Chicken Parm with Pesto (Stovetop Recipe) - Mangia with Michele
Chicken Parm with Pesto calls for savory chicken cutlets layered with rich tomato sauce, a trio of cheeses & fragrant pesto then heated until melty & delicious.| Mangia with Michele
Chicken Parm with Pesto calls for savory chicken cutlets layered with rich tomato sauce, a trio of cheeses & fragrant pesto then heated until melty & delicious.| Mangia with Michele
Extra Garlicky Spaghetti Aglio Olio Peperoncino (Spaghetti with Garlic, Olive Oil & Chili) is the perfect anytime pasta that's big on flavor!| Mangia with Michele
VERY EASY RECIPE! Dressed simply with extra virgin olive oil and lemon juice, Dandelion Salad is bright and fresh with peppery greens, fennel and onions.| Mangia with Michele
Pasta e Piselli (Italian Pasta with Peas) is great comfort food! A tomato-rosemary broth is accented with peas, crispy pancetta and pecorino.| Mangia with Michele
Relish a quintessential Sicilian recipe with Pasta Con Sarde made with sardines, fennel, saffron, raisins and pine nuts and topped with toasted breadcrumbs.| Mangia with Michele
Pasta Piselli Prosciutto is a winning combo of peas, prosciutto, sun-dried tomatoes, arugula and garlic in a creamy, white wine parmesan sauce.| Mangia with Michele
Baccala Mantecato is a classic, whipped salt cod spread recipe from Venice–great for get-togethers and holidays!| Mangia with Michele
Hearty Artichoke Sausage Pasta with Lemon and Basil is accented with sweet sun-dried tomatoes, white wine and sharp pecorino cheese.| Mangia with Michele
Italian Pasta e Patate pairs hearty potatoes and pasta in a light saffron-tomato broth with aromatics, crispy pancetta, pecorino and extra virgin olive oil.| Mangia with Michele
Rigatoni Arrabbiata pairs pasta with a rich tomato sauce made super picante with lots of hot peppers and garlic–in only 30 minutes!| Mangia with Michele
Vegetable Lasagna with Bechamel is packed with mushrooms, spinach, a creamy white sauce and lots of delicious fontina & pecorino cheeses.| Mangia with Michele
