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i have chicken pieces, double cream and Parmesan cheese.. what can i make with this? recipe ideas please?

ok so i have chicken pieces of the bone, double cream, dried oregano and basil, Parmesan cheese, what can i make with this, please answer, don't run away from the challenge lol im sure there is some amazing cooks who will know what i can do with this, im at a loss :( oh i also have tagliatelli pasta thats its going with too!

Public Comments

1. pasta with cream topped with cheese and grilled chicken on the side
2. well i would just use everything you have... cook the pasta and chicken and then stir together with a bit of cream parmesan and oregano...
3. I would cook the chicken and put the oregeno, basil and parmesan cheese on it... Alfredo sauce would be really good with the pasta and chicken
4. cook your chicken: boil, or bake. Make sure you season it well. When cooked take it out and set aside to cool. When cool, take bone off, and dice into cubes. I hope you have an onion and garlic. If you don't, oh well, put a little butter or oil in your large saute pan. Saute, onion and garlic lightly, until they become translucent. Don't brown them. Add your 1/2 the basil you want for your recipe. Add your cream, bring to a soft boil/simmer.Add your parmesan. Salt and pepper and the diced Chicken. Mean while in another pot. Bring water to boil and add your pasta. When done, strain then add to your cream sauce. Give it a toss. Add your last half of the basil, and toss and serve. Voila that sounds good! What time is dinner? Smile Happy Cooking and Good Eating! P.S. If you don't have onion and garlic, or garlic powder, don't worry. I would definitely use butter to give it a bit more flavour though. Small amount.
5. Simone. I'd fine grate the parmesan and mix it into some breadcrumbs or cheese cracker crumbs with some of the dried oregano and a little seasoning. Take each piece of chicken, flatten each piece to an even thickness, dip them into beaten egg and then into the breadcrumb mixture ensuring they are well coated. Heat a little oil in your skillet/fry pan and fry each schnitzel of chicken on both sides until golden and crispy. Put somewhere warm while you make your pasta. Meanwhile, heat up your double cream, add salt and white pepper and when hot but not boiling take off the heat and add shredded basil to it, reserve some of the whole basil leaves for decoration. Tip the al dente pasta into the cream and basil sauce and mix well. Serve the pasta and cream with pieces of parmesan schnitzel chicken on top. Decorate each plate with a little basil leaf on top of the chicken. Ta da!
6. cut up and cook the chicken in a saute pan with a little oil, oregano, basil - do you have some italian dressing? if so use that instead of the oil - cook til no longer pink inside, a nice brown on the outside.In another pan, take the double cream !/2 a cup or so (I assume you have 1 or 2 cups of this? you can use milk, too, just won't be as rich), mix with a couple of tablespoons of flour - cook on low heat til it starts to look clear and gets very thick - this is called roux - add a little more cream up to 2 cups till you get a nice creamy consistency - keep stirring so it stays smooth, then add your parmesan cheese until it is nice and cheesy. throw in a little oregano, basil. cook up some noodles or pasta stir the creamy mix in, then when it is evenly coated, toss in the chicken.
7. Parmesan Chicken 6 bnls, sknls Chicken Breast 1 cup A/P flour 1 tsp. kosher salt ½ tsp. freshly ground black pepper 2 extra-large eggs 1 ¼ cups seasoned dry bread crumbs ½ cup freshly grated Parmesan cheese, plus extra for serving Unsalted butter Good olive oil Cut chicken breasts into 1” strips, pat dry w/ paper towels. On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly. Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve. --Ina Garten, “Barefoot Contessa Family Style” cookbook
8. You can grill the chicken, pan-fry, or bread & roast it. Boil the pasta in salted water, al dente, as usual. Make an Alfredo sauce with the cream & parmesan. Slice the chicken pieces & place on the pasta & sauce. Sprinkle oregano & basil over the top.
9. You can make an alfredo sauce. Bake the chicken with oregano, salt and pepper on it, or minus the oregano, and add seasoned salt if you have it. Bake at 375 for 45 minutes. Remove chicken from the bone. Cook the pasta till al dente, probably around 8-9 minutes. Drain and set aside. Add a little olive oil to a medium pot, then a bit of minced garlic. Saute the garlic for about 45 seconds until fragrant. Add the pasta to the pot. Cover with some cream. Add the parmesan cheese, stir until cheese is melted. Season with salt and pepper. Top with a basil chiffonade (roll the basil leaves and cut into strips) and chicken.
10. you could make your own chicken alfredo by making a velute sauce, which is a chicken stock thickened with cornstarch and water and using the cream to give it body and flavor. Season and cook your chicken in the oven prepare some pasta, preferably fettuccine, and mix together. You can add vegetables to the mix as well. I would use broccoli red bell peppers and a red onion. The colors will break up the dish and add a depth to it as well.
11. http://www.grouprecipes.com/35666/tagliatelle-with-creamy-sauce.html Your herbs will go well with the prosciutto so throw them in. I'd substitute the mascarpone for parmesan cheese.