Recipe Prego® Easy Chicken Cacciatore
Recipe - Prego® Easy Chicken Cacciatore
INGREDIENTS:
●1 tablespoon vegetable oil
●1 pound skinless, boneless chicken breast or thighs, cut into cubes
●1 (25 3/4 ounce) jar Prego Chunky Garden Mushroom & Green Pepper Italian Sauce
●8 ounces corkscrew-shaped pasta (rotini), cooked and drained
White Sauce Chicken Pasta Recipe | Creamy & Cheesy White Sauce Pasta | Chicken Alfredo Pasta
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Use this easy recipe to cook White Sauce #ChickenPasta at home. This #WhiteSauceChickenPasta is made using loads of cheese and the penne pasta variety to make this creamy. Your kids will love this #ChickenPastaRecipe.
White Sauce Chicken Pasta Recipe:
Chicken - 150 grams
Penne Pasta - 2 Cups / 150 grams
Water - 6 Cups / 1.5 Litres
Olive Oil - 3 tsp
Butter - 1 tbsp
Garlic (finely chopped) - 1 tbsp
Maida - 2 tbsp
Milk - 2 Cups
Dried Oregano - ½ tsp
Dried Basil - ½ tsp
Salt - ¾ tsp
Pepper - ½ tsp
Cheddar Cheese - ½ Cup
Cooking Instructions:
1. Bring water to boil in a pot, cover and cook the pasta in the boiling water for 9 mins.
2. Drain the pasta and add 1 tsp of Olive oil to prevent the pasta from sticking on to each other.
3. In a pan, add 1 tsp of Olive oil, and chicken. Season this with ¼ tsp of salt and ¼ tsp of pepper. Cook the chicken for 3 mins. Remove the chicken from the pan.
4. In the same pan, add 1 tsp of Olive oil, 1 tbsp of butter.
5. Add finely chopped garlic to the pan and saute for 30 seconds.
6. Add 2 tbsp of maida to the pan, stir until maida and butter are mixed.
7. Add milk to the pan.
8. Add oregano, basil, salt and pepper.
9. By the time the sauce comes together and starts to thicken, add ½ cup of Cheddar Cheese.
10. Add the cooked pasta and mix it with the sauce.
11. Add the cooked chicken to the pan and mix well.
12. Remove from heat and serve.
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Easy Chicken Alfredo Recipe
This Chicken Alfredo recipe is what dreams are made of! Juicy pieces of chicken over tender fettuccine noodles tossed in a creamy and luscious alfredo sauce, it’ll quickly become your go-to dinner. You can easily whip up this indulgent restaurant-quality meal at home from scratch with a few simple ingredients.
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Learn How To Make The Most Flavorful Chicken Alfredo In Less Than 30 Minutes
Alfredo is a classic - but sometimes gets a bad rep. Today, we step away from the jarred alfredo sauce forever! It's time to make this delicious pasta recipe from scratch - AND learn how to make the PERFECT Chicken Breast! Let's #makeithappen
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Shopping List:
1 lb boneless skinless chicken breast
fettucinie pasta
All Purpose Seasoning & Lemon Bae (use whatever your favorite chicken seasoning is)
3-4 cloves minced garlic
1/4 cup diced parsley
2.5 cups parmesan cheese
1 stick of butter
2 cups heavy cream
red pepper flakes
Chicken Prego Roll
Rubbing shoulders with SANS Community on Sea Point Main Road, Fabrica do Prego offers what is arguably the most delicious prego roll in the city. Formally known as Chippies, this family-run business underwent a facelift – all bold graphics and Bordallo Pinheiro pieces – to become Fabrica do Prego.
Founded in the late Seventies by Manuel Do Rego and Armando Teles, current owner Orlanda Simal saw the potential of the unique concept and joined forces with the founders.
The first Chippies Prego opened their doors in Rondebosch in 1996. After these original founders parted ways, it was decided to give the brand a new look whilst retaining their ethos – good wholesome family-style food inspired by the unique flavours of Portugal. Translated as Prego Factory, Fabrica do Prego was born after Orlanda brought her son and now marketing manager Marco on board and together they redesigned the packaging of Chippies’ famous prego, piri piri and barbecue sauces. In a collaborative effort, Marco worked with Francois Rey of Monday Design to develop what are now Fabrica’s instantly recognisable receptacles whilst Parsons Branding handled the illustration design and logo of a girl eating a prego roll.
While the Sea Point branch of Fabrica might only seat around 8 diners, what it lacks in space it makes up for in style. Designed by Wesley Shankland at MOKO architects and Marco himself, Fabrica’s interiors are all neutral geometry and blonde pine brightened up with the occasional Bordallo Pinheiro piece (a brand as iconically Portuguese as prego itself) and Fabrica’s distinctive blue and white sandwich wrappers.
Still offering the same popular prego that fans of the original Chippies know and love, Fabrica has developed a smaller, healthier menu that includes Frango (chicken), Bife (steak) as well as a Mushroom prego for vegans and vegetarians and the Seared Tuna prego for those following a pescatarian diet. Authentic Portuguese dishes such as the battered green beans are alternative to Fabrica’s hand-cut potato chips whilst a vegan-friendly aioli was added to the existing trio of sauces. For the sweet-toothed, flaky Pasteis de Nata are best enjoyed with a cup of Fabrica’s own Liberdade blend – specially developed for the eatery by Deluxe coffee roasters.
At its heart, Fabrica do Prego is essentially offering a fresh take on the flavour that customers have grown to love over the past 23 years. And what with their vaunted prego sauce still spoken about in revered tones, it’s not difficult to understand why diners keep on coming back for more. When asked for a confessional as to what makes the sauce so delicious, Marco replied;
“It’s simple – sliced garlic, chillies, oil, salt and our secret mix of spices (there may be paprika in it) – although unfortunately I cannot share the latter with you”.
Fabrica do Prego-style Chicken Sandwich
Serves 4
8 chicken breast fillets, flattened
1 lemon
4 sprigs of fresh parsley, finely chopped
4 cloves of garlic, thinly sliced
2 small chillies, finely chopped
125ml olive oil
200ml of Fabrica do Prego prego sauce
Salt
Zest and juice the lemon and combine with the rest of the ingredients. Season the marinade with salt to taste and pour over the flattened chicken breasts. Brush the marinade all over the chicken breasts and cover the dish with foil.
Leave for a minimum of 8 hours or overnight in the refrigerator.
If grilling the chicken breasts over the coals, a kettle braai works best to achieve a smoky flavour. Using indirect heat, place the chicken in the middle of the grid and replace the lid of the kettle braai. Cook for 3-4 minutes per side, basting often with the remaining marinade.
When cooked through, serve the grilled chicken breasts atop a halved floury Portuguese roll with slices of tomato and lashings of Fabrica do Prego’s piri piri sauce.
#howtomakeportuguesepregoroll #portuguesefood #howtomakeprego