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Let’s Cook, El Paso

POSTED: Friday, May 2, 2014 - 7:20am

UPDATED: Friday, May 2, 2014 - 7:24am

Chicken Jerusalem
12 oz chicken breast meat, cubed
4 oz margarine
2 oz chopped onion
2 tsp. minced garlic
1/2 tsp. black pepper
6 oz mushrooms
4 artichoke hearts quartered
8 oz half and half
3/4 cup grated Parmesan or Romano

In a large frying pan over medium heat melt the margarine with the chicken meat, garlic, onion, and pepper. 
Brown the chicken on all sides. 
Add the mushrooms and artichoke hearts and cook for 2-3 minutes. 
Add the half and half and the Parmesan, bring to a medium boil and simmer to a smooth consistency.

Fettucini with Chicken, Jalapenos, and Basil
5 oz oil
4 scallions, thinly sliced
Sprinkle ginger
4 garlic cloves, minced
6 jalapenos, seeded and chopped
12 oz boneless skinless chicken breast, cubed
Juice of 2 lime
1 tbsp. dried basil
12 oz fettucini, cooked al dente
In a large frying pan over medium heat, heat the oil. 
Add the scallion, ginger and garlic and  chicken and stir. 
Cook  for about 4 minutes. 
Add the jalapenos and basil and cook until soft, about 2 minutes. 
Add the lime juice and stir until chick.


Nuovo Cappetto
2711 N Stanton St., 79902
(915) 532-0700

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