RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1119
| View Recipe |
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| Recipe Name: |
Chicken Scarpariello |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Orzo with Parsley and Lemon Zest. |
| Comments: |
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Ingredients:
1.5 Pounds chicken breast, boneless, skinless
1 to taste salt and pepper
0.25 Cup parsley, flat-leaf chopped
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Directions:
Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan.
Sauté the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve. |
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Orzo with Parsley and Lemon Zest
(Add to shopping list) :
0.25 Cup parsley, flat-leaf finely chopped
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Directions:
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta. |
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| Nutrition per Serving: |
| Calories: |
305 |
Total Carbs: |
7.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.9 |
Fat: |
6.9 |
Protein: |
43.83 |
| Fiber: |
2.20 |
Sodium: |
110.50 |
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