This video shows the simple and easy way of cooking Pasta with chicken in Clara Ole red pesto sauce. The ingredients I used are simple and easy to find. If you're looking for a healthy and delicious pasta recipe then try this one, you'll really love the simplicity of it's taste and aroma. Enjoy cooking!
Ingredients:
250gms penne pasta 200 gms chicken breast fillet, cut into small cubes 1pk Clara Ole Red Pesto Pasta sauce 180g 1/4 cup parmesan cheese 1/3 cup fresh basil 2 pcs ripe tomato 1pc onion 3 cloves garlic Salt and pepper to taste 2Tbsp olive oil
For Pasta
2liters water 1tbsp salt
Yield: good for 5 to 6 persons
Chicken Kiev Ole recipe
Chicken Kiev Ole recipe
Linda’s Chicken ‘Ole -0- WW points, low calorie, high protein, very easy
LINDA'S CHICKEN OLE'
Very easy, healthy spicy chicken and rice cauliflower dish. Lots of protein, low calorie, -0- WW point per huge serving. Makes 3 large servings. Sooooo good. ENJOY! INGREDIENTS: * 1 uncooked boneless skinless chicken breast (-o- points) * 1 can of corn (-0- points) * Ro Tel Diced Tomatoes & Green Chilies, Original 11 1/2 oz can (-0- points) * 2 cups-Green Giant Riced Veggies Cauliflower (or any other brand) (-0- points) * 1 onion INSTRUCTIONS: Salt and pepper chicken breast then fry in a large skillet with a little bit of olive oil over medium heat. Cover skillet and flip a few times until cooked, or buy cubed chicken breasts already cooked. Remove chicken and cut it up in dice size pieces and set aside for now. In the skillet, Add 1 cup of largely diced onion into skillet and lightly saute. Add the Rotel tomatoes and 1 cup of drained canned corn (or frozen corn), then add the cauliflower rice and stir around lightly. Simmer for a few minutes, stirring often. Add diced cooked chicken and stir together.Simmer together for a couple of minutes. Enjoy! ****HOW TO PRINT THE RECIPE: You will find the printable recipe on my website. Just copy and paste this link into your browser and it will take you right there. amusinghealthyrecipe.com On the HOME page you will see a link to all the YouTube recipes, it says “CLICK HERE FOR MY YOUTUBE RECIPE’S”. Then right below you will see a link that says “CLICK HERE TO FIND THE PRINTABLE RECIPE”
CREAMY CHICKEN MUSHROOM PESTO PASTA WITH CLARA OLE PASTA SAUCE | EASY RECIPE | CLARA OLE
Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pit
Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pits with Malcom Reed of HowToBBQRight.com
For more barbecue and grilling recipes visit:
For Pulled BBQ Chicken Recipe, the first thing you’ll need is a couple whole chickens from the grocery store. Remove the chickens from the cryovac packaging and rinse under cool water in the sink.
Place the chicken in a large container and pat the skin dry with paper towel. Hit the outside of each bird with a good dose of Salt, Black Pepper, and Garlic (my Killer Hog’s AP seasoning goes great here). Then layer on your favorite BBQ Rub to create a “Chicken Bark”
Anytime I’m smoking chicken I run my pit at a higher temperature. 275⁰ is optimal for getting the meat done and cooking the skin. There’s nothing worse than rubbery chicken skin, so ramp that cooking temperature up and you won’t have a problem.
For this cook, I’m using my Ole Hickory Ace MM set for 275⁰ with a little pecan chunks thrown right on the hot coals for smoke. Pecan is my go to wood for chicken.
When the smoker is up to temp, place the chicken breast side up on the rack and close the lid. It’ll take about 3 hours for these to smoke, but after an hour or so insert a wired probe thermometer (I use the Chef Alarm by Thermoworks) to keep an eye on the internal temperature. Chicken is done when the white meat hits 165⁰ and the dark meat hits 175⁰. Always be sure to check in the thickest part of the meat away from the bone.
While the chicken is doing its’ thing on the smoker, it’s a good time to put together the slaw used for building the sandwiches.
Blue Cheese Slaw Recipe 10oz Shredded Red Cabbage ½ cup White BBQ Sauce (recipe below) ¼ cup Blue Cheese Crumbles 3 Green Onions sliced fine 2 tablespoons White Sugar 1 teaspoon Celery Seed Combine these ingredients and place in the refrigerator for at least an hour before serving.
After about 3 hours of cooking, the internals should be right where you want them. Double check the internals after the alarm sounds on the thermometer just to be safe. You’ll need a hand held thermometer for this (Thermapen is your best friend).
Remove the chickens from the smoker and cover loosely with foil inside on the counter. They’ll need to rest at least 15-20 minutes before pulling.
Remove the legs, wings, breast, and thighs. The meat will still be hot, so use a pair of glove liners underneath a pair of nitrile gloves. Pull the meat into equal size portions separating any bones or cartilage working through the whole carcass.
Once all the meat is pulled, it’s time to build the sandwiches. Split open a jumbo burger bun and pile a good bit of the chicken on the bottom half, drizzle with White BBQ Sauce.
enjoy this Pulled BBQ Chicken to make your own Smoked Chicken Sandwich cooked on the Ole Hickory Pit.
White BBQ Sauce Recipe: 2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate) ½ cup Apple Cider Vinegar 1 tablespoon Black Pepper (course ground) 1 tablespoon White Sugar 1 heaping teaspoon Prepared Horse Radish 1 teaspoon Kosher Salt ½ teaspoon Ground Cayenne Pepper Juice from 2 Lemons Directions: Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: