INGREDIENTS
chicken (sliced thin)
butter
Italian bread crumbs
Parmesan cheese
Provolon/Mozzarella cheese slices
Spaghetti sauce (we use Ragu)
Pasta
DIRECTIONS
1. Set oven at 400 degrees
2. Slice chicken in half (we like it thin!) and season with salt, pepper, garlic powder, onion powder
3. Melt half a stick of butter
4. Lay out Italian bread crumbs on a plate and stir in some parmesan cheese.
5. Dip chicken in melted butter and then coat with bread crumbs
6. Cook for 20 minutes.
7. Place slice cheese (provolon, mozzarella; we use cheddar b/c Pen loves it that way!) on top of chicken and then top with Spaghetti sauce (we use Ragu)
8. Cook for another 10 minutes.
9. Serve with pasta
I always warm up a little more sauce for the noodles and make garlic bread.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Monday, August 9, 2010
Saturday, March 6, 2010
Easy Italian Chicken
INGREDIENTS
Boneless chicken breasts (cubed or sliced)
1.2 cup Italian dressing
1 tsp Italian seasoning
1/2 cup grated parmesan or romano cheese
4-6 medium potatoes (cubed or diced)
DIRECTIONS
1. Place chicken at bottom of crockpot and cover with half of the seasonings cheese
2. Place potatoes on top and around and cover with the other half of seasonings and cheese
3. Cook on low for 6-8 hours (takes less time when you cube the meat).
I got this recipe from southernfood.about.com
Boneless chicken breasts (cubed or sliced)
1.2 cup Italian dressing
1 tsp Italian seasoning
1/2 cup grated parmesan or romano cheese
4-6 medium potatoes (cubed or diced)
DIRECTIONS
1. Place chicken at bottom of crockpot and cover with half of the seasonings cheese
2. Place potatoes on top and around and cover with the other half of seasonings and cheese
3. Cook on low for 6-8 hours (takes less time when you cube the meat).
I got this recipe from southernfood.about.com
Wednesday, February 3, 2010
Gemelli with Sweet Sausage and Spinach
INGREDIENTS:
3/4 pound gemelli, penne, or rotini (I used penne)
Salt
2 tablespoons extra-virgin olive oil
1 large onion, cut in half and thinly sliced
1 pound sweet Italian sausages, casings removed
1/2 teaspoon crushed red pepper
2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
1/2 pint cherry tomatoes, halved (or as many as you want!)
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes.
3. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains.
**I added diced red peppers here.**
4. Add the spinach and tomatoes and cook just until softened.
5. Add the gemelli and Parmesan cheese to the pan.
6. Add reserved cooking water as needed.
7. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I actually didn't add the pasta and parmesan in the skillet and let everyone add it on their own. DH doesn't like parmesan, so he used cheddar cheese and spaghetti instead of penne. He also added some Ragu sauce (he said it didn't "look" right... he's big on how something looks). He loved it though. I loved it the way it is inteded!
This recipe is from Michelle (MMmom), from an online cooking board I'm part of.
3/4 pound gemelli, penne, or rotini (I used penne)
Salt
2 tablespoons extra-virgin olive oil
1 large onion, cut in half and thinly sliced
1 pound sweet Italian sausages, casings removed
1/2 teaspoon crushed red pepper
2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
1/2 pint cherry tomatoes, halved (or as many as you want!)
1/2 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes.
3. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains.
**I added diced red peppers here.**
4. Add the spinach and tomatoes and cook just until softened.
5. Add the gemelli and Parmesan cheese to the pan.
6. Add reserved cooking water as needed.
7. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.
**I actually didn't add the pasta and parmesan in the skillet and let everyone add it on their own. DH doesn't like parmesan, so he used cheddar cheese and spaghetti instead of penne. He also added some Ragu sauce (he said it didn't "look" right... he's big on how something looks). He loved it though. I loved it the way it is inteded!
This recipe is from Michelle (MMmom), from an online cooking board I'm part of.
Friday, January 29, 2010
Chicken Broccoli Shells
INGREDIENTS
1 jar Alfredo sauce
2 cups frozen chopped broccoli (thawed)
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells (cooked)
DIRECTIONS
1. Combine Alfredo sauce, broccoli, chicken and cheeses.
2. Spoon into pasta shells
3. Place in greased baking dish (I used wax paper)
4. Cover and bake at 350 degrees for 30-35 minutes or until heated through (hasn't ever taken this long for me... more like 20 minutes)
I have let Caleb dip his shell in spaghetti sauce too (since he loves to dip!)/ just use the sauce as a topping for penne pasta
I'm also planning to add spinach to the sauce.
1 jar Alfredo sauce
2 cups frozen chopped broccoli (thawed)
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells (cooked)
DIRECTIONS
1. Combine Alfredo sauce, broccoli, chicken and cheeses.
2. Spoon into pasta shells
3. Place in greased baking dish (I used wax paper)
4. Cover and bake at 350 degrees for 30-35 minutes or until heated through (hasn't ever taken this long for me... more like 20 minutes)
I have let Caleb dip his shell in spaghetti sauce too (since he loves to dip!)/ just use the sauce as a topping for penne pasta
I'm also planning to add spinach to the sauce.
Monday, February 2, 2009
Baked Zucchini and Ground Turkey *
INGREDIENTS
3 tbsp. oil
3 lbs. sliced zucchini
1/3 c. chopped onion
1 1/2 pkgs. Italian spaghetti sauce (dry)
1 3/4 c. water
1 tbsp. oil
1 (6 oz.) tomato paste
1/4 c. Parmesan cheese
1/3 c. bread crumbs
1 (8 oz.) pkg. Mozzarella cheese
1 lb. ground beef (I used ground turkey)
DIRECTIONS
1. Combine first oil, zucchini, and onion and saute until tender. Put in 2 quart casserole dish.
2. Brown the beef. Add one package of sauce, water, tomato paste and 2 tablespoons oil. Heat to a boil. Reduce heat and simmer for 10 minutes. Pour over zucchini.
3. Mix Parmesan and bread crumbs. Sprinkle over top and mix gently.
4. Top with Mozzarella. Bake to a golden brown at 350 degrees.
Serves 4-6.
(I was concerned Pen wouldn't eat this, so I cooked some spaghetti noodles too...of course he ate it with the noodles instead of the zucchini)
3 tbsp. oil
3 lbs. sliced zucchini
1/3 c. chopped onion
1 1/2 pkgs. Italian spaghetti sauce (dry)
1 3/4 c. water
1 tbsp. oil
1 (6 oz.) tomato paste
1/4 c. Parmesan cheese
1/3 c. bread crumbs
1 (8 oz.) pkg. Mozzarella cheese
1 lb. ground beef (I used ground turkey)
DIRECTIONS
1. Combine first oil, zucchini, and onion and saute until tender. Put in 2 quart casserole dish.
2. Brown the beef. Add one package of sauce, water, tomato paste and 2 tablespoons oil. Heat to a boil. Reduce heat and simmer for 10 minutes. Pour over zucchini.
3. Mix Parmesan and bread crumbs. Sprinkle over top and mix gently.
4. Top with Mozzarella. Bake to a golden brown at 350 degrees.
Serves 4-6.
(I was concerned Pen wouldn't eat this, so I cooked some spaghetti noodles too...of course he ate it with the noodles instead of the zucchini)
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