Parmigiana Thighs With Creamy Noodles Recipes
QUICK AND EASY PARMESAN NOODLES
This is a quick easy recipe using any shape pasta, cream (or half-and-half), garlic, butter, and Parmesan cheese. It is very satisfying and the kids love it! Can add cut up veggies or diced chicken or ham to make more of a complete meal.
Provided by MSABBYK
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
- Melt butter in a small saucepan over low heat; add cream and garlic cloves. Simmer until heated through, 2 to 3 minutes. Remove and discard garlic cloves. Stir cream sauce into bow-tie pasta; season with black pepper. Add Parmesan cheese; toss until cheese melts.
Nutrition Facts : Calories 467 calories, Carbohydrate 42.7 g, Cholesterol 90.3 mg, Fat 28.3 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 17.1 g, Sodium 227.4 mg, Sugar 2 g
PARMIGIANA THIGHS WITH CREAMY NOODLES
Chicken thighs baked layered with sauce and cheese, served over creamy broad egg noodles. My favorite way to make chicken thighs.
Provided by _Pixie_
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- One at a time place the thighs between two pieces of plastic wrap and pound with a rolling pin until flattened to approx 1/4" thickness.
- Preheat oven to 325 degrees F.
- Put the flour on a plate and dredge both side of the thighs in the flour.
- Fry the flour coated thighs in batches by melting 1 tbsp butter in a nonstick pan and frying 4 of the thighs.
- Turn once, cooking until the thighs are lightly browned and barely done (don't worry if they're underdone, they'll finish cooking in the oven).
- Repeat until all the thighs are cooked this way.
- Place 6 thighs in a 13" x 9" pan (overlapping if necessary), top with 1/2 the pasta sauce and 1/2 c cheddar cheese.
- Place the remaining thighs evenly on top and cover evenly with remaining pasta sauce.
- Sprinkle with 1/2 c cheddar cheese.
- Sprinkle evenly with parmesan cheese.
- Bake for 25-30 minutes until browned and bubbly.
- About 10 minutes before thighs are ready, cook the broad egg noodles according to package directions, drain well and return to pot.
- Add the cream of chicken soup and 1/2 c cheddar and stir over very low heat until cheddar is melted and pasta is evenly coated.
- Cover and keep warm until thighs are done.
- Serve the thighs and sauce either over or beside the broad egg noodles.
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