RECEPIE FOR POTATO SALAD RECIPES
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
SKINNY PUMPKIN PIE RECIPE - SKINNYTASTE
A Thanksgiving dessert table is never complete without the pumpkin pie. To lighten this up, I use less sugar and a thinner crust, but you can't tell!
Provided by Gina
Categories Dessert
Total Time 80 minutes
Prep Time 10 minutes
Cook Time 70 minutes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
- Place into a 9-inch pie dish, cutting off excess dough.
- Place pumpkin puree in a large bowl. Add butter, and mix well.
- Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
- Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
- Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
Nutrition Facts : ServingSize 1 slice, Calories 137 kcal, CarbohydrateContent 25 g, ProteinContent 3 g, FatContent 5 g, CholesterolContent 23.5 mg, SodiumContent 114 mg, FiberContent 1.5 g, SugarContent 16.5 g, SaturatedFatContent 1.5 g
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- 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.
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