3 simple chicken and egg pasta recipes for the modern family

Chicken and egg noodles are so popular these days, but the classic dish can still be served as a dinner staple in the modern home.

This recipe for chicken and eggs pasta can be cooked in a traditional oven and serves a variety of people.

Chicken and egg noodle recipe: 4 servingsPrep time: 10 minutesCook time: 5-6 hoursServings: 4-6 Ingredients 3-4 boneless skinless chicken breasts, cut into bite-sized piecesPreheat oven to 425 degrees F (220 degrees C).

Chop chicken into bite size pieces and set aside.

In a bowl, whisk together flour, salt, garlic, and paprika.

Add chicken pieces to flour mixture, stirring to coat well.

Add milk, whisking constantly to incorporate.

Add pasta noodles and toss to coat evenly.

Sprinkle with salt and pepper to taste.

Cook pasta noodles according to package directions and cook for 10 minutes, or until the pasta is cooked through.

Add to a bowl and season with additional salt and black pepper.

Place in a slow cooker.

Add butter and chicken to a saucepan and cook, stirring frequently, until butter is melted and the chicken is cooked.

Add egg and whisk until egg mixture is fully incorporated.

Serve over cooked chicken.

Tomato soup: 1/2 cup water, packed, for 1.5 cups (400 ml)Soup: 1 cup chicken broth, plus more for servingPreheat a heavy-bottomed pot over medium heat.

Add 1 cup (2 1/4 sticks) fresh or frozen corn kernels.

Cook until tender, about 2 minutes.

Drain and set on a plate.

Add the chicken broth to the pot and bring to a boil.

Reduce heat to low and simmer for 15 minutes, until chicken is tender and al dente.

Drain the chicken, reserving the liquid.

Add tomato soup to the soup, cover and simmer gently for 10 to 15 minutes.

Serve.

Gravy: 1 large chicken, skinless, 1/3 cup (125 ml) milk, or 1/8 cup (100 ml) whole milk or a mix of whole milk and 1% milk.

Place the chicken in a large pot and cover with water.

Bring to a simmer over medium-high heat.

Reduce the heat to medium-low and cook until the chicken and meat are tender.

Drain.

Season with salt, pepper and black peppercorns.

Serve with chopped basil.

Cake: 1 pound (2-3 kg) cake flour, plus additional for dusting.

Preheat oven or stovetop to 350 degrees F. Place 1 cup of cake flour in a microwave safe bowl and heat until smooth.

Pour flour into a small bowl.

Add water and stir until flour is absorbed.

Mix in flour mixture and bake for 20 minutes, stirring constantly.

Remove from oven and allow to cool completely.

Add remaining cake flour and mix in flour and baking soda until smooth and crumbly.

Serve hot with whipped cream.

Chicken and eggs recipe: 3 servingsPreptime: 10-15 minutesCooktime: 1-2 hoursServing size: 4 Ingredients 4-5 boneless chicken breasts or 3-5 pieces of boneless, skin-free chicken.

Coat in flour.

Place on a baking sheet and bake at 400 degrees F for 20-25 minutes.

Remove and set onto a cooling rack to cool.

(This recipe can also be frozen, and the liquid can be added to the freezer before baking.)

Recipe can be thawed and stored in the refrigerator for up to 3 days.

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Italian sausage recipes are among the best and most popular meals of the year.

These are easy and delicious, yet they are made with a lot of ingredients.

I have a ton of Italian sausage recipe on my blog, and I think I know the most important ingredients you need to cook these amazing recipes.

Read on to learn how to make your very own Italian sausage.

1.

Grains and toppings 1.5 cups of ground beef 1 cup of finely chopped onion, chopped 1 tsp.

dried oregano 1 tsp of minced garlic 1/2 cup of grated Parmesan cheese, shredded 1 cup finely chopped green olives, chopped 2 cups of chopped parsley 1/4 cup of thinly sliced red pepper flakes (optional) 1/3 cup finely grated parmesan cheese, optional, to taste 2 large eggs, lightly beaten 1 tbsp.

dried parsley or 1/8 tsp.

fresh, for garnish (optional, toasted) 3 cups of cooked spaghetti squash or other vegetable, chopped 3/4 cups of finely shredded mozzarella cheese 1/6 cup finely shredded Parmesan Cheese (optional), to taste, for serving (optional – if grated, make a few extra) 4 oz.

(1/4 pound) diced tomatoes, roughly chopped 1/5 cup finely sliced fresh basil, roughly shredded 1/7 cup finely diced red bell pepper, roughly crushed 1/16 cup chopped green onions, roughly sliced 1/9 cup finely minced shallot, roughly minced 1/10 cup chopped fresh cilantro, roughly diced 1/12 cup chopped freshly grated fresh Parmesan, to flavor 1/15 cup finely cooked and grated cheddar cheese, to serve 1.

Heat a large saute pan over medium heat.

Add the ground beef and onions and cook until the onions are translucent, about 5 minutes.

Add garlic, oreganos, garlic powder, oregono, red pepper, and salt.

Cook for about 3 minutes, stirring occasionally.

Add tomato paste, basil, and oreganomo and cook for about 1 minute, stirring frequently.

Add salt, parsley, and shallot and cook 1 minute.

Add eggs, red wine, and cheese and cook 5 minutes, adding water if needed to make sure the mixture is completely smooth.

Add 1/1 cup water if the mixture starts to bubble.

Pour the mixture into a small saute skillet, and cook over medium-high heat for about 5 to 7 minutes.

Let the sausage cook until it is nicely browned on all sides.

Remove the sausage from the heat and transfer to a plate.

Add tomatoes and parsley and cook about 1 to 2 minutes.

Transfer the sausage to a cutting board, and cut into 1-inch pieces.

Serve the sausage with basil and cilantro.

Recipe Notes *If using a mozzas, I have found that they are best shredded in a food processor before adding them to the saute mixture, or in a blender.