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This dish features tender pieces of chicken, fresh spinach and pasta, all enveloped in a rich and creamy garlic-Parmesan sauce. While we love baby spinach for its ease of use, any green can be ...
In a large braising pot or Dutch oven, heat 1 tablespoon of oil over high heat. Season chicken with a large pinch of salt and pepper for each leg. Sear chicken until browned on both sides, about 3 ...
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min ...
Alfredo sauce – Creamy pasta dish with butter and cheese; Au jus – Meat gravy made from cooking juices; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment; Béarnaise sauce – Sauce made of clarified butter and egg yolk
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the city of Naples.Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
Simple garlic sauce is composed of garlic and another ingredient to suspend it via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce. Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables.
The onion and garlic powder give it that savory base, the paprika adds some nice color (if you use smoked paprika it'll be smoky too), the oregano brings a bit of herby freshness, the gochugaru ...
Arrabbiata sauce, known in Italian as arrabbiata (arabbiata in Romanesco dialect), [1] is a spicy sauce made with tomatoes, garlic, peperoncino, parsley, and extra virgin olive oil. The sauce originates from the Lazio region of Italy , [ 2 ] and particularly from the city of Rome .