How To make Chicken Dijon Rigatoni
2 tablespoons olive oil
1 pound chicken pieces -- cut for stir-fry
2 cups half-and-half
Salt and pepper 1 pound uncooked rigatoni (or similar pasta shape)
cooked
and kept warm 1/3 cup Dijon mustard
3 tablespoons minced fresh parsley (for garnish :
optional)
Heat olive oil in a large sautepan over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes. Remove chicken from pan and set aside. Add half-and-half and salt and pepper to taste, and stir to blend. Bring to a boil. Reduce heat and simmer until mixture is reduced a bit, about 10 minutes. (Mustard added later will quickly thicken it.) Transfer warm pasta to a warmed serving bowl. Whisk mustard into cream mixture. Return chicken to sauce, reduce heat to low and cook until heated through. Do not boil. Spoon chicken mixture over pasta and toss thoroughly. If desired, garnish with chopped parsley. Serve immediately.
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Beth's Rigatoni Bolognese Pasta Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade bolognese sauce. This is the perfect pasta recipe with a meat sauce that anyone can master! SUBSCRIBE for more great recipes!
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Beth’s Rigatoni Bolognese Recipe
Serves 4-6
INGREDIENTS:
1 lb (450 g) Rigatoni
1 tbsp (15 ml) olive oil
1 yellow onion, diced
1 lb (450 g) ground beef
1 tsp (5 ml) Italian seasoning
freshly cracked pepper to taste
1 ½ tsp (7.5 ml) salt (separated)
2 15-ounce cans (890 ml TOTAL) of tomato sauce
1 15-ounce can (445 ML) diced tomatoes
2 garlic cloves, minced
2 tbsp (30 ml) chopped basil + 1 tsp for garnish
freshly grated parmesan cheese to taste
METHOD:
In a large stock pot cook rigatoni according to package instructions.
Meanwhile in a large skillet sauté onion in olive oil until tender. Add beef, Italian seasoning, ½ tsp of salt and freshly cracked pepper. Brown meat on all sides until cooked through.
Add tomato sauce and diced tomatoes, garlic and 1 tsp salt. Simmer for 30 mins. Add fresh basil.
Drain pasta and toss with sauce. Garnish with freshly grated parmesan cheese and more chopped basil.
Dinner is ready!
Marry Me Chicken | Creamy Garlic Sun Dried Tomato Chicken
Marry Me chicken gets its name from the flavours in the dish that are married together. If you know my channel well, you’ll know that the flavours can become friends, so I thought this recipe is perfect for me to make for you, and it goes well with the creamy garlic sauces I make regularly. This creamy garlic sun-dried tomato chicken is easy to make, tastes delicious and can serve 3-4 people for less than $7 per portion. It’s a win-win recipe.
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Ingredients -
2 Tbsp (40ml) - Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)
3 (250g-300g Each) Large Chicken Breast, Butterflied & Halved
2 Tbsp (28g) - Unsalted Butter
1 - Small Brown Onion, Diced
5 - Garlic Cloves, Minced or Grated
1/3 Cup (80ml) - White Wine (Substitute With Chicken Stock)
3/4 Cup (180ml) - Chicken or Vegetable Stock
1/2 Cup (100g) - Sun-Dried Tomatoes
1 Tbsp (20g) - Dijon Mustard
1 Cup (250ml) - Thickened Cream (Whipping or Double Cream)
20g (0.7oz) - Parmesan Cheese, Freshly Grated
5g (0.2oz) - Thyme, Roughly Chopped
5g (0.2oz) - Oregano, Roughly Chopped
1 tsp (2g) - Dried Chilli Flakes
1 Cup (15g) - Fresh Basil Leaves, Roughly Picked
Seasoning to Taste
If you wish to use dried herbs instead of fresh use 1 tsp each of dried.
For chicken thighs instead of chicken breast, sear the chicken for 6 minutes on each side
#marrymechicken #creamygarlic #chickenrecipe
Homemade Italian Chicken Rigatoni
it's basically Sausage Rigatoni, Since we don't have Italian sausage we come up with something like this.
Recipe is in the video.
Inspiration:
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Pasta with Bacon, Chestnuts and Dijon
This delicious pasta is made with bacon, chestnuts and dijon mustard!
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Chicken in Mustard Mascarpone Sauce with Michael's Home Cooking
This Chicken in Mustard Mascarpone Sauce be awesome without the chicken as well.
Ingredients:
2 Tablespoons olive oil
1 pound of bite size chicken
2 Tablespoons butter
1 cup chopped onion
3 or 4 garlic cloves
1/2 teaspoon red chili flakes
1 pound sliced mushrooms
1 cup white wine
2 Tablespoons dijon mustard
8 ounces mascarpone cheese
2 Tablespoons chopped fresh parsley
Great served with pasta of your choice.
Thank you for watching!
Music from:
Song used:
Brandenburg Concerto No. 4 in G
Permission to use music: