CHEDDAR CHEESE QUICK BREAD RECIPES

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CHEDDAR CHEESE CHICKEN PASTA BAKE RECIPE | ALLRECIPES



Cheddar Cheese Chicken Pasta Bake Recipe | Allrecipes image

A creamy, cheesy plateful of delicious comfort to delight your taste buds! Indulge yourself.

Provided by Heather T

Categories     Chicken Pasta

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 baking dish

Number Of Ingredients 15

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
2 pounds chicken breasts, cut into 1-inch pieces
1 tablespoon onion powder
2 cloves garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
1 cup chicken broth
¼ cup all-purpose flour
1 (16 ounce) package shredded Cheddar cheese, or as desired
1 (14.5 ounce) can diced tomatoes, drained
¼ cup heavy whipping cream
3 tablespoons butter
1 tablespoon hot sauce
½ teaspoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
  • Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
  • Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

Nutrition Facts : Calories 549.8 calories, CarbohydrateContent 39.4 g, CholesterolContent 116.6 mg, FatContent 26.2 g, FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 14.1 g, SodiumContent 805.7 mg, SugarContent 2.9 g

BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…



Brussels Sprout and Cheddar Cheese Soup Recipe | Sainsbur… image

The perfect way to use up leftover Christmas sprouts: Emma Franklin's Brussels sprout and cheddar cheese soup recipe from Sainsbury's magazine. Give it a try and let us know how you get on in the comments.

Provided by Emma Franklin

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

2 tsp olive oil, plus extra for drizzling
2 medium onions, chopped
300g cooked Brussels sprouts
2 garlic cloves, crushed
650ml vegetable stock
4 tbsp single cream
100g mature cheddar, grated, plus extra to serve

Steps:

  • Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.

    Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.

    Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.

     

    Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.

Nutrition Facts : Calories 104 calories, FatContent 5.0 grams, SaturatedFatContent 2.1 grams, SugarContent 6.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 7.9 grams, FiberContent 5.7 grams, ProteinContent 4.2 grams

More about "cheddar cheese quick bread recipes"

BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…
The perfect way to use up leftover Christmas sprouts: Emma Franklin's Brussels sprout and cheddar cheese soup recipe from Sainsbury's magazine. Give it a try and let us know how you get on in the comments.
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 104 calories per serving
  • Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.

    Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.

    Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.

     

    Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.

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