Garlic Chicken on PastaIngredients:
1/2 kilo chicken breast fillet
2 tbsps mustard
2 tbsps soy sauce
2 tsps minced garlic
1 cup breadcrumbs
oil for pan-frying
200 grams spaghetti noodles
1 cup cream
1/2 tsp Italian seasoning
salt and pepper to taste
Procedure:
1/2 kilo chicken breast fillet
2 tbsps mustard
2 tbsps soy sauce
2 tsps minced garlic
1 cup breadcrumbs
oil for pan-frying
200 grams spaghetti noodles
1 cup cream
1/2 tsp Italian seasoning
salt and pepper to taste
Procedure:
1. Season the chicken with the mustard, soy sauce and garlic. Set aside for at least 20 minutes. Coat the chicken with breadcrumbs.
2. Fry chicken in hot oil until cooked. Cool slightly then slice.
3. Heat the cream in a pan. Add Italian seasoning. Simmer for a few minutes then season to taste. Add the cooked pasta and toss together.
4. Serve pasta and top with sliced chicken.
Source: Good Housekeeping cook book
I like this recipe with added garlic when seasoning the chicken. You can serve it with parmesan cheese and sliced garlic bread.
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2. Fry chicken in hot oil until cooked. Cool slightly then slice.
3. Heat the cream in a pan. Add Italian seasoning. Simmer for a few minutes then season to taste. Add the cooked pasta and toss together.
4. Serve pasta and top with sliced chicken.
Source: Good Housekeeping cook book
I like this recipe with added garlic when seasoning the chicken. You can serve it with parmesan cheese and sliced garlic bread.
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Angel Hair With Balsamic TomatoesIngredients:
1 tsp minced garlic
1 tsp olive oil
6 tomatoes, chopped
3 tbsps balsamic vinegar
1/4 cup chopped fresh basil
1/2 lb. uncooked angel hair pasta
salt & pepper to taste
Procedure:
1. Saute the garlic in olive oil until lightly browned. Leave garlic in skillet.
2. Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.
3. Boil water with small amount of oil for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. Cook the angel hair pasta.
4. Heat your garlic skillet and toss drained tomatoes briefly.
5. Toss the pasta and tomato mixture together. Serve with grated parmesan cheese & garlic bread.
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Baked Ziti
Ingredients:
8 oz pkg. ziti (Pasta), cooked
Italian Tomato Sauce
3/4 cup Shredded mozzarella cheese or melted cheese (combination of 1/4 cup butter & grated cheese melted in water or milk)
Procedure:
1. In a deep, 2-quart, non-stick casserole combine ziti, tomato sauce and 1/3 cup shredded cheese.
2. Sprinkle remainder of cheese on top of casserole. Bake until cheese is melted and sauce is bubbly.
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Chicken Bolognese
Ingredients:
12 ounce(s) linguine or fettuccine
4 teaspoon(s) olive oil
1 lb. ground chicken breast
Salt and pepper
2 medium carrots, chopped
2 medium stalks celery, chopped
1 large (10- to 12-ounce) onion, chopped
1 clove(s) garlic, crushed with press 1 can(s) (28-ounce) crushed tomatoes
1/2 cup(s) reduced-fat (2%) milk
1/3 cup(s) freshly grated Parmesan cheese
1/4 cup(s) loosely packed fresh parsley leaves, chopped
Procedure:
1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.
Source: Good Housekeeping
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Easy Tuna in a Carbonara sauce with bacon
Ingredients:
4 cups cooked noodles
4 large cans solid white tuna
4 packages prepared white sauce
1 1/2 cups Parmesan cheese
1/2 lb. bacon, cooked crisp
Directions:
1. Cook bacon and oil serving dish with bacon fat.
2. Put cooked noodles in serving dish and crumble tuna over noodles.
3. Make white sauce according to package directions Adding 1 cup milk to thin.
4. Crumble crisp bacon and put it into white sauce with most of parmesan cheese. Sprinkle the rest of the parmesan cheese over the top.
5. Keep warm and serve.
*This dish can be made in advance and frozen.
