| Welcome to Revords Roadhouse. We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
| Barbecued Chicken Pasta; Serves: 4 | |
|---|---|
| Topic Started: Apr 13 2007, 09:11 AM (28 Views) | |
| Revord | Apr 13 2007, 09:11 AM Post #1 |
Administrator
|
[size=5]Barbecued Chicken Pasta[/size] (serves: 4) 10 oz. Rigatoni, Mostaccioli or other medium shaped pasta, uncooked 1 T. vegetable oil 4 oz. boneless skinless chicken breast, cut into ½-inch cubes ¼ C. thin julienne of green bell pepper ¼ C. thin julienne of red onion 1 t. finely chopped garlic ½ C. marinara or tomato sauce, preferably home made ¼ C. hickory smoked barbecue sauce ½ C. grated provolone cheese ½ C. grated smoked gouda cheese 3 scallions, trimmed and sliced thin ¼ C. whole cilantro leaves (loosely packed) __________________________________________________ 1. Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add Marinara sauce and barbecue sauce and heat just to boiling. Remove from heat. 2. Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to a serving bowl and top with scallions and cilantro. Some notes from making this recipe. First off the cheese. I personally dont use a lot of gouda, or provolone, and when I do, its usually sliced on sandwiches, so grating it is out of the question for someone like myself. I used a grated Italian blend from Kraft instead. Second, I doubled the recipe. Im hungry. The kids are hungry. My wife is hungry. We all eat it.  Then if there is any left, it goes with me to work, or the kids eat it later. Not to mention the standard package sizes at the store make it so that it makes more sense to just double it. I dont have any open bags, bottles, etc left, plus it just reduces the amount of dishes I have to wash. Again with the cheese, a 2 cup package of italian style shredded cheese is perfect for this dish when doubled.Also, last time I made it, I only had chicken thighs. It actually turned out better that way. (If you like dark meat, this ones for you!) I deboned the thighs, and then cut the meat as indicated in the ingredients. Lastly. It only takes 30 min, including prep time. I actually made this on a sunday, after church, after house hunting, literally 1 hour before having to go to work. I had 30 min. to spare, and a hot fresh meal to take with me. Enjoy! Revord |
 <a href="http://icanhascheezburger.com/2008/04/08/funny-pictures-speaking-to-her-either/"><img class="alignnone size-full wp-image-46687" style="word-spacing:816767px;font-size:816767px;" src="http://icanhascheezburger.wordpress.com/files/2008/04/funny-pictures-birds-not-speaking-parrots.jpg" alt="humorous pictures" /></a><br />see more <a href="http://icanhascheezburger.com">crazy cat pics</a> | |
 |
 
|
| « Previous Topic · Pasta · Next Topic » |
5:20 PM Nov 26
