Chicken Tuscany For Two Recipes

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
• Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
• Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
• Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

Steps:

• In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
• In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
• Add egg mixture to flour. Mix and knead until smooth.
• Divide dough into two parts.
• On a floured countertop, roll part into a flat about 20 inches in diameter.
• using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
• repeat for second part of dough.
• Bring about 3 cups of water to a boil in a medium pot.
• Boil pasta for 6-8 minutes, until tender. Drain.
• Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
• Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
• Meanwhile, in a medium saucepan, add can of evaporated milk.
• Add Jaminson's chicken base, cumin. basil and pepper.
• Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
• Ad tbsp flour to thicken, stirring vigorously.
• Once all this is done, Place half of the pasta on a plate.
• Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.

Steps:

• In 13 x 9-inch baking pan, arrange chicken,.
• red pepper and mushrooms.
• Blend remaining ingredients; pour over chicken.
• Bake 50 minutes at 425 degrees or until chicken is thoroughly cooked.