Pollo Giambese Recipe

Name: Pollo Giambese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless chicken breast, cut into 1 inch cubes; 1 (14 ounce) can artichoke hearts, halved and drained; 12 ounces portabella mushrooms, large slice; 2 tablespoons balsamic vinegar; 12 red pepper, cut in a large dice; ¼ cup grated fresh parmesan cheese; 2 tablespoons butter; 2 tablespoons virgin olive oil; 2 garlic cloves, sliced (or more); 1 (1 lb) package polenta (in tube); ¼ teaspoon salt; fresh ground pepper; baby spinach leaves (to garnish)

Servings: persons

1 lb boneless chicken breast, cut into 1 inch cubes
1 (14 ounce) can artichoke hearts, halved and drained
12 ounces portabella mushrooms, large slice
2 tablespoons balsamic vinegar
12 red pepper, cut in a large dice
¼ cup grated fresh parmesan cheese
2 tablespoons butter
2 tablespoons virgin olive oil
2 garlic cloves, sliced (or more)
1 (1 lb) package polenta (in tube)
¼ teaspoon salt
fresh ground pepper
baby spinach leaves (to garnish)

1
In a medium saute pan, add 1 tbsp olive oil and 1 tbsp butter and the garlic.
2
Saute until fragrant, but not brown.
3
Add chicken and season with salt and pepper.
4
Cook 5 minutes, stirring frequently.
5
Add mushrooms, red pepper and saute another 5 minutes.
6
While the chicken is cooking, slice the polenta into 1/2 slices.
7
Melt remaining butter and olive oil in another saute pan at medium heat.
8
Add polenta and fry on both sides until just starting to brown.
9
Remove from pan and keep warm in a warming oven.
10
When chicken is just about done, add the artichoke hearts and the balsamic vinegar.
11
Stir gently.
12
Arrange the polenta slices on a broiler safe platter and spoon the chicken on top of the polenta.
13
Sprinkle the parmesan cheese on top and run under the broiler until cheese just melts and starts to brown.
14
Plate on fresh baby spinach leaves that have been dressed with a sprinkle of balsamic vinegar and a dash of extra virgin olive oil.
15
Serve with a salad of arugula and oranges, dressed with your favorite vinaigrette and crusty bread.
16
Molto Bono.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 lb boneless chicken breast, cut into 1 inch cubes, 1 (14 ounce) can artichoke hearts, halved and drained, 12 ounces portabella mushrooms, large slice, 2 tablespoons balsamic vinegar, and more.

Yes, Pollo Giambese 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.

That's it — enjoy your meal!

Pollo Giambese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions