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How To make Pasta with Spinach Chiffonade In Chicken Broth
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.
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Skillet Pesto Chicken Pasta
This Pesto Chicken Pasta is so delicious and flavorful, and it's all made in one skillet! These are some of my very favorite dinners because of how easy they are to make and how quick they are to get on the table. You can't go wrong with pasta for dinner and the pesto gives this dish a wonderful flavor or basil and garlic. Creamy pesto pasta with chicken and sliced grape tomatoes that add a burst of sweetness.
Skillet Pesto Chicken Pasta
Ingredients
2 to 3 boneless skinless chicken breasts cut into bite size pieces (1 1/2 to 2 pounds)
1 Tbsp olive oil
1 cup half and half
1 1/2 cups chicken broth (or chicken base dissolved in water)
1/4 cup pesto
1/2 pound of pasta (penne and rigatoni work well)
1 pint of grape tomatoes sliced in half
1/4 cup crumbled feta cheese or parmesan
other veggie options: sliced zucchini, chopped asparagus, sliced mushrooms, chopped broccoli
Instructions
In a large skillet cook the chicken in olive oil until almost cooked through. Add chicken broth, half and half, pesto, and pasta. Cover the skillet and cook for 10 minutes. Add tomatoes and cook for an additional 5 minutes or until tomatoes soften and break down slightly. (If using other veggies add them after the pasta as they may need more time to cook.) Remove from heat and stir in the cheese. Garnish fresh basil.
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How to Make Italian BRUSCHETTA - Easy Appetizer
Authentic Italian Bruschetta! Learn how to make a crowd-pleasing tomato bruschetta. The parmesan toasts take these over the top and you will love what we drizzle them with!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR TOMATO BRUSCHETTA:
►6 Roma Tomatoes ( 1 1/2 lbs)
►1/3 cup basil leaves
►5 garlic cloves
►1 Tbsp balsamic vinegar
►2 Tbsp extra virgin olive oil
►1/2 tsp sea salt
►1/4 tsp black pepper
INGREDIENTS FOR TOASTS:
►1 baguette
►3 Tbsp extra virgin olive oil
►1/3 to 1/2 cup shredded parmesan cheese
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More Knife Skills. Practice making very fine cuts of Basil or Spinach. This is perfect for adding to pasta, right before serving. Toss your Basil Chiffonade through tomato sauce and it will release it's oils as it hits the sauce - then serve it right away. Why is this a ThriftCultureNow.com Thrifty Cooking Solution? Mastering Chiffonade and other knife skills is an indication that your have the skills to cook very well from scratch. Like fine dice or Julienne, Chiffonade requires practice. The better you get at it, the faster you will be with your knife; therefore, saving yourself time and thus Money.
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Laura Vitale's Chicken Meatballs with Creamy Parmesan Sauce
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