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Click below to download : Pasta And Pastasauces - Casserole Chicken - Orange Chicken And Pasta Casserole (Format : PDF)
Pasta And Pastasauces - Casserole Chicken - Orange Chicken And Pasta Casserole
This is a delicious simple casserole that is easy to prepare and tastes better the next day!1/3 cups strained fresh orange juice
3 tbsp soy sauce
2 tbsp dry white wine
2 to 3 tbsp vegetable oil
1 tbsp honey
1 tbsp orange zest; finely grated
1 tbsp gingerroot; peeled and grated
pinch cayenne pepper; or to taste
1 1/2 lb boneless chicken thighs, skinned
1/2 lb penne or penne rigate
1 1/2 cups frozen peas
2 tbsp fresh Italian parsley, chopped
salt
freshly ground black pepper
In a shallow dish, mix the orange juice, soy sauce, wine, oil, honey, zest, gingerroot, and cayenne. Add the chicken and turn the pieces to coat. Cover and refrigerate 1 to 2 hours, turning the chicken once or twice while marinating.
Preheat the broiler or grill.
Remove the chicken from the marinade, reserving the marinade in a small saucepan. Broil or grill the chicken, brushing twice with the marinade, until the inside is no longer pink, about 4 minutes per side; check by cutting into a thick piece. Transfer to a cutting board.
Preheat the oven to 350 degrees F.
In a large pot of boiling salted water, cook the pasta, uncovered, over high heat, stirring occasionally, until tender but firm to the bite, about 8 minutes. Add the peas and heat until separated. Drain well, rinse with cold water, and transfer to a large bowl.
Cut the chicken into strips. Bring the reserved marinade to a simmer, pour over the pasta mixture, and mix well (see note). Add the chicken strips, parsley, and salt and pepper to taste. Transfer the pasta mixture to an oiled 10-cup casserole. Cover and bake 30 minutes, or until heated through.
Serve hot.
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1 1/2 cup ricotta cheese 1 egg 1/2 tsp. parsley 1/4 tsp. garlic powder 1/8 tsp. oregano 1/8 tsp. pepper 3/4 cup grated Parmesan cheese 2 cups shredded Mozzarella cheese, divided 2 cups cooked chicken, shredded 3 cups spaghetti sauce 16 jumbo shells, cooked and drained Combine ricotta, egg, parsley, garlic powder, oregano, and pepper, mix well. Stir in Parmesan cheese, 1 1/4 cups Mozzarella cheese and chicken. Preheat oven to 350 degrees. Pour half the sauce in the bottom of a 11x 7" baking dish. Evenly fill shells with cheese/chicken mixture and place on top of sauce. Pour remaining sauce
Pasta And Pastasauces - Parmesan Chicken Shells
1 1/2 cup ricotta cheese 1 egg 1/2 tsp. parsley 1/4 tsp. garlic powder 1/8 tsp. oregano 1/8 tsp. pepper 3/4 cup grated Parmesan cheese 2 cups shredded Mozzarella cheese, divided 2 cups cooked chicken, shredded 3 cups spaghetti sauce 16 jumbo shells, cooked and drained Combine ricotta, egg, parsley, garlic powder, oregano, and pepper, mix well. Stir in Parmesan cheese, 1 1/4 cups Mozzarella cheese and chicken. Preheat oven to 350 degrees. Pour half the sauce in the bottom of a 11x 7" baking dish. Evenly fill shells with cheese/chicken mixture and place on top of sauce. Pour remaining sauce
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1 recipe favorite Macaroni and Cheese (purchased box is fine)1/2 onion diced1/2 cup favorite salsa1 tablespoon chipotle chilies1 cup cooked diced chicken (or pork)Preheat oven to 350 degrees F.Saute onion in a little olive oil until translucent. Prepare your favorite macaroni and cheese according to directions. Mix in the onions, salsa, chipotle and chicken. Put into a casserole dish and bake for about 20 minutes.
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1 recipe favorite Macaroni and Cheese (purchased box is fine)1/2 onion diced1/2 cup favorite salsa1 tablespoon chipotle chilies1 cup cooked diced chicken (or pork)Preheat oven to 350 degrees F.Saute onion in a little olive oil until translucent. Prepare your favorite macaroni and cheese according to directions. Mix in the onions, salsa, chipotle and chicken. Put into a casserole dish and bake for about 20 minutes.
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