Chicken Scarpariello Recipe

Name: Chicken Scarpariello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken breast; Salt and pepper; 1 teaspoon poultry seasoning; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 2 red bell peppers, seeded and cut into 1-inch pieces; 3 hot cherry peppers, drained and chopped; 4 cloves garlic, chopped or thinly sliced; 1/2 cup dry white wine; 1/2 cup chicken stock or broth; 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls; 2 tablespoons juice from hot pepper jar; Orzo with Parsley and Lemon Zest, recipe follows

Servings: persons

1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest, recipe follows

1
Heat a large, heavy skillet over medium high heat.
2
Cut chicken into large chunks and season with salt and pepper and poultry seasoning.
3
Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream.
4
Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat.
5
Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate.
6
Add bell peppers, hot peppers and garlic to the pan.
7
Saute the peppers and garlic for 5 minutes, tossing and turning them frequently.
8
Add wine to the pan and reduce 1 minute.
9
Scrape up the pan drippings.
10
Add the chicken stock and bring it up to a bubble.
11
Set the chicken back into the pan.
12
Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes.
13
Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo.
14
WOW!
15
1/2 pound orzo
16
Coarse salt
17
1 tablespoon extra-virgin olive oil, eyeball it
18
2 large lemons, zested
19
Black pepper
20
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
21
Cook orzo in salted water about 12 minutes, to al dente.
22
Drain orzo well.
23
Do not run under cold water.
24
You want the cooked pasta to remain hot.
25
Transfer pasta to a serving bowl.
26
Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper.
27
Add lemon zest and parsley and toss to combine the flavors with the pasta.
28
Preparation time: 5 minutes
29
Cooking time: 12 minutes
30
Ease of preparation: super easy

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds boneless, skinless chicken breast, Salt and pepper, 1 teaspoon poultry seasoning, 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and more.

Yes, Chicken Scarpariello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Scarpariello

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