Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta #onestopchop
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
I need yal to make these restaurants a sneaky link and not your main!
Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
For business inquires only ➢ onestopchop21@gmail.com
Green goddess pasta salad | FeelGoodFoodie
Ina Garten's Spring Green Spaghetti Carbonara | Barefoot Contessa | Food Network
Ina adds snow peas, sliced asparagus and crispy pancetta to this light but comforting pasta dish!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spring Green Spaghetti Carbonara
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 servings
Ingredients
Kosher salt and freshly ground black pepper
12 ounces spaghetti, such as De Cecco
1/2 pound snow peas, julienned lengthwise
1 cup shelled fresh peas (1 pound in the pod), or frozen peas
12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
2 tablespoons good olive oil
8 ounces small-diced pancetta
1/2 cup heavy cream
2 extra-large eggs
2 extra-large egg yolks
3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving
5 scallions, white and green parts, thinly sliced diagonally
1/4 cup minced fresh chives, plus extra for serving
Zest and juice of 1 lemon
Directions
Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #SpringGreenSpaghettiCarbonara
Ina Garten's Spring Green Spaghetti Carbonara | Barefoot Contessa | Food Network
Pasta Primavera - Spring Vegetable Pasta
Get the full story! Visit to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Spaghetti and Meatballs, Your New Favorite Recipe!
Watch the video and let me show you how to make the most delicious spaghetti meatballs you’ve tasted.
This homemade Spaghetti and Meatballs is quite simple to make. No lengthy cooking required, and the sauce is made from scratch.
In contrary to what a lot of people think, Spaghetti and Meatballs is not an Italian dish, but rather an Italian American invention. No matter where it’s from, this recipe will put a smile on your face, and maybe a little sauce too!
Make sure you buy equal quantities of good pork and beef mince. It needs to have a little fat in there, go for around 15-20%.
Enjoy a simple and delicious Spaghetti Meatballs meal.
???? Get this written recipe link here:
▶ Check out my favourite kitchen tools here (affiliate):
▶ Follow me on Instagram:
▶ Follow me on Facebook:
▶Music by Epidemic Sound:
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
FAST weeknight Basil Chickpea Noodle Stir Fry Recipe
LEARN HOW TO MAKE A FAST WEEKNIGHT BASIL CHICKPEA NOODLES RECIPE
LAY HO MA!! I love easy, I love fast, and I definitely love basil! Give this recipe a try and Man you will love the different flavours and aromas. Join me in this episode and learn how to make a fast vegan basil chickpea noodles stir fry recipe right at home! Let's begin
Ingredients:
1/2 cup broccolini (chopped)
1/2 cup red bell pepper (sliced)
2 sticks green onion
3 pieces garlic
1 1/2 tbsp soy sauce
1 tbsp hosin sauce
2 tbsp chili oil (
splash of lime juice
70g ramen noodles
drizzle of olive oil
1/2 cup canned chickpeas
1/4 cup shimeji mushrooms
1/4 cup basil (packed)
Directions:
1. Bring a pot of water to boil for the noodles
2. Chop the broccolini, slice the red bell pepper, and roughly chop the green onion. Roughly chop the garlic
3. Make the sauce by combining the soy sauce, hosin sauce, chili oil, and lime juice
4. Cook the noodles to half the time of package instructions (in this case 2min). Give the noodles a stir occasionally to keep them from sticking
5. Strain out the noodles and set them aside
6. Heat up a non stick pan to medium heat. Drizzle in some olive oil
7. Sauté the garlic and onions for about a minute. Then, add in the broccolini, chickpeas, mushrooms, and red bell pepper. Sauté for 2-3min
8. Add in the noodles followed by the sauce. Sauté for another couple of minutes
9. Add in the basil leaves and turn off the heat. Give it a good stir and you're done
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching: