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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 32 |
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If you have about an hour (two if you're unfamiliar with Italian cooking) and need to impress a significant other, this will accomplish your aims. Ingredients:
1 cup flour |
1 egg |
1/4 teaspoon garlic powder |
1 tablespoon olive oil |
2 tablespoons water |
2 chicken breasts |
1 tablespoon olive oil |
1 teaspoon minced garlic |
1 (12 ounce) can evaporated milk |
1 tablespoon flour |
2 teaspoons chicken base, jamison's |
1/4 teaspoon ground black pepper |
1/4 teaspoon cumin |
1/2 teaspoon basil |
paprika |
grated parmesan cheese |
Directions:
1. In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
2. In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
3. Add egg mixture to flour. Mix and knead until smooth.
4. Divide dough into two parts.
5. On a floured countertop, roll part into a flat about 20 inches in diameter.
6. using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
7. repeat for second part of dough.
8. Bring about 3 cups of water to a boil in a medium pot.
9. Boil pasta for 6-8 minutes, until tender. Drain.
10. Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
11. Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
12. Meanwhile, in a medium saucepan, add can of evaporated milk.
13. Add Jaminson's chicken base, cumin. basil and pepper.
14. Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
15. Ad tbsp flour to thicken, stirring vigorously.
16. Once all this is done, Place half of the pasta on a plate.
17. Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.
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