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Betty s Chicken and Cheese Bow Tie Pasta

From - Posted: Jul 13, 2011 - 34,427 views
Cooking | Betty s Chicken and Cheese Bow Tie Pasta | Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Duration: 09 minute 45 seconds 
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In this video, Betty demonstrates how to make Chicken and Cheese Bow Tie Pasta. This is a luscious chicken and pasta dish that has a tangy cheesy sauce. Ingredients: 8 ounces bow tie pasta, uncooked 1 pound Velveeta cheese, cubed (You may use any cheese that you like.) 8 ounces sour cream ½ cup milk 2 to 2 ½ cups cooked chicken breast, chopped (I cooked mine in a slow cooker, but any kind of chopped, cooked chicken will work.) Cook 8 ounces bow tie pasta according to package directions. Drain and set aside. In a double boiler, place 1 pound cubed Velveeta cheese, 8 ounces sour cream, and ½ cup milk. Cook until cheese melts, stirring occasionally. Add 2 to 2 ½ cups chopped, cooked chicken and prepared bow tie pasta. Cook and stir, until heated through. Place in a casserole dish and serve immediately. Enjoy!!! --Betty 
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Betty s Brunch at Jean Farris Winery with Rick NO RECIPE

In this video, Betty and her husband, Rick, have brunch at Jean Farris Winery. Jean Farris Winery is located between Richmond, Kentucky (in Madison Country, where we live) and Lexington, Kentucky (a larger city that is in the next county over, Fayette County). The winery contains several plots of grapevines, which you will see in this video. There is also a Bistro, where you can have dinner any night of the week and brunch on a couple of days of the week. We chose to have brunch, with my brunch being Quiche, a Field Greens Salad and fresh Strawberries on the side. Rick had Crab Cakes Benedict, with home-cured Crisp Bacon and Cheddar Cheese Grits. We shared a Bourbon Pecan Tart and came home with an unopened bottle of Jean Farris Dolce Blush wine. We had a wonderful time at Jean Farris Winery, and we hope you will try it out, if you are in the vicinity! I will be making a recipe that will be similar to one of the items on our menu. Love, Betty :)
8,808 views | Jul 15, 2011

Betty s White Bean Chicken Chili

In this video, Betty demonstrates how to make White Bean Chicken Chili. This recipe uses great northern beans, along with cooked chicken, chopped vegetables, and spices. Ingredients: 2 tablespoons extra virgin olive oil 1 medium onion, chopped ½ green bell pepper, chopped ½ red bell pepper, chopped 2 cloves garlic, minced 3 cups cooked chicken (already salted), shredded or cut into cubes (3) 15-oz. cans great northern beans, undrained 1 tablespoon chili powder (or more, to taste) ½ teaspoon ground cumin (or more, to taste) 3 cups water, adding more if needed as chili cooks In a large Dutch oven, sauté 1chopped onion, ½ chopped green bell pepper, ½ chopped red bell pepper, and 2 cloves minced garlic in 2 tablespoons olive oil until soft. Add 3 cups cooked, shredded chicken and (3) 14.5-oz. cans undrained great northern beans. Add 3 cups of water and stir until ingredients are well-blended. Bring to a boil over medium heat. Reduce heat to low and cook for about 1 hour. Add water as chili cooks, if needed. Taste for salt, chili powder, and cumin as chili cooks, and add more, if needed. My chili did not need any extra water, salt, chili powder, or cumin. It was delicious! Serve White Bean Chicken Chili with Zesty Pepper-Jack Cornsticks for a hearty and tasty meal. Enjoy! --Betty 
21,331 views | Mar 08, 2011

Betty s Best Ever Chocolate Crumb Cake

In this video, Betty demonstrates how to make a Chocolate Crumb Cake. This cake is made with a mix, and then covered with crunchy chocolate crumbs, confectioner's sugar, and chocolate chips. Ingredients 18.25-oz. box chocolate cake (I used butter chocolate flavor.) ingredients as listed on cake mix directions (My cake mix required 1 13 cups water, 1 stick butter, and 3 eggs.) cooking oil spray 2 cups all-purpose flour 1 ¼ cup sugar 2 sticks butter, melted 38 cup cocoa powder ¼ cup confectioner's sugar (powdered sugar or icing sugar) ½ cup semisweet chocolate chips (You may use a small amount of cocoa powder or chocolate shavings instead.) In a large mixing bowl, mix chocolate cake batter, according to package instructions, adding any ingredients listed on the package. Pour batter into a 15-inch by 10-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 15 minutes. While cake is baking, make chocolate crumb topping as follows: In a large mixing bowl, stir together 2 cups all-purpose flour, 1 ¼ cups sugar, and 38 cup cocoa powder. Add 2 sticks melted butter and stir until mixture is thick and workable. With your hands, pinch off chunks of the chocolate mixture and place them on top of the partially-baked chocolate cake. Continue until all of the chocolate mixture is used and the cake is evenly covered. Return the cake to a 350 degree (F) oven, and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven. Immediately sprinkle top of cake with ¼ cup confectioner's sugar, and then with ½ cup semisweet chocolate chips. Let cool for at least ½ hour before cutting cake into squares. This cake is delicious served warm, but it is equally good at room temperature or chilled. Enjoy! Love, Betty ♥♥♥♥♥
34,244 views | Jul 03, 2011

Betty s Pasta with Tomato and Zucchini Sauce

In this video, Betty demonstrates how to make Pasta with Tomato and Zucchini Sauce. I used penne pasta and topped it with a wonderful tomato sauce made with zucchini and other vegetables. Ingredients: 8-oz. uncooked pasta (I used penne pasta, but you may use the pasta of your choice.) 1 teaspoon salt 2 teaspoons extra virgin olive oil 2 additional teaspoons extra virgin olive oil 1 medium to large zucchini, cut into ¼-inch slices 1 medium onion, chopped 2 medium cloves of garlic, minced (2) 14.5-oz. cans Italian-style stewed tomatoes, undrained (I used stewed tomatoes flavored with basil, garlic, and oregano.) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup chopped fresh basil ¼ cup Parmesan cheese, finely grated In a large pot, bring at least 2 inches of water to a boil over medium heat. Add 1 teaspoon salt. When the water is boiling, add 8-oz. uncooked penne pasta, and cook, according to package instructions. Drain. Add 2 teaspoons olive oil and mix well. Cover with aluminum foil and set aside. Meanwhile, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add 1 sliced zucchini, 1 chopped onion, and 1 minced clove of garlic. Saute about 4 minutes, until onion is clear. Spoon sautéed vegetables into a large bowl and cover with aluminum foil. Set aside. Add (2) cans of Italian-style stewed tomatoes, ¼ teaspoon salt, and ¼ teaspoon freshly ground pepper to skillet. Bring to a boil over medium heat. Reduce heat and cook for about 12 minutes, or until thickened, stirring occasionally. Stir in sautéed vegetables and ½ cup freshly chopped basil. Place cooked penne pasta on a large serving platter. Spoon tomato and zucchini sauce evenly over the top. Sprinkle with ¼ cup finely grated Parmesan cheese. Serve Pasta with Tomato and Zucchini Sauce along with Italian Bread with Cheese Topping (also in bettyskitchen). This is a healthy dish, and it tastes wonderful! I hope you enjoy it! --Betty 
23,570 views | Feb 11, 2011

Pasta Making The Italian Way Plus Three Sauces

In this class I will teach you how to make pasta and three American-Italian sauces
30,492 views | May 08, 2012

Quick Easy Mac Cheese Four Ingredients! 20 Minutes!

Twenty minutes! Four ingredients! Simple, easy recipe! Jenny Jones shows how to make a fast, creamy, delicious macaroni and cheese. "No one would ever guess it's low-fat but it is... or I wouldn't eat it," says Jenny. "It's my best (& easiest!) comfort food recipe."MORE VIDEOS: RECIPES: http:www.JennyCanCook.comSHARE: Here is a link to share Jenny's Easy Mac & Cheese video: http:youtu.beQDgqSL8nU5USUBSCRIBE: Cooks are loving Jenny's easy, fun videos. Use think link to subscribe: RECIPES: http:www.JennyCanCook.comYOU MIGHT LIKE: Easy Pan Pizza - http:youtu.beo-jcIWwTbJg Healthy Brownies - http:youtu.beSQ3y-IsP1uc Kettle Corn - http:youtu.beho5rsnXOCG4 Sweet Potato Fries - on Jenny: Pinterest: http:www.pinterest.comjennycancook Twitter: https:twitter.comjennyskitchen Facebook: https:www.facebook.comJennysHealthyHomeCooking© Copyright 2012-2014 - Jenny Can Cook - Jenny Jones
116,297 views | Oct 03, 2012

Betty s Bloopers bettyskitchen, June July, 2011

Here are some behind-the-scenes clips that did not go so well in bettyskitchen. Blooper of today: I forgot to upload these bloopers, until just now! Love you all! --Betty :)
10,768 views | Jul 11, 2011

Betty s Baked Chicken and Rice Casserole

In this video, Betty demonstrates how to make Baked Chicken and Rice Casserole. This is a great oven-baked blend of cooked chicken, soups, celery, onion, water chestnuts, mayonnaise, with a crumb topping. Ingredients: 2 cups chicken, cooked and cut into chunks 2 tablespoons butter, melted 1 cup finely chopped celery 2 tablespoons chopped onion 1 cup cooked white rice 10.75-oz. can cream of chicken soup 10.75-oz. can Cheddar cheese soup 23 cup mayonnaise 7-oz. to 8-oz. can sliced water chestnuts, drained cooking oil spray 1 cup cornflake crumbs 2 tablespoons butter, melted Saute 1 cup of finely chopped celery and 2 tablespoons finely chopped onion in 1 tablespoon melted butter over low heat, stirring occasionally. Set aside. In a large bowl, combine 2 cups cooked, chunked chicken, 1 cup cooked white rice, 1 can cream of chicken soup, 1 can Cheddar cheese soup, 23 cup mayonnaise, 1 can drained water chestnuts, and the previously sauteed celery and onion. Mix well and pour into a 13-inch by 9-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Use the back of a spoon to smooth out mixture until it is even. Bake at 350 degrees (F) for 20 minutes, until bubbly. Mix 1 cup cornflake crumbs with 2 tablespoons melted butter. Sprinkle evenly over partially baked casserole. Return casserole to 350-degree (F) oven and continue to bake 10 minutes longer, until the topping is browned and the whole casserole is bubbly. Remove from oven and serve immediately! Delicious! I hope you enjoy this recipe! --Betty :)
42,247 views | Oct 05, 2011

Betty s Simple Shredded Potato Patties

In this video, Betty demonstrates how to make Shredded Potato Patties. These are an interesting departure from the standard potato cakes made from leftover mashed potatoes (which you will also find in bettyskitchen). Ingredients: 6 medium-sized potatoes, peeled 1 teaspoon salt, for boiling potatoes freshly ground sea salt, to taste freshly ground peppercorns, to taste dash of ground red pepper, to taste (optional) 2 tablespoons butter, melted and cooled 2 eggs, well-beaten ¼ cup self-rising cornmeal mix (You may substitute cornmeal or flour if you don't have cornmeal mix.) peanut oil for frying Place 6 whole, medium-sized, peeled potatoes in a pot with enough boiling water to cover them, leaving room for the water to bubble. Add 1 teaspoon salt. Cook potatoes about 12 to 15 minutes, until crisp-tender. Do not overcook. Drain. Cover with plastic wrap and refrigerate overnight. The next day, use a kitchen shredder to shred the chilled potatoes. Add freshly ground sea salt and freshly ground peppercorns, to taste. Sprinkle a dash of ground red pepper or top, to taste (optional). Add 2 tablespoons melted butter, 2 well-beaten eggs, and ¼ cup self-rising cornmeal mix. Fold gently, until all ingredients are combined. Pour peanut oil into a heavy skillet, just enough to generously coat the bottom. Place the oil over medium heat. Meanwhile, form potato mixture into potato patties. Place the patties into the heated peanut oil in a single layer. Fry over medium heat until the under side is brown. Turn, and brown the other side. When both sides are brown, remove from skillet and place on a platter with paper toweling to drain. Continue this procedure until all patties are browned and drained. Remove from platter and place on a nice serving dish. Serve immediately—while hot! These are crunchy and crusty on the outside and full of flavor on the inside! I hope you enjoy them! --Betty 
44,237 views | Jun 12, 2011

Pasta with Cream and Pancetta Laura Vitale Recipe Laura in the Kitchen...

To get this complete recipe with instructions and measurements, check out my website: Official Facebook Page: http:www.facebook.comLauraintheKitchen Twitter: @Lauraskitchen
151,433 views | Nov 05, 2011

Betty s Elegant Chicken Cordon Bleu

In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party. Ingredients: 2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.) 8 thin slices Swiss cheese 8 thin slices baked ham 2 eggs, well beaten ground sea salt, to taste freshly ground black pepper, to taste ½ cup fine, dry bread crumbs 4 tablespoons cornstarch 3 tablespoons butter 3 tablespoons extra virgin olive oil In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn't overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn't overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥
226,389 views | Nov 20, 2010

Betty s Version of Merrick Inn s Pasta Salad

In this video, Betty demonstrates her version of Merrick Inn's Pasta Salad. My family had lunch at Merrick Inn recently, and, along with my club sandwich, I was served a terrific pasta salad. In this video, I try to replicate that pasta salad. Ingredients: 12 ounces uncooked rainbow rotini (You may choose any salad-size pasta, such as macaroni, bowties, shells, ziti, etc.) 1 tablespoon salt 2 tablespoons fresh chopped curly parsley (You may use flat-leaf parsley instead.) ½ of a small purple (red) onion, thinly sliced. (Cut the slices into arcs, if necessary, to make them fork-friendly.) 2 ½ ounces crumbled feta cheese (You may substitute blue cheese instead.) ¾ cup bottled Italian salad dressing 2 tablespoons mayonnaise (optional) In a large pot, bring about 2 inches of water to a boil. Add 1 tablespoon salt and 12 ounces of rainbow rotini pasta. Cook the pasta, stirring occasionally, for 8 minutes. Drain through a colander, and then rinse with cold water, so that the cooked pasta is evenly cooled. Add 2 tablespoons chopped curly parsley, ½ purple onion (cut into thin rings), 2 ½ ounces crumbled feta cheese, ¾ cup bottled Italian salad dressing, and 2 tablespoons mayonnaise. Fold salad gently, until completely combined. Cover with plastic wrap and refrigerate for several hours for best flavor. Spoon onto salad plates or small salad bowls, when ready to serve. Enjoy!!! --Betty 
32,295 views | Jul 07, 2011

Three Cheese Chicken Pasta Bake by Ana Richardson

This is my submission for the Real Women of Philadelphia. Ingredients: 1 12 LB boneless skinless chicken breast cut to 1" cubes 4 garlic cloves 2 tsp pepper 4 tbsp olive oil 2 cups of penne pasta, uncooked 9 ounces of fresh spinach leaves 26 ounces of spaghetti sauce 1 14 ounce can of Italian style diced tomatoes, undrained 1 brick of Philadelphia cream cheese 12 cup grated Parmesan cheese Mash the garlic, add the salt and pepper and form a paste. Add the olive oil and mix well. Add the seasoning to the chicken. Marinate in the refrigerator for at least 2 hours (over night for best results). Cook pasta in a large pot as directed in the package, add spinach to the boiling water the last minute. In a large skillet, add the chicken and cook for 4-5 minutes until brown mixing so that the garlic does not burn. Sir in the spaghetti sauce and the diced tomatoes; bring to a boil. Simmer at low heat for 5 more minutes. Remove from heat; stir in the Philadelphia cream cheese until melted. Drain the pasta and return it to the pot. Add the spaghetti sauce and mozzarella cheese to chicken. Mix well. Spoon contents into a baking dish, sprinkle with the grated Parmesan cheese and bake in pre-heated oven for 10-15 minutes at 350 until Parmesan is melted and slightly browned on top. Buen Provecho!
21,375 views | May 06, 2010

Betty s Choice Chicken Parmesan

In this video, Betty demonstrates how to make Choice Chicken Parmesan. This is a hearty Italian-style entrée that is very simple to make—and very tasty, too! Ingredients: ½ pound uncooked spaghetti 1 teaspoon salt 4 uncooked boneless, skinless chicken breast halves, pounded with a meat mallet until about 12 inch thick freshly ground sea salt, to taste freshly ground black peppercorns, to taste ½ cup Italian-style fine, dry breadcrumbs ¼ cup freshly grated Parmesan cheese (You may use the canned variety for convenience.) 13 cup all-purpose flour 1 egg, well-beaten 3 tablespoons peanut oil cooking oil spray 2 cups bottled Italian sauce + 1 additional cup bottled Italian sauce 1 cup shredded mozzarella cheese Place a generous amount of water in a large pot, leaving at least 1 inch at the top. Bring to a boil and add 1 teaspoon salt. Add ½ pound spaghetti and boil, stirring occasionally, until spaghetti is al dente. Drain spaghetti and place on a platter. Cover spaghetti with aluminum foil to keep it warm. Meanwhile, prepare the 4 chicken halves, by pounding them with a meat mallet. Place 13 cup flour in a shallow dish and set aside. In a small mixing bowl, beat 1 egg until it is well beaten and set aside. Combine ½ cup Italian breadcrumbs and ¼ cup freshly grated Parmesan cheese in a shallow dish and set aside. Dredge 1 chicken breast half in the flour. Dip it in the beaten egg and dredge it in the Parmesan-breadcrumb mixture. Place on a platter and repeat the process with the other 3 chicken breast halves. Heat 3 tablespoons peanut oil in a large heavy skillet. Add the 4 pieces of breaded chicken and cook 3 to 4 minutes on each side, or until done. Uncover the cooked spaghetti and transfer it to a 9-inch by 13-inch by 2-inch baking dish, which has been sprayed with cooking oil spray. Arrange the spaghetti into an even layer. Pour 2 cups Italian sauce over the top of the spaghetti and spread until smooth. Place the 4 cooked chicken half breasts on top of the spaghetti and sauce. Pour 1 additional cup of Italian sauce over the top of the chicken breasts and smooth it out. Sprinkle the entire casserole with 1 cup of shredded mozzarella cheese. Place casserole in oven that has been preheated to 350 degrees (F), and turn the oven to "broil." Broil 4 or 5 minutes, or until cheese melts and begins to brown. Remove from oven and serve immediately. Buon appetito! Love, Betty ♥
24,466 views | May 26, 2011

Betty s Chicken and Dumplings, Part II the Rolled Dumplings

In this video, Betty demonstrates how to make Rolled Dumplings for the Chicken and Dumplings Thanksgiving entrée. These are the best! Ingredients: 3 cups self-rising flour 12 teaspoon poultry seasoning 13 cup butter 1 cup milk snipped fresh parsley for garnish In a large bowl, combine 3 cups self-rising flour and 12 teaspoon poultry seasoning. With a pastry blender, cut in 13 cup butter, until mixture is crumbly. Add 1 cup milk and stir, just until dry ingredients are moistened. Place dough on a lightly floured surface. Roll to 18-inch thickness. With a knife, cut rolled dough into 1-inch strips. Cut each strip into 1-inch squares. (At this point, you may freeze the dumplings, and use them straight from the freezer when you finish your Chicken and Dumplings.) Bring reserved chicken broth to a boil and add reserved chicken chunks. Return to a boil and drop dumplings, a few at a time into boiling broth. Stir gently as you add the dumplings. Cover, with a lid that fits, reduce heat to low, and simmer, stirring occasionally. Cook until dumplings are tender, about 25 to 30 minutes. Transfer to a large serving dish. Grind fresh peppercorns on top and snip some parsley over the top. Serve immediately. This is the entrée that I have prepared for your Thanksgiving. Of course, you will find various forms of turkey, ham, and other traditional main courses in bettyskitchen. I hope you love the Chicken and Dumplings! Happy Thanksgiving to all! Love, Betty ♥♥♥♥♥
19,769 views | Nov 15, 2011

Betty s Best Ever Oven Baked Tuna Casserole Recipe

In this video, Betty demonstrates how to make her Best-Ever Oven-Baked Tuna Casserole recipe. It is creamy and crusty and full of wonderful Parmesan cheese--the best tuna casserole around! Ingredients: 6 oz. uncooked pasta (I used bow-tie pasta.) 12 medium, to large pot of water, salted with 1 tablespoon salt 2 tablespoons butter 14 cup flour 1 12 cups grated Parmesan cheese 1 12 cups milk for cheese sauce (I use skim milk.) 14 teaspoon salt (2) 6-oz. cans chunk light tuna in water, drained 1 additional cup milk (while blending casserole together) 12 cup frozen green peas cooking spray Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes, until al dente (chewy--not mushy). While the pasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 14 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 12 cups) grated Parmesan cheese, 1 12 cups milk (I use skim milk), and 14 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked. Drain the pasta in a colander in the sink and place the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna, drained, and 12 cup frozen green peas. Mix thoroughly. transfer the mixture into an large oven-proof dish, which has been sprayed with cooking spray. Bake in an oven that has been preheated to 350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutes before serving. Serve to your grateful guests! This recipe makes a large casserole, so it is very economical; also, your kids will love it, because it is a variation on macaroni and cheese! If you don't have a large family, you may freeze the leftovers, and avoid cooking a meal later! A real winner in every way!!!
223,796 views | Apr 02, 2009

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