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@vie.jav: Happy birth day 😁 #viejav

𝕍𝕚𝔼.𝕁𝕒𝕍
𝕍𝕚𝔼.𝕁𝕒𝕍
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Thursday 12 June 2025 06:29:44 GMT
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syed.rosli3
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2025-06-12 11:58:41
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2025-06-12 15:31:28
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Creamy Brown Butter Pumpkin Pasta by @brandongouveia, featuring chicken and a rosemary crumb, is a must-make dish. This autumn-inspired recipe highlights pasta coated in a velvety pumpkin sauce enriched with the nutty richness of brown butter. INGREDIENTS 12 ounces mafaldine pasta, or other dried ribbon pasta 2.5 tablespoons olive oil 1 cup panko bread crumbs 3 tablespoons fresh rosemary, chopped 2 teaspoon salt, divided, plus more to taste 1 pound chicken breast, diced 1 tablespoon Cajun seasoning 1 teaspoon garlic powder 1 teaspoon black pepper 1 tablespoon olive oil 6 tablespoons unsalted butter 5 garlic cloves, minced ¾ cup pumpkin purée 2 teaspoons fresh sage, chopped 1 cup mascarpone ½ teaspoon allspice 1.5 cup grated Parmesan cheese, plus more for garnish PREPARATION 1. In a large pot of salted water, cook the pasta according to package instructions. Drain and reserve ⅔ cup of the pasta water. 2. In a large pan over medium heat, add olive oil, breadcrumbs, and rosemary. Cook, stirring regularly, until golden brown, then finish with 1 teaspoon of salt. 3. In a large bowl, season the chicken with Cajun seasoning, garlic powder, salt, pepper, and olive oil. Mix well. 4. Heat a skillet over medium-high heat and cook the chicken until browned on all sides. Remove from the skillet 5. Wash out the pan, then return it to low heat. Add the butter and cook until it turns brown, which will take about 3-4 minutes as the milk solids caramelize. 6. Add the garlic, pumpkin purée, sage, and mascarpone to the pan. Combine well, then mix in the allspice and grated Parmesan cheese until smooth and creamy. 7. Add the cooked chicken, cooked pasta, and reserved pasta water. Season with salt to taste. 8. Serve in bowls and top with breadcrumbs and grated Parmesan cheese. 9. Enjoy!
Creamy Brown Butter Pumpkin Pasta by @brandongouveia, featuring chicken and a rosemary crumb, is a must-make dish. This autumn-inspired recipe highlights pasta coated in a velvety pumpkin sauce enriched with the nutty richness of brown butter. INGREDIENTS 12 ounces mafaldine pasta, or other dried ribbon pasta 2.5 tablespoons olive oil 1 cup panko bread crumbs 3 tablespoons fresh rosemary, chopped 2 teaspoon salt, divided, plus more to taste 1 pound chicken breast, diced 1 tablespoon Cajun seasoning 1 teaspoon garlic powder 1 teaspoon black pepper 1 tablespoon olive oil 6 tablespoons unsalted butter 5 garlic cloves, minced ¾ cup pumpkin purée 2 teaspoons fresh sage, chopped 1 cup mascarpone ½ teaspoon allspice 1.5 cup grated Parmesan cheese, plus more for garnish PREPARATION 1. In a large pot of salted water, cook the pasta according to package instructions. Drain and reserve ⅔ cup of the pasta water. 2. In a large pan over medium heat, add olive oil, breadcrumbs, and rosemary. Cook, stirring regularly, until golden brown, then finish with 1 teaspoon of salt. 3. In a large bowl, season the chicken with Cajun seasoning, garlic powder, salt, pepper, and olive oil. Mix well. 4. Heat a skillet over medium-high heat and cook the chicken until browned on all sides. Remove from the skillet 5. Wash out the pan, then return it to low heat. Add the butter and cook until it turns brown, which will take about 3-4 minutes as the milk solids caramelize. 6. Add the garlic, pumpkin purée, sage, and mascarpone to the pan. Combine well, then mix in the allspice and grated Parmesan cheese until smooth and creamy. 7. Add the cooked chicken, cooked pasta, and reserved pasta water. Season with salt to taste. 8. Serve in bowls and top with breadcrumbs and grated Parmesan cheese. 9. Enjoy!
﴿وَيا قَومِ استَغفِروا رَبَّكُم﴾ [هود: ٥٢] #القارئ#ماهرالمعيقلي#قران#quran
﴿وَيا قَومِ استَغفِروا رَبَّكُم﴾ [هود: ٥٢] #القارئ#ماهرالمعيقلي#قران#quran

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