Smoked Mozzarella Chicken With Pasta Food

SMOKED MOZZARELLA CHICKEN WITH PASTA

Steps:

• Cook pasta according to package directions. Drain; transfer to a large bowl., Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess., In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook until a thermometer inserted in chicken reads 165°, 1-2 minutes longer. Remove from heat., Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese.

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!

SMOKED MOZZARELLA SKILLET CHICKEN

Steps:

• Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness. Sprinkle both sides with oregano, onion powder, and salt.
• Heat olive oil in a large cast iron skillet over medium heat. Add chicken breasts and cook for about 4 minutes. Flip and cook about 3 minutes longer. Top each breast with sliced mozzarella. Cover the skillet and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 2 to 3 minutes longer. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the skillet and allow to cool for 1 minute before serving.

PASTA WITH TOMATOES, SALAMI AND SMOKED MOZZARELLA

Steps:

• Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
• Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.

SMOKED CHICKEN ALFREDO

Steps:

• Soak wood chips in water for 30 minutes so they don't catch fire.
• Preheat a smoker to 250 degrees F (120 degrees C).
• Transfer soaked wood chips to an aluminum pan and cover with foil. Poke holes in the top so the smoke can escape. Place chicken, unstacked, onto wire racks. Place the racks into the smoker.
• Smoke chicken until no longer pink in the center and juices run clear, 30 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest and cool enough to handle, about 10 minutes.
• While chicken cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; wipe the pan clean. Dice bacon. Dice cooled chicken.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.
• Melt 1 tablespoon butter in the same skillet used for the bacon over medium heat. Add garlic; cook and stir for 30 seconds. Saute mushrooms until soft, 5 to 7 minutes. Transfer to a plate. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add 1/2 cup butter to melt. Add cream and stir to combine.
• Pour the sauce into the empty pasta pot. Add Parmesan and mozzarella cheeses slowly until melted and combined. Heat over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste and season with salt and pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine and mix.

KITCHEN SINK CHIPOTLE & SMOKED MOZZARELLA PASTA SALAD

Steps:

• Cook pasta al dente.
• Dice up mozzarella, artichoke hearts and sun dried tomatoes (i like to use kitchen shears for the sun dried toms).
• Toss cooled pasta (don't want to melt the cheese or maybe you do!) with all the other ingredients.
• Pour reserved sun dried tomato oil (use whatever you need to get it saucy), chipotle sauce (use whatever you desire for spiciness) over pasta, salt and pepper and toss to coat.
• If you can't find the chipotle garnishing sauce (I can't remember where I found mine and it is almost out!) just use some diced up, about 2, chipotles in adobo sauce or just the adobo sauce and add some mayo, about 1/4 cup to make it creamy and you should be fine. I'm all about shortcuts tho so i hope i can find more!
• Refrigerate for a couple hours, but I like overnight.
• Add chopped up spinach before serving at room temperature.
• Oh and don't forget the salt.i feel that salt really makes the flavors of the chipotles come alive!

CHICKEN BREASTS WITH SMOKED MOZZARELLA

Steps:

• Mix mozzarella and rice together. Season lightly with salt and pepper.
• Spread a thin layer of this mixture on each chicken breast, roll around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
• Heat olive oil in a large skillet. Add the chicken and saute over medium high heat until golden brown on all sides.
• Remove chicken from the pan, add shallots and garlic and saute briefly. Stir in wine and tomatoes.
• Return chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
• Remove chicken from the pan and transfer to a serving dish. Cover to keep warm. Heat sauce, stir well and season with salt and pepper. Spoon sauce over chicken, dust with parsley and serve.

SMOKED MOZZARELLA AND PENNE SALAD

Steps:

• Process the dressing ingredients in food processor or blender until smooth.
• Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled.
• In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella.
• Toss the salad with the dressing then serve.