Best Patacones With Chicken And Special Pink Sauce Recipes

Patacon Maracucho image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 10

Canola or vegetable oil, for frying
4 green plantains, peeled and halved crosswise
Garlic salt, for sprinkling
1/4 cup ketchup
1/4 cup mayonnaise
1 avocado, sliced
1 1/3 cups shredded cooked chicken (about 7 ounces)
1 cup shredded romaine lettuce (about 6 leaves)
1 tomato, cut into 8 slices
1/2 cup shredded queso duro or queso de mano (see Cook's Note)

Steps:

Add 1 1/2 inches of oil to a large heavy-bottomed saucepan or medium Dutch oven and heat over medium heat until a deep-frying thermometer reaches 350 degrees F. Drop in the plantains and cook, flipping halfway through, until they're light golden brown with light brown streaks, 6 to 7 minutes. Remove to a cutting board to rest until cool enough to handle. Keep the oil at 350 degrees F.
Sprinkle the plantains all over with garlic salt. Make a small cut down each side of each plantain half to ensure they will flatten evenly on both sides. Using the flat surface of a small cutting board or sturdy plate, flatten the plantains so they are about 1/4 inch thick. Return the plantains to the oil and fry until the softer parts have a little crunch, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with another pinch of garlic salt.
Combine the ketchup and mayonnaise in a small bowl.
Spread 1 tablespoon of the pink sauce on one side of each plantain half. Top 4 of the plantain halves each with one-quarter of the avocado slices, 1/3 cup of the chicken, 1/4 cup of the shredded lettuce, 2 of the tomato slices and 2 tablespoons of the cheese. Top with the remaining plantain halves. Serve immediately.

Chicken Penne Pasta With Pink Sauce image

Provided by ratherbeswimmin

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

6 ounces dry penne pasta
3 boneless skinless chicken breasts
2 tablespoons olive oil
salt
fresh ground black pepper
1 cup coarsely chopped prosciutto
1/2 medium green bell pepper, cut into 1 x 1/4 inch strips
1/2 medium yellow bell pepper, cut into 1x 1/4 inch strips
3 tablespoons drained capers
1 teaspoon dried basil, crushed
1 (15 ounce) jar marinara sauce (or homemade)
1 (10 ounce) jar alfredo sauce
1/3 cup grated parmesan cheese

Steps:

Cook the pasta according to package directions; drain well.
Return the pasta to the pot and set aside.
Coat the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.
Place the chicken on a foil-lined baking sheet and bake in a preheated 350°oven for 15-20 minutes or until cooked through.
Remove the pan from the oven and let the chicken cool.
When it is cool enough to handle, dice the chicken and set aside.
Coat a 9 x 13 inch casserole dish with cooking spray.
In a large skillet over med-high heat, heat the remaining 1 tablespoon olive oil.
Add the cooked chicken and garlic; cook, stirring, for 2 minutes.
Add the prosciutto, green and yellow peppers, capers, and basil.
Cooks, stirring frequently, for 2-3 minutes or until the peppers just start to soften.
Add the chicken mixture to the reserved penne and mix well.
Spread half of the mixture in prepared pan.
In a bowl, combine the marinara and Alfredo sauces.
Top the penne with 1 cup of sauce.
Put the remaining penne mixture over the sauce, then add the remaining sauce.
Sprinkle the top with Parmesan cheese.
Bake for 25-30 minutes or until the cheese is melted and slightly browned and the casserole is heated through.
Remove the pan from the oven and toss the pasta thoroughly.