@user4u2kvak8j8: HỘI XUÂN CHỢ GÒ (Tuy Phước- Bình Định) Diễn ra vào sáng mùng 1 tháng giêng (ngày đầu năm mới), là lễ hội độc nhất vô nhị mang giá trị văn hoá địa phương đặc sắc đã tồn tại hơn 300 năm. Phiên chợ không đặt nặng vấn đề kinh tế, chủ yếu là mua bán lấy lộc đầu năm, cho nên người bán không thách, người mua không trả giá, mua bán niềm nở vui tươi. Sản phẩm hàng hoá là các loại rau củ quả, vật phẩm địa phương do người dân trồng trọt chăn nuôi, hoặc lễ lộc cầu may như trầu cau, muối gạo, rau muống,… Không chỉ đi mua lộc đầu năm, du khách đến với Chợ Gò sẽ được tham quan, cũng như trực tiếp tham gia các trò chơi dân gian vui nhộn và thú vị như giật cờ chiến thắng, đập ấm, múa Lân sư rồng… Và đặc biệt là thưởng thức các di sản văn hoá phi vật thể địa phương do các nghệ nhân trình diễn: Hô Bài Chòi, Múa võ cổ truyền, Hát Tuồng… Từ lâu, hội chợ Gò đã trở thành điểm đến văn hoá của người dân địa phương, cũng như du khách thập phương bởi giá trị tinh thần cốt lõi của xứ Nẫu, Hội Chợ được vinh danh là 1 trong 100 phiên chợ đặc biệt nhất Việt Nam #HộichợGò #Vănhoá #Võcổtruyền #Voxnbinhngọ2026 #bìnhđịnh

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basanthieeha_
~_.𝑳𝒚𝒖𝒖𝒌𝒊._~ :
chú nhớ con hok chú -))
2026-03-01 12:12:18
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Chicken Spaghetti with Sun-Dried Tomato Cream Ingredients: 1 1/4 lbs boneless, skinless chicken breasts, cut into small strips 12 oz spaghetti 1 tbsp olive oil 2 tbsp unsalted butter 4 cloves garlic, minced 1/2 cup oil-packed sun-dried tomatoes, drained and chopped 1 cup heavy whipping cream 1/2 cup low-sodium chicken broth 1/2 cup freshly grated Parmesan cheese 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp red pepper flakes, optional 1/2 cup reserved pasta water, as needed 2 tbsp fresh basil, chopped Directions: 1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1/2 cup pasta water before draining. 2. Season the chicken strips with garlic powder, smoked paprika, salt, and black pepper. 3. Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked to 165°F. Transfer to a plate. 4. Reduce the heat to medium-low. Add the remaining tablespoon of butter and minced garlic. Cook for about 30 seconds. 5. Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Stir for 1 minute to release the tomato flavor into the butter. 6. Pour in the chicken broth and heavy cream. Stir well and let the sauce simmer gently for 3 to 4 minutes until slightly thickened. 7. Reduce the heat to low and stir in the Parmesan cheese until melted. The sun-dried tomatoes will give the cream sauce a light reddish-orange color. 8. Add the cooked spaghetti and gently toss until the sauce coats the noodles. Stir in a little reserved pasta water if needed. 9. Return the chicken strips to the pan and fold them through the spaghetti with the sun-dried tomatoes. Let everything warm together briefly. 10. Finish with chopped fresh basil and serve warm. Cooking Time: Prep Time: 15 minutes | Cook Time: 20–25 minutes | Total Time: 35–40 minutes Servings: 6 | Calories: Approximately 580 per serving
Chicken Spaghetti with Sun-Dried Tomato Cream Ingredients: 1 1/4 lbs boneless, skinless chicken breasts, cut into small strips 12 oz spaghetti 1 tbsp olive oil 2 tbsp unsalted butter 4 cloves garlic, minced 1/2 cup oil-packed sun-dried tomatoes, drained and chopped 1 cup heavy whipping cream 1/2 cup low-sodium chicken broth 1/2 cup freshly grated Parmesan cheese 1 tsp Italian seasoning 1/2 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp red pepper flakes, optional 1/2 cup reserved pasta water, as needed 2 tbsp fresh basil, chopped Directions: 1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 1/2 cup pasta water before draining. 2. Season the chicken strips with garlic powder, smoked paprika, salt, and black pepper. 3. Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat. Add the chicken strips and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked to 165°F. Transfer to a plate. 4. Reduce the heat to medium-low. Add the remaining tablespoon of butter and minced garlic. Cook for about 30 seconds. 5. Add the chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Stir for 1 minute to release the tomato flavor into the butter. 6. Pour in the chicken broth and heavy cream. Stir well and let the sauce simmer gently for 3 to 4 minutes until slightly thickened. 7. Reduce the heat to low and stir in the Parmesan cheese until melted. The sun-dried tomatoes will give the cream sauce a light reddish-orange color. 8. Add the cooked spaghetti and gently toss until the sauce coats the noodles. Stir in a little reserved pasta water if needed. 9. Return the chicken strips to the pan and fold them through the spaghetti with the sun-dried tomatoes. Let everything warm together briefly. 10. Finish with chopped fresh basil and serve warm. Cooking Time: Prep Time: 15 minutes | Cook Time: 20–25 minutes | Total Time: 35–40 minutes Servings: 6 | Calories: Approximately 580 per serving

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