This dish gets its flavor from both the leaves and seeds of the coriander plant. Ground coriander seasons the chicken while coriander leaves, better known as cilantro leaves in the United States, accent the creamy sauce.
Tender strips of chicken browned in oil, butter and garlic are arranged over hot pasta and topped with a sumptuous sauce of cream, milk, onions, scallions and Parmesan cheese.
Chunks of tender chicken are simmered in a creamy tomato sauce with bacon, tossed with farfalle pasta, and sprinkled with Parmesan cheese for a quick and tasty weeknight dinner.
Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
