CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE
This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
Take note of the small size of the breast and keep in mind, the sauce is just enough to coat 2 small breasts. Double the sauce should you desire more. Considering all, it's pretty healthy. No small wonder it comes from Eating Well.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. (I like to let them carmelize.) Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Nutrition Facts : Calories 421, Fat 26.1, SaturatedFat 7.8, Cholesterol 111.3, Sodium 399.1, Carbohydrate 12.9, Fiber 1.7, Sugar 3, Protein 31.9
CHICKEN WITH MUSHROOM CREAM SAUCE
ABSOLUTELY DELICIOUS! Tender and moist pieces of chicken in a savory mushroom cream sauce. A specialty dinner to impress your family. Easy and quick preparation! (I have used chicken tenders with success.)
Provided by Seasoned Cook
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken breasts with a meat mallet to flaten.
- Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, saute chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
- In a small saucepan saute mushrooms in olive oil. Add minced garlic and wine.
- Remove chicken from large saucepan to a plate.
- Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
- Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
- Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Sprinkle parmesan cheese on top. Serve with pasta of choice.
- Enjoy!
Nutrition Facts : Calories 753.8, Fat 59.7, SaturatedFat 22.6, Cholesterol 185.3, Sodium 1479.6, Carbohydrate 10.8, Fiber 1.5, Sugar 2.6, Protein 39.7
CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE
Serve this to guests and you will get rave reviews, the sauce from this is so good! the complete recipe may be doubled if desired.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken breasts with seasoned salt and pepper.
- Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
- Remove to a serving platter; tent loosley with foil to keep warm.
- For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
- Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
- In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
- Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
- Remove the bay leaf, then season the sauce to taste with salt and pepper.
- Serve the sauce over the chicken along with the cooked pasta.
- Pass the Parmesan cheese to sprinkle on top of plate.
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES
Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)
Provided by Manami
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with pepper and salt on both sides.
- Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
- Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
- Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
- Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
- Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
- Pour in broth and cook until reduced by half, 1 to 2 minutes.
- Stir in cream and chives (or scallions); return to a simmer.
- Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
- Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.
PAN-FRIED CHICKEN IN MUSHROOM SAUCE
Creamy chicken and mushroom dish - a fabulous French seasonal recipe
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
- Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
- While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
- Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Nutrition Facts : Calories 600 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
CHICKEN BREASTS IN CREAM SAUCE
Make and share this Chicken Breasts in Cream Sauce recipe from Food.com.
Provided by Nimz_
Categories Very Low Carbs
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken breast.
- Place breasts in oven dish.
- Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
- Pour over the chicken and bake 2 hours at 300 degrees.
- After baking, remove breasts; strain juices into saucepan.
- Add 2 tablespoons flour and 1/2 cup water.
- Mix with whisk until thickened.
- Add milk if too thick.
- Pour sauce over breasts and garnish with parsley.
PHILLY CHICKEN WITH CREAMY MUSHROOM SAUCE
Use only one skillet when you make PHILLY Chicken with Creamy Mushroom Sauce. PHILADELPHIA Cream Cheese is the secret ingredient that makes this simple dish really stand out. Plus, cleanup is a breeze when you make PHILLY Chicken with Creamy Mushroom Sauce.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat 1-1/2 tsp. oil in large skillet on medium heat. Add half the chicken; cook 6 to 7 min. on each side or until done (165°F). Transfer chicken to plate; cover to keep warm. Repeat with remaining chicken and 1-1/2 tsp. of the remaining oil.
- Heat remaining oil in same skillet. Add mushrooms; cook and stir 3 to 4 min. or until evenly browned. Stir in shallots; cook 1 min., stirring occasionally. Add chicken broth, Worcestershire sauce and cream cheese; stir. Cook 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
- Return all chicken breasts to skillet; cook 2 to 3 min. or until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 260 mg, Carbohydrate 4 g, Fiber 0.6275 g, Sugar 2 g, Protein 20 g
CHICKEN WITH MUSHROOM SAUCE
Easiest way to enjoy chicken breast at your own kitchen.
Provided by rohanmohanty
Time 30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Chicken
- Take a knife and create few insertions on the chicken breast Marinate the chicken with the above ingredients and keep it in the fridge for 10-15 minutes. Take it out and grill it in the oven for 20-25 minutes at 200C until cooked trough. Remember to the chicken after 10 minutes.
- Potato
- Take pot filled with cold water. Add enough salt and boil the potatoes until cooked.
- Sauce
- Add some oil and onions to the pan. Fry the onion for a couple of minutes on high heat until golden. Add the dried mushrooms and fry it for couple of minutes until tender. Add cream and milk to the pan and keep it in simmer for a couple of minutes until the sauce thickens abit. Add salt and pepper to taste.
- Serving
- Serve the boiled potato in the side of the plate. Put the chicken breast in the middle of the plate and serve the sauce on the chicken and garnish.
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CHICKEN BREAST IN CREAMY MUSHROOM SAUCE - RECIPETIN EATS
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5/5 (79)Category MainsCuisine WesternPublished 2020-10-26
- Dust with flour: Sprinkle each side with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.
- Cook chicken: Melt 15g butter in a large non-stick frying pan over medium high heat. Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm.
EASY CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE - FOODIECRUSH
From foodiecrush.com
4/5 (26)Total Time 40 minsCategory Main CoursePublished 2019-02-02
- Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about 1/2 inch thick.
- Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate.
- Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
AMAZING CHICKEN MUSHROOM RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
- When butter is melted, add chicken breasts and brown on each side (about 6-7 minutes per side) until chicken is cooked all the way through. Remove from pan.
CREAMY MUSHROOM CHICKEN RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
- Add chicken breast and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.
- Heat the remaining 1 tablespoon of oil and add mushrooms and cook until slightly golden brown. Then add garlic, sauté until fragrant.
RECIPE: HOW TO MAKE CREAMY SPINACH AND MUSHROOM CHICKEN ...
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- Halve your chicken breasts laterally and season them with salt and pepper liberally, set aside and place your stainless steel skillet onto a medium-high heat.
- Once heated through and the oils are shimmering and moving around the skillet freely, add your chicken breasts and allow them to sit.
BAKED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE — LET'S ...
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- Preheat oven to 350 degrees. In a shallow dish, combine 1/2 cup flour, salt and pepper. Heat butter in a large skillet over medium heat.
- Dredge chicken in flour then add to skillet. Cook for 3-5 minutes per side, or until golden brown. Place chicken in a lightly greased, 9x13 inch baking dish.
- Saute mushrooms, almonds, onions, garlic and celery in same skillet. Pour over chicken. In a medium bowl, whisk together cream, 1 tablespoon flour, and salt and pepper, to taste. Pour over chicken and vegetables in pan.
BAKED CHICKEN WITH CREAMY MUSHROOM SAUCE RECIPE | FOODAL
From foodal.com
- Season 1/2 cup flour with 1/2 teaspoon salt and 1/2 teaspoon pepper and place in a shallow bowl or on a plate. Season the chicken on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge the chicken breasts in the flour mixture, and shake to remove any excess. Set aside on a plate.
- In a large skillet over medium-high heat, add the oil and 1 tablespoon of the butter and swirl to coat the pan. When the butter begins to foam and sizzle, add the chicken breasts and sear until golden brown on each side (but not all the way cooked through), about 2 minutes per side. Transfer to a baking or casserole dish and arrange in a single layer.
- Turn the heat down to medium-low. Melt the remaining 2 tablespoons butter, then add the onions and mushrooms and saute until very fragrant, about 30 seconds. Sprinkle in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and 2 tablespoons flour. Whisk, stirring often, until the flour begins to melt into the mushrooms and onions and turns a light blonde color, about 2 minutes.
CHICKEN WITH GARLIC MUSHROOM SAUCE (VIDEO) - VIKALINKA
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- Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)
- To the same pan add the mushrooms together with chopped rosemary, salt and pepper and brown the mushrooms over medium heat for 2-3 minutes, add the chopped shallots and minced garlic and cook for 1-2 minutes longer. Add a heaped tablespoon of flour and stir to combine. Then add the white wine and scrape the bottom of the pan with a spatula to release the brown bits into the liquid. Pour in chicken stock, double/heavy cream, add 1 tbsp of mustard and stir to combine.
- Then add the chicken breasts together with the juices they released back to the pan, and bring the sauce to a boil, then lower the heat to low and let it simmer for 10 minutes. Taste the sauce and add more salt and pepper if necessary.
CHICKEN WITH CREAMY MUSHROOM SAUCE - JO COOKS
From jocooks.com
- Cook the Chicken: Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 3 to 5 min per side or until no longer pink inside, time depends on thickness of your breasts. Since the breast is fairly thin, it should cook faster. Transfer the chicken to a plate.
- Cook the Mushrooms: Add the onion and garlic to the skillet and cook for a couple minutes until onion is translucent and soft. Add the mushrooms and stir. Season mushrooms generously with salt and pepper. Let them cook for about 5 minutes, stirring occasionally. When they are cooked to your liking, add the wine and deglaze the pan by scraping the bottom of the skillet. All those brown bits are flavor!
CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE RECIPE - EATINGWELL
From eatingwell.com
- Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
- Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
BALSAMIC CHICKEN BREASTS WITH MUSHROOM SAUCE ...
From boulderlocavore.com
- Salt and pepper the chicken breasts. Melt 2 tablespoons of the butter in a large heavy skillet (with lid) over medium-high heat. Place the chicken breasts in the pan and cooke 4 minutes; flip and cook an additional 4 minutes.
- Turn off the heat and place the lid on the skillet allowing chicken to continue to cook off heat for 10 minutes. Remove chicken from the skillet and place on a plate (note: it will continue to cook as it rests).
- Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the onions and saute to combine with the butter and pick up loose bits from the chicken; 1-2 minutes. Add the mushrooms and stir to combine. Continue cooking, stirring periodically for 15 minutes.
EASY CREAMY MUSHROOM CHICKEN - SIMPLY DELICIOUS
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- Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
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- Brown the bacon in a large skillet/deep pan. Remove and set aside. Pour off half of the bacon fat.
- Place the pan back on the heat and brown the chicken breasts on both sides. Remove and set aside.
- Fry the mushrooms and garlic until fragrant then add the thyme, lemon juice, chicken stock and cream. Allow to come to a simmer then add the bacon and chicken back to the pan and cover.
CREAMY MUSHROOM PARMESAN CHICKEN - SIMPLY DELICIOUS
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- Place the chicken breasts on a chopping board and cover with parchment paper or plastic wrap.
- Gently flatten out the chicken with a meat mallet (I just use a rolling pin), until approximately 1cm thick.
CHICKEN IN A CREAMY MUSHROOM SAUCE - EASY PEASY FOODIE
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- Drizzle a little olive oil in a wide, deep frying pan (must be one that has a lid, if you don’t have a lid for your frying pan try popping a baking tray on top) and place over a medium high heat. Add the chicken breasts and cook for 3 minutes on each side.
- Remove the chicken breasts from the pan, turn down the heat to low and add the sliced onions and a little more oil. Cover with a lid and cook the onions for 3-4 minutes until softened but not brown.
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- Over medium heat, add the olive oil and butter to a heavy-bottom, oven-safe skillet and melt the butter into the oil.
- Lightly salt and pepper both sides of the chicken thighs. Carefully lay the thighs, skin side down, in the skillet and sear for 3-4 minutes. Turn once, sear for another 3-4 minutes and remove from the skillet. Set aside.
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- Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
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- Remove the bacon from the pan and set aside. Season the chicken breasts on both sides with salt and pepper to taste.
- Add the chicken breasts to the bacon fat that's left in the pan. Cook for 5-6 minutes per side or until golden brown and cooked through.
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