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This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico. The rich tomato-chipotle sauce adds heat and creaminess to the dish. View Recipe. Chicken Parmesan Casserole
1-1/2 pounds chicken breast, butterflied and pounded thin (about 1/4-inch thick) 1/2 cup all-purpose flour. 2 teaspoons Cajun seasoning, store-bought or see below for a homemade Cajun blend. 1 cup ...
HEAT oven to 375ºF. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
Pasta is one important element of Roman cuisine. Famous Roman pasta dishes include cacio e pepe (cheese and black pepper), gricia (a sauce made with guanciale and hard cheese, typically pecorino romano), carbonara (like gricia but with the addition of egg) and amatriciana (like gricia but with the addition of tomato).
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese: Nidi di rondine: Emilia-Romagna: A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese Orecchiette con le cime di rapa ...
Romani people also cook pufe (made from fried flour), xaritsa (fried cornbread), bogacha (baked bread) and xaimoko (a meal consisting of rabbit meat). They serve their meals with kafa (coffee) and chao (tea) with sugar and milk or fruits such as strawberries, peach slices, apple slices, or lemon. [4] [5] There are several spicy Romani soups.
Buffalo wing – American dish of spicy chicken wings; Buldak – Korean barbecued chicken dish; Butter chicken – Indian gravy chicken dish prepared with butter. Known traditionally as murgh makhani; Cabidela – Portuguese dish made with poultry; Cafreal – Spicy chicken dish popular in Goa, India; Cashew chicken – Chinese-American dish
Repeat with remaining chicken; return all chicken to skillet. Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until well blended.