Ingredients: |
Ingredients: 1 tsp. active dry yeast
2/3 c. Luke warm water
1 Tblsp. brown sugar
1 tsp. salt
2 tsp. bitter softened
2 c. flour
4 skinless, boneless chicken thighs, diced into bite sized
1 tsp. dried oregano
1/2 tsp. cumin
1 tsp. salt
1 tsp. all purpose flour
1 Tblsp. olive oil
1 clove garlic, minced
1 small onion, diced
1 1/2 c. chicken broth
1/2 c. each penne rigate no.76 and how ties no.66 pasta
1Tblsp. corn starch mixed with 1/4 c. water
1/2 c. heavy cream
1 tomato, chopped
1/2 c. cheddar cheese, shredded, divided
2/3 c. parmesan cheese
1 tsp. black pepper
1 tsp. Italian seasoning
1/2 tsp. garlic powder
2 tsp. butter
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Directions: |
Directions:Sprinkle the yeast over 2/3 c. water in small bowl. Let stand 5 mins. until yeast softens and form a creamy foam. Mix brown sugar, 1 tsp. salt and butter together in a small bowl. Mix the yeast mixture and the brown sugar mixture in a large bowl, stir well to combine. Stir in 1 c. flour until blended. Stir in remaining flour, 1/2 c. at a time.
When dough has pulled together and no longer sticky, turn out on a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl and place dough in bowl making sure dough is coated with oil. Cover with cloth, and let rise until doubled in size, about 1 hour.
Meanwhile, combine chicken thighs, oregano, cumin, salt and flour set aside. Heat 1Tblsp. olive oil in skillet over medium heat. Fear and garlic and onion cook and stir until the onion has sausage and turned translucent about 5 minutes. Steer in the chicken thighs and scope and stare for 5 minutes. Pour in the chicken broth and simmer over medium-low heat until the chicken thighs or no longer pink in the center about 10 minutes. Mix cornstarch and water together add to chicken mixture. Slowly add heavy cream until blended and smooth, add tomatoes and cook for 2 minutes remove from heat and mix in half of the cheddar cheese then set aside.
Preheat oven to 400 degrees
Deflate the dough and turn it onto a lightly floured surface user 90 divided into 2 equal pieces don't tear it. Go to equal in size of a safe glass or ceramic bowls with oil and place a piece of dough into a bowl. Take two smaller oven safe glass or ceramic bowls and coke the outside of these food with oil press the smaller bowl into the larger bowl, leaving about a half an inch between the both. Allow bread to rise while continuously pushing down the smaller bowl and to the larger bowl about 10 minutes
Combine Parmesan cheese black pepper Italian seasoning and garlic powder in a small bowl. Brush the edges of the day with butter, then sprinkle with the Parmesan cheese mixture place bows on a baking sheet.
Bake in preheated oven until golden brown about 15 minutes. Allow both to cool for 10 minutes, then remove both small and large glass bowl. Bill each bread bowl with the chicken mixture and sprinkle with the remaining cheese return the milk bread bowls to the oven and bake until the cheddar cheese melts. |
This recipe for Tee Tee's Chicken Pasta Bowl is from