Easy Mozzarella Chicken In Tomato Sauce / Food Channel L - A New Recipe Every Day!
The recipe is really easy to make! Mozzarella chicken is absolutely delicious! Just the perfect combination of ingredients. ????
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 4 servings:
600 g chicken breasts
800 g canned tomatoes
125 g mozzarella cheese
40 g parmesan cheese
2 cloves of garlic
1 tsp dried oregano
80 ml olive oil
Basil for serving
Salt and black pepper
High Protein Meal Prep Creamy Mozzarella Chicken Pasta! 400 CALS #pasta #foodie #fatloss #fitness
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
Find more Easy & Delicious Recipes like this in my Digital cookbook!????????????❤️
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
Stuffed Chicken Parmesan Recipe (with Gluten Free Option)
Stuffed Chicken Parmesan is crisp on the outside and so juicy on the inside. You will savor every bite of this easy chicken parmesan recipe!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????Ingredients for Stuffed Chicken Parmesan:
►4 medium chicken breasts (1 1/2 lbs)
►1/3 cup all-purpose flour or gluten free flour (Namaste brand)
►3/4 tsp salt
►1/2 tsp black pepper
►2 large eggs, well beaten with a fork
►1/2 cup (1 oz) plain bread crumbs (or finely crushed GF cracker crumbs)
►1/3 cup (1 oz) finely grated parmesan cheese
►3 Tbsp extra light olive oil, plus more as needed
►2 cups marinara sauce (homemade or store-bought)
►6 oz (1 1/2 cups) shredded mozzarella cheese, divided (4 oz and 2 oz)
►Fresh basil to garnish
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How to Make Ree's Chicken Mozzarella Pasta | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Chicken Mozzarella Pasta
Recipe courtesy of Ree Drummond
Total: 16 min
Active: 16 min
Yield: 6 servings
Level: Easy
Ingredients
1 pound penne or rigatoni
2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
12 basil leaves, cut into chiffonade
Directions
Cook the pasta according to the package directions.
Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!
Cook's Note
The mozzarella should be very soft, but should still be in visible chunks rather than distributed throughout the sauce. It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want.
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How to Make Ree's Chicken Mozzarella Pasta | The Pioneer Woman | Food Network