Easy Recipe Finder
Recipe Feeder
1/2 box rotini pasta, cooked exactly 8 minutes, drained
3 tbsp. white wine vinegar
2 tbsp. olive oil
8 oz. fresh mushrooms, sliced
3 tbsp. lemon juice
1 can artichoke hearts, drained, rinsed & quartered
1 large rib celery, diced
3 large scallions, diced
1½ cups cooked diced chicken (3 large chicken thighs, deboned & diced)
2 cups chicken gravy (directions below)
Season hot cooked pasta with olive oil & vinegar, toss to coat - set aside.
Sprinkle sliced mushrooms with lemon juice, toss to coat - set aside.
Combine remaining ingredients & add pasta & mushrooms - toss lightly to mix.
Spoon into 7x11 baking dish and bake 35-40 minutes at 350F (175C) until heated through.
Homemade gravy:
panful of chicken drippings from frying the chicken pieces.
1/4 cup flour
2 cups diluted heavy cream (maybe 2-3 oz. cream & the rest water)
Add flour to drippings, cook & stir for several minutes to make a roux. Add cream & continue cooking/stirring until gravy begins to thicken. Season to taste.
3 tbsp. white wine vinegar
2 tbsp. olive oil
8 oz. fresh mushrooms, sliced
3 tbsp. lemon juice
1 can artichoke hearts, drained, rinsed & quartered
1 large rib celery, diced
3 large scallions, diced
1½ cups cooked diced chicken (3 large chicken thighs, deboned & diced)
2 cups chicken gravy (directions below)
Season hot cooked pasta with olive oil & vinegar, toss to coat - set aside.
Sprinkle sliced mushrooms with lemon juice, toss to coat - set aside.
Combine remaining ingredients & add pasta & mushrooms - toss lightly to mix.
Spoon into 7x11 baking dish and bake 35-40 minutes at 350F (175C) until heated through.
Homemade gravy:
panful of chicken drippings from frying the chicken pieces.
1/4 cup flour
2 cups diluted heavy cream (maybe 2-3 oz. cream & the rest water)
Add flour to drippings, cook & stir for several minutes to make a roux. Add cream & continue cooking/stirring until gravy begins to thicken. Season to taste.
