 2-3 tablespoons spinach mixture on top of each chicken breast and roll up tightly. Brown chicken breasts in oil until golden brown on both sides. Place chicken in a baking pan and bake for 20 minutes. Add remaining parmesan cheese and continue baking approximately 10 minutes or until cheese is lightly browned and melted.
Time 45m Yield 3 Number Of Ingredients 9 Steps:
In 2-quart saucepan, heat broth over medium heat. Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender. Stir in rice. Cook, stirring frequently, until rice begins to brown. Reduce heat to medium. Pour 1/2 cup of the hot broth and the saffron over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat. Stir in beans and spinach. Sprinkle with cheese. Cover; let stand 5 minutes.
More about “chicken florentine risotto with garlic parmesan cream recipes”
Time 55m Yield 4 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet. Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked. While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes. Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese. Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.
