Store in an airtight container in the fridge for 3-4 days; If you want it spicy you can add some red pepper flakes. You can top with more grated Parmesan cheese before serving.

Sauté the chicken until it’s golden brown and fully cooked, around 5-7 minutes. Once done, set the chicken aside. Now, in that same skillet, melt the butter and add the sliced cremini mushrooms.

This pasta is so good that I don't even bother to reheat the leftovers — they're super tasty cold! Technique tips: Pound your chicken out to 1/2-inch thick to help it cook more evenly and ...

While chicken mixture bakes, cook pasta in a large pot according to package directions for al dente, stirring in kale during final 30 seconds pasta cook time. Drain, reserving 1/2 cup cooking ...

This saucy 20-minute chicken recipe features fresh summer corn, tomatoes and basil. Serve this light and tangy quick dinner over pasta or brown rice. View Recipe ...

Print Thursday, January 01, 2004 Categories: Italian/Entree Yield: Ingredients: 1 T. olive oil 6 oz. Chix #2, sliced 1 tsp. (heaping) garlic, chopped ¼ C. dried tomatoes, ½" diced 1 oz.

12 garlic cloves, thinly sliced. 3 shallots, thinly sliced. Pinch of dried red pepper flakes. 3/4 cup dry white wine. 3 cups chicken broth. 1 pound penne pasta ...

500 gms. chicken breast fillets . 200 gms. fresh asparagus (cut into 4 cm diagonal lengths) 4 spring onions (chopped with good greens) 1 tsp. crushed garlic. 400 gms. Penne pasta. 3/4 cup pasta waters ...

Put the charred jalapeños, cream cheese, pepper Jack cheese, Monterey Jack cheese, and xanthan gum in a medium saucepan. 3. Bring the half-and-half, beer, onion, fennel, garlic, and salt to a ...