How To make Chicken and Cheddar Pasta Toss
6 oz No boil pasta ribbons or
No boil lasagna noodles, Broken 1 8-1/4-oz. frozen mesquite
Chicken tenders or one 9-oz. Pkg. frozen chopped cooked Chicken, slightly thawed 3 oz Reduced-fat cheddar or
American cheese, cut into 3/4-inch cubes
1 md Green, yellow, or red sweet
Pepper, cut into strips 1 oz Pepperoni, chopped
1 8-oz. bottle nonfat Italian
Salad dressing 1/8 ts Cracked black pepper
5 c Torn curly endive
1 c Red or yellow cherry
Tomatoes, halved IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork. Drain. Rinse with cold water and drain again. If using chicken tenders, halve them crosswise. RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, add endive and tomatoes; toss gently to mix. Makes 6 main-dish servings. Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31 % vit. C, 16% calcium, 8% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek
How To make Chicken and Cheddar Pasta Toss's Videos
???? Lemon ???? Chicken ???? Pasta Toss!
????????Here we go with a NEW recipe! Well, to me!
????????pamperedchef.biz/maniscalcokitchen
????????Recipe:
Cheesy Chicken Pasta Toss recipe
Cheesy Chicken Pasta Toss recipe
How to Make Rachael's Chicken Piccata Pasta Toss | 30 Minute Meals with Rachael Ray | Food Network
This Chicken Piccata Pasta Toss will soon become your new staple weeknight dinner recipe!
Subscribe ►
Get the recipe ►
Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Piccata Pasta Toss
Recipe courtesy of Rachael Ray
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
Level: Easy
Ingredients
2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish
Directions
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#RachaelRay #30MinuteMeals #FoodNetwork
How to Make Rachael's Chicken Piccata Pasta Toss | 30 Minute Meals with Rachael Ray | Food Network
How to Pan Toss & Make Carbonara
Check out Made In Cookware:
/
INGREDIENTS:
1/2pound spaghetti
2-3 strips of bacon, sliced into matchsticks
2 whole eggs
1cup grated sheep’s cheese like pecorino
1 scallion, sliced
black pepper
STEPS:
Boil your pasta until al dente
render the bacon strips in a pan over medium heat, remove any excess fat, leaving 1-2 tbsp worth in the pan.
Add the scallion to the bacon.
Crack the egg(s) into a small bowl, add the cheese and combine well. 80% through the cooking of the pasta take 1/3C of pasta water and slowly add this to the egg/cheese mixture to bring up to temp.
Turn off the heat on the bacon, add the pasta and the egg water mixture. toss toss toss - and toss some more.
if it’s too wet add more cheese, maybe a lot more cheese, just keep tossing.
serve in warmed bowls.
Spinach Pasta Toss
This simple spinach pasta toss is a perfect easy weeknight dinner!