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How To make Cold and Creamy Chicken and Pasta
1 pound boneless skinless chicken breasts
3 ounces butter
1/2 pound rotini pasta
2 teaspoons salt
2 quarts water
3 teaspoons salt
2 cups sour cream
3 cups mayonnaise
2 teaspoons dill weed
2 teaspoons cracker black pepper
1/2 cup parmesan cheese
2 ripe avocados
Lightly saute the chicken breasts until tender. Cut into strips aobut 1/2" wide an 2" long. Bring the water to a boil over High heat and add the salt. Add the pasta and turn the heat to Medium until pasta is tender, not mushy. Drain and rinse with cold water. Set aside. Mixsalt, sour cream, mayonnaise, dill weed, black pepper and parmesan together and allow to set for 15 minutes so that the flavors all blend together. Peel and pit the rip avocados. Slice into half inch strips, lengthwise. Mix the chicken strips, pasta and dressing in a large bowl. Mix should be slightly juicy. Gently stir in the avocados, so they don't break up. Allow the mixture to set overnight so that the pasta absorbs the dressing. If the mixture is dry the next day, add mayonnaise so that it is slightly wet. Taste for seasonings. To serve: place chicken pasta mixture in a chilled serving bowl and garnish top with ripe tomato wedges. Sprinle with a small amount of dill weed. Mix the chicken, pasta
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Ingredients
Penne pasta 300gm
Water as required
Salt 1 tsp or to taste
Olive oil
Olive oil 1-2 tbsp
Onion Chopped 1/2 Cup
Garlic Chopped 1-2 tbsp
Chicken boneless 200gm
Capsicum Chopped 1/2 Cup
Tomato paste 2-3 tbsp
Tomato ketchup 2 tbsp
Chilli garlic Sauce 1-2 tbsp
Salt 1 tsp
Black pepper powder 1 tsp
paprika powder 1 tsp
Oregano 1 tsp
Butter 3 tbsp
All-purpose flour (maida)2 tbsp
Milk 1 & 1/2 Cup
Salt 1/4 tsp or to taste
Black pepper powder 1/4 tsp
Nutmeg powder
Mozzarella cheese grated
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Recipe:
300g chicken, cubed
Marinate with seasoning of choice. I used garlic salt, black pepper and Portuguese seasoning @weberbraaisa
200g pasta, cooked (reserve ½ cup pasta water)
3 tbsp, sun-dried tomato pesto, pasta sauce @woolworths_sa
300ml fresh cream
2 tbsp chopped onion
1 tbsp butter
2 tbsp olive oil
2 cloves of garlic, crushed
1 red chilli, chopped
½ tsp garlic salt to season the sauce (or to taste)
3 -4 tbsp grated cheese, I used cheddar
To a pan on medium high- heat, add the oil, butter and onion – once the onion softens add the chicken and allow to fry (remember not to overcook them and don’t overcrowd the pan).
Add the garlic and chilli and fry for 30 seconds.
Next stir in 2 tbsp. of the pasta sauce, followed by the fresh cream, cooked pasta and pasta water. Allow the sauce to simmer then add the cheese and the remaining pasta sauce.
Optional: top with parsley and chilli flakes
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Ingredients -
1 1/2 Tbsp (30ml) - Olive Oil
800g (1.7lbs) - Chicken Thigh, Boneless & Skinless
1 1/2 tsp (3.5g) - Onion Powder
1 1/2 tsp (3.5g) - Garlic Power
1 1/2 tsp (2.5g) - Dried Oregano
1 1/2 tsp (2.5g) - Dried Thyme
1/2 tsp (1g) - Red Chilli Powder
2 Tbsp (10g) - Smoked Paprika
1 - Brown (Yellow) Onion, Diced
5 - Garlic Cloves, Minced
750ml (750g) - Chicken Stock
1 1/2 Cans (600g) - Diced or Crushed Tomatoes
200ml (220g) - Thickened Cream
600g (1.3lbs) - Penne
Seasoning To Taste
Parmesan Cheese To Serve
Flat Leaf Parsley (Optional)
#mealprep #mealpreprecipes #onepotmeals
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