Culinary instructor and the founder of A Taste of Paris Lorie Fangio shows us how to make Chicken and Vegetable Casserole and flavor-packed Chicken Pasta.
1 tablespoon olive oil½ teaspoon red pepper flakes1 pound spaghetti, cooked in salted water to al dente
Heat olive oil in a large chef’s pan or skillet over medium-high heat. Salt and pepper chicken and add it to the pan. Brown the chicken for 3-4 minutes on each side. Deglaze the pan with chicken stock or white wine. Add artichokes, pepperoncini, red pepper flakes, and sauce to the pan and simmer for about 10-12 minutes. Add heavy cream and Parmesan cheese to the sauce, and stir to combine. Add cooked pasta to the sauce, toss to coat, and serve.
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