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How To make Chicken and Pasta In Ginger Sauce
2 Boneless, skinless chicken
-breasts, halved 8 oz Spaghetti, uncooked
1 Chicken bouillon cube
1 md Red bell pepper,
-trimmed and cut into strips 1 lg Leek, white part only,
-trimmed and cut in 1-inch -half rounds Olive oil
1 ts Garlic powder
3 ts Ground ginger
1/8 ts Crushed rep pepper flakes
1 ts Dried thyme
2 ts Lime juice
3 ts Dijon mustard
2 tb Soy sauce
2 tb Rice vinegar
1/4 c White cooking wine
2 ts Honey
Combine the sauce ingredients, and set aside. Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet. Bring to a boil, and simmer on low heat for about 5 minutes. Prick the chicken with a fork, to let the juices seep in. Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through. While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness. Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top, and enjoy! Source: Lisa Clarke Notes from the Chef: "I can't believe I never posted this here - it's one of my favorite meals. I was looking for it in MMDOOR, because I wanted to repost it, but it wasn't there, since it turns out I never posted it in the first place! ANyway, here it is. I based it on another recipe, which was also good, and I'll post that one after this. Oh, by the way, I was out of honey this time, so I substitited an equal amount of brown sugar. It tasted just as good." - Lisa From: Lisa Date: 02-11-96 (13:47) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
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PASTA de POLLO con vegetales y (JENGIBRE) CHICKEN PASTA + GINGER
Riquisima pasta de pollo facil y rapida de hacerla solo se necesita amor a la cocina y listo ese es el principal ingrediente
Thai Chicken & Ginger Noodles | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chicken Breast with Heavy Cream, Garlic, and Ginger Sauce
This dish is special thanks to its sauce, which perfectly helps the fried, then roasted chicken breast shine on the plate. Cook garlic and ginger in oil, add chicken stock, lemon juice, and heavy cream to make the sauce. You can serve this saucy chicken rice on the side.
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Pasta with Chicken, Mushrooms, and Walnuts in a Rosemary Ginger Cream Sauce
This is a new dish I concocted. It came out so yummy, I'm posting it so others can make it too. It takes 30 min. from start to finish. It's TERRIFIC! Enjoy!
======== RECIPE ===========
Pasta with Chicken, Mushrooms, and Walnuts in a Rosemary Ginger Cream Sauce
INGREDIENTS:
===========
GROUP A
3 Tbsp Olive oil
1 large shallot
8 white button mushrooms
GROUP B
4 cloves garlic, chopped fine
1/2 cup walnuts, chopped
GROUP C
1/4 lb chicken breast, sliced 1/4 thick
GROUP D
4 long sprig of fresh rosemary, leaves only, chopped fine
1 cube from a hunk of fresh ginger
1/2 of a whole nutmeg. (NOT pre-grated)
GROUP E
2 1/2 tablespoons white wine
GROUP F
1 cup homemade broth (or good packaged broth whose ingredients are organic and not chemical. I like Imagine brand.)
Salt
Black pepper
GROUP G
1/3 cup heavy cream
1-2 tablespoons lemon juice
4 baby carrots, sliced thin (They're sweeter than other carrots)
DIRECTIONS:
==========
This comes together quickly, so get all your chopping done before you turn on the stove.
Heat a 10 skillet for 3-5 min on medium heat. Do not go higher than medium. Do not let it sit there so long that it builds up excessive heat and gets really hot.
GROUP A
Pour olive oil into pan
Add shallots and mushrooms.
Stir and spread out in an even layer.
Cook 1-2 minutes.
Stir and spread in even layer again.
Some ingredients need to be protected from the heat for a while. Here's how I did it and got great results:
GROUP B
Add walnuts in a pile in the center of the pan. Put the garlic on top. They should both be sitting on TOP of the mushrooms and shallots, so they're not touching the pan. (Garlic cooks faster than walnuts, so put it on top of the walnuts.)
GROUP C
Put the chicken on top. Make it look like a mountain.
GROUP D
Put the rosemary on top of the chicken.
Grab your fine grater (a MicroPlane brand works great) and grate 1/2 of a whole nutmeg and about 1 cubic inch of ginger.
GROUP E
When the pan juices dry up and start to caramelize in the pan, add the wine. Stir to deglaze. Now, the chicken is finally touching the pan. Cook until pan starts to dry out again.
GROUP F
Add broth, salt, and pepper. Cook a 3-8 minutes. Add the lemon juice.
GROUP G
Add the cream. Heat 1-2 minutes. Add the carrots. Turn off the heat.
Drain pasta and add to skillet. Stir and serve. Pass freshly grated Parmesan at the table.
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