Momositas Chicken Zucchini Pasta Food

CHICKEN MOZZARELLA PASTA

Steps:

• Cook the pasta according to the package directions.
• Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
• In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
• Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
• Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
• Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

MOMOSITA'S AMAZING GROUND TURKEY/CHICKEN MEATLOAF (WITH HIDDEN V

Steps:

• Preheat oven to 400 degrees.
• Place milk and breadcrumbs in a bowl and let soak while mixing the rest of the ingredients.
• Pat and squeeze the shredded zucchini and carrots between paper towels to soak up extra moisture.
• Place ground turkey, carrot, zucchini, onion, eggs and cheese in a large bowl and mix by hand.
• Once the breadcrumbs have soaked up all of the milk, mix in the 2 Tbs of Italian seasoning and add to the turkey mixture.
• Stir in the seasoned salt, pepper, and worcestershire.
• Place mix in a greased loaf baking pan and drizzle the ketchup on top.
• Bake at 400 degrees for 55minutes or until the internal temperature reaches 180 degrees. Remove from the oven, cover tightly with tin foil and let sit for 10 minutes.

MOMOSITA'S BEST EVER CHICKEN MARSALA

Steps:

• Pound breasts thin between saran wrap using a meat mallet (or hammer.).
• In a shallow bowl or plate combine the flour and spices.
• Dredge the chicken breasts, shaking to remove any excess.
• Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
• Transfer to a plate and set aside.
• Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
• Add the Marsala wine and cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
• While the wine reduces, mix the half and half and corn starch to make a slurry.
• When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
• Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
• Add salt and pepper to taste.

MOMOSITA'S CHICKEN ZUCCHINI PASTA

Steps:

• Chop garlic, onion, zucchini and broccoli. Set aside.
• Fill pot with water for pasta and bring to boil.
• While waiting for the water to boil, prepare the pan for the chicken tenders. Place flour, panko crumbs and egg in three separate bowls. Whisk egg until smooth. Dredge each chicken tender in flour, shake excess, then dip it in the egg, followed by the panko. Press the panko into the tender so it holds. Melt 2 T butter in large frying pan and add garlic. Cook for 1 minute and then add the chicken tenders. Cook 3-4 minutes on each side until no longer pink in the center. Remove chicken tenders to a plate and set aside. Scrape pan and set aside.
• Cook the pasta, adding the broccoli 3 minutes before it is done. Drain the pasta and place in serving bowl.
• While the pasta is cooking, melt 2 T of butter (or olive oil) in the pan used for the chicken tenders. Add the onion and cook until translucent. Add the zucchini and cook for 2-3 minutes. Add the chicken base and mix until incorporated into the veggies. Add the chicken broth and bring to boil. Reduce to simmer and cook for 8-10 minutes until zucchini is cooked. While the zucchini is cooking, make a slurry by adding the 1 T of cornstarch to a small bowl and mixing in the 1/4 cup of milk. When zucchini is ready, stir in the slurry and keep stirring as the sauce thickens. Cook, stirring frequently, until desired thickness is reached.
• Add the chicken tenders to the pasta and then pour sauce over top.