Salsa Verde Chicken Pasta

Salsa Verde Chicken Pasta
Serves 6
Pasta on your Grill? With the Big Green Egg® it's not only possible, it's delicious!
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  1. 3 boneless, skinless chicken breasts, cubed
  2. 1½ tbsp olive oil
  3. 3 tomatillos, chopped
  4. 1 large white onion, chopped
  5. 1 large red bell pepper, chopped
  6. 1½ tsp paprika
  7. Salt and pepper to taste
  8. 3 cups uncooked rigatoni or rotini pasta
  9. 2¼ cups chicken broth (low sodium)
  10. 1½ cups salsa verde
  11. 4 tbsp chopped cilantro (save more for garnish)
  12. 5 ounces cream cheese
  13. 1 lime, juiced
  14. Diced avocado for topping
  1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
  2. Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
  3. Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
  4. Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
  5. Top with diced avocado and cilantro
  1. Serves 6
  2. ©Copyright 2017 Big Green Egg®
Cooks Recipes

Red Pasta

Red Pasta
A fun twist on pasta night! Red colored pasta is great for Valentine's Day, in pasta salads for 4th of July or team color tailgating, holiday meals, and more!
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  1. 500 g soft-wheat flour
  2. 5 eggs
  3. a small amount of water
  4. 1 tablespoon of concentrated tomato paste
Preparing the dough
  1. Create a well with the flour, in a bowl; pour the eggs, water and 1 tablespoon of concentrated tomato paste in the middle
  2. Mix the flour, eggs, water and tomato with a fork and knead the dough
  3. Keep kneading the dough by hand until it is smooth and sticks together. If the dough is too dry, add some water, if it is too soft add some flour
  4. Take the dough out of the bowl and place it on lightly floured table. Continue, if necessary, to knead the dough by hand; then, cut it into four pieces.
Preparing the sheet
  1. Set the Atlas Pasta Machine thickness-adjustment to 0 and pass one of the four pieces of dough through the smooth rollers. If you are using the 3 Facile mixer, fit the Sfoglia 150 accessory with smooth rollers to the mixer
  2. Lightly dust both sides of the sheet of pasta with flour and fold it in half. Feed the sheet of pasta back through the smooth rollers again: repeat these operations several times until the sheet of pasta has a long and regular shape
  3. Cut the resulting sheet into two pieces, and sprinkle them lightly with flour on both sides
  4. Set the thickness-adjustment to 1 and pass the sheet through just once; then, set the thickness-adjustment to 2 and pass the sheet through once more; then, set the thickness-adjustment to 3, and so forth until you achieve the required thickness
  5. Fit to the Atlas pasta machine or to the Mixer, if you are using the 3 Facile mixer, the selected cutting accessory and pass the sheet through the cutting rollers to achieve the required paste shape
  6. (No cutting accessories can be assembled on the Ampia pasta machine)
  7. Lastly, cook the pasta that you have made, or store it once you have left it to dry on our Tacapasta accessory for at least one hour.
  1. Alternatives: Instead of using 500 g of soft-wheat flour: 250 g of superfine flour and 250 g of durum wheat flour
  2. Instead of 5 eggs: 250 ml of water
  3. Tips Fresh Pasta
  4. • Do not use cold eggs straight from the fridge
  5. • Do not add salt in the preparation of the dough
  6. • The dough is the perfect consistency when it does not stick to your fingers
  7. • The recommended thickness of the dough sheet for fettuccine is 5 on the thickness-adjustment
  8. • The recommended thickness of the dough sheet for tagliolini is 7 on the thickness-adjustment The thinnest pasta sheet thickness is achieved by setting the machine on 9 and feeding the sheet of pasta through twice
  9. • If the rollers are not able to cut the sheet it means that the dough is too soft. Add flour
  10. • If the dough is too dry the rollers will not be able to take it in. Add water
  11. • Cook the pasta in a large amount of hot water (4 litres for 1/2 kg of pasta)
Cooks Recipes

Open Faced Spaghetti Pot Pie

Open Faced Spaghetti Pot Pie
Serves 2
Spaghetti Pot Pie on the Big Green Egg. This is a version of the famous Chicago Pizza Pot Pie! I’ve never been to Chicago but I hear you have to check out Chicago Pizza and Oven Grinder. They specialize in oven grinders (sandwiches) and this thing called a pizza pot pie. When I saw the picture I was definitely intrigued and needed to figure out how to make this on my EGG. The first round I made it with the “normal” pizza ingredients; sauce, cheese & pepperoni which was delicious but that wasn’t enough, I wanted to do something different. So I came up with the Open Faced Spaghetti Pot Pie…and it was epic! Below you’ll find everything you need to know!
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  1. 1 Slice of BelGioioso Provolone
  2. Half bulb of BelGioioso Burrata Cheese
  3. 1 Cup of cooked angel hair pasta
  4. 3/4 Cup of homemade tomato sauce (you can use it out of a jar, if you have to)
  5. 1/4 Cup of BelGioioso Ricotta Cheese
  6. Grated parmesan or romano cheese
  7. 1 EGG (chicken egg)
  8. Chopped fresh basil
  9. Salt & Pepper
  10. Dough (1 lb dough ball will make 4 servings) King Authur Flour Dough
  1. Set up EGG for indirect cooking (with convEGGtor) at 425ºF
  2. Spray 10 oz ramekin inside and out with cooking spray.
  3. Place 1 slice of provolone at the bottom
  4. Start to layer by adding half bulb of burrata cheese
  5. Dump 1 cup of cooked angel hair
  6. Pour 3/4 cup of homemade tomato sauce
  7. Add 1/4 Cup of ricotta cheese
  8. Sprinkle with grated parmesan/romano cheese, salt and pepper.
  9. Dust a surface with flour and roll out the dough into the shape of a pizza. Then, cut out a circle 1 inch bigger than the size of the ramekin. Place that on top of the of the ramekin covering the food inside and make sure it hangs about half way down the sides.
  10. Brush the top with an egg wash and vent the dough with the tip of a knife.
  11. Place in the center of the EGG and bake for 20-25 mins.
  12. Once the pot pie is done let cool a couple of minutes, flip and remove ramekin with a fork. Then top with extra sauce, grated cheese and basil.
  13. Each ramekin can serve 1-2 people, so make enough ramekins for the entire family. If you have multiple ramekins on the EGG make sure you separate them about an inch apart so the dough can rise without them sticking to each other.
  1. Big Green Egg
  2. convEGGtor
  3. EGGmitt
  4. Spatula
  5. Basting Brush
  6. 10oz Ramekins
  7. Knife
Cooks Recipes