Chicken Bocconcini With Delicious Chunky Sauce Food

CHICKEN & BOCCONCINI WITH DELICIOUS CHUNKY SAUCE

Steps:

• Heat oil in a large pan (big enough for the entire dish) and saute onions & garlic and brown chicken.
• Add the tomatos, paste and vegetables.
• Add all herbs and seasoning.
• Bring sauce to a boil and then simmer for 20-30 minutes.
• Once sauce is set to simmer, prepare pasta.
• When water for pasta is boiling, add the bocconcini to the sauce and stir through. You're aiming for the cheese to be a little melty but still hold most of it's shape.
• When pasta is ready, serve and enjoy!
• Belissimo!

CHICKEN WITH CHUNKY LEMON SAUCE

Steps:

• Preheat broiler.
• Season the chicken and place chicken pieces, skin side down, onto a broiler pan. Broil the chicken, turning the pieces over once, cooking until the chicken is browned and cooked through, about 20 minutes.
• Slice off 1 end of each of 3 lemons. With a sharp knife, supreme lemons: in a downward motion, peel away rind and pith. Separate segments of lemon wedges from skin and put in a bowl. Squeeze out juice from leftover skins. Juice the other 3 lemons into same bowl. Add oil, parsley, salt, and pepper.
• Once chicken is cooked, remove from the broiler and cover with sauce. Return to broiler and cook for 5 minutes. Remove and serve.

CHUNKY CHICKEN CACCIATORE

Steps:

• Place chicken and vegetables in a 3-qt. slow cooker; sprinkle with oregano. Pour sauce over top. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; break up slightly with 2 forks. Return to slow cooker. Serve with spaghetti. If desired, top with olives and cheese. Freeze Option: Place the first 6 ingredients in a freezer container and freeze. To use, place container in refrigerator 48 hours or until contents are completely thawed. Cook and serve as directed.

FETTUCCINE RICARDO

Steps:

• Cook fettuccine according to directions on the package, drain.
• In a large skillet, saute' garlic in butter over medium heat until pale golden, about 1 minute.
• Add chicken and cook until lightly brown and cooked through.
• Add zucchini, salt and pepper, cook for 2-3 minutes until squash is crisp tender. Add cooked fettuccine, whipping cream, sour cream- stir to combine and heat through. Add cheeses and serve.

CHICKEN DELICIOUS

Steps:

• Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
• In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
• Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

BOLOGNESE SAUCE

Steps:

• In a large skillet, warm oil over medium heat and saute bacon until browned and crisp.
• Remove bacon with a slotted spoon and set aside.
• Saute onion and garlic until the onion is transluent . Do not let the garlic get too brown.
• In large saucepan, brown beef and pork.
• Drain off excess fat.
• Stir in bacon, onions and garlic, mushrooms, carrots, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan.
• Cover, reduce heat and simmer one hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve sauce over hot pasta.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large pot, heat oil over medium heat.
• Add onions, mushrooms, zucchini and garlic.
• Cook while stirring over medium heat for about 5 minutes.
• Add lentils[I like the orange ones] and 3 cups water to the vegetables.
• Turn up the heat and bring to a boil, stirring occasionally.
• Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water.
• Bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• If necessary, add more water to keep the sauce from sticking.
• Be careful not to dilute; the sauce should be quite thick.

RIGATONI WITH CREAMY TOMATO SAUCE

Steps:

• Remove casings from sausages and crumble meat.
• in a deep, heavy frying pan and over medium low melt the butter.
• Add sausage and onion and cook slowly, stirring until lightly browned.
• Add in garlic, tomatoes, tomato sauce, wine and salt.
• Increase heat to medium and bring to a boil.
• Cover, reduce heat and simmer 15 minutes.
• Cook rigatoni in salted water according to directions, drain and keep warm.
• Mix peas and cream into sausage sauce.
• Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
• Spoon over rigatoni and mix lightly.
• Top with parmesan cheese.

CHICKEN BOLOGNAISE

Steps:

• Heat oil in a large skillet over medium heat. Add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. Stir in the crushed tomatoes, mushrooms and Italian seasoning. Cook for about 5 minutes, stirring frequently.
• Reduce heat and stir in the sugar. Simmer for at least 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. Drain and serve topped with the chicken mixture and grated Parmesan cheese.