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Add garlic and sauté for 15 seconds. Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated. Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes. Stir shredded chicken into sauce.

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And lightly brush a large sheet pan with extra virgin olive oil. In a large mixing bowl, add the sliced onions and tomatoes. Sprinkle with kosher salt and about 1 ½ teaspoon fresh thyme (leave the rest of the thyme for later). Drizzle a bit of extra virgin olive oil and toss to combine.

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Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag. In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt. Pour half of the mixture into the ziptop bag (watch for spills).

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Heat oil in a large nonstick skillet over medium heat. Add the onion and sauté for about 5 minutes, until tender. Add the garlic and cook for another 30 seconds, until fragrant. Add the ground chicken and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes.

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Preheat oven to 400 degrees. Cook pasta according to package directions. While pasta is cooking, add the olive olive to a large skillet over medium heat. Add the onions and garlic and cook for 1-2 minutes. Add the chicken and cook until done. Stir in the cooked pasta, marinara sauce, red pepper flakes, and Parmesan.

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Slow Cooker Chicken Bolognese: Prep the bolognese sauce according to Steps 2-3, then add garlic & tomato paste, & deglaze according to Step 4 of Recipe Directions, above. Transfer the chicken bolognese meat & soffritto mixture to the slow cooker, along with the fresh aromatics, tomatoes, & broth as directed in Step 4.

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Saucy Garlic Chicken. Go to Recipe. Roasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. —Joanna Johnson, Flower Mound, Texas.

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Season with salt and a little bit of freshly ground pepper. Next, add in the fresh tomatoes and the tomato sauce. Add in the broth (or water) and stir. Check the sauce and add a little salt, if needed. Add in the peas and stir to combine. While the sauce is simmering, bring a large pot of salted water to boil.

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While the farro cooks, chop the zucchini and the pepper, and slice the shallots. Preheat a large skillet over medium high heat. Spray olive oil spray, and then add the zucchini, pepper, and onion. Season with 2 teaspoons of the spice blend. Cook the vegetables over medium high heat for 10 minutes, tossing frequently.

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Add the pappardelle noodles and cook 1 minute below al dente. Reserve 1 cup pasta water, then drain. Add the cooked noodles to the sauce, along with ¼ cup pasta water. Toss the noodles and the bolognese until well combined, and simmer 2-3 minutes more, or until the noodles are cooked through and tender.

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Heat oil in a large, high-sided skillet or Dutch oven over medium-high heat. Add chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes. Add onion, tomatoes, Italian seasoning and salt; cook, stirring often, until the onion is softened and the tomatoes are breaking down, 4 to 5 minutes.

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Add a little bit of water to the pan so that all of the meatballs are sitting in about ¼-inch of water (this keeps them from burning or sticking on the bottom. Bake at 400-degrees F for about 12 minutes until the meatballs are browned and cooked through. (Time will vary based on the size of the meatballs).

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To the fully cooked chicken, add the Italian seasoning, garlic, and Calabrian chiles. Stir everything together and cook for 30-60 seconds until the garlic is fragrant. Add a few tablespoons of the chicken broth to deglaze the pot, if necessary, before adding the pasta and remaining broth. Cover and cook for 10 minutes, stirring every 3-4 minutes.

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Instructions. Preheat oven to 400 degrees F and line a loaf pan with parchment paper, ensuring it hangs over the sides for easy lifting. In a large mixing bowl, combine ground chicken, marinara sauce, minced garlic, Italian seasoning, parsley, onion powder, sea salt, and black pepper and stir until evenly combined.

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Instructions. Preheat the oven to 375°F. Spritz a baking dish with nonstick baking spray and set aside. Place the ground chicken in a large bowl. Add the egg, parmesan cheese, panko breadcrumbs, onion and garlic on top of the meat. Season with parsley, Italian seasoning, salt and pepper.

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Then, it's mellowed with added tomatoes, buttery artichoke hearts, and smooth cream cheese. 4. Creamy Garlic Parmesan Chicken. This 20-minute chicken dish needs just a handful of pantry basics. Be sure to have the cream at room temperature, so it doesn't curdle on the heat, and don't be afraid to add extra garlic.