Garlicchickenandfettuccine Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. , Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Steps:

• In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
• Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
• Meanwhile, cook fettuccini according to package directions.
• When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
• Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
• Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
• Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
• Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

Steps:

• Lightly coat chicken breasts in bread crumbs. Melt margarine in frying pan at medium heat and brown chicken.
• Mix together cold milk and soup mix. Pour over chicken, turning pieces to coat both sides.
• Bring to a boil, then reduce heat and simmer covered for 5-10 minutes until cooked through.
• Meanwhile, cook fettucine in boiling water per instructions (8-10 minutes).
• When chicken and fettucine are cooked, remove chicken to serving platter. Add mushrooms and sauce to fettucine and toss to coat. Serve alongside chicken for everyday or --
• For fancier presentation, cut chicken into strips and place atop a bed of fettucine.

Steps:

• Melt butter in skillet and saute chicken which has been cut into 2 inch chunks.
• When chicken begins to take on color, add garlic and green onions.
• Saute a few minutes being careful not to burn garlic Add remaining ingredients except parsley, cover and simmer over low heat until mixture thickens (you may need to add a little more parmesan cheese if you like it thicker) and chicken is tender and cooked all the way through.
• Serve over cooked and drained fettuccine.
• Sprinkle with fresh parsley, lots of cracked black pepper and additional parmesan cheese if desired.

Steps:

• Bring a large pot of salted water to a boil.
• Add the fettuccine, and cook until the pasta is al dente, 6 to 8 minutes.
• When the pasta is cooked, rinse it in cold water, drain well, and reserve.
• While the pasta is cooking, heat the olive oil over medium heat in a large nonstick saute pan.
• Add the garlic cloves and saute them very gently, turning often for 4 minutes, until light golden brown and softened.
• Remove the garlic cloves from the pan, and reserve.
• Add the drained pasta to the pan, and saute over medium heat for 2 minutes, until warmed through.
• Add the browned garlic cloves, Parmesan cheese, parsley, lemon pepper, and seasoning salt, and toss the pasta well to combine.

Steps:

• In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
• Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
• Serve immediately garnished with cheese.
• Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
• Yield: 2 pounds (approximately 10 servings)

Steps:

• Bring a large pot of salted water to a boil for pasta. Cook the pasta until al dente according to the package directions, then reserve 2 cups of the pasta water and drain.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. When the oil is hot, scatter in the mushrooms. Cook, without stirring, until browned on the underside, 1 to 2 minutes. Stir and continue to cook until well browned, about 2 minutes more. Add the Brussels sprouts and scallions. Season with salt and the red pepper flakes. Cook and toss until the leaves are wilted but still bright green, about 3 minutes.
• Add another 1 tablespoon oil to the skillet. Make a space in the middle and add the tomato paste and sliced garlic. Cook and stir until sizzling, about 1 minute. Add 1 cup of the pasta water and bring to a rapid simmer. Cook until the vegetables are tender and the sauce has thickened, about 3 minutes. Add the oat milk and remaining 1 tablespoon oil, bring to a simmer and stir to combine. Toss to coat the pasta with the sauce, adding the remaining pasta water, as needed, if it seems dry. (You may not need all of the pasta water.) Serve with torn basil.

Steps:

• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

Steps:

• Steam the zucchini 5 minutes and remove from the heat.
• Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
• Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
• Have a warmed serving dish ready.
• Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
• Serve at once, passing additional Parmesan cheese.

Steps:

• Cook the fettucini according to instructions.
• While the noodles are cooking melt the butter in a skillet and saute the garlic for 1 minute, add parsley and continue sauting for 4 additional minutes (use medium low heat you do not want to burn the butter etc).
• Add cream slowly and simmer 5 minutes.
• When the noodles are done drain well and return them to the pot.
• Pour the cream mixture over the noodles, add the cheese& toss.
• Serve piping hot.