Chef - SMOKY CAJUN CHICKEN LINGUINE IN BUTTER CREAM SAUCE Ingredients: 2 boneless, skinless chicken breasts, cut into strips 12 oz linguine pasta 2 tablespoons olive oil 1 ½ tablespoon Cajun seasoning 1 teaspoon smoked paprika 4 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 3 tablespoons unsalted butter 3/4 cup freshly grated Parmesan cheese Salt and black pepper to taste Chopped fresh parsley, for garnish Optional: red pepper flakes for added heat Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside. In a bowl, toss chicken strips with Cajun seasoning and smoked paprika until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes, turning occasionally, until browned and cooked through. Remove from the skillet and set aside. Make the butter cream sauce: Lower the heat to medium. In the same skillet, melt butter and sauté garlic for about 1 minute until fragrant. Pour in chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet Stir in the heavy cream and simmer until it thickens slightly. Add grated Parmesan cheese, whisking until smooth and creamy. Season with salt, pepper, and red pepper flakes (if desired). Add the cooked linguine to the skillet, tossing to coat in the sauce. Stir in the cooked chicken and mix well. Add a little reserved pasta water if the sauce needs thinning. Garnish with chopped parsley and serve with extra Parmesan cheese. | Facebook
Chef - SMOKY CAJUN CHICKEN LINGUINE IN BUTTER CREAM SAUCE Ingredients: 2 boneless, skinless chicken breasts, cut into strips 12 oz linguine pasta 2 tablespoons olive oil 1 ½ tablespoon Cajun seasoning 1 teaspoon smoked paprika 4 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 3 tablespoons unsalted butter 3/4 cup freshly grated Parmesan cheese Salt and black pepper to taste Chopped fresh parsley, for garnish Optional: red pepper flakes for added heat Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside. In a bowl, toss chicken strips with Cajun seasoning and smoked paprika until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add th
34K reactions · 390 shares | This is dinner on easy mode! 🧈🍲 Stick of Butter Chicken and Rice will be your best friend in the kitchen when you don’t feel like spending hours over the stovetop! Continue reading or click the link in the @allrecipes bio for the full recipe. 🔗 Ingredients: 2 cups white rice 1 (10.5-ounces) can condensed French onion soup, such as Campbell’s 2 (10.5 ounce) cans condensed beef consomme, such as Campbell’s 8 ounces baby portobello mushrooms, roughly chopped 1 cup grated Pecorino Romano or Parmesan cheese, divided 1 stick butter, cut into 8 pieces 2 pounds boneless skinless chicken thighs 1 1/4 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 tablespoon chopped parsley (optional) Directions: Preheat the oven to 350 degrees F (175 degrees C). Stir rice, French onion soup, beef consomme, and portobello mushrooms together in a 9 x 13-inch baking dish. Top with 3/4 cup of the cheese and add butter pieces on top. Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil. Bake in the preheated oven for 45 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 more minutes. Sprinkle with fresh parsley if desired. Inspiration: @melissajorealrecipes 🧑🍳: @nicolemcmom #easydinners #dinnerideas #butter #chicken #chickenandrice | Allrecipes | Facebook
34K reactions · 390 shares | This is dinner on easy mode! 🧈🍲 Stick of Butter Chicken and Rice will be your best friend in the kitchen when you don’t feel like spending hours over the stovetop! Continue reading or click the link in the @allrecipes bio for the full recipe. 🔗 Ingredients: 2 cups white rice 1 (10.5-ounces) can condensed French onion soup, such as Campbell’s 2 (10.5 ounce) cans condensed beef consomme, such as Campbell’s 8 ounces baby portobello mushrooms, roughly chopped 1 cup grated Pecorino Romano or Parmesan cheese, divided 1 stick butter, cut into 8 pieces 2 pounds boneless skinless chicken thighs 1 1/4 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 tablespoon chopped parsley (option
715K views · 9.9K reactions | Definitely The Most Flavorful Chicken Dish I’ve Ever Tasted! #chicken #recipe #Recetas #cooking #dinner #fyp | Pepperbellypete_official | Facebook
644K views · 8.6K reactions | Definitely The Most Flavorful Chicken Dish I’ve Ever Tasted! #chicken #recipe #Recetas #cooking #dinner #fyp | Pepperbellypete_official | Facebook
66 reactions | Filipino BBQ | Grilling season means Filipino BBQ on repeat, thanks to Signature SELECT’s affordable, quality ingredients! #SignatureSELECT @SignatureSELECT | By Tasty | Facebook
66 reactions | Filipino BBQ | Grilling season means Filipino BBQ on repeat, thanks to Signature SELECT’s affordable, quality ingredients! #SignatureSELECT @SignatureSELECT | By Tasty | Facebook
We think you’ll love these