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How To make Pasta with Spinach Chiffonade In Chicken Brot
2 tb Olive oil
3 md Garlic cloves, chopped fine
4 c Packed raw spinach leaves,
-stemmed and washed, cut -into 1/2-inch wide strips 2 c Reduced chicken broth
-(boil 4 cups down to 2) 1 oz Grated parmesan cheese
Freshly ground black pepper Cooked spaghetti or linguine
In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.
How To make Pasta with Spinach Chiffonade In Chicken Brot's Videos
Healthy Cooking Sesson 2 - Rosemary Tuscan Chicken with Quinoa and Spinach
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iNGREDIENTS:
* 3 skinless boneless chicken breast
* Season chicken with 1/2 tsp each -onion powder, garlic powder, salt, crushed black pepper, paprika
* 2 tbsp cooking olive oil
* 1 red bell pepper
* 1 large onion chopped
* 1/2 tsp oregano
* 3 cloves Garlic minced
* 1 tbsp tomato paste
* 1/2 cup chopped sun dried tomatoes
* 10 basil leaves (1/2 for cooking, and other 1/2 for garnish)
* 3 cups fresh spinach
* 2tbsp unsalted butter
* 1 cup heavy cream
* 1 cup chicken broth
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Easy Lemon Garlic Chicken Pasta | One Pot Meal
In today's video we are making a quick and easy chicken pasta recipe. Lemon garlic chicken pasta is a meal that can be made in one pan/pot. It's a great meal for the weeknight or anytime. The combination of lemon and garlic pair beautifully and when you add fresh parmesan, it's just delicious. Enjoy!
One-Pan Lemon Garlic Chicken Pasta
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 servings
Ingredients
1/4 cup of extra virgin olive oil
1 pound boneless skinless chicken breasts cut into 1 inch chunks
1 teaspoon of kosher salt plus lots of freshly ground black pepper
4 cloves of garlic minced
2 cups of low-sodium chicken broth
1 cup of water
1/2 pound of penne pasta about two cups
1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
1 lemon sliced for garnish
1 cup of freshly shredded parmesan cheese
1 cup of fresh basil leaves
Instructions
Season chicken breasts with one teaspoon of salt and freshly ground black pepper.
Heat olive oil over medium high and brown chicken breast.
Lower heat and add garlic to pan.
Saute garlic and chicken together about one minute.
Then add chicken broth, water and uncooked pasta to pan.
Bring to a boil, then turn heat down to low.
Cook covered on low for about fifteen minutes.
Remove cover and let simmer for about five more minutes until liquid is reduced by half.
Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
Season with additional salt and pepper if needed and garnish with lemon slices.
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One-Pot Wonder: I Made Delicious Pasta with Only One Pot and You Can Too!
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Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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Cannelloni Carbone | Simply Simmons | Pasta Recipe
Thank you for watching, todays video, I hope you enjoyed and let me know if you tried out this recipe by tagging me in your recreations!
Here is everything you need for this recipe:
-Cannelloni
-16oz ricotta cheese
-1 cup finely chopped spinach
-1/2 cup finely chopped parsley
-1 beaten egg
-1tbs Italian SEASONing
-1 cup mozzarella
-1/2 cup parmesan cheese
-1 Jar of pasta sauce
-fresh basil
-1 head roasted garlic
Sauce
Chiffonade the fresh basil
Cut off top of garlic and put in oven at 350 degrees for about an hour, squeeze garlic into sauce pan
Pour Carbone Marinara sauce into saucepan
Add a handful or two of the basil and move saucepan to the stove
Add Arrabbiata sauce in to the pan with a bit more basic and roasted garlic
Cook over a medium flame until it starts to bubble
Preparing for the Oven
Pour the sauce on the bottom of the baking pan and layer the cannelloni over top
Load the cheese filling into the pastry bag and squeeze into the cannelloni, be sure to keep twisting the top of the pastry bag so the filling doesn’t come out the top
Spoon the rest of the sauce, last 2 cups of mozzarella, and grated parmesan over the top of the pasta
Bake at 350 degrees for about 25-30 minutes