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.

Once the pasta is tender, sprinkle the mozzarella cheese and parmesan cheese over top of the pot. Turn the heat to low and cover the pot for an additional 2-3 minutes to melt the cheese.

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 ...

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.

½ lb. (250g) penne pasta. 1 bunch asparagus, ends trimmed and cut into 1½-inch pieces. 1 tbsp. olive oil ... minced. 1 package (150g) garlic and herb Boursin cheese. 1 cup (240ml) chicken broth. ¾ tsp ...

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 ...

Ree Drummond's recipe for corn and zucchini pasta is made with shells, fresh corn on the cob, and a cheese sauce with parmesan and boursin for a quick dinner.

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 ...

It’s made with tender strips of chicken breast, a rich garlic herb cheese sauce, penne, and crisp-tender asparagus. It’s all tossed together in one pan for an easy, satisfying dinner. THIS ...