You start by cooking up some garlic and herbs (you can use either dried or fresh here, which is a fantastic option to have when you don’t want to go to the store). The real magic comes into play with the sauce. Next, you make spaghetti, which is obviously pretty darn easy and something you’ve probably done many times before. The chicken is grilled, so you get a little bit of smoky flavor, but you don’t have to worry about going through the steps of marinating it. There aren’t too many ingredients, and most of them I’m guessing you already have in your house at this very moment. I swear, when I say this is a simple recipe, I really mean it. This is the dinner that you’ll want to snag if you are craving that bright, citrusy flavor and want a hearty pasta dish that you can put on the table in just 30 minutes. Oh, and that applies to both sweet and savory things. I love the tang, how it puckers your lips, and how it practically goes with everything. There’s something about lemon that just brightens up everything. Whether it’s a wedge squeezed over a salad, or a pasta dish like this one, I need my daily hit of citrus and acid. Serve with celery and carrot sticks, if desired.For me, it’s a must in my daily world. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes.Ĭool 10 minutes before serving. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. (Avoid knocking off the batter).Įvenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Carefully slice the chicken into bite-sized strips. Add the chicken and hot sauce to a large bowl and toss until well coated. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Heat the oil in a large skillet over medium-high heat until hot. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined pour evenly into the prepared baking dish and smooth the surface. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Melt 1/2 cup butter in a large saucepan over medium heat whisk in the garlic and cook for 1 to 2 minutes or until golden. Drain and reserve in a large pot or mixing bowl. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.īring a large pot of salted water to a boil over medium heat. Coat bottom and sides of a 13 by 9-inch baking dish with butter.Īrrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes.
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