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Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
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Recipe Chicken Pesto pasta

 Chicken Pesto Pasta Recipe


Chicken Pesto Pasta Recipe

This Chicken Pesto Pasta is a simple, flavorful dish that combines tender chicken, creamy pesto, and perfectly cooked pasta for a satisfying meal. It's quick to make and perfect for weeknights or special occasions.

Ingredients (Serves 4):

  • 300g (10 oz) pasta (penne, spaghetti, or your favorite)
  • 2 tbsp olive oil
  • 2 chicken breasts, diced or sliced thinly
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves, minced
  • 1/2 cup pesto (store-bought or homemade)
  • 1/4 cup heavy cream or milk (optional, for a creamier sauce)
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

  2. Cook the Chicken:

    • Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove and set aside.

  3. Sauté Garlic:

    • In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

  4. Make the Sauce:

    • Lower the heat to medium-low. Stir in the pesto and heavy cream (if using) until combined. Add the cooked chicken back to the skillet.

  5. Combine with Pasta:

    • Add the drained pasta to the skillet. Toss everything together until the pasta is evenly coated in the sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.

  6. Finish with Parmesan:

    • Stir in the grated Parmesan cheese. Taste and adjust the seasoning with more salt and pepper if needed.

  7. Serve:

    • Divide the pasta among plates or bowls, garnish with fresh basil leaves, and sprinkle extra Parmesan on top if desired.

Tips:

  • Add veggies: Toss in some cherry tomatoes, spinach, or roasted bell peppers for extra flavor and color.
  • Use different proteins: Swap chicken for shrimp, turkey, or tofu for a variation.
  • Make it lighter: Use zoodles (zucchini noodles) or whole-grain pasta for a healthier twist.

This Chicken Pesto Pasta is a versatile and crowd-pleasing dish that’s ready in under 30 minutes. Enjoy! 🍝🌿

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