CACIO E PEPE WITH CHICKEN

INGREDIENTS:

-12 OUNCES UNCOOKED PASTA (I USED LINGUINE - OR YOU CAN BUY FRESH PASTA)

-6 TABLESPOONS BUTTER

-2 TSP FRESHLY GROUND BLACK PEPPER + MORE FOR TOPPING

-2 CUPS FRESHLY GRATED PECORINO ROMANO (DIVIDED)

-THINLY SLICED CHICKEN BREASTS

-SALT

-OLIVE OIL

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

2. Heat butter in a separate pan with 2 tsp pepper. Let pepper cook in butter for 1 minute.

3. Before draining pasta, remove 1 cup of pasta water and add to butter. Simmer over low heat for 2-3 minutes.

4. Drain pasta and add to the sauce pan along with 1 1/2 cups of pecorino. Toss pasta in the sauce until cheese has melted and becomes creamy. If you find that the sauce is too watery, continue to simmer until water has reduced.

5. Finish pasta with remaining cheese and extra pepper if desired.

FOR CHICKEN:

1. Heat a large skillet over medium high heat with a couple tablespoons of olive oil. Season chicken with salt and pepper.

2. Sear chicken on both sides until golden brown. About 5-6 minutes on each side.

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w...

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a...

GREEN CHICKEN ENCHILADA CASSEROLE

INGREDIENTS: -1 small white onion, diced -2 tbsp minced garlic -4 chicken breasts, cooked & shredded -2 packets taco seasoning -20 corn tortillas -2 to 3 small cans diced green chiles -1 cup salsa verde -28 oz can green chile enchilada sauce -2 bags shredded Monterey Jack cheese -1 bag shredded taco blend cheese (or can substitute for Pepperjack) -Olive oil For topping: -Fresh cilantro -Queso fresco, crumbled -Sour cream -"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!) INSTRUCTIONS: ***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred. 1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins. 2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full glass of wate...

A Thyme to Eat

Search This Blog