Chicken
3 boneless chicken breasts
Salt to taste
2 tablespoons of sweet paprika
3 cloves of garlic, minced
1/2 teaspoon of ground cinnamon
1 diced onion
1 tablespoon of lemon zest
6 slices of bacon
1/4 cup of olive oil
1 cup of natural yogurt
1 crushed red pepper
Macaroni
5 liters of water
1 tablespoon of salt
500g of macaroni
200g of butter
400g of portobello mushrooms, sliced
1/2 cup of grated Parmesan cheese
Chicken
3 boneless chicken breasts
Salt to taste
2 tablespoons of sweet paprika
3 cloves of garlic, minced
1/2 teaspoon of ground cinnamon
1 diced onion
1 tablespoon of lemon zest
6 slices of bacon
1/4 cup of olive oil
1 cup of natural yogurt
1 crushed red pepper
Macaroni
5 liters of water
1 tablespoon of salt
500g of macaroni
200g of butter
400g of portobello mushrooms, sliced
1/2 cup of grated Parmesan cheese
Chicken
1
Preheat the oven to 400°F (200°C)
Cut the chicken breasts in half lengthwise
2
Mix together salt, paprika, garlic, cinnamon, onion, lemon zest, and pass it over the chicken pieces
3
Wrap each piece with a slice of bacon
Baste with a mixture of olive oil and yogurt, and bake for 30 minutes or until the meat is tender and cooked through
Macaroni
1
Bring water to a boil with salt
Add macaroni in batches and cook until al dente
2
Heat butter in a skillet and add mushrooms
Season with salt and sauté until tender or until the liquid has evaporated
3
Remove from heat, drain pasta, combine with mushroom sauce and Parmesan cheese, and serve as is
