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Tagliatelle with chicken and tomato sauce

Tagliatelle with chicken and tomato sauce

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A fast, tasty, filling food. Vlad ate two top servings!

  • half a chicken breast
  • 2 tomatoes
  • a red bell pepper
  • an onion
  • 5 cloves of garlic
  • olive oil
  • salt
  • pepper
  • thyme
  • basil
  • sweet Boya
  • dried green onions
  • a bay leaf
  • 200 g noodles

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Tagliatelle with chicken and tomato sauce:

The chicken pipette is cut into small cubes. Peel the tomatoes and mix with a blender. Peel the peppers, onions and garlic and then mix them finely, like a paste.

In a deep frying pan, I used the wok, put a little olive oil, then add the washed chicken and simmer on all sides, until all the water left evaporates. Then add the mixed vegetables and spices to taste. Bring to a boil over low heat until the sauce is reduced and the vegetables are cooked.

Meanwhile, boil the noodles according to the instructions on the package. Any type of pasta can be used.

Add the hot pasta to the sauce and let it cook for another 5 minutes on the fire.

Chicken legs with tomato sauce (broth) and baked garlic

Chicken legs with tomato sauce (broth) and baked garlic. A healthy recipe for baked chicken, cooked in tomato sauce with thyme and garlic. The meat is reddish and juicy. Chicken legs marinated in aromatic tomato sauce.

For this recipe for chicken legs with tomato sauce (broth) and baked garlic I prepared a homemade marinade. No homemade marinade compares to what we find on the market (full of preservatives and sodium glutamate). So at least we know exactly what we're eating. If the chick is home too…. it's even better!

Marinades are generally acidic (dry wines, fermented dairy products, vinegar, lemon, cabbage dies, etc.) and tomato juice is also acidic. All this begins to tenderize the pieces of meat before they start baking. That's why I chose a marinade of tomato sauce!

The most famous and beloved The recipe for chicken with tomato sauce is ostropel - with lots of garlic. I thought of reinterpreting it somehow so as to obtain a reddish and crunchy skin instead of the boiled one.

I tested this recipe and pork and it turned out phenomenally well! See here.

From the quantities below it results approx. 4 servings.

How to make tomato sauce?

The recipe for the tomato sauce is an old and simple one. It is also called tomato sauce. You can use homemade broth, canned, diced or whole tomatoes or canned tomato paste. I chose to make it with tomato paste. The classic spices are celery and / or bay leaves. It's kind of sos bechamel quenched with tomatoes and water (instead of milk).

There is also an Italian red sauce (marinara) that is prepared differently (with tomatoes and garlic) - see here.

From the ingredients below you get approx. 400 ml of tomato sauce - enough for 4 servings.

  • 250 ml mashed tomatoes
  • 150 ml of soup or water
  • 20 g flour
  • 2-3 tablespoons of oil
  • salt
  • 1 tablespoon grated sugar
  • 1 small onion
  • celery or bay leaves

Chicken breast in tomato sauce with garlic - quick recipe

Chicken breast in tomato sauce with garlic - quick and tasty recipe. Chicken breast in tomato sauce, list of ingredients, preparation, number of calories.

A quick dish with chicken breast I think is always good to add to the collection of favorite recipes. Today I recommend one with a tomato sauce flavored with garlic and basil. Chicken breast slices come out tender and delicious, bathed in a very tasty sauce, what more could you want from a Monday lunch, served as a family?


Today's recipe proposes, therefore, to give the chicken breast the Marinara taste, one of the most beloved sauces in modern gastronomy, usually associated with pizza or pasta, but just as pleasant in this variant.

Chicken Ostropel - an extremely tasty authentic Romanian dish, made from always handy and not expensive ingredients. Ostropel is made with minimal effort and in a relatively short time. Follow the 3 steps below and you will have the tastiest ostropel, just like your grandmother's! Read the easiest chicken ostropel recipe!

1. For the chicken ostropel, cut the meat into large pieces (so that it can penetrate better when fried). Then drain (or line with a napkin) to dry and fry in a hot pan with oil. Meanwhile, chop the onion, garlic and, separately, the diced tomatoes.

2. Chicken tinsel begins to taste. Add the chopped onion and a pinch of salt, and after the onion has hardened only a little, quench it with a little water. Bring to a simmer until the meat is tender and the onion is soft. Then put the diced tomatoes, tomato juice, finely chopped garlic, bay leaf and half a cup of water in which the vinegar has been diluted. Match to taste with salt and pepper.

3. Cover the chicken tinsel and simmer until the meat softens and the sauce drops and binds a little.

You made chicken ostropel like grandma's! Serve immediately with a hot and generous portion of polenta.

Chicken Ostropel - the easiest ostropel recipe

Chicken meatballs with tomato sauce

Chicken meatballs with tomato sauce are the easiest version of marinated meatballs, so anyone with a "problem" with pork can try this recipe. We also like pork meatballs, but for children we also tried chicken meatballs. It is true that chicken is drier, but if you add a little oil to the composition and do not fry them too much, they are delicious. Another plus would be that they are made quickly and are much healthier because they are baked in the oven.

  • 500g chicken breast or boneless chicken leg
  • 1 or
  • 1 teaspoon chopped onion
  • 2 cloves chopped garlic
  • 1.5 tablespoons breadcrumbs
  • 2 tablespoons olive oil
  • salt, pepper, oregano

  • 1 small onion
  • 2 cloves of garlic
  • 3 tablespoons oil
  • 500ml broth or mashed tomatoes
  • 1 tablespoon flour
  • 1/2 teaspoon dried basil
  • 1 teaspoon sugar
  • a little salt, pepper

1. Preheat the oven to 180 degrees C.

2. Chop the chicken and mix it with the rest of the ingredients. With a wet hand we form small meatballs that we place next to each other in the tray on baking paper.

Put the tray in the oven for 15 minutes. Do not leave them longer because they harden, they will also boil in the tomato sauce.

3. Finely chop the onion and garlic and heat them a little in oil. Add the broth, sugar, salt, pepper and basil and bring to the boil. Separately mix the flour with a little water and pour it over the sauce, stirring constantly until it thickens a little. If you use mashed tomatoes, don't add flour anymore (I think it would be a much healthier option anyway).

Add the meatballs and simmer with the lid on for another 10 minutes. Taste and if necessary add spices.

We serve meatballs with pasta, mashed potatoes, rice, vegetables or why not, polenta :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Meatballs in tomato sauce with basil

I can't believe when I realized that in the four and a half years since I started blogging, I haven't been able to post even a meatball recipe. The amazement comes from the fact that during this time I made meatballs that I don't even remember how many times, small meatballs that I served as an aperitif, generous meatballs with various sauces and in more and more ways, but not even once. I managed to photograph the process and publish the meatball recipe on the blog. Well, this undeserved embargo on meatballs had to end, so I present myself today with a meatball recipe in front of your lords. My recipe is a slightly easier alternative to my grandparents' marinated meatballs, which were undoubtedly very tasty, but a bit too caloric, so I gave up the rantas sauce and introduced the fresh basil flavor to the combination.

Ingredients Meatballs In Tomato Sauce With Basil:

  • 200 grams of minced beef
  • 200 grams of minced pork
  • 1 slice of bread
  • 1 or
  • 5 cloves of garlic
  • 1/2 bunch of parsley
  • 1 tip of a grated nutmeg knife
  • 5 tablespoons oil
  • 2 small onion salads (or 1/2 small onion)
  • 4-5 large basil branches
  • 1 can of whole tomatoes in broth (or 4-5 well-ripened tomatoes, scalded and clean of skin + 1 cup of 150 ml of broth)
  • 1-2 tablespoons sugar (I used brown)
  • salt and pepper
  • optional: 1 small red hot pepper

Preparing Meatballs in Tomato Sauce with Basil:

1. First prepare the sauce: in a pan heat 2 tablespoons of oil, add the chopped salad and 4 cloves of garlic. Heat until lightly golden and immediately add the tomatoes with broth and 3-4 sprigs of fresh basil (can be replaced with dried basil). Fill with hot water (about 300 ml.) And boil the sauce on the right heat until the tomatoes can be easily crushed and the garlic has softened (about 10-15 minutes).

2. Turn on the oven and set it at 200 degrees Celsius.

3. As long as the oven heats up and the sauce boils slowly, put the two kinds of meat in a suitable bowl and soak the slice of bread well in water (I chose to prepare meatballs from a mixture of beef and pork just to make them lighter, but you can give up whole pork by preparing the same turkey recipe, for example).

4. Squeeze the slice of bread well and add over the meat, together with the whole egg, nutmeg, 1 clove of crushed garlic, chopped green parsley, salt and pepper to taste (about 1 teaspoon grated of each).

5. Knead the composition well, until it blends perfectly, then, with wet palms, form meatballs the size of a ping pong ball, rolling them between palms.

6. Heat the remaining oil in a large frying pan and add all the meatballs at once, stirring them in the pan constantly and browning them quickly on the surface, about 3-4 minutes.

7. Remove the red meatballs on absorbent kitchen napkins to drain the oil and then transfer to a suitable oven dish, where they will bake for another 8-10 minutes. When well cooked, meatballs should feel elastic to the touch.

8. Meanwhile, pass the sauce with the blender, add to taste a very finely chopped red hot pepper, salt, pepper and 1-2 tablespoons of sugar, tasting several times until you get a balanced taste of sweet / sour / salted.

9. Pour the sauce over the meatballs and bake for another 10-12 minutes.

Finally, on the surface of the bowl, the sauce must have formed a fine puddle and the steam that rises from the bowl of food to spread such flavors, so that even the most skeptical of skeptics can feel their taste buds entering the alert.

Meatballs in tomato sauce with basil go very well with pasta and I would recommend long pasta (tagliatelle, spaghetti, etc.) keep 4-5 tablespoons of tomato sauce with basil in the pan in which it was prepared, how many meatballs are in the oven boil the pasta in salted water for about 7 minutes, then transfer the drained pasta over the sauce in the pan, adding 100 ml. from the water in which they boiled the pasta. Cook the pasta in the sauce for another 2 minutes and when the meatballs come out of the oven, the garnish is ready.

As for me, I prefer to eat meatballs prepared this way only with some good bread, with crispy crust, but they go just as well with a mashed of potatoes, why not? However, they are fragrant, tender to melt in the mouth, quick and easy to make. Sprinkle a few fresh basil leaves, they will invigorate the food not only visually.