Yum yum yum! This was so good and could be made many different ways.
First I took a saucepan, I used a medium one but I would recommend using a larger one cause it was tight but it still worked. I chopped up 5 cloves of garlic and sautéd them in about a tablespoon of olive oil at a medium heat careful not to burn them. Then I added 1 tsp of oregano and a pinch of red pepper flake and let that cook for about a minute.
In a food processor I added 1 28oz can of whole peeled San Marzano tomatoes and pulsed them a few times till chunky but not too big. Then poured that into the sauce pan.
Next I added 2 cups of water.
2 cups of chicken stock. And a handful of chopped sun-dried tomatoes.
Then I added a bag of heart shaped pasta. It was 16 oz but I left out like 1 oz cause my pot was too small. Brought it to a boil, covered it, then lowered the heat and cooked for 12 minutes till the noodles were cooked through. Taste a couple noodles to make sure they are cooked to your liking.
Then I added 3/4 a cup of shredded Parmesan. Stirred that and added enough salt and pepper to taste.
I roasted 1 and 1/2 lbs of chicken sprinkled with salt, pepper, and garlic herb seasoning, in the oven at 350° for 15 minutes then cut it into bite sized pieces and mixed it into the pot. Then I poured the whole thing into this paella pan, you can use a large oven proof skillet or a baking dish too. Then topped it with a cup of shredded mozzarella and 1/2 a cup of shredded Parmesan.
First I took a saucepan, I used a medium one but I would recommend using a larger one cause it was tight but it still worked. I chopped up 5 cloves of garlic and sautéd them in about a tablespoon of olive oil at a medium heat careful not to burn them. Then I added 1 tsp of oregano and a pinch of red pepper flake and let that cook for about a minute.In a food processor I added 1 28oz can of whole peeled San Marzano tomatoes and pulsed them a few times till chunky but not too big. Then poured that into the sauce pan.Next I added 2 cups of water.2 cups of chicken stock. And a handful of chopped sun-dried tomatoes.Then I added a bag of heart shaped pasta. It was 16 oz but I left out like 1 oz cause my pot was too small. Brought it to a boil, covered it, then lowered the heat and cooked for 12 minutes till the noodles were cooked through. Taste a couple noodles to make sure they are cooked to your liking.Then I added 3/4 a cup of shredded Parmesan. Stirred that and added enough salt and pepper to taste.I roasted 1 and 1/2 lbs of chicken sprinkled with salt, pepper, and garlic herb seasoning, in the oven at 350° for 15 minutes then cut it into bite sized pieces and mixed it into the pot. Then I poured the whole thing into this paella pan, you can use a large oven proof skillet or a baking dish too. Then topped it with a cup of shredded mozzarella and 1/2 a cup of shredded Parmesan.
No comments:
Post a Comment