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Spaghetti with chicken and parmesan sauce

Spaghetti with chicken and parmesan sauce

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The chicken legs are boiled in cold water.

When they are ready, take them out to cool, and in the obtained soup, put the pasta to boil, according to the instructions on the package.

Heat the oil and fry the garlic, chopped onions and grated carrot on a small grater.

Add the meat cleaned from the bones and finely chopped, wine, canned tomato pulp, salt and pepper to taste.

Allow the sauce to cool slightly and the flavors to blend.

Add the cooked spaghetti over the sauce, mix and serve immediately with grated Parmesan cheese on top.

Good appetite!

2 chicken legs,
2-3 tomatoes,
1-2 onions,
2 cloves garlic,
1 link parsley,
salt, pepper, oil,

Fry the chicken legs in two tablespoons of oil after they have been seasoned with a little salt and pepper. It takes about 7 minutes to make.

Finely chop the onion and cook in another bowl.

When it has softened slightly, add the chopped tomatoes, let it boil for 10 minutes, covered, over low heat.

Then add the crushed garlic and finely chopped parsley, let it boil for another 10 minutes.

The resulting sauce is poured over the chicken legs and left on the fire for another 5 minutes.



For the sauce:
500 g minced chicken
100 g minced pork
50 g bacon
200 g tomato pulp
200 ml thick tomato juice (broth)
1 carrot
1 onion
1 slice of celery
100 ml dry white wine
2-3 cloves garlic
1 bay leaf
50 g butter
freshly ground pepper
1 freshly grated clove powder
1/4 teaspoon dried oregano
200-300 ml chicken soup
200 ml of milk

We clean the carrot, celery and onion, we wash them. Grate the carrot (through the finest grater), then chop the onion, celery and bacon into small cubes. Melt the butter in a pan. When it starts to sizzle, add the grated vegetables and the bacon to cook over low heat until soft, then put the crushed garlic and let it cook for a few seconds. Add the two types of meat, clove powder, oregano and bay leaf. Season with salt and freshly ground pepper and leave on the fire, stirring quite often, until the meat is well browned and slightly crispy.

Then pour the wine and boil for about 10 minutes, continuing to stir constantly. After the wine evaporates, add the tomato paste, which we dissolved in 200 ml of hot beef soup, tomato pulp and broth, mix, cover the bowl with a lid and let it simmer for about an hour and half.

We will mix as often as we can and eventually add more soup / water if the liquid evaporates too quickly. Towards the end, add the milk and let it boil until the composition decreases.
When the sauce is ready, keep it warm and prepare the pasta according to the instructions on the package.

Drain the pasta, pass it under a stream of cold water, then put it in bowls. Over these we put grated sauce and parmesan and serve.

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Tagliatelle Bolognese, a Spaghetti Bolognese

If you ask for a portion of spaghetti bolognese in a restaurant in Italy, the waiter will probably look at you ugly and guide you to look at the menu once more. this is because in Italy there are only bolognese tagliatelle, made with homemade tagliatelle and a delicious ragu sauce.

Pesto Genovese is prepared only with pine buds

Pesto is one of the simplest sauces you can make. In addition to basil, you need parmesan, garlic, olive oil and pine buds. So if you want to follow exactly the original recipe, give up substitutes such as pistachios, hazelnuts or walnuts.

Do not put chorizo ​​in the original paella

The original paella recipe contains, in addition to rice, rabbit, chicken, snails and green beans. So when Jamie Oliver made public his chorizo ​​paella recipe, he was criticized by several Spanish chefs. In Spain, chorizo ​​is used in stews, soups or is fried and served on bread, but never in paella.

The original Caesar salad does not contain chicken and anchovies

Chicken and anchovies are common ingredients in Caesar salads today, but are not found in the original recipe. When restaurant owner Caesar Cardini invented this salad in the 1920s, he combined Romanian salad, croutons, parmesan, eggs, Worcestershire sauce, olive oil, lemon juice, garlic and pepper.

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Greek salad does not contain lettuce

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Spaghetti with meatballs and tomato sauce

Until I tell you about Istanbul, again: D, let's get a little American, I say. With meatballs or the famous spaghetti and meatballs, a dish glorified in many Hollywood productions (usually category B or C) and not absent from American tables.

When I first heard of spaghetti and meatballs, it seemed strange to me and for many years it did not tempt me at all. But I changed my mind recently and the conclusion is that it may not be the most refined dish in the world (well, for many Americans it could be), but it is certainly tasty. It's the kind of homemade food that makes you feel good.

Usually, meatballs are made from a mixture of pork and beef, but I wanted to make them from turkey. I seasoned them with salt, pepper, thyme, oregano and dried basil, I also put an egg and a little bread crumbs soaked in milk. If you want, you can prepare them just like ordinary meatballs, with onions and garlic (I would use green during this period) and with a lot of greens. I formed small, round meatballs and fried them over low heat, in olive oil, but not completely, but just enough to catch a crust.

During this time I made the sauce: I put a box of chopped tomatoes in my own juice (good quality, it should contain only tomatoes and salt, without acidity corrector or citric acid which is actually an E) in a bowl with a little olive oil. I let everything boil, I added salt, pepper, a pinch of sugar and minced garlic, then I added the meatballs lightly oiled and let them simmer for 15 minutes.

Place the meatballs and sauce over the cooked pasta, and sprinkle generously with grated Parmesan cheese. Muuuult parmesan race.


Chicken with parmesan and mozzarella, known as & # 8220pui parmigiana & # 8221 or & # 8220pui a la parmigiana & # 8221 is the best and tastiest way to cook chicken breast, so we get a tasty food with meat tender, accompanied at the same time by a delicious and aromatic sauce.

It is very easy to prepare, and for this we need simple ingredients, which we can buy from any supermarket.

The food seemed very suitable for family lunch.

Chicken with parmesan and mozzarella is based on chicken slices, bathed in tomato sauce, with a topping of cheeses that will melt and will be the delight of this dish.

The tomato sauce, although it is placed on the bottom of the dish and will be covered with meat, will fully contribute to the final taste of the food. Although it is a simple sauce, respectively marinara sauce, it has the perfect flavors and taste to accompany chicken breast and cheeses. We will feel the strong aromas of garlic, oregano and basil when we take the chicken out of the oven.

In order to have fluency in the preparation of the chicken with parmesan and mozzarella, the first thing we will do will be this sauce, then we preheat the oven to 200 ° C.

As for the secret of a schnitzel with tender meat, juiciness there is a little secret: we must not beat the meat with a hammer. We take the chicken breast and cut it lengthwise so as to obtain 2-3 slices from each half. We continue to prepare it as we prepared Viennese snail, passing it through flour, eggs and breadcrumbs and frying it in an oil bath. Those who want a dietary option can cook the chicken in the oven, as we prepare the chicken stews. If you ask me, I will choose the classic version, of oil-fried snitel, for this recipe.

I'm not a big fan of chicken breast, but cooking in some ways can be really good. If you haven't tried my chicken breast recipes yet, I recommend you give them a try, I'm sure you'll like them: roll with vegetables and tomato sauce and wine, pui fajitas, pui Kiev, Lebanese chicken skewers, but also many others that you will find in the collection of chicken recipes.

If you look at the picture in which I take out the piece of chicken with that cheese that is spreading, I will surely make you want it too.

We ate it with spaghetti, to keep the theme of the Italian recipe, but the & # 8220pick of parmesan & # 8221 can be accompanied by a mashed potatoes or steamed / steamed vegetables.

I hope to inspire you and prepare the recipe as soon as possible. I would be happy for you to send me the pictures. I will publish them with great pleasure.

Now I leave you to discover what you need and how to prepare the chicken with parmesan and mozzarella (chicken parmesan).


500 ml oil for frying

For the marinara sauce

1 teaspoon dried oregano

1 sprig of basil for boiling + 5 large leaves for final decoration

To be served:

Spaghetti / Mashed potatoes / sauteed vegetables


It would be best to start making the recipe with the preparation of the sauce, so that everything goes smoothly, so that we don't have waiting breaks. If we choose pasta as a garnish, then we will put salt water to boil at this time.

Pass the tomatoes, chop the garlic cloves as small as possible, then sauté the garlic in the hot oil for about 30 seconds.

Pour the tomato juice when it starts to smell good, without letting it burn, add sugar, salt, pepper, oregano and basil.

Pour the wine and let the sauce simmer for about 15-20 minutes. At this point we can turn on the oven at 200 ° C.

While the sauce is boiling, cut the chicken breast lengthwise, season it on both sides with salt and freshly ground pepper.

Break the eggs in a large bowl, add a pinch of salt and beat them.

We take each piece of meat separately, we pass it through flour on both sides, then we immerse it in beaten eggs.

Remove the chicken breast from the bowl with the eggs, drain the excess, then line it with breadcrumbs and fry it in an oil bath until it is evenly browned on both sides.

Remove the snails on the absorbent kitchen towels to absorb the excess oil. Put the tomato sauce on the bottom of a heat-resistant dish, arrange the pieces of meat and then sprinkle with mozzarella. Put the dish in the oven and leave it until the cheese melts. At this point we put the pasta to boil and boil it al dente, according to the instructions on the package.

After about 5 minutes, sprinkle the grated Parmesan cheese and leave in the oven until the cheeses have a slight golden hue.

Remove the dish from the oven and eat immediately.

Do you know what it smells like in the kitchen when I took the chicken out of the oven? God, what flavors!

I can't tell you how hungry we all ate the chicken with parmesan and mozzarella & # 8211 chicken parmesan & # 8211 chicken a la parmigiana!

Spaghetti colored with beet pesto

If we are still in the month of love, I suggest you try a romantic dinner for two with a generous portion of beet pesto pasta. The combination of sweet and salty will turn your back on you, I promise!

For two servings I used:

  • 300 grams of spaghetti pasta
  • 2 boiled beets
  • 150 grams of pesto sauce
  • a cube of butter
  • salt pepper.

For the basil pesto sauce I used:

  • 100 grams of fresh basil leaves
  • 1 clove of garlic
  • 50 grams of pine seeds
  • 50 grams of grated Parmesan
  • olive oil
  • salt and pepper to taste
  • a little freshly squeezed lemon.

Step 1

I prepared the pesto sauce: I washed and drained the basil that I added to the blender with the olive oil and pine seeds. When incorporated, I added grated Parmesan cheese, grated garlic, salt and pepper and a touch of lemon:

Step 2

I blended the two boiled beets, which I mixed with the pesto sauce and matched with Parmesan, salt and pepper to taste:

Step 3

I boiled the water with a little salt. When it started to boil, I added the pasta to the boil for a few minutes. I made sure they didn't boil too much, that they came out al dente. When the pasta was ready, I took it out with tongs and put it in the pan, over a cube of butter. When the butter melted I added half a cup of hot water from the pot in which they cooked the pasta:

Step 4

I added the beet pesto sauce and stirred for a minute:

Step 5

I matched them on a plate and served them with Parmesan cheese and a basil leaf:


The simplest recipe can become a super tasty one if we take care to add that thing that brings flavor. In this case, butter and chicken are the secret that turns the ordinary tomato sauce into a special sauce. Here's how easy it is to get:


To be served:

We wash the chicken breast, cut it in half, then season it with salt, pepper and thyme. Melt the butter in oil, then harden the chicken breast pieces on both sides. When the pieces of meat are browned, keep them in the preheated oven at 100 ° C until the pasta is ready, which will be boiled in salted water at this time.

Add the mashed tomatoes, chopped basil, oregano, cinnamon and sugar, and add the garlic after 3-4 minutes.

Leave for another 4-5 minutes on low heat, with a lid. Drain the pasta, then put them over the sauce and take care to cover them with the sauce.

Put the pasta on the plate, add the chicken breast, Parmesan cheese and basil leaves.


This recipe fascinated me from the moment I saw it. Pasta cooked in sauce is more than perfect, so I recommend you try it.


1 cup grated Parmesan cheese + 4 teaspoons for decoration

To prepare this recipe we need a deep pan with a very large diameter (30-32 cm), so we can put the whole spaghetti.

Chop the fish onion, then put it in hot oil with a small cube of butter and cook with a lid for about 4 minutes.

After this interval add salt, freshly ground pepper and thyme leaves and mix.

After another 4 minutes of cooking with the lid on, add the chicken soup, wine, water and spaghetti. Boil over low-medium heat until the liquid is absorbed by the pasta.

Remove from the heat and add the grated Parmesan cheese. Stir to homogenize the composition. Let it cool for 2 minutes, add the arugula, mix and you're done!


Mix the flour and place it on the work table.
Make a hole in the middle so that it looks like a volcano. Put the eggs and oil in the middle.
Mix with your hands in small circular motions - take a while until the dough is smooth.
Knead until the dough is smooth. Wrap the dough in cling film and refrigerate for a few hours.
Pass the dough through the pasta machine, set to the thinnest shape and place the sheets on a table sprinkled with flour.
Roll out the dough and cut it into 2 cm strips. Allow the pasta to dry for 10 minutes.
Boil in a large amount of salted water for 3 minutes until al dente.


Cut the meat into cubes (5X5mm) and fry it in a deep pan until well browned.
Peel the onion and garlic and add them to the pan to cook for a few minutes.
Add the spices and red wine and leave it until it halves. Add the chopped tomatoes and season with salt and pepper.
Let it boil for about 20 minutes - it is important that the sauce does not dry out.
When the meat is tender, add the freshly cooked pasta, chopped parsley and small pieces of cold butter. Season with salt and freshly ground pepper. Sprinkle with freshly grated Parmesan cheese.
Serve with a piece of bread made on the hearth.