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Chef Mick Member # 11209	posted Italian Baked Chicken and Pastina * 1 cup pastina pasta (or any small pasta) * 2 tablespoons olive oil * 1/2 cup cubed chicken breast (1-inch cubes) * 1/2 cup diced onion (about 1/2 a small onion) * 1 clove garlic, minced * 1 (14.5-ounce) can diced tomatoes with juice * 1 cup shredded mozzarella * 1/4 cup chopped fresh flat-leaf parsley * 1/4 teaspoon kosher salt * 1/4 teaspoon freshly ground black pepper * 1/4 cup bread crumbs * 1/4 cup grated Parmesan * 1 tablespoon butter, plus more for buttering the baking dish Directions Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
tina kamal Member # 13845	posted ewwww i want some.. i will go to legends for lunch and eat the chicken fried steak.and they have the best sweet buttery rolls... http://www.legendsamericangrill.com/pages/our_menu/index.html
young at heart Member # 10365	posted Sounds delicious. Will definately have to make it.
Exiiled Member # 17278	posted Hey Micky, so this is the recipe. It appears like it'll be a winner and the ingredients are very simple, thanks. I'm going to have to postpone it a few days. My excuse is a legitimate one I'm feeling under the weather, god's honest truth. Sniff sniff sniffles and all.
young at heart Member # 10365	posted Made this tonight and it was lovely
Chef Mick Member # 11209	posted quote: Originally posted by young at heart: Made this tonight and it was lovely yes yes my fee fee my sis
young at heart Member # 10365	posted Hey sis! How's things?
Chef Mick Member # 11209	posted quote: Originally posted by young at heart: Hey sis! How's things? all good here ...off today so i can play in the snow
tina kamal Member # 13845	posted so come to my house and cook for me. if i win the lottery will u come be my cook? u and exiled?
Chef Mick Member # 11209	posted sure will ..but you will have to ask Exiiled
LiveItUp Member # 4811	posted Ms. Philly there how do you make Gnocchi for tomotoe sauce? Is it a long process? Thanks......
Chef Mick Member # 11209	posted Ingredients for Gnocchi 3 pounds russet potatoes 2 cups all-purpose flour 1 egg, extra large 1 pinch salt 1/2 cup canola oil Directions Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve. its really not hard at all just time consuming...here is the recipe i use
michaelparez Member # 17359	posted Thanks for your wonderful dish I prepared it last night it's yummy. [url= http://www.master-fix.com/london/decorating.html]home london decorating[/url]