Crema Di Pollo Al Pesto Recipes

CREAMY PESTO SAUCE

Steps:

• Boil the pasta according to package instructions.
• While the pasta cooks, melt the butter over medium heat in a large pan. Add the cream and whisk the two together.
• Add the pesto and lemon zest and whisk to combine. Cook the sauce (don't let it boil) for a couple of minutes before adding the Parmesan cheese and parsley. Stir until the cheese melts into the sauce.
• Add the cooked pasta and toss to coat it in the sauce. Squeeze the lemon juice over the top, toss again, and serve.

POLLO CON CREMA (MEXICAN CREAMY CHICKEN)

Steps:

• Generously season the chicken breast with with salt, cumin, chili powder and pepper.
• Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
• On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
• Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
• Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
• Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
• Add garlic and sauté until fragrant.
• Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
• Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
• Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
• Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
• Garnish with parsley and chili flakes and serve warm.

POLLO EN CREMA (CREAMY CHICKEN)

Steps:

• In a large skillet, heat oil.
• Add salt and pepper to both sides of the chicken.
• Sear the chicken on both sides.
• Remove chicken from pan.
• (Note: Chicken will not be fully cooked).
• Melt butter in the skillet and add onion.
• Cook for 1 minute, stirring constantly.
• Add the mushrooms.
• Stir to combine.
• Cook for 4-5 minutes.
• Add the garlic clove, chicken bouillon, whipping cream, and chipotle.
• Stir to combine.
• Return the chicken to the skillet.
• Turn the heat to low.
• Cover and cook for 5 minutes more, or until chicken is fully cooked.
• Serve with rice and veggies.
• Enjoy!

CREMA DI POLLO AL PESTO

Steps:

• Using the back of a spoon, "paint" entire surface area of each chicken breast with pesto sauce.
• Melt butter in large pot over Medium heat.
• Carefully place chicken in melted butter, making sure to guard for spatter.
• After brown on both sides, add cream soups, tomatoes, and pasta.
• Stir and allow to sit for 5 minutes.
• Add water and stir well.
• Cover & simmer for 10 minutes, stirring occasionally.
• Remove chicken from pot and cut into bite-size pieces. (Stir mixture still in pot frequently until you've returned chicken.).
• Return chicken to pot. Stir, cover & simmer until pasta is tender.
• ENJOY!

POLLO A LA CREMA

Steps:

• In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
• Spoon the mixture into flour or corn tortillas and serve with rice and beans.

CREMA DI MASCARPONE (CHILLED CHEESE DESSERT)

Steps:

• Blend the cheese in an electric blender till very smooth.
• Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
• To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.

PICCATA DI POLLO AL LIMONE

Steps:

• Place two dinner plates and a warming tray in a 200 degree heated oven. Prepare boiled water with 2 tablespoons of olive oil for the pasta. (Add pasta to water when chicken is being browned)
• Butterfly cut the chicken breasts in half and lightly pound with a tenderizing kitchen tool on both sides until thinned out.
• Add 2-3 tablespoons of olive oil to a large frying pan over medium heat. (I prefer avocado oil as it has a higher smoke/flash point) Either works well. (Do NOT use vegetable cooking oil. It will not taste the same).
• While the oil is heating, combine flour, sea salt, and ground pepper into an average bowl or deep plate.
• Use the flour mixture to dust the chicken fillets on both sides completely. Do not shake off excess as this will be needed in the sauce later.
• Place the chicken fillets in a frying pan that is large enough that doesn't crowd the pieces. Cook for about 7 minutes or until lightly browned, turning the fillets several times. DO NOT overcook.
• Remove chicken fillets from the pan allowing them to drip free of excess oil before placing them on your pre-heated warming tray from the oven.
• To make the piccata sauce, add the remaining 2 tablespoons of olive oil to the same frying pan along with the chicken drippings at medium temperature. Mix in sliced garlic and saute' until translucent. (About 1 minute) Reduce heat to simmer.
• Add white wine to sauteed garlic pan mixture and stir reducing down to half volume.
• Combine chicken stock, lemon juice, capers, mushrooms and thin lemon slices into the pan stirring with a wooden scraper until thickened. (Leftover flour, salt, and pepper mixture can be used to thicken if needed to desired taste).
• Turn off heat and mix in butter and parsley. Serve piccata sauce over chicken fillets and linguine pasta.

PASTA AL PESTO

Steps:

• PESTO:
• Place ingredients in bowl of food processor.
• Process until smooth, using rubber scraper to push down the sides occasionally.
• Variations: - add 3/4 c freshly grated Parmesan Cheese
• PASTA:
• Boil a large pot of water; cook pasta until al dente.
• While pasta is cooking, prepare pesto; set aside, covered.
• Steam carrots.
• Meanwhile, in skillet, heat oil.
• Add zucchini and peapods.
• Stir continuously until crisp/tender.
• When pasta is done, drain well; toss pesto with noodles until they are well coated.
• Then toss in vegetables.
• Garnish with pepper and cheese.
• VARIATIONS: - add 1/2 c Parmesan cheese to Pesto

POLLO A LA CREMA

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.

ROMANO'S MACARONI GRILL PASTA DI POLLO AL SUGO BIANCO

Steps:

• To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).
• Add chicken base and cheese.
• Stir constantly with a wire whip and bring temperature back to just bubbly.
• Dissolve cornstarch in the cold water and add to sauce.
• Bring to a slow simmer to cook out starch.
• Transfer sauce to a container, cover and refrigerate until needed.
• To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.
• Add chicken, green onions and pasta.
• Deglaze the pan with the cream.
• Add asiago cream sauce.
• Heat thoroughly.
• Garnish with parsley and serve.