Spaghettini Chicken Recipes

Steps:

• In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
• Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 300 degrees F (150 degrees C).
• Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.

Steps:

• Set a pot of salted water to boiling.
• Clean the chicken livers, removing the membranes. Heat butter in a skillet over medium heat. Add livers and saute quickly. Scoop out of pan and keep warm.
• Add shallots to skillet and saute until golden. Pour in wine, scraping and deglazing pan. When syrupy, add the chicken broth. Bring to a boil and reduce heat to simmer. Simmer 3 minutes. Set aside.
• Cook the spaghettini in the boiling water.
• Set saute pan over medium heat. Add the heavy cream, pepper and cayenne. Bring just to a boil, Add the livers. Toss in the drained spaghettini. Cook 2 minutes. Fold in the parsley and sage and toss.
• Sprinkle with freshly grated Parmesan cheese and serve.

Steps:

• Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
• Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
• Saute the onion and garlic until soft (not brown).
• Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
• Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
• Stir in half and half cream, salt, pepper, and cook until slightly thickened.
• Add in the cooked chicken cubes (and all the juices that were left on the plate).
• Simmer for about 3-4 minutes.
• Stir in about 1/3 cup parsley; mix to combine.
• Toss/mix in pasta.
• Serve in large serving bowls.
• Sprinkle with grated Parmesan cheese.
• Delicious!

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
• Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
• Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
• Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
• While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
• After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.