Hey everyone!
Welcome back to our channel—it’s cooking time today with D&J! As Doris said, we decided to do something different for this week’s videos because we wanted to share one of our favorite quarantine activities: cooking! I have been home in Maryland for the past months and it’s been really nice to cook for family, trying to cook both Asian and Western dishes.
Today, I will be making Chicken Kale Rigatoni Alfredo with Tomato Basil Mozzarella Toasts on the side!
Feel free to comment below and let me know if you decide to try these recipes! You can always add different veggies and meats to fit your liking. And please let us know if you’d like more cooking videos like these! 🙂
We have many more videos in store for you all this summer, there will be a new video at the end of this week once again, this time more cello related. So keep an eye out!
Stay safe everyone,
J
The ingredients are posted below:
Chicken Kale Rigatoni Alfredo: 30 min with prep
2 tbsp olive oil
2 chicken breasts chopped into bite-size chunks
pinch of salt and pepper
1 small onion peeled and chopped
1 tbsp minced garlic
7 oz (250g) dried rigatoni pasta
2/3 cup (160ml) homemade or good quality chicken stock (I did homemade)
2 cups (480ml) whole/full fat milk
1/2 cup (120ml) heavy cream
2.5 oz (70g) kale chopped
3/4 cup (75g) Parmesan grated
**serve with: pinch black pepper & 2 tbsp chopped parsley
Tomato Basil Mozzarella Toasts: 10 min
1 French Baguette
8 ounce fresh mozzarella cheese
2 Tomatoes, thinly sliced
4 fresh basil leaves, finely chopped
Music credits to:
kevatta- warm feeling
Jobii- Pomelo
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