@woahmeli: This dance gives me so much seratonin hopefully ill do it without messing up so much😂🫠#fyp

Meli🤪

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Saturday 06 August 2022 06:27:17 GMT

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TheWrongProtagonists :

first to the dance party

2022-08-06 06:45:09

1

Danny Thibodeau :

😂😂

2022-08-06 06:48:42

1

PapaxFrita🇭🇳 :

Mommy 🥰

2022-08-08 04:38:53

1

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Honey Garlic Chicken Creamy Three-Cheese Linguine Ingredients: 1 1/2 lbs boneless, skinless chicken breasts 12 oz linguine pasta 1 tbsp olive oil 2 tbsp unsalted butter 4 cloves garlic, minced 1/3 cup honey 1/4 cup low-sodium soy sauce 1 tbsp chicken broth 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp black pepper 3/4 cup heavy whipping cream 1/2 cup low-sodium chicken broth 1/2 cup shredded mozzarella cheese 1/2 cup shredded Monterey Jack cheese 1/2 cup freshly grated Parmesan cheese 1/2 cup reserved pasta water, as needed 2 tbsp chopped fresh parsley Directions: 1. Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain. 2. Pat the chicken breasts dry and season both sides with smoked paprika, garlic powder, and black pepper. 3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness, until golden brown and cooked through to 165°F. Transfer to a plate and let rest for 5 minutes, then slice. 4. In the same skillet, melt 1 tablespoon butter over medium-low heat. Add half of the minced garlic and cook for 30 seconds. 5. Stir in the honey, soy sauce, and 1 tablespoon chicken broth. Simmer for 1–2 minutes until glossy and slightly thickened. Return the sliced chicken to the skillet and toss lightly in the honey garlic glaze. Remove from heat and keep warm. 6. In a separate pan, melt the remaining 1 tablespoon butter over medium-low heat. Add the remaining garlic and cook for 30 seconds. 7. Pour in the heavy cream and 1/2 cup chicken broth. Simmer gently for 2–3 minutes. 8. Reduce the heat to low and stir in the mozzarella, Monterey Jack, and Parmesan until melted into a creamy sauce. 9. Add the drained linguine and toss until coated. Stir in a little reserved pasta water if needed to keep the sauce smooth and creamy. 10. Spoon the creamy three-cheese linguine onto one side of each plate. Arrange the sliced honey garlic chicken beside the pasta and spoon a little extra honey garlic glaze over the chicken. Finish with chopped parsley. Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes Servings: 6 | Calories: Approximately 690 per serving

Honey Garlic Chicken Creamy Three-Cheese Linguine Ingredients: 1 1/2 lbs boneless, skinless chicken breasts 12 oz linguine pasta 1 tbsp olive oil 2 tbsp unsalted butter 4 cloves garlic, minced 1/3 cup honey 1/4 cup low-sodium soy sauce 1 tbsp chicken broth 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp black pepper 3/4 cup heavy whipping cream 1/2 cup low-sodium chicken broth 1/2 cup shredded mozzarella cheese 1/2 cup shredded Monterey Jack cheese 1/2 cup freshly grated Parmesan cheese 1/2 cup reserved pasta water, as needed 2 tbsp chopped fresh parsley Directions: 1. Bring a large pot of salted water to a boil. Cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain. 2. Pat the chicken breasts dry and season both sides with smoked paprika, garlic powder, and black pepper. 3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, depending on thickness, until golden brown and cooked through to 165°F. Transfer to a plate and let rest for 5 minutes, then slice. 4. In the same skillet, melt 1 tablespoon butter over medium-low heat. Add half of the minced garlic and cook for 30 seconds. 5. Stir in the honey, soy sauce, and 1 tablespoon chicken broth. Simmer for 1–2 minutes until glossy and slightly thickened. Return the sliced chicken to the skillet and toss lightly in the honey garlic glaze. Remove from heat and keep warm. 6. In a separate pan, melt the remaining 1 tablespoon butter over medium-low heat. Add the remaining garlic and cook for 30 seconds. 7. Pour in the heavy cream and 1/2 cup chicken broth. Simmer gently for 2–3 minutes. 8. Reduce the heat to low and stir in the mozzarella, Monterey Jack, and Parmesan until melted into a creamy sauce. 9. Add the drained linguine and toss until coated. Stir in a little reserved pasta water if needed to keep the sauce smooth and creamy. 10. Spoon the creamy three-cheese linguine onto one side of each plate. Arrange the sliced honey garlic chicken beside the pasta and spoon a little extra honey garlic glaze over the chicken. Finish with chopped parsley. Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes Servings: 6 | Calories: Approximately 690 per serving

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