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Full Online Book HomeLearning KitchenPoultry - Chicken - Chicken Pepperoni
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Poultry - Chicken -  Chicken Pepperoni Post by :64473 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2762

Click below to download : Poultry - Chicken - Chicken Pepperoni (Format : PDF)

Poultry - Chicken - Chicken Pepperoni

1/2 pound of your favorite pasta
1/2 stick pepperoni (can use quartered low-fat pepperoni slices without sacrificing the taste. You may need to use olive oil to make up for the missing rendered fat)
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground oregano (or 2 teaspoons fresh)
1/2 teaspoon crushed basil (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breast
olive oil (optional)
16 ounce tomato sauce
1 six-ounce can tomato paste
1/2 teaspoon crushed red pepper flakes (or more, to taste)

Cook pasta according to package directions.

Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside.

Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside.

Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes.

Serve over a bed of pasta.

Serves 4.
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Poultry - Chicken -  Chicken Pockets Poultry - Chicken - Chicken Pockets

Poultry - Chicken -  Chicken Pockets
1 pkg of 6 frozen puff pastry shells (Remove package from freezer and bring to room temperature.) 3 cloves garlic, smashed 3 chicken breasts, skinned and boned 3 Tbsp olive oil Salt Pepper 3 Tbsp prepared mustard 3 Tbsp mayonnaise 1/8 tsp ground sage 1/8 tsp ground thyme 1/4 tsp dried basil6 thin slices of ham 6 thin slices of jack or Swiss cheese 1 egg white plus a little water, lightly beaten Sesame seedsSlice chicken crosswise at an angle into 1 inch wide pieces. Salt and pepper generously. Saute chicken over medium heat, about 10 minutes, along with garlic cloves.

Poultry - Chicken -  Chicken Pasta Primavera Poultry - Chicken - Chicken Pasta Primavera

Poultry - Chicken -  Chicken Pasta Primavera
2 cups uncooked spiral or bowtie pasta -- (2 to 3 cups) 1 lb. boneless, skinless chicken breasts or tenders, cubed 2 garlic cloves -- minced 2 T. butter 1 pkg. frozen broccoli, cauliflower, and carrots -- (16 oz.) thawed 3/4 cup whipping cream 3/4 cup grated Parmesan cheese 1 t. salt (I used Kosher and used less!) 1/4 t. pepper Cook pasta according to pkg. directions. Meanwhile, in a large skillet, saute chicken and garlic in hot butter until chicken is no longer pink. Add thawed vegetables and stir around. Add cream and cook until everything is heated and vegetables