aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley
Creamy Sun Dried Tomato Parmesan Chicken & Pasta | Episode 106
Creamy Sun Dried Tomato Parmesan Chicken & Pasta | Sundried Tomatoes, Spinach, Basil, Onions, and Garlic!
You requested it, and you shall receive! This creamy chicken and pasta is nearly a one pan recipe if you don’t count the pot to cook the pasta. It is FULLY LOADED with amazing flavor. Sun dried tomatoes, golden brown chicken, fresh spinach, bright green basil, sautéed onions and garlic…those are literally my favorite ingredients of all time slammed into one amazing and easy dinner. If you don’t make anything else on my channel, MAKE THIS! You will not regret it! I mean c’mon. How could you possibly go wrong with creamy pasta?!
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| Measurements |
2 Large Boneless Skinless Chicken Breasts, Cubed
4 Tablespoons Butter, Divided
1 Tablespoon Olive Oil
1 Medium Onion, Diced
3 Cloves Garlic, Minced
1 ½ Cups Chicken Stock
1 Cup Heavy Cream
1/3 Cup Sun Dried Tomatoes in Olive Oil, Drained and Chopped
½ Cup Parmesan Cheese, Grated
2 Cups Fresh Spinach
4 Basil Leaves, Chopped
½ Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
Pinch of Red Pepper Flakes
Salt and Pepper to Taste
½ Pound of Pasta (Angel Hair is my favorite for this)
| Directions |
Bring a large pot of salted water to a boil, and cook pasta according to package directions.
In a large skillet over medium high heat, melt 2 tablespoons of the butter together with the olive oil. Add diced chicken, season with salt and pepper to taste. Brown the chicken until cooked through completely. Set chicken aside, reserving the oil and brown bits in the pan.
To the pan, add remaining butter. Add onion and sauté until translucent. Next add minced garlic and cook for an additional 2 minutes or until fragrant. Do not brown the garlic! Add seasonings and stir.
Add chicken stock, heavy cream, and tomatoes, stir well, and bring to a simmer. Season again with salt and pepper to taste. Simmer for about 5 minutes or until thickened and reduced slightly.
Add cooked chicken, parmesan cheese, spinach, and basil. Bring back to a simmer.
Finally add cooked and drained pasta and mix well.
Enjoy!
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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The Easiest Shrimp Scampi Recipe You'll Ever Find
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Plump shrimp sautéed in a rich & buttery, bright & lemony, herb & garlicky white wine scampi sauce, and tossed with linguine pasta. In just 30 minutes!
Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
We can't think of a better dinner than Ina's shrimp scampi over linguine.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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!
Linguine with Shrimp Scampi
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 3 servings
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
NEVER boil your spaghetti again! ???? #shorts #pasta
This recipe will literally change your life! #shorts
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