CREAMY CHICKEN ON LINGUINE
Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!
Provided by B. Filoso
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
Steps:
- In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
- Meanwhile, cook pasta according to directions on package. Drain.
- Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
- Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Skewer with wooden sticks.
CHICKEN LAGUNA
Named after where the recipe was created. Laguna City. It is a hot, spicy and tangy version of the Indian Chicken Curry
Provided by Vic Krishnan Kannan
Categories Lunch/Snacks
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Grind the garlic, ginder and chilies into fine paste.
- Add 4 tablespoon oil into the wok and set the fire at high.
- Add the ground paste.
- Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
- Once onions go soft, add the spices and the chickpea flour onto the wok.
- Reduce the gas to medium and add the balance 2 tablespoons of oil.
- Stir well until the spices and the chickpea flour start browning.
- Cut the tomatoes into small pieces and add to the wok.
- Add a glass of water and deglaze the wok.
- When the water starts boiling, cover the wok and turn the gas to low.
- Soon the oil starts separating and the tomatoes starts to disintegrate.
- Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
- Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each).
- Mix well and increase the fire to high.
- Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
- Let the chicken simmer and cook slowly for 30mts.
- Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
- Serve with hot Chappatis or Rice.
Nutrition Facts : Calories 218.4, Fat 12.8, SaturatedFat 2.9, Cholesterol 53.3, Sodium 842.2, Carbohydrate 6.9, Fiber 1.5, Sugar 2.8, Protein 19
LAGUNA
Make and share this Laguna recipe from Food.com.
Provided by Gay Gilmore
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Shake with ice and strain into a cocktail glass and garnish with the cherry.
Nutrition Facts : Calories 25.6, Sodium 0.3, Carbohydrate 2.1, Fiber 0.2, Sugar 1.9
CHICKEN ASPARAGUS HOLLANDAISE LASAGNA
This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
- Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
- Place a layer of cooked lasagna noodles evenly over the sauce.
- Cover the noodles with the chicken or turkey.
- Sprinkle with salt and pepper.
- Then top with HALF of the mushroom/onion mixture.
- Then HALF of the remaining Hollandaise sauce.
- Sprinkle with HALF of the basil and oregano.
- Top the spices with HALF of the mozzarella and Parmesan cheeses.
- Then top the cheeses with ALL of the asparagus.
- Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
- Bake uncovered for 35 minutes, or until bubbly.
- Let stand about 10-15 (or more) minutes before slicing.
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