Pollo Alla Romana- Italian Chicken Stew!
This rich and comforting Chicken Stew is perfect for the family when you need something warming on a dark winters day. Get the recipe here:
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Spicy Shrimp and Chicken - Carino's Italian
Spicy Shrimp and Chicken - Penne pasta, cayenne pepper romano cream sauce, mushrooms, sun-dried tomatoes and green onions.
Spicy Chicken Pasta
More recipes like this in my debut cookbook 'Comfy' and you can pre-order HERE: ☺️
This Spicy Chicken Pasta is the perfect level of spice, whilst absolutely bursting with flavour. It's easy, creamy, hearty and delicious!! Chris x
FULL RECIPE POST:
Spicy Chicken Pasta | Serves 2
????INGREDIENTS????
Chicken:
1x 9oz/250g Chicken Breast, at room temp
2 tsp Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper
1/4 tsp Salt
1/4 tsp Black Pepper
Pasta:
7oz / 200g Linguine (or other long cut pasta)
2/3 cup / 160ml Heavy/Double Cream
1/3 cup / 80ml Chicken Stock
1/4 cup / 60ml Dry White Wine
1oz / 30g Parmesan, finely grated
6 (2oz/60g) Sun Dried Tomatoes, finely diced
2 tbsp Tomato Puree (tomato paste in US)
1 tbsp Butter
1 tbsp Fresh Parsley, finely diced
1 small Onion, finely diced
1 tsp Garlic, minced
1/2 tsp Chilli Flakes
Salt & Pepper, to taste
????METHOD????
In a small bowl, combine 2 tsp olive oil, 1/2 tsp smoked paprika and cayenne pepper, and 1/4 tsp salt and black pepper.
Butterfly your chicken breast right the way through to make 2 even sized breasts. Coat in spicy marinade.
Place in a skillet over medium-high heat and fry for 3mins each side, or until nicely charred and just cooked through the centre (depending on thickness may take more or less time). Place to one side and when ready, slice into thin strips, ensuring you slice against the natural grain of the chicken and at a slight angle.
Turn heat down to medium and melt in 1 tbsp butter, scraping off the flavour from the chicken with a wooden spoon. Add your onion and fry until it begins to soften and pick up colour. Add 1 tsp garlic, fry for 1-2mins longer, then add 1/2 tsp chilli flakes. Fry for 1 min longer, then add sun dried tomatoes. Fry for another minute just to soften them, then pour in 1/4cup/60ml dry white wine. Allow the wine to completely reduce (important to burn off the alcohol, should take 5 or so mins).
Meanwhile, add 7oz/200g pasta to salted boiling water and cook until al dente. Retain a cup of starchy pasta water towards the end of cooking.
Add 2 tbsp tomato puree to the pan. Fry this for 2mins (important to sweeten the taste) then deglaze the pan with 1/3cup/80ml chicken stock. Pour in 2/3cup/160ml heavy/double cream and season to taste with salt & pepper.
Use pasta tongs to add pasta in and toss to combine. Add 1oz/30g freshly grated parmesan, 1 tbsp fresh parsley and your chicken strips. Toss again to coat, using your starchy pasta water to thin out if needed.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Gennaro Contaldo's Tuscan Chicken Recipe | Citalia
This rustic dish has its origins in the Italian region of Tuscany, using simple ingredients to their very best. The chicken is cooked with robust flavours of garlic, rosemary and chilli, served on delicious bruschetta.
Watch this video and follow Gennaro's step-by-step recipe and you'll be enjoying Pollo alla Toscana at home in no time at all.
Ingredients
For the chicken:
1kg x chicken pieces, thighs & drumsticks
Salt & pepper
Plain flour for dusting
150 ml extra virgin olive oil
Cloves from 1 garlic head, kept whole with skins on
A large bunch of rosemary, broken in half
150 ml white wine
For the bruschetta:
A few slices of bread
A garlic cloves, peeled but left whole
Method
Season the chicken chunks with salt & pepper and dust with plain flour. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured chicken chunks and seal well on all sides for a couple of minutes until golden-brown and quite crisp.
Reduce the heat to medium, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the chicken from time to time. Raise the heat to high, remove the lid, add the wine and simmer until it has evaporated.
Check the chicken is cooked; the flesh should come easily away from the bone and there should be no sign of pink when you pierce the thickest part. Skim off the oil from the top and set aside.
For the bruschetta, toast some slices of bread, immediately rub them with the garlic and then drizzle with some of the reserved olive oil. Serve the chicken with the bruschetta.
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Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!
Creamy Penne Alla Vodka with Chicken
Today I would like to share with you my Creamy Penne Alla Vodka with Chicken recipe.
Written recipe:
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