ITALIAN BAKED CHICKEN AND PASTINA RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 432 calorie, FatContent 19 grams, SaturatedFatContent 8 grams, CholesterolContent 49 milligrams, SodiumContent 674 milligrams, CarbohydrateContent 44 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 6 grams
GARLIC CHICKEN STIR FRY RECIPE | ALLRECIPES
A stir fry recipe I developed to satisfy a family of garlic lovers.
Provided by Teresa Shields
Categories Asian Recipes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
- In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Nutrition Facts : Calories 337.3 calories, CarbohydrateContent 32.3 g, CholesterolContent 67.1 mg, FatContent 8.6 g, FiberContent 5.9 g, ProteinContent 31.7 g, SaturatedFatContent 1.6 g, SodiumContent 1363.8 mg, SugarContent 12.2 g
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