Category: 3. Italian Chicken

Ingredients

• 1 pound Boneless Skinless Chicken Breasts (diced into bite size pieces) 
• 1 Tablespoons Olive oil
• 2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup Sun-Dried Tomatoes (drained and chopped) 
• 1 Tablespoon minced garlic
• 16 oz Linguine
• 1 Tablespoon Italian Seasoning
• ½ teaspoon Red Pepper Flakes (optional) 
• 4 cups Low Sodium Chicken Broth
• 8 ounces Baby Spinach Leaves (chopped)
• 1 cup Heavy Whipping Cream 
• 1 cup Grated Parmesan Cheese 

Instructions

• Heat the olive oil in a large pot or dutch over medium high heat.  Add in the diced chicken.  Season it with salt and pepper.  Sauté the chicken for 3-4 minutes until the chicken is browned.  Add in the minced garlic and sun-dried tomatoes and cook for 1 minute until aromatic. 
• Stir in the chicken broth, linguine, Italian seasoning and red pepper flakes.  Bring the mixture to a rolling boil.  Turn the heat down to medium and cover the pot with a lid.  Cook pasta in the pot until al dente (7-9 minutes).  Toss the pasta with tongs occasionally so that the pasta doesn’t stick to the bottom of the pan.  
• Reduce the heat to a simmer and stir in the chopped spinach, heavy whipping cream and grated parmesan cheese.  Stir until well incorporated.  Let the mixture simmer for 1 more minute and then remove from the stove.  
• Serve immediately while warm and enjoy! 

Ingredients

• 2 pounds chicken breasts boneless and skinless
• ½ teaspoon salt
• ½ teaspoon pepper freshly ground
• 2 tablespoons olive oil
• 2 tablespoons butter unsalted
• 3 cloves garlic minced
• 1 cup sun-dried tomatoes drained, roughly chopped
• 1 tablespoons Italian seasoning
• 1 cup heavy cream
• 2 cups milk
• 1 cup Parmesan cheese freshly grated
• 8 ounce penne or macaroni, uncooked
• 3 cups baby spinach

Instructions

• Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a Dutch oven or braiser over medium-high heat. Add the chicken breasts and and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet. Cut the chicken in 1 inch pieces. Set aside.
• Make Sauce: Add the butter to the pot and melt over medium heat. Add the garlic, sun dried tomatoes, Italian seasoning to the pot and saute until aromatic.
• Cook: Add the heavy cream, milk, Parmesan cheese, penne and stir. Cook for 10 minutes or until the pasta is al dente, stirring occasionally.
• Finish: Add the chicken back to the pot and the spinach and cook for another 1 to 2 minutes or until the chicken has warmed through and spinach has wilted.
• Serve: Serve warm.

Ingredients

• 320g / 11oz spaghetti (or other long pasta)
• 2 chicken breasts , each halved horizontally to form 2 thin steaks
• 2 tbsp olive oil
• Salt and pepper
• 3 garlic cloves , minced
• 1/2 cup (125 ml) white wine (Note 1)
• 800g / 28oz can crushed tomato
• 1/2 cup (125 ml) water (about 1/3 empty tomato can)
• 1 cup (100g) sliced black olives (Note 2)
• 170g / 6 oz artichokes (marinated in can or jar), drained (Note 2)
• 1/2 – 1 tsp red pepper flakes (spiciness – adjust to taste!)
• 1/2 tsp salt and pepper , each
• 1 cup basil leaves , optional (or sub baby spinach)

Instructions

• Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
• Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.

Sauce:

• Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
• Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated.
• Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
• Stir shredded chicken into sauce.
• Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.
• Just before serving, toss through fresh basil.
• Serve immediately with parmesan!

Ingredients

• 1 jar (8 ounce) oil-packed sun-dried tomatoes
• 1 pound boneless skinless chicken breasts, cubed
• 4 teaspoons Italian seasoning (see note)
• 1 teaspoon paprika or smoked paprika
• red pepper flakes
• kosher salt and black pepper
• 1 cup grated parmesan cheese
• 2 tablespoons salted butter
• 1 medium shallot, chopped
• 2 cloves garlic, chopped
• 2-3 tablespoons crushed Calabrian chili paste
• 1 pound short cut pasta
• 1 cup heavy cream
• 2 cups fresh baby spinach

Instructions

• 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium-high heat. Add the chicken, 3 teaspoons Italian seasoning, the paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until golden brown, 5 minutes. Add 1/4 cup parmesan, cook another minute, then remove the chicken from the pot.3. To the same pot, add a drizzle of oil and the butter. Add the shallot, garlic, Calabrian chili paste, and 1 teaspoon of Italian seasoning. Cook until fragrant, about 3 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes. Stir in the cream, spinach, chopped sun-dried tomatoes, and remaining 3/4 cup parmesan. Slide the chicken in, and any juices left on the plate.4. Serve the pasta topped with fresh parmesan and basil.

Ingredients

• 5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
• Salt and pepper
• 2 tsp olive oil
• 2 garlic cloves , minced
• 1 medium onion , finely chopped
• 1 EACH red and green capsicum / bell pepper , sliced
• ½ cup / 125 ml white or red wine (any is fine, I use dry white) (Note 2 for subs)
• 800 g / 28 oz can crushed tomato
• ¾ cup / 185 ml water , swilled in empty tomato can
• 1 tsp red pepper flakes (chilli flakes), adjust to taste
• 3/4 cup black olives , pitted (or 1/3 cup sliced)
• 2 tbsp baby capers
• Salt and pepper to taste
• ¼ cup finely chopped parsley

Instructions

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 – 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don’t scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn’t smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it’s bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post

Ingredients

• 2 large lemons
• 1 small shallot
• 4 cloves garlic
• 1/4 cup olive oil
• 2 teaspoons dried oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs (about 8)
• 6 sprigs fresh parsley

Instructions

1. Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 2 large lemons (2 tablespoons), then juice the lemons (about 1/3 cup). Mince 1 small shallot (about 3 tablespoons) and 4 garlic cloves (about 4 teaspoons).
2. Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon black pepper. Whisk to combine.
3. Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade and turn to coat. Cover and refrigerate for at least 1 or up to 2 hours. Meanwhile, pick the leaves from 6 fresh parsley sprigs and finely chop (about 2 tablespoons); refrigerate until ready to use.
4. Heat a 12-inch skillet or frying pan over medium-high heat until hot. Add half of the chicken in a single layer, shaking off any excess marinade back into the bowl. Cook until browned, cooked through, and at least 165ºF on an instant-read thermometer, 5 to 6 minutes per side. Transfer to a serving plate.
5. Spoon off any remaining garlic in the pan. Repeat cooking the remaining chicken. Garnish with the parsley.

Ingredients

• 4 bone in chicken thighs large (1 kg / 2 lb)
• 4 chicken drumsticks
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Cacciatore:

• 1 onion , halved, finely sliced
• 2 rosemary sprigs (about 15 cm/6″ long), or 1 tsp dried rosemary
• 2 bay leaves , preferably fresh else dried
• 3 garlic cloves , finely minced
• 3 anchovy fillets (or 1 tsp anchovy paste), optional (Note 2)
• 250g / 8 oz mushrooms , sliced
• 2 red capsicum , sliced 8 mm thick (medium, not giant)
• 1/3 cup tomato paste
• 3/4 cup pinot noir or other dry red wine (Note 3)
• 2 cups chicken stock/broth , low sodium
• 400g/14 oz canned crushed tomato
• 16 whole kalamata olives , pitted, drained
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1 tsp dried oregano

Instructions

Chicken:

• Season – Spread the chicken out on a tray. Sprinkle both sides with the salt and pepper.
• Brown skin – Heat the oil over high heat in a large, deep, heavy based pan, preferably one with a lid (Note 4). Place the chicken thighs in the pan, skin side down, and cook until the skin is golden brown, around 6 minutes. Turn and cook the flesh side for just 1 minute, then remove the chicken onto the same tray. Then add the drumsticks and brown each side as best you can, about 1 1/2 minutes on each side (the shape makes it awkward). Remove onto the tray.

Ingredients

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves, cubed
• 2 cloves garlic, chopped, or to taste
• ½ cup red cooking wine
• 1 (28 ounce) can Italian-style diced tomatoes
• 8 ounces small seashell pasta
• 5 ounces fresh spinach, chopped
• 1 cup shredded mozzarella cheese

Directions

1. Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
2. Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
3. Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 (16 ounce) bottle Italian-style salad dressing

Directions

1. Gather all ingredients.Dotdash Meredith Food Studios
2. Pierce chicken breasts with a fork.Dotdash Meredith Food Studios
3. Pour salad dressing into a large resealable plastic bag; add chicken breasts, seal bag, and shake to coat. Marinate in the refrigerator for at least 1 hour to overnight.Dotdash Meredith Food Studios
4. Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from marinade and place in a lightly greased 9×13-inch baking dish; discard remaining marinade.Dotdash Meredith Food Studios
5. Bake in the preheated oven, turning chicken occasionally, until cooked through and juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Dotdash Meredith Food Studios
6. Serve and enjoy!