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Poultry - Chicken -  Chicken And Bow Ties Post by :Moneystreet Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3616

Click below to download : Poultry - Chicken - Chicken And Bow Ties (Format : PDF)

Poultry - Chicken - Chicken And Bow Ties

8 oz. bow tie pasta
2 cloves minced garlic
2 Tbs. olive oil
1 lb. skinless boneless chicken breast halves cut into thin bite-sized strips
1 tsp. dried basil, crushed
1/8 tsp. crushed red pepper
3/4 cup chicken broth
1/2 cup oil packed dried tomatoes, drained and cut into strips
1/4 cup dry white wine
1/2 cup whipping cream
1/4 cup grated Parmesan
additional grated Parmesan (optional)

Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook the garlic in hot oil over med. high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 4 min. Add chicken broth, dried tomatoes and white wine. Bring to boiling; reduce heat. Simmer uncovered for about 10 min or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired.

Makes 4 main dish servings

Source: Better Homes & Gardens Hometown Cooking, Feb. 2002
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Poultry - Chicken And Broccoli Alfredo Poultry - Chicken And Broccoli Alfredo

Poultry - Chicken And Broccoli Alfredo
6 oz. uncooked fettuccine noodles 1 cup frozen broccoli flowertees 1 lb. chicken, boiled, taken off bone, and cut into chunks 1 (10 3/4 oz.) can Campbell's Cream of Mushroom Soup 1/2 cup milk 1/2 cup grated Parmesan Cheese salt and pepper to taste Prepare fettuccine according to package directions. Add broccoli last 4 minutes of cooking time. Drain. In a pan over medium heat, add chicken, soup, milk, chesse, fettuccine, broccoli, and salt and pepper. Cook until bubbling and hot. Stir often to prevent sticking.

Poultry - Chicken And Black Bean Tostizzas Poultry - Chicken And Black Bean Tostizzas

Poultry - Chicken And Black Bean Tostizzas
1 (17.3 ounce) can Pillsbury Grands Refrigerated Flaky Biscuits 1/2 cup thick and chunky salsa 1 cup diced cooked chicken 1 cup canned Black Beans (15 ounce) drained 1/4 cup chopped fresh cilantro 1/4 teaspoon cumin 2 green onions chopped 1/2 cup green or red bell pepper strips (1 inch long) 6 ounces (1 1/2 cups) shredded cheddar cheese Garnish if desired: 1/2 cup dairy sour cream 1/2 cup guacamole Preheat oven to 350 degrees. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit into 5 1/2 inch circle. In medium bowl, combine salsa, chicken,