ANGEL HAIR CHICKEN PASTA

ANGEL HAIR CHICKEN PASTA

Ingredients

* 2 tablespoons olive oil, divided
* 2 skinless, boneless chicken breast halves - cubed
* 12 ounces angel hair pasta
* 1 carrot, sliced diagonally into 1/4 inch thick slices
* 1 (10 ounce) package frozen broccoli florets, thawed
* 2 cloves garlic, minced
* 2/3 cup chicken broth
* 1 teaspoon dried basil
* 1/4 cup grated Parmesan cheese


Directions

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
3. While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
4. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE

Ingredients

* 4 boneless chicken breast halves, cooked and cubed
* 2 cups elbow macaroni
* 2 cups milk
* 2 cups condensed cream of celery soup
* 1 cup cubed processed cheese
* 2 onions, chopped
* salt and pepper to taste


Directions

1. In a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. Mix all together, cover dish and let sit in refrigerator overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bake at 350 degrees F (175 degrees C) for 1 hour.

CHICKEN, SAUSAGE AND ZUCCHINI PASTA

Chicken, Sausage and Zucchini Pasta

Ingredients

* 1 (16 ounce) package rotini pasta
* 4 (3.5 ounce) links Italian sausages, sliced
* 2 skinless, boneless chicken breast halves, cubed
* 1 onion, chopped
* 1 clove garlic, minced
* 1 green bell pepper, diced
* 1 teaspoon Italian seasoning
* salt to taste
* ground black pepper to taste
* 1 (14.5 ounce) can diced tomatoes
* 1 3/4 cups spaghetti sauce
* 1 (4.5 ounce) can sliced mushrooms
* 3 zucchinis, thickly sliced


Directions

1. In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2. Meanwhile, in a large Dutch oven cook sliced Italian sausage until brown. Add cubed chicken and cook until no pink remains in either meat. Add onion, garlic, green bell pepper, Italian seasoning, salt and ground black pepper and stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, spaghetti sauce, mushrooms, and zucchini. Simmer until zucchini is tender yet crisp.
3. Toss cooked pasta with sauce. Serve warm.

CHICKEN CASSEROLE

Chicken Casserole

Ingredients

* 1 (16 ounce) package uncooked rigatoni pasta
* 2 skinless, boneless chicken breast halves
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 cup mayonnaise
* 2 teaspoons lemon juice
* 1/2 teaspoon curry powder
* 1 (14.5 ounce) can French-style green beans, drained
* 1 (4 ounce) can sliced mushrooms, drained
* 1 cup shredded Cheddar cheese
* 1/4 cup melted butter
* 1 cup crushed cornflakes cereal
* 2 teaspoons chopped fresh parsley


Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook the rigatoni according to package directions until al dente.. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
3. In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a 2 quart casserole dish.
4. Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
5. Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

NEW AND EXCITING RECIPES TO COME

By July this year, I will be posting more and more recipes for all. The recipes are all original and forwarded recipes for blogging purposes. There will also be guest chef bloggers helping in the posting of these recipes because right now, I am having problems with the posting. My schedule is very busy. I want to be more visible online and my recipes as well.

By July, this blog will also be posting recipe pictures and meals and tips in the kitchen. Expect new things to come this coming July. Happy dining everyone!

JOB TRAINING

A new chef is coming in the restaurant. His name is chef Tommy. He is a culinary school student and he will be practicing or doing job training in the restaurant. He will be part of the cooking team in the restaurant. The job training is part of their curriculum in the culinary school. Chef Tommy have to render around 240 hours of training.

This is the first time that a culinary student will be doing job training in the restaurant. Chef Tommy is very well versed in pasta related dishes and steaks as well. The whole restaurant staffs are expecting Chef Tommy to deliver the goods in the restaurant and excited of the things that Chef Tommy will be doing in the restaurant.