![]() While it is baking, cook your pasta (if needed) and slice your defrosted Stuffed Chicken. Pour into a baking dish, place the feta in the center of the tomatoes and bake for 30-40 minutes. For best results and most evenly distributed flavor, slice the garlic thin.Our Creamy Stuffed Chicken, Feta and Tomato Bakeįirst, make sure your Stuffed Chicken has been defrosted in the fridge overnight. Then preheat the oven to 400 degrees F.Īdd the cherry tomatoes, artichoke hearts, olive oil, salt, pepper, and optional red pepper flakes to a large bowl and toss together to evenly coat. Overcooked pasta will soften too much when the feta sauce and starchy water are added. Follow the package instructions to cook the pasta to al dente. Wait to salt the water until it is boiling, then add the pasta. It is also great for rehydrating the pasta the next day. Starchy pasta water adds additional flavor and helps adhere the pasta and sauce together. Store it in the refrigerator for up to 4 days. Transfer cooled pasta to an airtight container. Cuisinart Chef's Classic Nonstick Hard-Anodized 6-Quart Stockpot.Or use this 13x9-inch version so that you can mix everything in this dish.STAUB Ceramics Oval Baking Dish, 11-inch (as pictured).See this goat cheese version on my website! Suggested Equipment Spicy - Double or triple the crushed red pepper flakes.Spinach - Toss six to ten ounces of baby spinach into the pasta when adding the sauce. ![]()
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