Newbie here. :) I have a recipe from CookingLight that I *love* -- it's called Farafelle with Creamy Mushroom sauce, and it's absolutely delicious. (link here: http://www.myrecipes.com/recipe/farfa...
Since pasta = carbs and not much protein, I usually end up adding chicken to the recipe. I've cut up chicken tenders and sauteed them with the onions/shallots, but inevitably the chicken never really picks up much flavor and tends to be dry in the final product. I might be overcooking the chicken, but it's difficult to test each bite-sized piece to see if they're cooked all the way through. :)
Any suggestions on how to cook the chicken so it actually tastes decent and doesn't dry out?
Updated 6 months ago | 4
Updated 4 months ago | 2
Updated 15 days ago | 28
Updated 3 months ago | 14
Updated 2 days ago | 12