Moist, tender… shreds easily. Makes the house smell amazing and it is easy. Normally the meat lasts for 2 full meals feeding 6 or more people. It is Randy and I only, so I have to cut it all down and I plan on making 4 meals out of this shredded meat. For the start of this weeks recipes. Cook the bird. Once you take it out of the oven and it is not too hot, shred. This meat can be used for any of my past chicken pasta recipes, along with chicken tacos, nachos, etc..
Stay tuned for the recipes I create with this meat!
1st recipe: Pollo al limone pasta aglio
For the Lemon garlic chicken pasta dinner I am using up the last of my linguine from the box. I can’t stand it, but I have to use it at sometime and since the kids are gone, now would be the time. Boil your noodles according to directions, or if making them homemade, just boil it for about 20 seconds. Set aside.
• 1/4 cup lemon juice
• 1 tsp minced garlic
• 1 cup chicken stock
• 1 cup dry white wine
• 1 tablespoon capers
• 1/3 cup unsalted sweet cream butter
• 1/4 fcup resh chopped parsley
• 1/4 cup fresh parmesan
Add the lemon juice, garlic, wine, chicken stock, and capers to the pan with the chicken. Reduce for about 5 minutes, Add 2 cups cooked shredded chicken and cook until warm. Turn off the heat and add the butter, stirring until melted. Toss in pasta.
Serve topped with fresh grated parmesan. A small little lemon wedge with fresh parsley sprig makes a great garnish.
No comments:
Post a Comment
Thank you! I love comments!