Origin Kung Pao Chicken

Kung Pao Chicken (or Gong Bao Ji Ding) is a classic dish from Sichuan cuisine, known for its signature combination of heat, sweetness, and umami. It’s named after a Qing Dynasty official and has since become a Chinese takeout favorite worldwide — especially in its milder, American-style adaptation.

Why You’ll Love This Dish

It’s that addictive mix of spicy chilies, savory sauce, and crunchy textures. Quick enough for a weeknight but bold enough to impress guests, Kung Pao Chicken is the kind of dish that turns dinner into something exciting.

Also Read : Chili Garlic (Homemade) Paneer

Kung Pao Chicken

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

457

kcal

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, diced

• 1 tbsp soy sauce

• 1 tsp Shaoxing wine or dry sherry

• 1 tsp cornstarch

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce (optional, for color)

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 2 tsp sugar

• 1 tsp cornstarch

• 3 tbsp water

• 2 tbsp oil

• 4–6 dried red chilies (adjust to spice level), broken in half

• 2 garlic cloves, minced

• 1 tsp fresh ginger, minced

• ¼ cup roasted peanuts

• 1 bell pepper, diced

• 2–3 scallions, chopped

Directions

• In a bowl, toss the chicken with soy sauce, wine, and cornstarch. Let it sit while you prep the rest.
• Whisk all sauce ingredients together in a small bowl. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and toast them for 20–30 seconds until fragrant but not burnt.
• Toss in the marinated chicken and stir-fry until browned and cooked through, about 4–5 minutes.
• Stir in garlic, ginger, bell pepper, and scallions. Cook for another 2 minutes.
• Pour in the sauce and cook, stirring constantly, until it thickens and coats everything beautifully. Add the peanuts and stir one last time.
• Serve hot over steamed jasmine rice or noodles.

Notes

• For authentic Sichuan flavor, add a pinch of ground Sichuan peppercorns along with the chilies.
• You can swap peanuts for cashews or sunflower seeds.
• Don’t skip the cornstarch — it gives the chicken that silky, restaurant-style texture.

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Origin Belizean Chicken Stew

Belizean Chicken Stew has deep Creole influences and is a popular dish throughout Belize. The combination of simple ingredients like recado (annatto paste), garlic, and spices creates a rich and comforting meal that is enjoyed across the country. It is commonly paired with coconut rice and fried plantains for an authentic experience.

What I Love About This Recipe

This dish is packed with bold flavors, yet it’s surprisingly easy to make. The slow-cooked chicken becomes incredibly tender, absorbing all the delicious spices. The sauce is rich and thick, perfect for spooning over rice. Plus, it’s a one-pot meal, making cleanup a breeze. I love how versatile this dish is—you can tweak the seasonings to your preference and even cook it in a slow extra convenience.

Also Read : Lazy French Onion Soup

Belizean Chicken Stew

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

237

kcal

Ingredients

• 1 whole chicken, cut into pieces

• 2 tablespoons recado (annatto paste)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• ½ teaspoon cumin

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 bell pepper, chopped

• 2 tomatoes, chopped

• 2 cups chicken broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon vinegar

• 1 bay leaf

Directions

• In a large bowl, season the chicken with recado, salt, black pepper, thyme, garlic powder, and cumin. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
• Heat oil in a large pot over medium heat. Add the chicken pieces and brown them on both sides (about 3-4 minutes per side). Remove and set aside.
• In the same pot, sauté the onions, garlic, and bell pepper until softened. Add the chopped tomatoes and cook until they break down.
• Return the chicken to the pot and pour in the chicken broth. Add Worcestershire sauce, vinegar, and a bay leaf. Stir to combine.
• Cover and let simmer for about 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
• Adjust seasoning as needed and remove the bay leaf before serving.

Notes

• Recado (annatto paste) gives this dish its signature flavor and color, but if unavailable, you can substitute with paprika mixed with a bit of garlic and cumin.

The post Belizean Chicken Stew appeared first on RecipeWikki.

Sheet Pan Hawaiian Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 boneless, skinless chicken breasts

• 1 cup pineapple chunks (fresh or canned)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1/2 red onion, sliced

• 2 tablespoons olive oil

• 1/4 cup soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 teaspoon grated ginger

• 2 garlic cloves, minced

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

Directions

• Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Prepare the Glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic.
• Season the Chicken: Season the chicken breasts with salt and pepper. Drizzle with olive oil and toss to coat evenly.
• Arrange on Sheet Pan: Place the chicken breasts on the prepared sheet pan. Surround them with pineapple chunks, bell peppers, and red onion slices.
• Pour the Glaze: Drizzle the glaze mixture evenly over the chicken and vegetables.
• Bake: Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender.
• Serve: Garnish with fresh cilantro (if desired) and serve immediately. Enjoy your tropical, one-pan meal!

Notes

• Chicken Alternatives: You can easily swap out chicken breasts for thighs if you prefer a juicier cut of meat. Bone-in chicken works too, but the cooking time will need to be adjusted.

The post Sheet Pan Hawaiian Chicken appeared first on RecipeWikki.

WHY YOU WILL LOVE MEDITERRANEAN CHICKEN BREAST RECIPE

• Quick and simple: This Mediterranean chicken is a quick, simple, and easy recipe to put together in just 30 minutes.
• Healthy: Made with clean and healthy ingredients, this easy chicken recipe is perfectly low in carbs and fat. A guilt-free chicken dinner recipe you enjoy every week. Also, they are perfect for those who like to meal prep their recipes for the week.
• So flavorful: This chicken dinner recipe is so delicious and flavorful. Full of Mediterranean flavors to satisfy those tastebuds.

Also Read: Moussaka (Greek Beef and Eggplant Lasagna)

MEDITERRANEAN CHICKEN SKILLET

Recipe by RecipeWikkiCourse: MainCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

249

kcal

This Mediterranean chicken is made with sun-dried tomatoes, capers, roasted artichoke hearts and nestles in a creamy lemon sauce. They are so easy to make with just 30 minutes from start to finish. Tender and juicy chicken that’s full of flavor cooked in one skillet

Ingredients

• 4 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, thinly sliced 

• 1 pint cherry tomatoes 

• 1 cup marinated quartered artichoke hearts, such as from an olive bar, with about 1/4 cup of the marinade 

• 1/2 cup marinated small pitted olives, such as from an olive bar 

• 1/2 cup roasted red peppers, such as from an olive bar 

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh parsley or 2 tablespoons lightly dried parsley, such as Gourmet Garden

• 1 bag frozen brown rice 

Directions

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
• Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.

The post MEDITERRANEAN CHICKEN SKILLET appeared first on RecipeWikki.

To prepare Szechwan Chilli Chicken, begin by marinating bite-sized chicken pieces in a mixture of soy sauce, ginger-garlic paste, cornstarch, and a dash of vinegar for at least 30 minutes. While the chicken marinates, prepare the sauce by combining soy sauce, vinegar, sugar, red chilli paste, and Szechwan peppercorns in a bowl.

ALSO READ: Cauliflower Steaks with Hazelnuts and Browned Butter

Szechwan Chilli Chicken Recipe

Recipe by RecipeWikkiCourse: MainCuisine: ChineseDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

535

kcal

About Szechwan Chilli Chicken Recipe: A fiery side – fried chicken cooked with brown, green & white peppercorns and oriental spices. The spicy and tange flavour of schezwan sauce adds a bonus point to this dish.

Ingredients

• 2-3 spring onions, chopped

• 5-6 dry red chillies (deseeded), chopped

• 2-3 tbsp ginger, chopped

• 3 tbsp brown pepper corn

• 3 tbsp green pepper corn

• 10-12 pieces chicken (with bone)

• to taste salt

• 2 tsp white pepper

• Oil (for frying)

• 1 tbsp black vinegar

• 2 tsp chilli oil

Directions

• Flash fry the chicken with ginger till there colour changes to golden.
• Now, drain the oil and keep this aside.
• Now, add garlic, spring onions green pepper corns and the brown peppercorn.
• Stir for 5 minutes and then add the dry chillies, white pepper powder, ajino moto, salt and chilli oil.
• Stir again for 5-10 minutes and add the black vinegar.
• Stir fry for 10 minutes and garnish with green peppercorns.
• Szechwan chilli chicken is ready to be served.

The post Szechwan Chilli Chicken Recipe appeared first on RecipeWikki.

The secret lies in the vibrant combination of Sichuan peppercorns, dried chili peppers, garlic, ginger, and other aromatics, creating a complex and deeply satisfying flavor profile. The wings are typically marinated to infuse them with these intense flavors before being fried to crispy perfection.

ALSO READ: Biang Biang Noodles

Sichuan chicken wings

Recipe by RecipeWikkiCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

55

minutes

Calories

310

kcal

Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main

Ingredients

• 800g chicken wings

• 1 tbsp baking powder

• 1½ tsp Sichuan peppercorns

• 1½ tsp chilli flakes

• 3 tbsp Shaoxing wine

• 1½ tbsp garlic and ginger paste

• 3 tbsp dark soy sauce

• 3 tbsp light soy sauce

• 1½ tsp sesame oil

• 3 tbsp palm sugar

• To serve

• chopped peanuts

• chilli flakes

Directions

• Heat oven to 160C/140C fan/gas 3. Toss the chicken in a pinch of salt and the baking powder – this is the secret to getting crispy skin! Put the wings on a wire rack set over an oven tray. Bake for 30 mins, turning halfway, then turn the heat up to 220C/200C fan/gas 7 and cook for 20 mins more.
• Meanwhile, toast the peppercorns and chilli flakes until fragrant, about 2 mins, then grind using a pestle and mortar. Tip into a saucepan, then add the rest of the ingredients apart from the chopped peanuts and chilli flakes. Whisk to combine, then cook over a medium heat for 8-10 mins until thickened and bubbling. Set aside.
• Take the chicken off the rack and tip onto the tray, then coat in the glaze. Return to the oven for 5 mins until bubbling and sticky. Serve the chicken scattered with the peanuts and chilli flakes.

The post Sichuan chicken wings appeared first on RecipeWikki.

The History and Origin Of Chicken & Ginger Fried Rice

Fried rice has a long and storied history, originating in China as a means to utilize leftover rice and ingredients. Over time, this simple concept evolved into numerous variations, with each region adding its unique twist. Chicken & ginger fried rice, in particular, has roots in Asian cuisine but has been adapted and embraced globally. The incorporation of ginger not only adds a distinctive flavor but also brings numerous health benefits, making it a staple in many households.

ALSO READ: Easy Carrot Cake Ever

Chicken & Ginger Fried Rice: A Culinary Delight

Recipe by RecipeWikkiCourse: DinnerCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

535

kcal

Enjoy a relaxed weekend supper with this comforting one-pot chicken and rice dish. Top with sesame seeds, spring onions, chilli oil and crispy onions

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-size pieces

• 2 tbsp golden caster sugar

• 3 tbsp soy sauce

• ½ tbsp fish sauce

• 3 tbsp saké

• 30g ginger, peeled and finely chopped

• 300g basmati rice

• 1 tbsp neutral-tasting oil, such as vegetable

• 1 chicken stock cube

• 2 star anise

• 2 tsp sesame oil

• To serve

• 1 tbsp sesame seeds

• 4 spring onions, finely sliced

• 1 tbsp crispy chilli oil

• 2 tbsp crispy onions

• steamed broccoli (optional)

Directions

• Put the chicken pieces into a bowl with the sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 mins, or up to 4 hrs.
• Tip the rice into a sieve and rinse thoroughly, mixing it around until the water runs clear. Set aside. Heat the oil in a tall-sided saucepan or flameproof casserole dish over a medium-high heat and cook the chicken along with the marinade for 10 mins, stirring often until browned all over. Remove to a bowl using a slotted spoon and set aside. Stir the rice into the pan and crumble in the stock cube, then tip in the remaining ginger, the star anise, sesame oil, ¼ tsp salt and 600ml cold water. Bring to the boil, then return the chicken and any resting juices to the pan. Reduce the heat to low, cover and cook for 15 mins. Remove from the heat and leave to rest, covered, for 10-15 mins.
• Divide the chicken and rice between four plates. Top with the sesame seeds, spring onions, chilli oil and crispy onions, if you like, and serve with a side of steamed broccoli.

Notes

• Chicken & ginger fried rice is incredibly versatile. You can customize it by adding different proteins such as shrimp or tofu, incorporating a variety of vegetables, or adjusting the level of ginger to suit your taste. For an extra kick, add a dash of chili sauce or fresh chili peppers.
• Using day-old rice is crucial as freshly cooked rice can be too moist and sticky. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes before using.

The post Chicken & Ginger Fried Rice: A Culinary Delight appeared first on RecipeWikki.

History and Origin Of Chicken Tacos:

The taco has its roots in the ancient civilizations of Mexico. The indigenous people of the region used tortillas as a portable and convenient way to eat their meals, filling them with various ingredients such as fish, insects, and game. When Spanish colonizers arrived in the 16th century, they introduced new foods like chicken, beef, and cheese, which were eventually incorporated into traditional Mexican cuisine. Over time, tacos evolved, and the chicken taco emerged as a popular variant, celebrated for its simplicity and rich flavor.

ALSO READ: Chicken & Ginger Fried Rice: A Culinary Delight

Easiest Chicken Tacos

Recipe by RecipeWikkiCourse: MainCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

401

kcal

This chicken tacos recipe is perfect for those nights when you don’t have a lot of time for dinner preparations. Feel free to add chili powder or paprika to the chicken if your family likes it.

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces

• 1 cup lemonade

• 2 tablespoons olive oil

• 1 tablespoon lime juice

• 1 ½ teaspoons Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 bay leaf

• 1 (12 ounce) package corn tortillas

• 2 large tomatoes, chopped

• 1 head lettuce, shredded

• 1 (8 ounce) package shredded sharp Cheddar cheese

• 1 (8 ounce) jar salsa

• 1 (8 ounce) container sour cream

Directions

• 
  Combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce in a large skillet over medium heat. Stir in garlic powder, onion powder, and bay leaf. Simmer until chicken is tender and juices run clear, 15 to 20 minutes.
• Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place chopped tomatoes, lettuce, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

Notes

• Chicken: Boneless, skinless chicken breasts or thighs are most commonly used. They can be grilled, sautéed, or shredded, depending on the desired texture and flavor.
• Toppings: Popular toppings include shredded lettuce, diced tomatoes, onions, avocado, cheese, sour cream, and salsa. Each topping adds a unique texture and flavor, allowing for endless creativity.

The post Easiest Chicken Tacos appeared first on RecipeWikki.

Malnad, a scenic region in Karnataka, India, is known for its natural beauty and rich culture. Along with its picturesque landscapes, it’s also famous for its flavorful and spicy cuisine, especially the delicious Malnad Chicken Curry. This dish is simple to make at home, using basic ingredients without any complicated methods. It’s a great recipe for both beginners and seasoned cooks.

Let’s go through the steps to create this tasty, easy-to-make Malnad chicken curry!

ALSO READ: Cozy Butternut Squash Soup: A Must-Try for Autumn Recipe

Easy Malnad Chicken Curry Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

455

kcal

Malnad Chicken Curry, also called Koli Saaru or Karnataka-style chicken gravy, is a spicy and flavorful chicken side dish prepared using aromatic spices and herbs. The unique flavors in the dish are because of the combination of ingredients that makes this irresistible.

Ingredients

• 500g chicken (preferably with bones)

• 2 medium-sized onions, finely chopped

• 2 tomatoes, chopped

• 1 tablespoon ginger-garlic paste

• 2-3 green chilies, slit

• 1 teaspoon turmeric powder

• 1 tablespoon red chili powder

• 1 tablespoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon garam masala

• 1 cup grated coconut (fresh or dry)

• 2 tablespoons cooking oil

• Fresh coriander leaves for garnish

• Salt to taste

• Water as needed

Directions

• Marinate the Chicken: Start by marinating the chicken. Take the cleaned chicken pieces and add turmeric powder, red chili powder, and a pinch of salt. Mix well so that the spices coat the chicken evenly. Let it sit for about 20 minutes while you prepare the rest of the ingredients. This step helps in tenderizing the meat and enhances the flavor of the curry.
• Prepare the Coconut Paste: The unique flavor of Malnad Chicken Curry comes from the coconut paste. To make this, take the grated coconut and blend it into a smooth paste using a little water. If you don’t have fresh coconut, you can use dry coconut or even coconut milk, but fresh coconut gives the best flavor.
• Cook the Onions and Spices : In a large pan or kadhai, heat two tablespoons of oil over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown. This step is important because well-cooked onions give a rich flavor to the curry.
  Next, add the ginger-garlic paste and the slit green chilies. Cook for another 2-3 minutes until the raw smell of the ginger and garlic disappears.
• Add the Tomatoes and Spices : Now, add the chopped tomatoes to the pan and cook them until they become soft and mushy. This will take about 5-7 minutes. Once the tomatoes are cooked, add the coriander powder, cumin powder, and a little salt. Stir well and cook for a few minutes until the spices blend together.
• Add the Chicken : Now, it’s time to add the marinated chicken to the pan. Stir the chicken well so that it gets coated with the onion-tomato-spice mixture. Cook the chicken on medium heat for about 5 minutes, stirring occasionally.
• Add Coconut Paste and Water : Once the chicken has cooked a bit, add the coconut paste to the pan. Mix everything together and cook for another 5 minutes. Then, add enough water to make a gravy. If you like a thick curry, add less water. For a thinner curry, add more water.
• Simmer the Curry : Cover the pan with a lid and let the chicken simmer on low heat for about 15-20 minutes. Stir occasionally to make sure the chicken doesn’t stick to the bottom. The chicken should be fully cooked, and the gravy should thicken by the time it’s done.
• Final Touches : Once the chicken is cooked and the gravy has thickened, sprinkle garam masala over the curry and give it a final stir. Let it simmer for another 2-3 minutes.
  Garnish with fresh coriander leaves and serve hot with rice or chapati.

Notes

• Adding cashews makes the gravy thicker, creamier, and richer. You can skip it or reduce the amount if needed.
• Adjust salt and water for desired taste and consistency.

The post Easy Malnad Chicken Curry Recipe appeared first on RecipeWikki.

Let’s dive into this easy recipe that combines comfort food with a touch of elegance.

Why Is It Called Marry Me Chicken Meatballs?

The name comes from its reputation for being so delicious that it might inspire someone to propose! With its creamy, tangy, and slightly spicy sauce paired with tender meatballs, this dish is a surefire way to impress anyone lucky enough to try it.

ALSO READ: Delicious Onion Boil Recipe

Marry Me Chicken Meatballs Recipe

Recipe by RecipeWikkiCourse: MainCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

450

kcal

Serve up this Marry Me Chicken Meatballs recipe at your next gathering or romantic dinner, and watch as it becomes everyone’s new favorite dish. Enjoy!

Ingredients

• For the meatballs:

• 1 pound of ground chicken

• 1/4 cup breadcrumbs

• 1/4 cup grated parmesan cheese

• 1 egg

• 2 cloves of garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• For the sauce:

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 cup chicken broth

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

• 1/4 cup chopped sundried tomatoes

• 1 teaspoon red pepper flakes (optional, for heat)

• Fresh basil leaves for garnish

Directions

• Make the meatballs:
  In a large bowl, mix the ground chicken, breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, and pepper. Roll into 1-inch meatballs and set aside.
• Cook the meatballs:
  Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the meatballs until golden brown on all sides, about 6-8 minutes. Remove and set aside.
• Prepare the sauce:
  In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Pour in the chicken broth and let it simmer for 2 minutes.
• Add the creamy goodness:
  Stir in the heavy cream, parmesan cheese, and sundried tomatoes. Let the sauce simmer for 3-5 minutes until slightly thickened.
• Combine and finish:
  Add the cooked meatballs back into the skillet, ensuring they’re coated in the sauce. Simmer for another 5 minutes, allowing the flavors to meld together.
• Serve and garnish:
  Sprinkle fresh basil leaves on top before serving. Pair with pasta, rice, or a crusty piece of bread to soak up the creamy sauce.

Notes

• Use freshly grated parmesan for the best flavor.
• Don’t skip the sundried tomatoes—they add a tangy kick that balances the creamy sauce.
• For a lower-calorie version, substitute half-and-half for heavy cream.

The post Marry Me Chicken Meatballs Recipe appeared first on RecipeWikki.