Roman Chicken
Roman-Style Chicken
Nutrition Facts
6
301.04
136.20
15.52g
23.87%
3.29g
16.43%
76mg
25.33%
685.73mg
28.57%
484.67mg
13.85%
7.42g
2.47%
1.68g
6.70%
1.74g
31.44g
62.88%
31.22%
171.70%
7.73%
15.11%
2.57%
19.96%
7.18%
9.58%
68.51%
10.51%
35.32%
2.46%
5.50%
23.28%
10.37%
9.53%
37.08%
6.29%
10.18%
Ingredients
- 1/4 c Olive Oil
- 4 Chicken Breasts
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 Red Bell Pepper, cored, seeded, and sliced
- 1 Yellow Bell Pepper, cored, seeded, and sliced
- 4 cloves Garlic, diced
- 4 slices Bacon, cooked and crumbled
- 14 1/2 oz Diced Tomatoes, with juice
- 1/2 c White Wine, dry
- 1 tbsp Thyme, chopped
- 1 tsp Oregano, chopped
- 1/2 c Chicken Broth
- 2 tbsp Capers, drained
- 1/4 c Parsley, chopped
Heat oil in a large skillet over medium heat. Season chicken with salt and pepper, then brown on both sides in the skillet (~4 minutes per side). Set the chicken aside.
In the same pan, add the bell peppers and cook for about five minutes. Add the garlic and cook for another minute. Add the crumbled bacon, tomatoes with juice, wine, thyme, and oregano. Scrape the bottom of the pan with a wooden spoon to loosen any brown bits. Add the chicken back to the pan, add the chicken broth, and bring to a boil. Reduce heat, cover, and simmer until the chicken is fully cooked, 20 to 30 minutes.
Remove the chicken and let it cool before shredding it with a fork and knife. Add the shredded chicken back to the pan. Stir in the capers and parsley.
Serve chicken and sauce over fettuccine.
In the same pan, add the bell peppers and cook for about five minutes. Add the garlic and cook for another minute. Add the crumbled bacon, tomatoes with juice, wine, thyme, and oregano. Scrape the bottom of the pan with a wooden spoon to loosen any brown bits. Add the chicken back to the pan, add the chicken broth, and bring to a boil. Reduce heat, cover, and simmer until the chicken is fully cooked, 20 to 30 minutes.
Remove the chicken and let it cool before shredding it with a fork and knife. Add the shredded chicken back to the pan. Stir in the capers and parsley.
Serve chicken and sauce over fettuccine.
Tags Italian
Cost: $14.89 ($2.48 per serving)
Source: Adapted from Everyday Pasta by Giada De Laurentiis
Notes
Probably our favorite recipe from her cookbooks - we swapped the mixed chicken for all chicken breasts, prosciutto for bacon, and increased the amount of garlic. We usually skip the parsley out of convenience.