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How To make Chicken Artichoke Mostaccioli In Bechamel Sauce
MAIN INGREDIENTS:
1 Entire unsplit chicken
Breast (2 chicken breast Pieces), deboned 1 cn (8-1/2 oz.) artichoke
Hearts - NOT marinated 6 To 8 medium-sized fresh
Mushrooms, sliced 1/2 cn Black olives, slivered
Dash paprika Olive Oil 10 oz Cooked mostaccioli
2 c (about) of Bechamel sauce
BECHAMEL SAUCE:
4 tb Butter or margarine
2 tb Grated onion
2 tb All-purpose flour
1 c Chicken broth
1 c Half-and-half
1/2 ts Salt
1/4 ts White pepper
Dash ground thyme Dash cayenne pepper 1. Cut chicken into bite-sized chunks, and artichoke hearts into small
bite-sized pieces. 2. Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to golden brown in color. 3. Add artichoke hearts to pan and heat for about 90 seconds. 4. Turn heat to low, add cooked noodles to pan, and heat until warm. 5. Add warm Bechamel sauce to pan and toss ingredients 3-4 times. 6. Serve. 7. Add freshly grated black pepper and fresh parmesan cheese to taste. 8. Sprinkle dash of paprika over food for color. BECHAMEL SAUCE (Microwave instructions): 1. In microwave oven, melt butter in a 1-quart glass measuring pitcher for
about 1 minute at HIGH). Add grated onion and flour, then mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH, or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute. 2. Remove from oven; add seasonings; stir.
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To print the recipe:
Ingredients:-
1 1/2 chicken breast sliced and pounded
1/2 cup flour reserve a tablespoon
Zest of 1/2 lemon
Juice of a lemon
3 tablespoons of extra virgin olive oil
1/3 cup Parmigiano Reggiano
1 1/3 cup chicken stock
4 tablespoons butter
2/3 cups of white wine
2 eggs
2 cloves of garlic
1/4 cup chopped parsley keep a few sprigs garnish
Directions:-
Step#1- Slice and pound the chicken. Add the zest of the lemon to the flour. Coat the chicken in the flour and shake off the excess.
Step#2- Beat the eggs add the cheese, salt pepper, and parsley. Drench the chicken in the egg wash.
Step#3- In a large sauté pan on medium heat add oil and once hot add the chicken. Don’t overcrowd. Let it brown on both sides and remove until all pieces are done.
Step#4- You will be left with a little oil and dripping. Add the butter, 1 tablespoon of the flour, and garlic cloves.
Step#5- Stir to form a roux. Add wine and let it evaporate.
Step#6- Now add chicken stock and juice of half a lemon.
Step#7- Add the chicken back in the sauté pan layering it and let it cook for about 5 to 6 minutes until the chicken is cooked and the sauce has thickened.
Step#8- Garnish with parsley and lemon slices.
Buon appetito!
Alison Roman's Best Baked Ziti | NYT Cooking
This baked ziti is layered almost like a lasagna to make sure every bite has enough ricotta, mozzarella and tomato sauce. So, it's simply the best. Alison Roman swaps out classic ziti with rigatoni to get more crispy edges. It's a smart move. Get the recipe:
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Discover a crêpe lasagna called timballo from Abruzzo! | Pasta Grannies
This timballo recipe really needs a group to make all the different stages! This version is a speciality of Aquilano in Teramo province, Abruzzo. Despite having at least 13 layers, the use of scrippelle, very thin crepes, keeps it light.
The festival or saga takes place on the first weekend in August if you happen to be in Abruzzo.
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Speedy Baked Ziti Food and Wine Magazine Quick and Easy Recipe!!
In this video, you will see how to cook Food and Wine Magazine's Speedy Baked Ziti. This delicious and superfast ziti doctors up jarred tomato sauce with ground meat, onion, garlic, and spices.
For the Food & Wine Magazine recipe follow the link below:
Ingredients:
1 pound ziti or penne
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 pound lean ground sirloin
1/4 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
Salt
One 24-ounce jar marinara sauce (3 cups)
1 1/2 cups fresh ricotta (about 12 ounces)
1/2 pound packaged mozzarella, shredded
1/4 cup freshly grated Parmigiano-Reggiano cheese
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Creamy Garlic Chicken Pasta | with Tomato and Spinach
Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!
Recipe + macros:
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Ingredients
10 ounces dry pasta (any kind)
1 pound boneless skinless chicken breast
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
salt & pepper to taste
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic minced
1 cup tomatoes diced
2 cups spinach chopped, optional
2 cups heavy cream (or 16 oz)
1/2 cups Parmesan cheese shredded or grated
salt & pepper to taste