The Recipes Thread: Pasta Chicken

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Pasta Chicken

4 chicken breast - diced up into bite size pieces
1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces
5 to 10 garlic cloves - minced or pressed
basil & oregno - to taste (aprox. 1/2 tps each)
1/2 & 1/2 - 1 med carton
4 large ripe tomatoes
1 10oz pack of small shell pasta
olive oil
grated parmesan cheese - to taste

Start water boiling for pasta and add pasta when boiling, cook until
done and then drain. Cook broccoli (I steam fresh - or follow frozen package directions)

Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for
approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.
Add 1/2 & 1/2 simmer again for 3 to 7 minutes, add pasta and parmesan
cheese, stir well and serve.

It's great served with french or garlic bread and a salad.
 
one time i made Fruit Punch Chicken

it just had the chicken marinate in Hawaiian Punch and lemon for a few hours then i grilled it indirectly, quite tasty, it just makes the chicken look red, so make sure it is cooked enough
 
Really? I'll have to try that! Can you give specifics on how much chicken/lemon/punch I'll need?
 
You should make this a thread on your own recipes that you've cooked up, rather than someone else's.
 
bobw: The thread is to share recipes, whether yours or your mothers. All are welcome!
 
It's a work in progress...but not bad. One of three I have for the famous Cincy-Style chili.

Go to Gold Star Chili's website to see what it looks like (you can also order cans of real Gold Star if you don't trust my recepie or want to try the real & best thing): http://www.goldstarchili.com/


Chili Items:
---------------
6 cups cold water
4 pounds lean ground sirloin
3 large onions, finely chopped
3 cloves garlic, minced
2 ounces unsweetened baking chocolate
8 tablespoons chili powder
2 teaspoons red cayenne pepper
1 tablespoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon ground cloves
4 tablespoons Lee & Perins Worcestershire sauce
4 teaspoons salt
6 bay leaves
3 (6-ounce) cans of tomato paste
3 tablespoons red wine vinegar


Toppings & Extras:
-----------------------
Spagetti
Hotdogs & Buns
Mustard
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion (optional)
Kidney Beans (16-ounce) can (optional)


In a large 12+ quart heavy pot, place water and ground beef. Stir vigorously to break up the meat. It will become quite thick, but do not add any more water!

Add remaining items (onion, garlic, chocolate, chili, allspice, cinnamon, cumin, cloves, salt, bay leaves, tomato paste and vinegar).

Cook on high heat, bringing to a boil. Once it's boiling, reduce it to a hard simmer.

Cook covered for 2 hours 30 minutes, stirring every 15 minutes. Remove the cover and cook an additional 30 minutes. Let stand for 15 to 20 minutes off heat.

Makes 10 to 12 servings (big ones).



SERVING INSTRUCTIONS
(might sound weird to those who haven't been to the Cincy area or tried it before, but it tastes good.)

FOR X-Ways:
----------------
Slightly over-cook spaghetti and transfer onto individual serving plates (oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice.

Oyster crackers are served in a separate container on the side.

We order our chili by number, depending on what toppings we want. One, Two, Three, Four, or Five Way.

One-Way Chilli: Chili served plain (in a bowl).

Two-Way Chili: Chili served over spaghetti.

Three-Way Chili: Chili served over spaghetti topped with shredded Cheddar cheese.

Four-Way Chili: Chili served over spaghetti, topped with chopped onions, and shredded Cheddar cheese.

Five-Way Chili: Chili served over spaghetti, topped with chopped onions, kidney beans, and shredded Cheddar cheese.



CONEYS:
-----------

Traditionally the buns are steamed. You can get a similar effect by placing a wet towel in the microwave and running it for 30 seconds. The, leaving the wet towel inn, place a plate with 3-4 buns on it and cover with a very lightly damp paper towell. Microwave an additional 30 seconds.

Place a bun on the plate. Place a hotdog in the bun, followed by a small line of Mustard (optional) and some onions (optional). Ladel chili over, then top with cheese.



CHILI-CHEESE SANDWICH:

Follow same directions for buns as with CONEYS. Place a small line of cheese in the bun, while pinching the corners together. Add onion or mustard if it suits your tastes. Ladel in chili, folled by more cheese to top. Takes a bit of getting used to...an experience trying to eat.
 
This is the ultimate dip, just be warned it isn't close to being low-fat. But it just tastes SO GOOD!


1 16oz pkg Philadelphia Cream Cheese
1 16oz can Gold Star Chili
16oz Shredded Mild Cheddar (fresh is best)
Bag or two of Heavy Nacho Chips (Tostitos Scoops work well)

Preheat your oven to 375deg. Take a 8x8 or 9x9 baking dish/pan (glass works best) and evenly spread the cream cheese over the bottom. Layer the Chili over top, and finish with the Chedar Cheese on top of the chili.

Place in the middle rack of your oven for 12 minutes. Check, if cheese isn;t completely melted and bubling at edges cook in additional 2 minutes intervals until such time as it is. Remove and let stand for 5 to 10 minutes. DIP AWAY, just don't complain about the increasing waist line to me...I warned you.

You can use a microwave, but oven works the best IMHO.

Also, you could add diced tomatos or peppers (jalapeño, habanero). as a topiing and have salsa and sour cream (Breakstones) on the side.
 
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