CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
FLORENTINE COOKIES
Super easy Florentine cookies sandwiched with melted chocolate.
Provided by Dawnsigkap
Categories World Cuisine Recipes European Italian
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
- Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
- Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
- Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
- Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 12.4 g
FETTUCCINE FLORENTINE
It is unbelievable that this dish is low fat because it is so good! Use as meatless main course or as a side dish.
Provided by Marie
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, stir in flour and salt& pepper.
- Add milk and broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in cheese.
- Add spinach which has been thawed and squeezed to drain.
- Heat through.
- Add to pasta which has been cooked per package directions.
Nutrition Facts : Calories 570.4, Fat 11.2, SaturatedFat 6, Cholesterol 24.4, Sodium 487.1, Carbohydrate 95.5, Fiber 6.7, Sugar 7.2, Protein 22.5
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S
This is a Luby's Cafateria recipe, I found it and put it here for safe keeping... Cook time is inaccurate, I have no clue...
Provided by rusted_essence
Categories Chicken Breast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- For filling, combine ingredients and mix well.
- For chicken, cut each piece in half horizontally into 2 pieces.
- of equal thickness. Place bottoms in a shallow baking pan in a single layer.
- Top each with about 1/3 cup spinach mixture, spreading almost to edge.
- Place tops over filling, pressing together at edge. Freeze 30 minutes.
- Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
- to hold chicken in a single layer.
- In a shallow bowl, whisk together the milk and egg until well blended.
- In a separate shallow bowl, mix bread crumbs and dressing mix.
- Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
- crumb mixture, coating evenly and pressing crumb mixture into chicken.
- Place in baking pan. Bake 25 minutes or until cooked through.
- Top with spinach leaves and cheese slices. Continue baking 1 minute.
- For fettucine, cook pasta according to package directions,.
- adding salt to water. Drain.
- In a medium saucepan, melt butter. Add mushrooms and garlic.
- Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
- Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
- pasta to coat evenly. Serve with chicken. Makes 8 servings.
Nutrition Facts : Calories 765.7, Fat 34.8, SaturatedFat 19.1, Cholesterol 216.7, Sodium 1036.9, Carbohydrate 56.9, Fiber 4.2, Sugar 3.1, Protein 55.9
FETTUCCINE WITH PORCINI
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
- Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
- Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
- Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 1 gram, TransFat 0 grams
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