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Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Return the pasta to the pot and add the chicken mixture.
Chicken Parm Pasta. ... piquant, and incredibly flavorful. The chicken is tenderized (and flavored by) a marinade dotted with prunes, olives, capers, and herbs. ... Mushroom Piccata Pasta.
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.
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In gastronomy of the 19th century, the steak for Chateaubriand could be cut from the sirloin, [2] and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. [2 ...
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
In the 1960s, southern restaurants and Junior League cookbooks began featuring versions of tetrazzini (referred to as chicken spaghetti in parts of the American South). [ 16 ] [ 17 ] [ 18 ] In the 1960s, the famed Piccadilly Cafeteria in Baton Rouge introduced chicken tetrazzini to the menu, and it remains a customer favorite decades later. [ 19 ]
A Genoa pasta dish, made with trenette pasta (a dried pasta similar to flat spaghetti), with pesto sauce: Troccoli al ragù di seppia: Apulia: A Daunians pasta dish, made with troccoli pasta (a local variant of spaghetti alla chitarra), with a ragù sauce based on cuttlefish: Troccoli con pomodori secchi, acciughe e mollica: Apulia