Parmigiana Thighs With Creamy Noodles Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.

Steps:

• In a small bowl, combine the cream cheese, 2 tablespoons butter, parsley, basil and lemon-pepper. Stir in water; keep warm. , In a saucepan, saute garlic in remaining butter for 1 minute or until golden brown. , Place noodles in a serving bowl; top with garlic mixture. Sprinkle with half of the Parmesan cheese; toss lightly. Spoon cream sauce over noodles and sprinkle with remaining Parmesan cheese. Garnish with parsley if desired.

Steps:

• One at a time place the thighs between two pieces of plastic wrap and pound with a rolling pin until flattened to approx 1/4" thickness.
• Preheat oven to 325 degrees F.
• Put the flour on a plate and dredge both side of the thighs in the flour.
• Fry the flour coated thighs in batches by melting 1 tbsp butter in a nonstick pan and frying 4 of the thighs.
• Turn once, cooking until the thighs are lightly browned and barely done (don't worry if they're underdone, they'll finish cooking in the oven).
• Repeat until all the thighs are cooked this way.
• Place 6 thighs in a 13" x 9" pan (overlapping if necessary), top with 1/2 the pasta sauce and 1/2 c cheddar cheese.
• Place the remaining thighs evenly on top and cover evenly with remaining pasta sauce.
• Sprinkle with 1/2 c cheddar cheese.
• Sprinkle evenly with parmesan cheese.
• Bake for 25-30 minutes until browned and bubbly.
• About 10 minutes before thighs are ready, cook the broad egg noodles according to package directions, drain well and return to pot.
• Add the cream of chicken soup and 1/2 c cheddar and stir over very low heat until cheddar is melted and pasta is evenly coated.
• Cover and keep warm until thighs are done.
• Serve the thighs and sauce either over or beside the broad egg noodles.

Steps:

• Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally., Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 tablespoon Parmesan cheese. Dip pork slices in egg substitute, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 5-6 minutes on each side or until meat is tender. Drain pasta; serve with spaghetti sauce and pork. Sprinkle with mozzarella cheese and remaining Parmesan cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
• Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Steps:

• Rinse the chicken under cold running water and pat dry with paper towels, set aside.
• Melt margarine in a large sillet on moderately high heat.
• Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
• Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
• Uncover skillet and push chicken to one side.
• Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
• Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
• Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
• Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
• Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
• Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
• Remove skillet from heat.
• Arrange drained spaghetti on a large platter.
• Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
• Arrange cheese-topped chicken thighs on top and serve immediately.