Please can i have some help with pasta dish food tech ingredients?!
we can make any pasta dish!. i want to do a kind of spicy chicken pasta with maybe quite a creamy sauce!? has anyone got any good recipes the same or similar to my specifications!? thanks xWww@FoodAQ@Com
Answers:
Bayou Chicken Pasta
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Set a large 1-gallon stock pot of water to a boil and add the kosher salt!. Place the linguine in the pot and stir until the water returns to a boil!. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes!.
While the pasta cooks, prepare the sauce!. Set a 12-inch sauté pan over medium-high heat!. Add the butter and olive oil to the pan!. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan!. Sear the chicken until well browned on both sides, about 2 minutes!. Remove from the pan and set aside!.
Add the onions and habaneros to the pan and sauté until the onions are softened and lightly caramelized, about 4 to 5 minutes!. Add the garlic to the pan and sauté until fragrant, about 30 seconds!.
Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil!. Cook the sauce until the cream is reduced by half, about 2 minutes!. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes!. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend!. Serve immediately!.
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1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Set a large 1-gallon stock pot of water to a boil and add the kosher salt!. Place the linguine in the pot and stir until the water returns to a boil!. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes!.
While the pasta cooks, prepare the sauce!. Set a 12-inch sauté pan over medium-high heat!. Add the butter and olive oil to the pan!. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan!. Sear the chicken until well browned on both sides, about 2 minutes!. Remove from the pan and set aside!.
Add the onions and habaneros to the pan and sauté until the onions are softened and lightly caramelized, about 4 to 5 minutes!. Add the garlic to the pan and sauté until fragrant, about 30 seconds!.
Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil!. Cook the sauce until the cream is reduced by half, about 2 minutes!. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes!. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend!. Serve immediately!.
Www@FoodAQ@Com
/4 c Butter - (1/2 stick); 1 c Chicken stock
1 Green bell pepper; chopped (or 1 chicken bouillon cube
1 Red bell pepper; chopped (1 1 c Boiling water)
1/2 White onion; quartered and Salt
Sliced; (1 cup) 1/4 ts Ground red; (cayenne) pepper
1 Garlic clove; pressed 1/4 ts Paprika
2 Boneless skinless chicken 1/4 ts Ground white pepper
2 ts Olive oil 1/4 ts Dried thyme
1 md Tomato; chopped 1 Box Fettuccine -; (12 oz)
4 Mushrooms (to 6); sliced (1 2 ts Chopped fresh parsley
Instructions for Spicy Cajun Chicken Pasta
Melt 2 tablespoons butter in a large skillet over medium-high heat!. Add bell peppers, onion and garlic; saute for 8 to 10 minutes, until vegetables soften slightly!. While vegetables cook, cut chicken into bite-size pieces!. Heat oil in medium pan over high heat!. Add chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink!. Add chicken to softened vegetables!. Add tomato, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper and thyme!. Let simmer for 10 to 12 minutes, until mixture thickens!. Meanwhile, bring 4 to 6 quarts water to a boil in a large pot!. If desired, add 1/2 tablespoon salt to water!. Cook fettuccine in boiling water until done, 10 to 12 minutes!. Drain noodles; add remaining 2 tablespoons butter!. Toss to mix!. To serve, divide noodles between 2 serving plates!. Top each with chicken mixture!. Sprinkle with parsley!. Www@FoodAQ@Com
1 Green bell pepper; chopped (or 1 chicken bouillon cube
1 Red bell pepper; chopped (1 1 c Boiling water)
1/2 White onion; quartered and Salt
Sliced; (1 cup) 1/4 ts Ground red; (cayenne) pepper
1 Garlic clove; pressed 1/4 ts Paprika
2 Boneless skinless chicken 1/4 ts Ground white pepper
2 ts Olive oil 1/4 ts Dried thyme
1 md Tomato; chopped 1 Box Fettuccine -; (12 oz)
4 Mushrooms (to 6); sliced (1 2 ts Chopped fresh parsley
Instructions for Spicy Cajun Chicken Pasta
Melt 2 tablespoons butter in a large skillet over medium-high heat!. Add bell peppers, onion and garlic; saute for 8 to 10 minutes, until vegetables soften slightly!. While vegetables cook, cut chicken into bite-size pieces!. Heat oil in medium pan over high heat!. Add chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink!. Add chicken to softened vegetables!. Add tomato, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper and thyme!. Let simmer for 10 to 12 minutes, until mixture thickens!. Meanwhile, bring 4 to 6 quarts water to a boil in a large pot!. If desired, add 1/2 tablespoon salt to water!. Cook fettuccine in boiling water until done, 10 to 12 minutes!. Drain noodles; add remaining 2 tablespoons butter!. Toss to mix!. To serve, divide noodles between 2 serving plates!. Top each with chicken mixture!. Sprinkle with parsley!. Www@FoodAQ@Com
This recipe doesn't take long to make!. What you'll need is:
onion - cut in half and then sliced
garlic - two cloves - thin sliced
cream cheese
sour cream
broth or water with chicken base or a bouillon cube
Cooked chicken - cut into bite-sized pieces
1 small can diced green chiles (if you want it hot - use the jalapeno kind - diced but only use half the can)
Coriander
Black pepper
Sliced green bell pepper
Mushrooms - cut into quarters if large fresh ones (you can use canned but drain them)
Prepared mustard
Once you have everything ready to go, saute the onion and garlic in a little olive oil (like 1-2 T) until translucent!. Bring water in a pot to the boil to cook your pasta while cooking your onion!. Add (to the onion and garlic mixture) the bell pepper and the mushrooms and saute about 2 minutes!. Add a little water or broth (if using water, add a little chicken base or bouillon cube to the water) to the pan!. Add the cream cheese and stir to melt!. Add the sour cream and stir in!. Add the diced green chiles, black pepper and the coriander (about 1 tsp depending on how much you are making)!. Once the water is boiling in the pot, add the pasta and cook it no longer than 10 minutes!. Drain and set aside to add at this point to the onion/garlic mixture!. So now add the chicken and the pasta and stir well, adding a little more water if needed to make a nice sauce!. Continue to cook (not boil - just light bubbling) until the chicken is hot!. Serve!.
Www@FoodAQ@Com
onion - cut in half and then sliced
garlic - two cloves - thin sliced
cream cheese
sour cream
broth or water with chicken base or a bouillon cube
Cooked chicken - cut into bite-sized pieces
1 small can diced green chiles (if you want it hot - use the jalapeno kind - diced but only use half the can)
Coriander
Black pepper
Sliced green bell pepper
Mushrooms - cut into quarters if large fresh ones (you can use canned but drain them)
Prepared mustard
Once you have everything ready to go, saute the onion and garlic in a little olive oil (like 1-2 T) until translucent!. Bring water in a pot to the boil to cook your pasta while cooking your onion!. Add (to the onion and garlic mixture) the bell pepper and the mushrooms and saute about 2 minutes!. Add a little water or broth (if using water, add a little chicken base or bouillon cube to the water) to the pan!. Add the cream cheese and stir to melt!. Add the sour cream and stir in!. Add the diced green chiles, black pepper and the coriander (about 1 tsp depending on how much you are making)!. Once the water is boiling in the pot, add the pasta and cook it no longer than 10 minutes!. Drain and set aside to add at this point to the onion/garlic mixture!. So now add the chicken and the pasta and stir well, adding a little more water if needed to make a nice sauce!. Continue to cook (not boil - just light bubbling) until the chicken is hot!. Serve!.
Www@FoodAQ@Com
either buy or make a romano or alfredo sauce and add cayenne to your taste!.
Heres a recipe if you want to make the sauce\
1 oz!. whole unsalted butter
1 oz flour
2 C Whole milk
1/4 onion
pinch of nutmeg and bay leaf if available
1-2 C Romano zCheese, shredded
melt the butter and add the flour to make a white roux, then slowly add the milk, whisking to incorporate the roux!. add the onion ( uncopped is fine) and nutmeg and bay leaf and let simmer till it coats the back of a spoon!. Strain it and then add the cheese, which will thicken it up as well, then the cayenne until you get the spice you want!. Season with salt and pepper!.
Slightly pound some chicken breast and cook in a skillet, cook your pasta!. On a plate put some pasta, slice the chicken and put it on top then ladle some sauce on top!. A little chopped parsley will make the dish look sexy as hellWww@FoodAQ@Com
Heres a recipe if you want to make the sauce\
1 oz!. whole unsalted butter
1 oz flour
2 C Whole milk
1/4 onion
pinch of nutmeg and bay leaf if available
1-2 C Romano zCheese, shredded
melt the butter and add the flour to make a white roux, then slowly add the milk, whisking to incorporate the roux!. add the onion ( uncopped is fine) and nutmeg and bay leaf and let simmer till it coats the back of a spoon!. Strain it and then add the cheese, which will thicken it up as well, then the cayenne until you get the spice you want!. Season with salt and pepper!.
Slightly pound some chicken breast and cook in a skillet, cook your pasta!. On a plate put some pasta, slice the chicken and put it on top then ladle some sauce on top!. A little chopped parsley will make the dish look sexy as hellWww@FoodAQ@Com
cook chicken first in chicken broth with spices like crushed red pepper, black pepper, garlic, salt, etc!.
remove chicken from water, shred, set aside!.
Sauce:
1 jar (high-end) alfredo sauce, maybe a sun-dried tomato kind
1 can diced tomatoes with jalapenos
ground red pepper to taste
mix and warm over low heat, add chicken, simmer
Serve over penne or other small noodles Www@FoodAQ@Com
remove chicken from water, shred, set aside!.
Sauce:
1 jar (high-end) alfredo sauce, maybe a sun-dried tomato kind
1 can diced tomatoes with jalapenos
ground red pepper to taste
mix and warm over low heat, add chicken, simmer
Serve over penne or other small noodles Www@FoodAQ@Com
Curry, cayenne and plain yogurt!.
Cook your chicken in it and serve over pasta!.Www@FoodAQ@Com
Cook your chicken in it and serve over pasta!.Www@FoodAQ@Com
i love using www!.allrecipes!.com for new ideas!.!.!.its a great site! Www@FoodAQ@Com