CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE
Steps:
- Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
- Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
- Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
- Garnish with the lemon supremes and serve.
SPAGHETTI AND JUICY LUCY MEATBALLS
Provided by Molly Yeh
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of salted water to a boil over medium-high heat.
- For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
- Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
- Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
- Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).
THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
CHICKEN AVOCADO CHEESE BAKE
Taken from Taste of Home magazine --- delicious crispy breaded chicken topped off with avocados and cheese, this is a delicious recipe and worth making! :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
- In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
- Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
- Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
- Place the chicken in a shallow baking dish, and top with the avocado slices.
- Top with the grated cheese.
- Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
- Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!
Nutrition Facts : Calories 607, Fat 38.1, SaturatedFat 18.5, Cholesterol 195.2, Sodium 545.6, Carbohydrate 23.6, Fiber 4.8, Sugar 0.8, Protein 43.2
CHICKEN IN CREAMY AVOCADO SAUCE
Make and share this Chicken in Creamy Avocado Sauce recipe from Food.com.
Provided by mia.sarx
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken to 1/2 inch thickness.
- Heat oil in a large skillet.
- Sprinkle chicken with cumin, salt, and cayenne pepper.
- Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
- Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
- Transfer chicken to serving platter; keep warm.
- Cook juices in skillet over high heat until thickened, about 2 minutes.
- Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
- Pour over chicken.
- Serve over hot cooked linguine.
Nutrition Facts : Calories 422.3, Fat 28.5, SaturatedFat 7.9, Cholesterol 101.2, Sodium 533.1, Carbohydrate 9.8, Fiber 4.2, Sugar 3.1, Protein 32.7
CHICKEN SPAGHETTI
My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P
Provided by ragingtexan
Categories One Dish Meal
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- First, place the chicken breasts in a pot with enough water to cover them.
- Boil the chicken until completely cooked.
- Remove from heat, pour chicken stock into a bowl and set aside for later.
- Set chicken breasts aside to cool and chop the vegetables.
- By the time you're finished chopping, the chicken should be cool enough to pull apart.
- Separate it all into small pieces and set aside for later.
- Warm the olive oil in a large saucepan over medium heat.
- Add the celery and onion and sauté until onions are clear.
- Then, add the soup and diced tomatoes, and mix together.
- Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
- Let that simmer for around 15 minutes.
- Then add the 1/2 pound of cubed Velveeta.
- Let that dissolve into the mixture, and then add your chicken pieces.
- You might have some left over, depending on how meaty you prefer your sauce.
- Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
- Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
- Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
- Drain your spaghetti, and add the sauce to the pasta.
- Mix thoroughly and serve immediately.
- The sauce is very versatile and can be used on any sort of pasta.
- A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.
Nutrition Facts : Calories 892.7, Fat 38.8, SaturatedFat 14.7, Cholesterol 128.2, Sodium 2185.7, Carbohydrate 82.6, Fiber 5.2, Sugar 15.5, Protein 52.5
BAKED CHICKEN SPAGHETTI
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
- Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g
EASY CHEESY CHICKEN SPAGHETTI
The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!
Provided by kaylabrooke
Categories Potluck
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil Spaghetti noodles according to package.
- In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
- Cook until cheese is melted.
- Add cooked spaghetti to the cheese mixture, mix well.
- If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
- Serve HOT!
Nutrition Facts : Calories 1182.8, Fat 60.6, SaturatedFat 34, Cholesterol 205.5, Sodium 3115.6, Carbohydrate 103.4, Fiber 3.6, Sugar 13.2, Protein 54.3
CHEESY CHICKEN SPAGHETTI CASSEROLE
Make and share this Cheesy Chicken Spaghetti Casserole recipe from Food.com.
Provided by LizCl
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
- Mix well and put into a 2 quart casserole dish.
- Top with remaining 1/2 cup cheese.
- Bake at 350 degrees for 30 minutes.
CHICKEN SPAGHETTI CASSEROLE
This is a great casserole dish, that is easy to put together and get in the oven on those nights when you are hungry and tired and don't feel like cooking but want something good to eat to fill your belly. Baking time does not include cooking the chicken. That needs to be done ahead.
Provided by Chef Charlee
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease a 9x13" baking pan, then set aside.
- In a large bowl combine the chicken, cooked spaghetti, bell pepper,.
- onion, soup, wine and 1 cup of the cheese.
- Season with salt and pepper.
- Spread mixture into prepared baking pan, and bake for 30 minutes.
- Sprinkle remaining cup of cheese on top, and bake for another 15.
- minutes.
Nutrition Facts : Calories 339.6, Fat 15, SaturatedFat 8, Cholesterol 33.5, Sodium 532.7, Carbohydrate 33.9, Fiber 1.5, Sugar 2.4, Protein 15.2
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