An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 2 chicken breast halves, cleaned and cubed into 1 inch pieces
- Peel of 1/4 lemon, cut into 2 pieces
- 2 small sprigs fresh rosemary
- 4 cloves fresh garlic, roughly chopped
- 2 large or 3 medium bell peppers, red, yellow, green or mixed
- 1/2 large onion
- 2 medium zucchini
- 1 cup cherry tomatoes
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup white wine
- 1 teaspoon red pepper flakes (optional)
- Salt
Directions
1.
In a
mixing
bowl,
add
the
chicken
cubes,
garlic,
rosemary,
lemon
peel,
white
wine
and
2
tablespoons
of
olive
oil.
Add
salt
and
mix
thoroughly
to
combine.
Then
set
the
mixture
aside
or
in
the
refrigerator
to
marinate
at
least
2
hours
or
overnight.
2.
Clean
the
bell
peppers,
removing
the
stems
and
seeds
and
chop
them
into
large
pieces.
3.
Clean
and
peel
the
onion;
chop
it
into
large
pieces.
4.
Clean
the
zucchini,
and
chop
them
into
large
chunks.
5.
In a
large
pan,
add
1/4
cup
olive
oil
and
the
chicken
pieces.
Sauté
over
medium
heat
for
approximately
10
minutes
or
just
until
they
begin
to
cook
through.
6.
Add
the
chopped
vegetables
and
the
cherry
tomatoes
to
the
pan
with
the
chicken
along
with
a
pinch
of
salt
to
taste.
Stir
the
vegetables
and
chicken
well
and
add
1/3
cup
of
fresh
water.
Cover
the
pan
and
cook
for
15 -
20
minutes
so
that
the
vegetables
soften
and
the
tomatoes
open
and
release
their
juices,
stirring
occasionally
and
adding
water
if
necessary.
7.
When
the
vegetables
have
cooked
down
and
softened,
uncover
the
pan
and
continue
to
simmer
the
mixture
for
about
5
minutes
to
reduce
most
of
the
remaining
cooking
liquid
in
the
pan.
8.
When
the
liquid
is
reduced,
turn
off
the
heat,
plate
the
mixture
and
serve.
