ONE POT ITALIAN CHICKEN & ORZO / RISONI PASTA
RECIPE VIDEO ABOVE. A super tasty and quick meal all made in one pot! Chicken infused with Italian flavours and a rich tomato basil orzo / risoni pasta. Refer to the notes for how to skip the marinating time and also how to cook the chicken WITH the risoni. Feel free to add or substitute the capsicum / bell peppers in this!
Provided by Nagi | RecipeTin Eats
Time 35m
Number Of Ingredients 20
Steps:
- Mix Marinade ingredients together in a large bowl. Add chicken and mix to coat. Marinate for 1 hour - 24 hours (See Note 3 to skip marinating).
- Heat oil in skillet over medium heat. Add chicken and cook for 4 minutes on each side, or until cooked. Transfer to a plate and cover with foil to keep warm while resting.
- Turn heat up to medium high. Add oil if required.
- Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute or until onion is translucent.
- Add risoni, tomato, chicken stock, Italian herbs, red pepper flakes, salt and pepper. Mix and bring to simmer, then lower heat to medium low or so it simmers gently.
- Cook for 9 - 10 minutes, stirring frequently (otherwise it will stick).
- Take it off the stove when the risoni is just cooked (touch under is ok, finishes cooking in residual heat very quickly). It should still be saucy (see video).
- Stir through parmesan and basil - excess liquid will evaporate in this step.
- Spoon risoni into serving bowls, top with chicken. Serve with extra parmesan and basil.
Nutrition Facts : ServingSize 515 g, Calories 530 kcal, Carbohydrate 55.8 g, Protein 39.5 g, Fat 15.8 g, SaturatedFat 3.8 g, Cholesterol 87 mg, Sodium 1316 mg, Fiber 4.2 g, Sugar 8 g
ONE POT CHICKEN RISONI
A great one pan meal for midweek, loaded with vegetables and Greek flavours! The list of ingredients is looks long, but there's actually a lot of repeat ingredients. :) Watch the video to see how simple this is to make!
Provided by Nagi | RecipeTin Eats
Time 50m
Number Of Ingredients 20
Steps:
- Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
- Preheat oven to 180C/350F.
- Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
- Cook chicken until lightly browned but still pink inside. Remove from skillet.
- Turn heat down to medium high.
- Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
- Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
- Mix, then add orzo / risoni. Mix, then top with chicken.
- Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
- Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
- Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.
TOURNEDOS ROSSINI
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Rub the beef with 1 tablespoon of the olive oil, then season with salt and pepper. Set aside and let stand at room temperature about 1 hour.
- In a small bowl mash the pate de foie gras with a fork, and gradually add the Marsala, stirring the mixture until it is smooth. Set aside.
- Heat the remaining olive oil in a heavy skillet. Cook the beef slices over high heat until just browned on both sides. Remove the meat from the pan.
- Reduce the heat to low, add the pate mixture, and cook, stirring, until the sauce is smooth.
- Return the beef to the pan, and cook about 2 minutes, then pour the brandy into the pan, light carefully with a match, and shake the pan until the flames subside.
- Remove the beef from the pan, transfer to a platter, and pour the sauce over the beef. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 398 milligrams, Sugar 0 grams
CHICKEN ROTINI STOVETOP CASSEROLE
Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.
Provided by Terry
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
- Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
- In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g
TOURNEDOS ROSSINI
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram
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