Kotopoulo Giouvetsi Chicken And Pasta Recipes

Steps:

• Preheat oven to 450øF.
• Wash chicken and rub outside and inside with 1 tablespoon olive oil.
• Season skin with salt and pepper.
• Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken.
• Add remaining oil and other ingredients except cheese and toss in pan to combine.
• Place pan, uncovered, in hot oven and reduce heat to 350øF.
• Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry.
• Sprinkle with grated cheese before serving.

Steps:

• Preheat oven to 450°F.
• Wash chicken and rub outside and inside with 1 tablespoon olive oil.
• Season skin with salt and pepper.
• Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken.
• Add remaining oil and other ingredients except cheese and toss in pan to combine.
• Place pan, uncovered, in hot oven and reduce heat to 350°F
• Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry.
• Sprinkle with grated cheese before serving.

Steps:

• Combine the first 9 ingredients in a ziplock bag and marinate at least overnight, shaking the bag occassionally to ensure even coating.
• Once fully marinated, empty the contents of the bag (marinade and all) into a large skillet. Toss and stir to cook the chicken medallions. Add the green beans, and bring to a boil to reduce the sauce.
• Meanwhile, boil the penne pasta until it's al dente. Pour the chicken and sauce over the pasta and toss to coat.

Steps:

• Heat olive oil in a large skillet over medium-high heat.
• Add garlic and onion, and saute for 2 minutes.
• Stir in the chicken.
• Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
• Meanwhile bring a large pot of lightly salted water to a boil.
• Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Reduce heat of sauce to medium-low, and add the tomato, feta cheese, parsley, lemon juice and oregano.
• Add pasta stir until heated through, about 2 to 3 minutes.
• Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

Steps:

• Sauce Veloute: Melt butter and stir in flour,salt and pepper; gradually stir in chicken broth.
• Simmer 5 minutes stirring with wire whisk,until thick and smooth.
• Simmer 15 minutes stirring occasionally. Set aside.
• Tomato Sauce: Saute onions in oil 5 minutes.
• Stir in tomatoes, salt& pepper,bay leaf and thyme.
• Simmer 15 minutes; discard bay leaf. Set aside.
• Preheat oven 350*.
• Butter a 3 quart casserole.
• Saute chicken in 1 Tbsp butter 2-3 minutes.
• Season with salt& pepper.
• Combine 1/2 c.cream with 1 cup sauce veloute, tabasco sauce & green onions.
• Stir into chicken.
• Remove from heat.
• Melt remaining Tbsp butter and toss with pasta.
• Place 1/2 pasta in casserole.
• Cover with 1/2 tomato sauce.
• Repeat.
• Top with 1/2 cup cheese and entire chicken mixture.
• Blend remaining 1 cup Sauce Veloute with rest of cream.
• Spoon over chicken.
• Sprinkle with remaining cheese.
• Bake 45 minutes until bubbly and brown.
• Note:.
• This can be prepared the day before, refrigerated and heated in oven when you are ready to serve it. Enjoy!