OVEN BAKED PASTA WITH CHICKEN RECIPES

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CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes image

Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce

Total Time 1 hours 40 minutes

Yield 4

Number Of Ingredients 8

1 x 1.5 kg free-range whole chicken
100 g unsalted butter
olive oil
½ a cinnamon stick
1 bunch of fresh sage leaves picked
2 lemons
10 cloves of garlic
550 ml milk

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
    2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
    3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
    4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
    5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.

Nutrition Facts : Calories 533 calories, FatContent 35.7 g fat, SaturatedFatContent 15.6 g saturated fat, ProteinContent 44.7 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 1.0 g salt, FiberContent 0.5 g fibre

FRENCH ONION CHICKEN PASTA CASSEROLE RECIPE - PILLSBURY.C…



French Onion Chicken Pasta Casserole Recipe - Pillsbury.c… image

If you like French onion soup, you’re going to love this chicken pasta bake! It’s made flavorful with sweet onions and a crispy panko topping, and made easy thanks to rotisserie chicken.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 12

8 oz uncooked fettuccine noodles, broken into thirds
1/4 cup butter
6 cups halved and thinly sliced sweet onions (about 2 large onions)
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 1/4 cups Progresso™ beef flavored broth (from 32-oz carton)
2 cups shredded deli rotisserie chicken
2 cups shredded Swiss cheese (8 oz)
2 tablespoons butter, melted
1 cup Progresso™ Italian style panko crispy bread crumbs (from 8-oz box)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Cook and drain pasta as directed on package, using minimum cooking time.
  • In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, thyme, salt and pepper. Cook 11 to 12 minutes, stirring occasionally, until onions are tender. Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
  • Sprinkle flour over onions in skillet; cook and stir about 1 minute. Stir in broth; heat to boiling, stirring constantly. Simmer 1 to 2 minutes or until slightly thickened. Remove from heat; stir in chicken and cooked pasta, mixing to combine.
  • Add half of the mixture to baking dish. Sprinkle with half of the cheese. Top with remaining pasta mixture, then remaining cheese. Cover and bake 20 minutes.
  • In small bowl, mix Topping ingredients. Remove cover; sprinkle on top of pasta mixture; bake 5 to 10 minutes or until topping is golden brown and mixture is heated through.

Nutrition Facts : Calories 440 , CarbohydrateContent 41 g, CholesterolContent 100 mg, FatContent 2 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 1/2 g

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CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 533 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
    2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
    3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
    4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
    5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
See details


FRENCH ONION CHICKEN PASTA CASSEROLE RECIPE - PILLSBURY.C…
If you like French onion soup, you’re going to love this chicken pasta bake! It’s made flavorful with sweet onions and a crispy panko topping, and made easy thanks to rotisserie chicken.
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