SMOKEY MAC & CHEESE PASTA
2 slices thick cut bacon, coarsely chopped
1 cup chopped red bell pepper
1 cup finely chopped yellow onion
1 package Knorr® Pasta Sides™ – Chicken flavor
2 cups bite-size chunks cooked chicken breast
1/2 cup shredded pepper Jack cheese [or cheddar ]
Cook bacon in medium saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir red pepper and onion into saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
Garnish, if desired, with chopped parsley.
SMOKEHOUSE BACON CHICKEN CARBONARA
1 lb. boneless, skinless chicken breasts, thinly sliced
1 Tbsp. olive oil
1 small onion, thinly sliced
1 package Knorr® Menu Flavors Pasta Sides™ – Smokehouse Bacon flavor Parmesan
1 cup green peas
2 Tbsp. grated Parmesan cheese
Season chicken, if desired, with salt and pepper.
Heat olive oil in 12 inch nonstick skillet over medium-high heat cook chicken, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Stir onion into same skillet and cook, stirring frequently, until onion is tender and golden, about 6 minutes.
Meanwhile, prepare Knorr® Menu Flavors Pasta Sides™ – Smokehouse Bacon flavor Parmesan according to package directions, stirring in peas during the last 3 minutes of cook time. Stir in chicken and onion. Sprinkle with cheese.
CHICKEN & PASTA FLORENTINE CASSEROLE
1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
6 sun-dried tomatoes packed in oil, drained and cut into thin strips
1 2/3 cups water
1 tub Knorr® Homestyle Stock – Chicken
4 ounces reduced fat cream cheese, cut into cubes
1 package (5 oz.) fresh baby spinach leaves (about 6 cups)
1/2 lb. penne pasta
1/2 cup panko bread crumbs
Preheat oven to 425°.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock – Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.
Combine chicken mixture with hot penne in large bowl. Turn into 2-quart baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.
CHINESE NOODLES/ HAKKA NOODLES RECIPE
- 200 g boiled (whole-grain) noodles
- 2 cups chopped vegetables (like cabbage, carrot, french beans, bean sprouts, capsicum/ green pepper, carrots and spring onions)
- Stir-fry 2 cups of finely cut (julienned) vegetables in a wok until cooked, but still crisp.
- In a separate bowl, mix contents of Knorr® Easy to Cook Chinese Noodles/Fried Rice with ¼ cup water to make a sauce. Pour into the wok and stir.
- Add 200 grams of boiled noodles to the wok and mix well until coated with sauce.
- CHEF’S TIP
For a non-vegetarian Hakka Noodle, just stir-fry julienned chicken in the wok before adding in the vegetables. For you vegetarians, a high-protein option would be with added paneer, soya chunks or tofu.