CHICKEN GENOVESE RECIPES

PESTO GENOVESE MARINATED CHICKEN BREAST WITH POTATOES AND ...

PESTO GENOVESE MARINATED CHICKEN BREAST WITH POTATOES AND ... image

Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our Pesto Genovese marinated chicken breast with potatoes and green beans.

Provided by Barilla

Prep Time 00:65

Cook Time 00:20

Yield 4

Number Of Ingredients 10

Ingredients

4 free range chicken breasts, skin on
¼ onion, thinly sliced
1 garlic clove, crushed
2 large potatoes, peeled, 1cm slices
100gr green beans, halved
1 jar Barilla Pesto Genovese
10 basil leaves
Extra Virgin Olive oil
Salt and pepper

Steps:

Pre-heat oven to 180C. In a large bowl place two thirds of the Pesto Genovese and add 1 tbs of oil and stir.
Place the chicken breasts in the Pesto mixture and stir well, ensuring the chicken is nicely coated with Pesto. Leave in the fridge to marinate for at least 1 hour.
Gently sear the breast in a non stick pan skin first, cook for 3-4 minutes until the skin is golden, then turn the breast and cook in the oven for 12-15 minutes. Once cooked allow the chicken to rest in a warm place, covered with foil for 5 minutes.
Bring 2 litres of salted water to the boil. Once boiling add the potatoes and cook for 4 minutes, than add the green beans and cook for a further 4 minutes. Drain and toss in a large bowl with the left over Pesto Genovese and a little oil. Serve immediately.

PASTA ALLA GENOVESE RECIPE - NYT COOKING

Pasta alla Genovese Recipe - NYT Cooking image

To many Neapolitans, the beef sauce La Genovese is at the heart of the city's cooking. Yet it’s little more than onions (lots of them) and beef, simmered until both fall apart. Boiling the onions before cooking is a variation on traditional technique and could be considered a shortcut; it does save time, though not a whole lot of it. It's easy enough, and more traditional, to slice the onions raw and increase cooking time accordingly.

Provided by Mark Bittman

Total Time 3 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 1/4 pounds red onions
1/3 cup extra-virgin olive oil
2 carrots, peeled and roughly chopped
1 celery rib, trimmed and roughly chopped
1/4 pound bacon or pancetta, chopped
2 1/4 pounds beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
1/4 cup dry white wine, plus more if desired
1 pound dried pasta, like ziti, tortiglioni or rigatoni
Finely grated Parmesan cheese

Steps:

Bring a large pot of water to a boil. Place the onions in the boiling water, and cook, covered, 15 minutes. Drain the onions, and let cool a bit, then slice very thinly.
Heat half the oil in a large heavy pot over medium-high heat; stir in the carrots, celery and bacon, and cook for 4 minutes. Add the beef, then cover with the onions. Pour the remaining oil over the onions, then sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Cover, bring to a simmer and cook gently until the beef is tender, about 2 hours; the onions will release a good deal of liquid.
Uncover the pot and bring to a boil. Cook, stirring more frequently as the liquid reduces and lowering the heat as necessary to prevent scorching, until the meat has fallen apart and the sauce is creamy, about 45 minutes. Stir in the wine and taste, adding more wine if desired. Reduce the heat to low, and continue to cook, stirring frequently, until the sauce is glossy and quite thick, about 15 minutes more.
Cook the pasta in a large pot of boiling salted water until al dente, then drain and toss with the sauce. Stir in Parmesan to taste, then serve.

Nutrition Facts : @context http//schema.org, Calories 628, UnsaturatedFatContent 15 grams, CarbohydrateContent 68 grams, FatContent 22 grams, FiberContent 7 grams, ProteinContent 40 grams, SaturatedFatContent 6 grams, SodiumContent 1110 milligrams, SugarContent 13 grams, TransFatContent 0 grams

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