Chicken With Summer Vegetables

 

#Chicken #With #Summer #Vegetables

Ingredients

• 1 lb. Boneless, skinless chicken breasts (cut into strips)
• Salt and freshly ground pepper
• 1/2 cup All-purpose flour, for breading chicken
• 1/4 cup Olive oil
• 1 cup Onion, chopped
• 2 cloves Garlic, chopped
• 1 jar (24 oz.)Tomato and Basil Pasta Sauce
• 2 tbsp fresh oregano, chopped
• 3 cups Eggplant, cubed
• 2 Yellow squash medium size, halved and sliced
• 2 Zucchini medium-size, halved and sliced
• 1 Green pepper medium-size, cut into strips
• 1 package (16 oz.) Fusilli pasta prepared according to package directions

Instructions

1. Season chicken with salt and pepper; coat lightly with flour. Heat oil in a skillet set over medium heat. Brown chicken all over; transfer to a paper towel-lined plate. Add onion and garlic to the pan. Cook, stirring occasionally until tender.
2. Add chicken, pasta sauce, and oregano. Simmer, covered, for 20 minutes. Add eggplant, squash, zucchini, and bell pepper. Simmer, covered, for 15 minutes. Spoon the chicken and sauce over the hot, cooked pasta. Sprinkle with Parmesan cheese.

Tips

Use 2 tsp dried oregano leaves instead of fresh oregano, if desired.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

With

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Chicken Piccata Milanese

 

Ingredients

• 1 jar (24 oz.) Vodka Sauce Pasta Sauce
• 8 chicken breasts, boneless and skinless (approx. 1 lb.)
• 1/2 tsp. Salt
• 1/2 tsp. Ground Pepper
• 3/4 cup all-purpose flour
• 1/4 cup Olive oil
• 1 package (12 oz.) Spaghetti pasta
• 2 tbsp Capers, drained and rinsed
• 2 tbsp Fresh parsley, finely chopped
• Lemon wedges

Instructions

1. Cook pasta according to package directions; drain well.
2. Season chicken all over with salt and pepper. Coat each evenly in flour, shaking off the excess. Heat oil in a large nonstick skillet set over medium heat. Cook chicken, in batches, for 3 to 5 minutes per side or until browned and cooked through. Transfer to a plate and keep warm.
3. Wipe skillet clean, and stir in pasta sauce; bring to a simmer. Toss some sauce with the spaghetti until coated. Serve chicken over spaghetti and top with remaining sauce. Garnish with capers and parsley. Serve with lemon wedges.

Tips

If desired, substitute chicken for turkey or veal cutlets.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

Piccata

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Chicken Enchilada Lasagna

 

Ingredients

• 2 jars (15 oz.) Tomato & Parmesan Cream Pasta Sauce
• 1 package Soft corn tortillas (approx. 18 tortillas)
• 2 cans (15 oz.) Black beans, drained
• 1 can (15 oz.) Whole kernel corn, drained
• 1 1/2 lb. Chicken breasts, boneless and skinless
• 3 cups Monterey Jack cheese, shredded (reserve some for topping)
• 4 Scallions, chopped (reserve one for garnish)
• 1/2 tsp. Dried oregano
• 1/4 tsp. Chili powder
• 1/4 tsp. Garlic powder
• 1/4 tsp. Onion powder
• 1 1/2 tsp. ground cumin
• 1/2 tsp. Salt
• 1/2 tsp. Ground black pepper

Instructions

1. Preheat oven to 375°F.
2. Boil chicken breasts in water until fully cooked.
3. While chicken is cooking, mix all dry spices and salt in a medium bowl.
4. When chicken is finished cooking, shred on a cutting board by pulling between two forks.
5. Add shredded chicken, black beans, and corn to bowl with seasoning and toss to coat evenly.
6. In a 9x13” baking dish, spread a thin layer of  Tomato and Parmesan Cream Sauce.
7. Place the soft tortillas oven the sauce to create the first layer of the lasagna.
8. Top with about 1/3 of the chicken, bean & corn mixture. Sprinkle on top 1/3 of the scallions and 1/3 of the cheese.
9. Cover with sauce, add another layer of tortillas, and begin layering ingredients again.
10. Repeat this for one more layer.  You should have three layers ending with sauce on top.
11. Cover dish with foil and bake for 20 minutes.
12. After 20 minutes, remove foil and sprinkle on the remainder of cheese and bake for additional 10-15 minutes or until cheese is golden and sauce is bubbly.
13. Top with remaining scallions and serve.

Tips

If you do not like spicy foods, substitute with Cheese Tomato Cream Sauce.
To make vegetarian lasagna, remove chicken and eliminate steps 3 & 4. Mix seasoning from step 3 into the sauce.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

Lasagna

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Chicken Parmesan Meatballs

 

Ingredients

• 1/2 cup Italian breadcrumbs
• 1 lb ground chicken
• 1 Egg, beaten
• 2 tsp. Italian seasoning
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 jar (24 oz.)  Marinara Sauce

Instructions

1. Preheat oven to 400°F and prepare a baking sheet with parchment paper or cooking spray.
2. Measure out 2 tablespoons of  Marinara Sauce into a large mixing bowl and set aside the remainder of the sauce.
3. Add the ground chicken, egg, breadcrumbs, Parmesan cheese, and salt and pepper into the mixing bowl with the sauce.
4. Mix until all ingredients are well incorporated.
5. Roll intl 1 ½ inch balls and layout onto prepared pan
6. Bake for about 20-25 minutes until fully cooked and no longer pink on the inside.
7. While meatballs are baking, warm the remainder of the Marinara Sauce in a small saucepan.
8. When meatballs are finished cooking, serve using toothpicks with the warmed tomato sauce or use to top a dish of pasta.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

Parmesan

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