Crema Di Pollo Al Pesto Recipes

POLLO CON CREMA (MEXICAN CREAMY CHICKEN)

Steps:

• Generously season the chicken breast with with salt, cumin, chili powder and pepper.
• Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
• On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
• Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
• Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
• Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
• Add garlic and sauté until fragrant.
• Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
• Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
• Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
• Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
• Garnish with parsley and chili flakes and serve warm.

POLLO EN CREMA (CREAMY CHICKEN)

Steps:

• In a large skillet, heat oil.
• Add salt and pepper to both sides of the chicken.
• Sear the chicken on both sides.
• Remove chicken from pan.
• (Note: Chicken will not be fully cooked).
• Melt butter in the skillet and add onion.
• Cook for 1 minute, stirring constantly.
• Add the mushrooms.
• Stir to combine.
• Cook for 4-5 minutes.
• Add the garlic clove, chicken bouillon, whipping cream, and chipotle.
• Stir to combine.
• Return the chicken to the skillet.
• Turn the heat to low.
• Cover and cook for 5 minutes more, or until chicken is fully cooked.
• Serve with rice and veggies.
• Enjoy!

CREMA DI POLLO AL PESTO

Steps:

• Using the back of a spoon, "paint" entire surface area of each chicken breast with pesto sauce.
• Melt butter in large pot over Medium heat.
• Carefully place chicken in melted butter, making sure to guard for spatter.
• After brown on both sides, add cream soups, tomatoes, and pasta.
• Stir and allow to sit for 5 minutes.
• Add water and stir well.
• Cover & simmer for 10 minutes, stirring occasionally.
• Remove chicken from pot and cut into bite-size pieces. (Stir mixture still in pot frequently until you've returned chicken.).
• Return chicken to pot. Stir, cover & simmer until pasta is tender.
• ENJOY!

POLLO CREMA - AZTECA'S POLLO A LA CREMA

Steps:

• In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

CREMA DI MASCARPONE (CHILLED CHEESE DESSERT)

Steps:

• Blend the cheese in an electric blender till very smooth.
• Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
• To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.

PICCATA DI POLLO AL LIMONE

Steps:

• Place two dinner plates and a warming tray in a 200 degree heated oven. Prepare boiled water with 2 tablespoons of olive oil for the pasta. (Add pasta to water when chicken is being browned)
• Butterfly cut the chicken breasts in half and lightly pound with a tenderizing kitchen tool on both sides until thinned out.
• Add 2-3 tablespoons of olive oil to a large frying pan over medium heat. (I prefer avocado oil as it has a higher smoke/flash point) Either works well. (Do NOT use vegetable cooking oil. It will not taste the same).
• While the oil is heating, combine flour, sea salt, and ground pepper into an average bowl or deep plate.
• Use the flour mixture to dust the chicken fillets on both sides completely. Do not shake off excess as this will be needed in the sauce later.
• Place the chicken fillets in a frying pan that is large enough that doesn't crowd the pieces. Cook for about 7 minutes or until lightly browned, turning the fillets several times. DO NOT overcook.
• Remove chicken fillets from the pan allowing them to drip free of excess oil before placing them on your pre-heated warming tray from the oven.
• To make the piccata sauce, add the remaining 2 tablespoons of olive oil to the same frying pan along with the chicken drippings at medium temperature. Mix in sliced garlic and saute' until translucent. (About 1 minute) Reduce heat to simmer.
• Add white wine to sauteed garlic pan mixture and stir reducing down to half volume.
• Combine chicken stock, lemon juice, capers, mushrooms and thin lemon slices into the pan stirring with a wooden scraper until thickened. (Leftover flour, salt, and pepper mixture can be used to thicken if needed to desired taste).
• Turn off heat and mix in butter and parsley. Serve piccata sauce over chicken fillets and linguine pasta.

PASTA AL PESTO

Steps:

• PESTO:
• Place ingredients in bowl of food processor.
• Process until smooth, using rubber scraper to push down the sides occasionally.
• Variations: - add 3/4 c freshly grated Parmesan Cheese
• PASTA:
• Boil a large pot of water; cook pasta until al dente.
• While pasta is cooking, prepare pesto; set aside, covered.
• Steam carrots.
• Meanwhile, in skillet, heat oil.
• Add zucchini and peapods.
• Stir continuously until crisp/tender.
• When pasta is done, drain well; toss pesto with noodles until they are well coated.
• Then toss in vegetables.
• Garnish with pepper and cheese.
• VARIATIONS: - add 1/2 c Parmesan cheese to Pesto

POLLO A LA CREMA

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
• Spoon the mixture into flour or corn tortillas and serve with rice and beans.

ROMANO'S MACARONI GRILL PASTA DI POLLO AL SUGO BIANCO

Steps:

• To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).
• Add chicken base and cheese.
• Stir constantly with a wire whip and bring temperature back to just bubbly.
• Dissolve cornstarch in the cold water and add to sauce.
• Bring to a slow simmer to cook out starch.
• Transfer sauce to a container, cover and refrigerate until needed.
• To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.
• Add chicken, green onions and pasta.
• Deglaze the pan with the cream.
• Add asiago cream sauce.
• Heat thoroughly.
• Garnish with parsley and serve.

POLLO A LA CREMA

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.

TAKE-OUT FAKE-OUT POLLO CON CREMA

Steps:

• Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
• Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.