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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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Beef pasta cooked with Italian seasonings in a creamy tomato sauce. The epitome of easy homemade comfort food with the convenience of one-pot cooking!
RECIPE ⬇️⬇️⬇️ or PRINT:
One Pot Creamy Beef Tomato Pasta
1 1/2 tbsp olive oil
2 garlic cloves, finely minced
1 onion, finely chopped
500g/1 lb beef mince (ground beef)
2 tsp Italian herbs (store bought mix)
2 tbsp tomato paste
400g/ 14 oz can crushed tomatoes
1/2 tsp red pepper flakes (optional)
1 1/2 tsp cooking salt/kosher salt
1/2 tsp black pepper
4 cups (1 L) chicken stock/broth, low sodium
350g/ 12oz fusilli, penne, elbow macaroni or other short pasta
3/4 cups thickened / heavy cream (heavy cream)
SERVING – parmesan
1. Using a large pot, heat oil then cook onion & garlic for 1 1/2 min. Cook beef until you can no longer see red, then add Italian herbs and cook for 30 sec (brings out flavour!). Cook tomato paste for 1 min.
2. Add canned tomato, stock, chilli flakes, salt and pepper. Bring to simmer then add pasta. Once it comes back up to simmer, cook 13 – 15 min on medium high (it should be bubbling, like you are cooking pasta in water), stirring every now and then at the beginning and more towards the end as the sauce thickens so the base doesn’t catch. Reduce heat it needed.
3. Pasta should be just about cooked, but still saucy. Stir in cream, simmer for another minute. Still saucy! Ladle into bowls, garnish with parmesan. By the time you start eating, pasta will have absorbed most sauce but should still be OOZY!
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
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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
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1/4 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
Salt
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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Ya'll definitely gonna love this ziti pasta bake recipe. Not only is it easy, but it's seasoned so well you will absolutely love it! This recipe is perfect for a weeknight meal.
The written recipe is in my e-book:
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Chicken Francese Recipe | Chicken Francaise Recipe | Video Recipe
#ChickenFranceseRecipe #ChickenFrancaiseRecipe.
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!