Allyssainthekitchen
@allyssainthekitchen • 634,000 subscribers
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MINDLESS MONDAY: Dump-and-Bake Chicken Parmesan Pasta 🍝🤌🏼 All the cozy, cheesy flavors of chicken parm—without breading chicken or dirtying a bunch of pans. Just dump it, bake it and finish it with a buttery garlic breadcrumb topping! Ingredients: • 1 lb boneless, skinless chicken breasts, cut into bite-size pieces • 12 oz uncooked penne or rigatoni • 1 jar (24 oz) marinara sauce • 2 cups chicken broth • 1 tbsp Italian seasoning • 1 tsp garlic powder • 1 tsp onion powder • Salt and pepper • ½ cup grated Parmesan, divided • 1½ cups shredded mozzarella • Fresh basil, optional Garlic breadcrumb topping: • ½ cup Italian-seasoned breadcrumbs • 2 tbsp melted butter • ¼ cup grated Parmesan • ½ tsp garlic powder Directions: Preheat oven to 425°F and spray a 9x13-inch baking dish. Add the uncooked pasta, chicken, marinara, chicken broth, Italian seasoning, garlic powder, onion powder, salt, pepper and ¼ cup Parmesan. Stir well, making sure the pasta is mostly submerged. Cover tightly with foil and bake for 30 minutes. Uncover and stir. If the pasta still seems very firm or the dish looks dry, add a splash of broth. Cover again and bake for another 10–15 minutes, until the pasta is tender and the chicken reaches 165°F. Combine the breadcrumb topping ingredients. Sprinkle the mozzarella over the pasta, followed by the breadcrumbs. Bake uncovered for 8–10 minutes, then broil for 1–2 minutes until golden and bubbly. Let it rest for 5 minutes, then finish with fresh basil and extra parm! Save this one for the next night you want comfort food with barely any effort 🙌🏼 #MindlessMonday #DumpAndBake #ChickenParmesan #EasyDinner #PastaBa
Allyssainthekitchen256,400 次观看 • 1 个月前
No words for how good this is! RECIPE 👇 Ingredients: • 2 tbsp butter • 1 tbsp olive oil • 3 large yellow onions, thinly sliced • Salt + freshly cracked black pepper • 2 cloves garlic, minced • ½ cup dry white wine • 2 cups beef broth (or veggie broth) • 1½–2 cups water (as needed) • 8 oz uncooked pasta (rigatoni, fettuccine, or bucatini) • 1 tsp fresh thyme leaves (or ½ tsp dried) • ½ cup heavy cream (optional) • 1 1/2 cups cheddar with Gruyère notes, shredded (any white cheese; Swiss, white cheddar or Gruyère work best) • Parmesan, for finishing Instructions: 1️⃣ Caramelize the onions (non-negotiable) • Heat butter + olive oil in a wide, deep skillet or Dutch oven over medium-low. • Add onions with a generous pinch of salt. • Cook about 45?minutes, stirring occasionally, until deeply golden and jammy. • If they stick, add a splash of water and scrape — that’s flavor. 2️⃣ Deglaze + build flavor • Add garlic and cook 30 seconds. • Pour in white wine, scraping up all the browned bits. • Let it simmer until almost fully reduced. 3️⃣ One-pot pasta time • Add broth, 1½ cups water, thyme, and uncooked pasta. • Bring to a gentle boil, then reduce to a simmer. • Cook uncovered, stirring often, 12–15 minutes, until pasta is al dente. If the liquid reduces too fast before pasta is done, add more water ¼ cup at a time 4️⃣ Make it creamy + cheesy • Lower heat. • Stir in cream (if using). • Add shredded cheese in small handfuls, stirring gently until melted and glossy. 5️⃣ Finish • Taste and adjust salt + pepper • Finish with Parmesan and cracked black pepper.
Allyssainthekitchen68,200 次观看 • 8 个月前
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