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It’s made in under 30 minutes! We found this on a website while scrolling for something quick and easy and it’s been a weekly staple ever since.
(The leftovers are even better than the intitial dish in my opinion!)
For the Pasta:
* 1 pound penne or other pasta
* 1 tablespoon butter
For the Chicken and Sauce:
* 2 tablespoons olive or vegetable oil
* 1 ½ pounds chicken breasts
* 1 medium onion diced
* 1 red bell pepper diced
* 8.5 ounce jar sundried tomatoes in oil, drained
* 5 cloves garlic finely minced
* 1 teaspoon dried Italian seasoning (or oregano)
* ¾ cup chicken broth
* 1 ½ cup cream or half and half
* ¾ cup parmesan cheese
* 6 ounce bag of baby spinach leaves whole or roughly chopped
* Red pepper flakes salt, and pepper to taste
INSTRUCTIONS
For the Pasta:
* Bring a large pan of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with butter.
For the Chicken and Sauce:
* Optional: For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening.
* Season with salt and pepper.
* Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
* When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
* Let chicken cool for a few minutes, then slice. Set aside.
* Add remaining tablespoon oil to pan. Add onions and cook until softened.
* Add red bell pepper and cook until almost softened.
* Add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute
* Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
* Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.
* When cheese is melted turn off the heat and stir in baby spinach.
* Salt and pepper to taste.
* Combine pasta, chicken, and sauce.
* Serve.
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