Lemon Chicken Pasta Toss Recipes

Lemon Chicken Pasta Toss

Ingredients of Lemon Chicken Pasta Toss

All-purpose flour 2 tbsp. 30 mL

Poultry seasoning 3/4 tsp. 4 mL

Boneless, skinless chiken breast halves, 1 lb 454 g

Butter (or hard margarinr) 1 tbsp. 15 mL

Olive (or cooking) oil 1 tbsp. 15 mL

Garlic cloves, minced 2 2

Prepared chick broth 1/4 cup 60 mL

Lemon juice 1 tbsp. 15 mL

Dried marjoram 1 1/2 tsp. 7 mL

Grated lemon zest 1 tsp. 5 mL

Salt 1/2 tsp. 2 mL

Angel hair pasta 8 oz. 225 g

Chopped fresh parsley 1/4 cup 60 mL

How to Lemon Chicken Pasta Toss

Combine flour and poultry seasoning in large resealable freeze bag. Add chicken. Toss to coat.

Heat butter and olive oil in large frying pan on medium. Add chicken. Cook for about 5 minutes, stirring occasionally, until no longer pink. Reduce heat to medium-low.

Add garlic. Cook and stir for about 2 minutes until garlic is fragrant and softned. Add next 6 ingredients. Stir. Bring to a boil. Remove from heat. Cover to keep warm.

Combine water and salt in Ducth oven. Bring to a boil. Add pasta. Boil, uncover, for 3 to 5 minutes, stirrinh occasionally, until tender but firm, Deain, reserving 1/4 cup(60 mL) cooking water. Return to same pot.

Add parsley chicken mixture and reserved cooking water to pasta. Toss. Makes about 6 cups(1.5 L)

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Turkey Pasta Pie Recipes

Turkey Pasta Pie

Ingredients of Turkey Pasta Pie

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Elbow macaroni 1 cup 250 mL

Cooking oil 2 tsp. 10 mL

Ground turkey 3/4 lb 340 g

Chopped onion 1 cup 250 mL

Garlic cloves,minced 2 2

Broccoil florets 1 cup 250 mL

Seasoned salt 1/2 tsp. 2 mL

Dried rosemary, crushed 1/4 tsp. 1 mL

Griund sage 1/4 tsp. 1 mL

Pepper 1/4 tsp. 1 mL

Large eggs, fork-beaten 4 4

Milk 1 1/2 cups 375 mL

Grated sharp Chedder cheese 1 cup 250 mL

All-purpose flour 1/4 cup 60 mL

Grated sharp Cheddar cheese 1/2 cup 125 mL

How to Turkey Pasta Pie

Bring water and salt to a boil in large saucepan. Add pasta. Boil, uncovered, for 8 to 10 minutes, stirring occasionallt, until tender but firm. Drain.

Heat cooking oil in large frying pan on medium. Add next 3 ingredients. Scramble-fry for about 10 minutes until turkey is no longer pink.

Add next 5 ingredients. Cook for about 3 minutes until broccoli starts to soften. Remove from heat.

Whisk eggs and milk in large bowl. Add next 3 ingredients and pasta. Stir. Add turkey mixture. Stir. Transfer to greased 2 quart (2 L) casserole.

Sprinkle with second amount of cheese . Bake, covered, in 350 F (175 C) oven for 30 minutes. Bake, uncovered, for another 15 to 20 minutes until knife inserted in centre comes out clean. Let stand for 10 minutes. Serves 4.

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Lemon Tahini Chicken Recipes

Lemon Tahini Chicken

Ingredients of Lemon Tahini Chicken

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Radiatore pasta 4 cups 1 L

Cooking oil 2 tsp. 10 mL

Boneless, skinless chicken thigh, cut into 1 inch(2.5 cm) pieces 3/4 lb. 340 g

Garlic cloves, minced 3 3

Chopped roasted red pepper 1/2 cup 125 mL

Tahini (sesame paste) 1/2 cup 125 mL

Lemon juice 3 tbsp. 50 mL

Grated lemon zest 1 tsp. 5 mL

Salt 1 tsp. 5 mL

Pepper 1/2 tsp. 2 mL

Chopped fresh parsley 1/4 cup 60 mL

How to Lemon Tahini Chicken

Combine water and salt n Dutch oven. Bring to aboil. Add pasta. Boil, uncovered, for 7 to 9 minutes, stirring occasionally, until tender but firm. Drain, reserving 1 1/4 cups (300 mL) cooking water. Return pasta to same pot. Cover to keep warm.

Heat cooking oil in medium frying pan on medium. Add chocken. Cook for 5 to 10 minutes, stirring occasionally , until chicken is starting to brown. Add garlic. Heat and stir for 1 minutes until fragrant.

Add next 6 ingredients and reserved cooking water. Stir. Cook for about 5 minutes, stirring occasionally, until chicken is no longer pink inside and sauce is slightly thickened. Add to pasta. Add parsley. Stir. Makes about 7 cups (1.75 L) Serve immediately

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Bacon Feta Carbonara Recipes

Bacon Feta Carbonara

Ingredients of Bacon Feta Carbonara

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Spaghettini 12 oz. 340 g

Whipping cream 1/2 cup 125 mL

Egg yolk (large) 2 2

Olive (or cooking) oil 1 tsp 5 mL

Bacon slices , diced 4 4

Garlic clove, minced 1 1

Ground nutmeg 1/8 tsp. 0.5 mL

Pepper 1/8 tsp. 0.5 mL

Crumbled feta cheese 3/4 cup 175 mL

Grated Parmesan cheese 1/4 cup 60 mL

How to Bacon Feta Carbonara

Combine water and salt in Dutch oven. Being to a boil. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return to same pot.

Meanwhile, whisk cream and egg yolks in small bowl until combined. Set aside.

Heat olive oil in large fruing pan on medium. Add bacon Cook, stirring occasionally, until crisp.

Add next 3 ingredients. Heat and stir for 1 minute. Reduce hrat to medium-low. Add pasta. Toos to coat. Add reserved cooking water to cream mixture. Stir. Add to frying pan. Toss to coat.

Add feta and Parmesan cheese. Toss. Serve immediately. Makes about 6 cups (1.5 L)

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