Ingredients 6 pound chicken pieces 1 each onion, chopped 6 each potatoes, chopped 1 inch cubes 2 each green peppers, chopped in strips 1/3 cup parsley, fresh, chopped 1 each garlic clove, minced 3 each chicken bouillion cubes, crushed 1/4 teaspoon pepper 3/4 teaspoon basil, dried 4 cup spaghetti sauce
Directions: Combine all ingredients in removable liner. Place liner in base. Cover and cook on auto 5 hours, low 6-8 hours or high 3-4 hours.
How To make Crockpot Neapolitan Chicken's Videos
Sheet Pan Pesto Chicken Recipe
If you’re a fan of pesto but are in the mood for something besides pasta, there are all kinds of ways to serve the sauce. It always goes well with chicken, and we’ve got a recipe for sheet pan pesto chicken that will make you look at the sauce in a whole new way. It won’t take very long to prepare, and it’s full of vegetables and nutrients, so there’s really no downside to it. Even if you aren’t comfortable making your own pesto, you can buy a jar from the store, and it will still be great. Here’s our recipe for sheet pan pesto chicken.
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Not twirling my spaghetti in front of my Italian husband ???? #shorts
Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients: 4 chicken breasts 1 large egg 3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed) 1/4 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp dried paprika 1/4 tsp garlic salt 3 tbsp olive oil 1 brown onion peeled and sliced 2 cloves garlic peeled and minced 1/2 tsp dried oregano 1 tsp paprika 1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter 1 red bell pepper de-seeded and sliced 1 tbsp tomato puree (paste) 1/3 cup (90ml) white wine 1 cup (240ml) chicken stock (use bouillon for gluten free) pinch of salt and pepper 1/3 cup (90ml) double (heavy) cream 1/2 packed cup (50g) parmesan cheese grated 3 packed cups (90g) fresh baby spinach 1 tbsp chopped parsley