How To make Broiled Chicken with Fettuccine
3/4 Cup julienned seeded vine-ripened tomato
1/4 Cup thinly sliced sun-dried tomatoes
oil packed
1/2 Cup thinly sliced red onion
1/4 Cup finely chopped seeded jalapeno
1 Tablespoon drained green peppercorns
1 1/2 Teaspoons finely chopped garlic
1 Tablespoon fresh lemon juice
1/2 Teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole skinless boneless chicken breasts :
halved
1/4 cup olive oil -- plus additional
6 ounces fettucine
1/2 cup heavy cream
2 tablespoons brandy
2 tablespoons chopped fresh basil leaves
Preheat broiler.
In a bowl stir together tomatoes, onion, jalapenos, peppercorns, garlic, lemon juice, salt and pepper,reserve.
Brush each chicken breast half with olive oil,season to taste with salt and pepper.Broil chicken about 4 inches from heat 4 minutes on each side, or until just cooked through. Reduce temperature to 200F. and keep chicken warm in oven.
Cook fettuccine until al dente.Drain well and keep warm.
In a large non-stick skillet heat the olive oil over moderately high heat. Saute reserved tomato mixture for 1 to 2 minutes stirring constantly.Stir in cream and brandy and simmer until thickened slightly. Add fettuccine and basil to the sauce and and stir.
Divide fettuccine and sauce between 2 plates and top with chicken.
Serves 2 Gourmet September 1995 You Asked For It
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Creamy Cajun Chicken Pasta
This one's minus the chilli, perfect for the kids.
Ingredients
250g chicken
1 tablespoon yoghurt
1 teaspoon garlic powder
1 and a half teaspoon Cajun seasoning
1 teaspoon smoked paprika
1 tablespoon olive oil
1 teaspoon salt
Sauce
2 tablespoon olive oil
2 garlic cloves finely chopped
250g passata Italian
1 tablespoon fresh parsley or coriander
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
1/2 cup double cream
1 cup pasta water
Fresh parsley or coriander to garnish
250g pasta
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High Protein Meal Prep Creamy Mozzarella Chicken Pasta! ONLY 401 Calories!
The easiest & tastiest pasta recipe, perfect for busy weeks and so easy to meal prep!
Macros per serving (4 servings total)
401 Calories - 42g protein | 37g carbs | 9g fat
Ingredients (for 4 servings)
- 600g raw chicken breast cut into cubes
- 1 tbsp Garlic Powder
- 1 tbsp Paprika or Smoked Paprika
- 1 tbsp Parsley Flakes
- 1 tsp Chilli Flakes
- 1 tsp Salt
- 198g uncooked Penne Pasta (Roughly 440g cooked weight - 110g per serving)
- 200ml Skimmed Milk
- 100g light Cream Cheese (Brand: Philadelphia)
- 100ml Pasta Water
- 40g Shredded Mozzarella (Brand: Aldi Emporium)
- Garnish Chilli Flakes & Parsley
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Evenly distribute into 4 servings & ENJOY!
Cooking instructions:
- Cook chicken on medium low heat for 6-8 mins (3-4 mins each side) till golden brown
- Cook pasta for 8 mins and remove 100ml of Pasta Water
- Turn down the heat completely when adding the milk and cream cheese. Let it thicken slowly then add the rest of the ingredients
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Creamy, cheesy and filling – this Chicken Alfredo Pasta Bake with mushrooms makes a fantastic comforting dinner. We’ve got loads of flavour packed into this simple, hearty dish. My Chicken Alfredo Pasta Bake is the perfect creamy chicken pasta bake recipe.
Free Printable Recipe Here:
The Ingredients:
14 oz (400g) dried pasta (I used fusilli)
2 tbsp olive oil
1 onion peeled and finely chopped
1/2 lb (230g) baby chestnut mushrooms sliced in half
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic minced
1/2 cup (120ml) white wine
1/2 cup (120ml) chicken stock
1 cup (240ml) double (heavy) cream
2 cooked skinless chicken breasts roughly chopped or shredded
1 cup (100g) finely grated parmesan
1/2 cup (50g) strong cheddar grated/shredded
1/2 cup (50g) mozzarella cheese grated/shredded
1 small bunch of parsley roughly torn
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Chicken Tetrazzini is a big, bubbly Italian pasta bake with a creamy sauce, juicy chicken and buttery garlic mushrooms. It's cheesy and molten, and it's a pasta bake dream come true!
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