Recipes Included On This Page Italian Baked Chicken and Pastina Italian Rice Cream Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Italian Baked Chicken and Pastina Recipe By : Giada De Laurentiis Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pastina pasta -- (or any small pasta) 2 tablespoons olive oil 1/2 cup cubed chicken breast -- (1-inch cubes) 1/2 cup diced onion -- (about 1/2 a small onion) 1 garlic clove -- minced 14 1/2 ounces diced tomatoes with juice -- (1 can) 1 cup shredded mozzarella 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan 1 tablespoon butter -- plus more for buttering the baking dish Preheat the oven to 400F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine; cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes. Contributed to the FareShare Gazette by Art; 18 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 10g Fat (73.5% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Italian Rice Cream Recipe By : Australian Women's Weekly Rice Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-11 Nov 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 milliliters Arborio rice -- (2 tablespoons) 75 grams caster sugar -- (1/3 cup) 375 milliliters hot milk -- (1 1/2 cups) 10 milliliters gelatine -- (2 teaspoons) 15 milliliters water -- (1 tablespoon) 125 milliliters whipping cream -- (1/2 cup) 15 milliliters finely chopped glace figs -- (1 tablespoon) 15 milliliters chopped mixed peel -- (1 tablespoon) 30 milliliters finely chopped glace apricots -- (2 tablespoons) 250 grams mascarpone cheese -- (1 cup) **Peach Amaretto Puree** 2 medium peaches -- (400g) peeled & pitted 30 milliliters Amaretto -- (2 tablespoons) 15 milliliters caster sugar -- (1 tablespoon) Grease 4 moulds (3/4-cup/180mL capacity). Combine the rice, sugar and 60 mL (1/4 cup) of the hot milk in a small heavy-based pan; stir over heat until the milk is absorbed. Continue adding milk 60 mL (1/4 cup) at a time, stirring until absorbed before each addition. The total cooking time for this step should be about 20 minutes or until the rice is tender; cool for 10 minutes. Sprinkle gelatine over the water in a cup; stand in a small pan of simmering water, stir until dissolved. Beat the cream in a small bowl until soft peaks form. Stir the gelatine mixture, cream and remaining ingredients (except those for the Peach Amaretto Puree) into the rice mixture. Divide the mixture among the prepared moulds, cover and refrigerate until set. Turn onto serving plates. Serve with Peach Amaretto Puree. **Peach Amaretto Puree** Blend or process all the ingredients until smooth. Serves 4. Both can be made a day ahead and stored (separately) covered, in the refrigerator. Note - caster sugar is very fine granulated sugar. From The Australian Women's Weekly Rice Cookbook; 1999. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 November 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 513 Calories; 44g Fat (77.7% calories from fat); 8g Protein; 20g Carbohydrate; 1g Dietary Fiber; 142mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat.

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