Chicken Portobello and Grape Tomato Pasta Recipe

A delicious meal that’s quick and easy, perfect to toss together for a home cooked meal after working all day.

24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman

Quick and Easy Preparation

This is one of those recipes that you can throw together very easily. My mom is a pro at pulling things out of the refrigerator and combining them into a one bowl meal.

This is an example of one of those times when we needed to use up some vegetables in the refrigerator before farmer’s market day.

One Bowl Meal

Use any other vegetables you like. We’ve used artichoke hearts, black olives, green olives. Really, you can use just about anything and this is a great way to use up the abundance of grape tomatoes in your own garden. I don’t know about you, but they grow so easily around here!

24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman

Garnish with cracked red pepper and shredded parmesan cheese. Instead of adding regular salt and pepper, maybe you would like to try one of the many finishing salts available.

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5 from 1 vote

Chicken Portobello and Grape Tomato Pasta

A delicious meal that's quick and easy, perfect to toss together for a home cooked meal after working all day.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Mushroom, Pasta, Tomato
Servings: 4 servings
Calories: 569kcal

Ingredients

  • 8 ounces linguine prepared according to directions on package
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast cut into bite size pieces
  • 8 ounces baby portobello mushrooms sliced
  • 1 medium onion chopped
  • 1 pint grape tomatoes cut in half
  • 3 tablespoons butter
  • salt and pepper as desired

Instructions

  • Begin heating water to prepare linguine according to instructions on package.
  • In deep dish skillet, in olive oil, cook chicken about 8 minutes.
  • Add onions and mushrooms. Cook until tender, about 7 minutes.
  • Add halved tomatoes and continue cooking about 4-6 more minutes.
  • Drain pasta and add to skillet. Stir in butter and stir until fully melted and combined.
  • Add salt and pepper as desired. Garnish with crushed red pepper and shredded cheese, if desired. Serves 4.

Notes

If you prefer this with vegetables only, omit the chicken which reduces the calories to 382 per serving.

Nutrition

Calories: 569kcal

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24Bite Recipe: Chicken Portobello and Grape Tomato Pasta Recipe by Christian Guzman
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Chicken Parmigiana Recipe

Delicious breaded chicken smothered in homemade red sauce and covered with ooey gooey cheese.

24Bite Recipe: Chicken Parmigiana Recipe by Christian Guzman

Make Red Sauce

For this recipe, I’ve started with the Red Sauce. It’s important to start with the sauce in order to save time. It will need to simmer for a bit while you’re preparing the other ingredients.

I want a fine chop on all the vegetables and for that, I always use an Ulu. Start off by chopping the onions and bell pepper with a knife, but use the Ulu to get that dice. Not only is it easier, but it’s safer as well.

For the carrot, I used a zesting tool. I didn’t want to try to cook little chunks of carrot. If you grate it, it will cook so much more quickly.

24Bite Recipe: Chicken Parmigiana Recipe by Christian Guzman

Prepare Chicken

When you’re using the meat mallet, be sure to cover the chicken with plastic. If you don’t you may end up getting chicken bits flying everywhere. Ask me how I know.

Alternatively, try cutting your chicken horizontally to make four thin filets. You will need to double the egg mixture and breadcrumbs.

If you have a skillet that can handle 425° in the oven, you can make this without having to use a separate casserole dish. You can just go from stove top to oven.

24Bite Recipe: Chicken Parmigiana Recipe by Christian Guzman

Serve with pasta and a fresh garden salad.

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5 from 1 vote

Chicken Parmigiana Recipe

Delicious breaded chicken smothered in homemade red sauce and covered with ooey gooey cheese.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken, Mozzarella Cheese, Tomato
Servings: 4 servings
Calories: 532kcal

Ingredients

Red Sauce

  • 1 tablespoon Olive Oil
  • 1 medium Onion diced
  • 1 medium Bell Pepper (or 4 baby bells) diced
  • 2 tablespoons Carrot zested or grated
  • 4 Garlic Cloves minced
  • 1 13.75 ounce Can Crushed Tomatoes
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

Chicken

  • 4 tablespoons Butter or Ghee
  • 2 Large Boneless Skinless Chicken Breasts
  • 1 large Egg
  • 1 tablespoon Heavy Cream
  • 1/2 cup Seasoned Breadcrumbs
  • Cooking Spray

Cheese Topping

  • 1 cup Mozzarella Cheese shredded
  • 2 tablespoons Parmesan Cheese shredded

Instructions

Make Red Sauce

  • in medium saucepan, on medium high heat, add olive oil, onion, bell pepper, carrot and garlic. Cook until onions are translucent and fragrant, about 6-7 minutes.
  • Stir in tomato and spices. Reduce to simmer and allow to continue cooking while preparing the remainder, about 15 minutes.

Prepare Chicken

  • Preheat oven to 425°.
  • With flat side of meat mallet, flatten the chicken breasts. If they are very large, you may want to consider cutting them in half lengthwise before flattening.
  • Heat butter in skillet over medium high heat.
  • Whisk together egg and cream in a bowl. In a separate bowl, place breadcrumbs. Dip each piece of chicken into the egg mixture and then the crumbs.
  • Cook chicken in skillet until golden and crispy, about 4-5 minutes for each side.
  • Spray ovenproof casserole dish with cooking spray. Remove chicken from skillet to casserole dish.

Assembly

  • Spoon red sauce over chicken. Evenly distribute and top with mozzarella cheese then parmesan.
  • Place in preheated oven and cook for 20-25 minutes until done. Serve with pasta and fresh garden salad. Makes 4 servings.

Nutrition

Calories: 532kcal

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24Bite Recipe: Chicken Parmigiana Recipe by Christian Guzman
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Green Chicken Enchiladas Recipe

It’s a classic favorite in our kitchen, full of creamy, gooey cheesy goodness. The recipe screams to be doubled so double everything and make it for your next big get together.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Green Chile Enchilada Sauce

For this recipe, I’ve used a can of Green Chile Enchilada Sauce because we didn’t have any fresh. I look forward to making a batch of fresh enchilada sauce later and mom wants to try canning it this time! Until then, the purchased canned version is wonderful. No worries!

Recaito Culantro Cooking Base

This is the cooking base I’ve used in these enchiladas for an incredibly delicious added flavor. We use it all the time. It can be added to soups, stews, casseroles and my mom used it as a base to salad dressing one day last week.

Mom loves it so much that she can literally eat it out of the jar with a spoon so be sure to pick some up from your local market or, order from Amazon if you can’t find it because it’s what gives the enchiladas such incredible flavor. You don’t want to leave it out.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Culantro vs. Cilantro

I had to do some research before posting this recipe because I told mom how wonderful it would be if we could make our own. First, I discovered that culantro isn’t the same as cilantro (Chinese Parsley). If you look at the label for the recaito, there are leaves shaped like cilantro and there are leaves shaped more spear like. Those long leaves are the culantro. Mom is slightly allergic to cilantro and can’t eat very much of it but the culantro is perfectly fine. She just has to be careful to order the culantro version instead of the cilantro version.

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

Mom ordered some recao seeds from Amazon and we’ll see if we can get them to grow in the Aerogarden and then we’ll have our own fresh recaito! Special thanks to mom’s friend, Dianne Hunt of Same DiNamics Crochet for her invaluable information on recaito.

Spanish Rice

24Bite Recipe: Green Chicken Enchiladas by Christian Guzman

I’ve served these enchiladas with Spanish Rice so be sure to pick up my recipe for that as well.

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5 from 1 vote

Green Chicken Enchiladas Recipe

It's a classic favorite in our kitchen, full of creamy, gooey cheesy goodness. The recipe screams to be doubled so double everything and make it for your next big get together.
Prep Time20 mins
Cook Time20 mins
Cooling15 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Chicken, Cream Cheese, Jalapeño, Mozzarella Cheese, Queso Fresco
Servings: 6 servings
Calories: 621kcal

Equipment

  • 9 x 11 Casserole Pan
  • Aluminum Foil

Ingredients

  • 12 White Corn Tortillas
  • 1 pound Chicken Breast
  • 4 ounces Cream Cheese softened
  • 1/2 cup Goya Recaito
  • 1/2 cup Sour Cream
  • 6 ounces Queso Fresco Crumbling Cheese chopped
  • 1 Jalapeño, seeds and membranes removed finely diced
  • 10 ounces Green Enchilada Sauce canned or fresh
  • 2 cups Mozzarella Cheese shredded
  • 2 tablespoons Olive Oil

Instructions

  • Preheat oven to 350°.
  • Soften tortillas: brush each with just a dab of cool water, stack, wrap in aluminum foil and put in oven until soft, about 10 minutes.
  • Cut up chicken into 1" pieces and cook in olive oil on medium heat. Remove from heat and chop into small pieces.
  • In medium mixing bowl, stir cream cheese until smooth. Add recaito and sour cream, stir well. Fold in Queso Fresco, jalapeño and chicken.
  • Pour half can of enchilada sauce in 9" x 11" pan and tilt to spread it around the bottom.
  • Place about two tablespoons of chicken mixture in each softened tortilla, roll up and place, seam side down, in pan. Carefully squeeze them in there until all tortillas are in the pan.
  • Add remaining half of enchilada sauce down the center third of each tortilla, leaving the edges open (this will allow them to get a bit crispy in the oven). Distribute the mozzarella cheese across the top.
  • Place in oven, uncovered and cook for 20 minutes, until bubbly.
  • Allow to cool for about 15 minutes before cutting. 6 servings. Recipe can be doubled easily.

Notes

Garnish with bits of cilantro leaves, lime wedges, onion slices, crumbled Queso Fresco, slices of avocado, sour cream and guacamole. Serve with Spanish Rice.

Nutrition

Calories: 621kcal

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24Bite Recipe: Green Chicken Enchiladas by Christian Guzman
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Baked Chicken Wings Recipe

This is one of my mom’s favorite things. She prefers them dry like this but you can drench them in your favorite red sauce if you prefer it.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

Although you would think these are spicy from the amount of seasoning, they’re really not. If you prefer something spicy, you may want to double the Tony Chachere’s and use something different than the ground ancho pepper. Ground ancho is more of a mild pepper with a smoky taste. It doesn’t have much heat.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

This is so easy, especially when you buy the wings already split and the tips removed. You simply mix up your flour and spices then pour it over the wings and stir them up to coat.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

I suggest a baking pan with a wire rack for this recipe so any fat will drip away. Line the pan with foil before baking and you’ll have a much easier job when cleaning.

24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman

Since these are baked, have as much as you like. Just don’t try to take any from my mom!

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5 from 1 vote

Baked Chicken Wings Recipe

A lower fat alternative, delicious as dry rub or with a spicy red sauce of your choice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Baked, Chicken, Chicken Wings
Servings: 7 wings
Calories: 90kcal

Equipment

  • 13" x 17" baking pan with baking rack
  • aluminum foil for covering pan

Ingredients

  • 7 Chicken Wings with tip removed and split
  • 2 tablespoons Flour
  • 1/2 teaspoon Seasoned Salt like Tony Chachere's
  • 1/2 teaspoon Ground Ancho Chile Powder
  • Cooking Spray

Instructions

  • Preheat oven to 450°.
  • Place split wings in medium mixing bowl.
  • In a small bowl, mix together flour and seasonings
  • Pour flour mixture over wings. Sitr to coat.
  • Remove rack from baking pan and cover the pan with aluminum foil. You may need to cut two pieces of foil and fold them together to attach them in order to cover the entire pan. Replace rack and spray with cooking spray.
  • Arrange the coated wings evenly on rack. Bake for 20 minutes.
  • Turn each wing piece over and cook for 10 minutes more. Makes 14 pieces.

Notes

Double the recipe if you suspect that your mom may take them all and leave you without any at all.

Nutrition

Serving: 1wing | Calories: 90kcal | Carbohydrates: 1g | Protein: 10g | Fat: 6g

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24Bite Recipe: Baked Chicken Wings Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Cordon Bleu Chicken Pizza Recipe

A delicious flatbread pizza with the flavors of Chicken Cordon Bleu with a fantastic creamy mustard sauce.

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman

I love pizza! Experimenting with different types of pizza may be my favorite thing to do now that my mom taught me how to make the pizza dough she always uses.

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman

Creamy Mustard Sauce

The Cordon Bleu Chicken Pizza includes my Creamy Mustard Sauce. If you have any of this leftover, be sure to use it on your favorite sandwich because, WOW!

24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman
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5 from 1 vote

Cordon Bleu Chicken Pizza

A delicious flatbread pizza with the flavors of Chicken Cordon Bleu with a fantastic creamy mustard sauce.
Prep Time6 hrs
Cook Time20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Chicken, Ham, Pizza
Servings: 16 slices
Calories: 262kcal

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons parmesan cheese shredded
  • 3 tablespoons all purpose flour
  • 1 large chicken breast cooked and chopped
  • 8 oz ham chopped
  • 2 cups mozzarella shredded
  • 2 prepared, uncooked pizza crusts
  • cooking spray

Instructions

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It's better to refrigerate for 3 or more hours after that, but it's not entirely necessary, if you're in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
  • In small bowl, add cream, mustard, parmesan cheese and flour. Mix briskly with a fork until all lumps are removed.
  • In small saucepan on low heat, cook cream mixture until thickened, about 10 minutes. Set aside.
  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Spread half the sauce on each pizza. Evenly distribute chicken and ham. Top each pizza with half the mozzarella.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut each pizza into 8 pieces, for 16 pizzas total.

Nutrition

Calories: 262kcal

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24Bite Recipe: Cordon Bleu Chicken Pizza Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Spicy Chicken Pepper Stew Recipe

A wonderfully hearty chicken soup with just a touch of warm heat from the peppers.

24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman
24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman

A wonderfully hearty chicken soup with just a touch of warm heat from the peppers.

24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman

I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

It’s so easy to make beautifully minced garlic.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Add the vegetables to the oil and stir. Cook until tender. Adjust the pepper as you desire. I used one large poblano pepper here. You can use any of your favorite peppers.

24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman

Use anaheim for something about the same heat as poblano. If you like more heat, combine jalapeño or serrano with the milder pepper.

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

If you prefer no heat at all, use bell pepper. A nice red bell would be lovely.

24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman

Stir in all your spices, chicken stock and chicken. Bring to a boil then reduce heat, cover and cook until chicken is done.

24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman

Add the tablespoon sized pieces of butter and cheese and continue cooking until melted.

24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman

It’s best not to add the flour and cream directly to the hot pan. Temper it by mixing it separately then gradually bringing it up to temperature by adding a little bit of the hot liquid to it. Once it’s heated, then add it to the chicken mixture and continue cooking until it’s thickened.

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5 from 1 vote

Spicy Chicken Pepper Stew

A wonderfully hearty chicken soup with just a touch of warm heat from the peppers.
Prep Time20 mins
Cook Time35 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Pepper, Soup, Stew
Servings: 8 servings
Calories: 340kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 large pepper (poblano, anaheim or jalapeño, or a combination) seeded and chopped
  • 3 carrots peeled and chopped
  • 4 celery stalks chopped
  • 4 garlic cloves minced
  • 1/2 teaspoon pepper ground
  • 1 teaspoon salt
  • 1 teaspoon cumin ground
  • 1 pound chicken cut in bite-sized pieces
  • 2 cups chicken stock
  • 4 tablespoons butter cut in 4 equal pieces
  • 1 cup cheddar cheese shredded
  • 1/4 cup flour
  • 1 cup heavy cream

Instructions

  • Using a skillet that has a cover, pour in olive oil. Add onion, pepper, carrots, celery and garlic. Cook on medium until tender, about 7 or 8 minutes.
  • Add pepper, salt and cumin. Stir.
  • Add chicken and chicken stock. Bring to boil, about 5 minutes.
  • Cover, lower heat to simmer and cook until chicken is done, about 10-15 minutes.
  • Place the four pieces of butter evenly around the top and add the cheddar cheese. Stir to combine and allow to melt.
  • In a two-cup glass measuring cup, add cream and flour. Stir briskly with a fork to remove any lumps. Temper the flour mixture by adding 3/4 cup of hot liquid from chicken, 1/4 cup at a time, mixing well after each addition. Add flour mixture to chicken mixture and bring to heat and cook until thickened, about 5 minutes.
  • 8 servings. Garnish with cilantro, if desired. Serve with a bit of shredded cheese and corn chips.

Nutrition

Calories: 340kcal

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24Bite Recipe: Spicy Chicken Pepper Stew Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Chicken Alfredo Pizza with Spinach and Mushrooms Recipe

Throw out tradition by using a white creamy sauce for your next pizza instead of a red sauce.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

I think there must be nothing that Christian likes more than chicken, spinach and mushrooms.

A couple of days ago, he insisted that he wanted it on a pizza so I immediately got the bread machine down and told him to “go for it!”

I have had this bread machine since 2013 and I couldn’t be happier. I have used it only for making dough and it’s been an incredibly handy tool. I can simply add my ingredients and walk away. The baking feature works as well; I simply prefer to cook my bread in a bread pan for the traditional bread shape that will fit into the plastic bread bags I use.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Homemade Pizza Dough

I prefer the homemade pizza dough I make in the bread machine. The recipe for Homemade Pizza Dough is here. If you want to make your own dough, I recommend that you check out that recipe because it’s in the bread machine and SO EASY!

Use my pizza dough instructions or your own or even the pre-packaged completed dough, if you prefer. If you’re using homemade pizza dough, try to refrigerate it for at least 4 hours or overnight.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

People were shocked when they found out that I still had a Pizza Pizzazz that worked. I bought this because it seems a lot safer for kids to make their own pizzas and it means that the oven doesn’t have to heat up the entire house.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Spray the pan with cooking spray and, after rolling out the dough, pinch up the edges a little and place it on the pan.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Add the Sauce and Toppings

Since this recipe is for two pizzas, split the alfredo sauce between them. You can use any alfredo sauce you like, even your own favorite recipe.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Add the chopped fresh spinach.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Add the diced cooked chicken and mushrooms. Use fresh mushrooms, if you like. We always keep canned mushrooms in the pantry when we don’t have some fresh ones.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Sprinkle the cheese everywhere.

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

Place it on the Pizza Pizzazz or into your oven and let cook. Yum!

24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman

This takes about 15-20 minutes when the dough is pretty thin like this. It will probably be more like 25-30 minutes if it’s a stuffed crust. If you want a stuffed crust, I recommend that you cook the crust halfway, put on the toppings then put it back in the oven to finish cooking. This stops it from being undercooked in the center.

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5 from 1 vote

Chicken Alfredo Pizza with Spinach and Mushrooms

Throw out tradition by using a white creamy sauce for your next pizza instead of a red sauce.
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Main Course, Pizza
Cuisine: American
Keyword: Chicken, Mushroom, Pizza, Spinach
Servings: 16 slices
Calories: 205kcal

Ingredients

  • 2 prepared, uncooked pizza crusts
  • 1 14.5 oz jar Prego Homestyle Alfredo Sauce split into two portions
  • 1 cup chopped raw spinach split into two portions
  • 1 cup diced, cooked chicken breast split into two portions
  • 1 4 oz can Green Giant Mushrooms Pieces & Stems drained and split into two portions
  • 2 cups shredded mozzarella cheese split into two portions
  • cooking spray

Instructions

  • If you are using homemade pizza dough, begin at least 3 hours before you plan to prepare the pizza to complete the kneading and rising process. It’s better to refrigerate for 3 or more hours after that, but it’s not entirely necessary, if you’re in a time crunch. Halve the dough equally and roll out on a lightly floured surface.
  • Preheat oven to 425°.
  • Spray pizza pan with cooking spray. Place crust on pan and pinch the edges a little, if you like. This helps to catch the sauce from spilling over.
  • Spread half the jar of sauce on each pizza. Evenly distribute chopped spinach, chicken and mushrooms. Top with cheese.
  • Cook for 15-20 minutes, or until done. Cool slightly and cut each pizza into 8 pieces.

Nutrition

Calories: 205kcal

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24Bite Recipe: Chicken Alfredo Pizza with Spinach and Mushrooms by Christian Guzman
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Chicken Spinach and Mushroom Pasta Recipe

Spinach and mushrooms are a great combination! Add chicken and pasta for a complete meal in one dish.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

I know it may sound strange but Christian absolutely loves spinach and mushrooms! He’s loved spinach since he was little which is fairly amazing since he’s always been such a picky eater.

Christian prefers a one-dish meal. It’s just so easy to grab a bowl and a spoon when you’re a busy teenager!

24Bite Recipe: Chicken Spinach and Mushroom Pasta

I had purchased this spinach to make some pesto but I forgot to get basil. Next time!

You will only be using a small amount of the chicken broth. If you can’t find another use for it right away, you will want to consider freezing it for later. I like to freeze it in ice cube trays and, once frozen, put in a freezer bag for storage.

Add a cube or three to water for making Spanish rice or pop in a cube when making green beans for extra flavor.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Christian minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

We used olive oil to cook the onions and garlic. Use a different oil, if you like. Ghee would give it a nice flavor too.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

I always use baby portobello mushrooms but feel free to substitute your favorite.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

The chicken should be about bite-sized.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Don’t worry about the spinach leaves looking like they’re going to fall out or take over the entire pan. In just a few minutes, they’re going to reduce in size.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Milk is added as a final step since you don’t want to overcook it. It could scorch or burn. It’s better to add it at the end and bring it to heat and then finish up.

24Bite Recipe: Chicken Spinach and Mushroom Pasta

Now, it’s time to mix it all together! If you have used a big enough skillet, you can mix it all in the same skillet. My skillet wasn’t quite big enough for the pasta to be mixed, so we used a mixing bowl.

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5 from 1 vote

Chicken Spinach and Mushroom Pasta

Spinach and mushrooms are a great combination! Add chicken and pasta for a complete meal in one dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Mushroom, Pasta, Spinach
Servings: 4 people
Calories: 640kcal

Ingredients

  • 8 Ounces Rotini pasta
  • 2 Tablespoons olive oil
  • 4 Large garlic cloves minced
  • 1 Medium onion chopped
  • 1 Cup mushrooms chopped
  • 1/2 Teaspoon ground pepper
  • 1/2 Teaspoon salt
  • 1 Pound chicken breast meat
  • 1/4 Cup chicken broth or stock
  • 3 Ounces baby spinach
  • 1/4 Cup milk whole
  • 1-1/2 Cup Parmesan cheese shredded

Instructions

  • Begin boiling water to prepare pasta according to package instructions.
  • Pour oil in skillet and swirl to coat.
  • Add onions and garlic to pan and heat on medium high until slightly tender. Add mushrooms, salt and pepper. Cook about 3-4 minutes. While cooking, cut chicken breast meat into 1″ pieces.
  • Add chicken and continue cooking until chicken is only slightly pink (about 5-6 minutes more).
  • Don’t forget to check the water for the pasta!
  • Add chicken stock and lower heat. Simmer for about 10 minutes.
  • Add baby spinach and cover. Continue to simmer (covered) about 5 minutes.
  • Stir in milk and bring to boil. Remove from heat.
  • Pour chicken mixture into large bowl. Drain pasta and add to bowl. Reserving 1/2 cup Parmesan cheese, add only 1 cup of Parmesan cheese to bowl and toss together.
  • Use remaining Parmesan cheese to garnish each plated serving.

Nutrition

Calories: 640kcal

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24Bite Recipe: Chicken Spinach and Mushroom Pasta
24Bite Recipe: Chicken Spinach and Mushroom Pasta