It's better for the chunks to be on the firm side than the falling-apart side! You can always heat it a little more to get the cheese to the consistency you want. The mozzarella should be very soft, but should still be in visible chunks rather than distributed throughout the sauce. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately! Immediately sprinkle on the Parmesan shavings. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.ĭrain the pasta and pour it onto a platter. Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Easy, right Wrong Trust me when I say I kissed quite a few frogs (er, pasta salad recipes) before finding this prince. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes. Jump to recipe I love macaroni salad, but I'm very picky about it I want macaroni salad that's creamy but light, flavorful but not vinegary, and filled with crispy, crunchy, zingy bits for taste and texture. In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Stir the chicken around to brown it on all sides. Allow to cook, without stirring, until golden, about 2 minutes. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Cook the pasta according to the package directions.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |