How To make Linguine a La Greque
Donna Hartman (hddw83b) 2 c Frozen chopped spinach (one
9-oz. package)
8 oz Canned chick-Peas, drained
1/4 c Golden raisins
1/2 ts Salt
1/8 ts Crushed red pepper flakes
1 tb Olive oil AND 1 ts olive oil
6 oz Linguine
In medium saucepan, cook spinach following pkg. directions. Add chick peas and raisins; stir and cook until heated through. In large pot of rapidly boiling water, cook pasta 8 to 10 minutes or until al dente. Drain well. In large bowl, combine spinach mixture with pasta. Sprinkle with salt and red pepper flakes. Drizzle with oil and toss to combine. four servings at 308 calories per serving.
How To make Linguine a La Greque's Videos
Creamy Chicken Scampi Pasta Ready in 30 Mins!
Print the recipe here:
Ingredients
1 pound (500g) linguini or spaghetti pasta
2 pounds boneless skinless chicken breast or tenders
1 and 1/2- 2 teaspoons of salt plus more for pasta
1/2 teaspoon freshly ground black pepper
1 cup of flour
4 tablespoons olive oil
2 ounces (60g) butter
1/2 of a medium onion, finely chopped
5-6 garlic cloves, grated
zest of a lemon
1/4 cup fresh lemon juice
1 cup chicken broth
1 cup heavy whipping cream
1/3 cup finely chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed oregano
grated Parmesan cheese
Instructions
Place the chicken breast on a flat surface and butterfly it by slicing it into two cutlets beginning at the thickest side and ending at the thinnest point.
Season the chicken cutlets on both sides with salt and pepper and dredge in flour.
Heat a skillet over medium heat and add 2 tablespoons of olive oil.
Pan-fry the chicken in 2-3 batches about 5 minutes per side for the cutlets depending on the thickness. Chicken is ready when the internal temperature reaches 165 °F. Chicken tenders take about 3 minutes per side. Set the chicken aside.
Add the butter and onion to the pan and cook until softened. About 4-5 minutes.
Add teh garlic and warm through until fragrant.
Add the chicken broth and cook until reduced. About 4 minutes.
In the meantime, cook the pasta according to the package instructions. Under cook the pasta by about a minutes as it will be added to the sauce and cooked more later on. Reserve about 2 cups of the pasta water for the sauce.
Add the lemon zest, thyme, and oregano to the sauce. Once it warms through
Add the cooked pasta to the sauce along with the heavy cream, 1 cup of pasta water, and season with salt, if needed. Toss together and taste.
Add the parsley and Parmesan cheese.
Chop the chicken into strips and serve over the pasta.
Kali Orexi!
Notes
Substitutions and/or additions:
feta cheese
mozzarella cheese
roasted red peppers, chopped
sautéed mushrooms
Reheating tips: Use the extra cup of reserved pasta water to add to the pasta when reheating.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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Trending TIK TOK PASTA - Baked Feta and Cherry tomatoes #pasta
Baked feta and tomato pasta with olive oil, garlic, oregano, and fresh basil leaves. This trending pasta is one of the most amazing trends of 2021! The creaminess of feta, the punch of the tomatoes, and freshness from basil leaves, all tied together with olive oil. What a winner.
Full recipe here -
Greek Salad Linguine | Easy Dinner Recipe
A simple but delicious Greek Salad Linguine recipe, quick and easy to make and can be eaten hot or cold! Subscribe to my channel:
Ingredients:
300g linguine
200g cherry tomatoes
1/2 cucumber
75g black olives
200g feta cheese
Dressing:
4 tbsp olive oil
2 tbsp white wine vinegar
1 garlic clove, crushed
1 tsp dried mixed herbs
salt and pepper to taste
See the full recipe here:
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20 Minute Mediterranean Shrimp Pasta!
Prepared Mediterranean-style and tossed in a light sauce with garlic, onions, white wine, and lemon juice. It’s like fine dining at home! FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? ALEPPO PEPPER
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 3/4 lb thin spaghetti
???? Kosher salt
???? Extra virgin olive oil
???? 1 lb large shrimp peeled and deveined (thawed if frozen)
???? Black pepper
???? ½ red onion chopped
???? 5 garlic cloves minced
???? 1 teaspoon dry oregano
???? ½ teaspoon red pepper flakes or 1 teaspoon Aleppo pepper flakes
???? 1 cup dry white wine I used Pinot Grigio
???? 1 lemon zested and juiced
???? Large handful chopped fresh parsley about 1 cup packed
???? 2 to 3 vine ripe tomatoes chopped
???? Parmesan cheese to your liking.
Gemista - Greek Stuffed Vegetables | Akis Petretzikis
Gemista - Greek Stuffed Vegetables | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Fettuccini aux crevettes | Recette facile et rapide!
Bonjour à tous!
Me revoilà avec une nouvelle vidéo dans laquelle je vous propose ma recette de pâtes aux crevettes. Je vous garantie que c'est un régal!
N'hésitez pas à tester et à me faire part de vos commentaires!!
-Les ingrédients pour 2 personnes :
-350g de crevettes cuites et 250g de crevettes crues (qté au choix)
-1 tomate
-1 feuille de laurier
-3 cs
de persil frais haché
-4 gousses d'ail
-le vert d'un oignon nouveau
-1 échalote
- épices : sel, poivre, paprika
- 1 bouillon de légumes
-250g de pâtes fettuccini