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January 25, 2011
I got this recipe from Bertolli. I liked the flavor from the Arrabbiata sauce. It was a little bit spicy but not HOT. The recipe is very straight forward and easy to make. Its only 25 minutes to cook. I served it with red wine.
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Ingredients:
1 lb. boneless, skinless chicken thighs
1 Tbsp. Bertolli Classic Olive Oil
1 medium onion, sliced
1 jar (6 oz.) marinated artichoke hearts, drained
2 Tbsp. chopped Kalamata or oil-cured olives
1 jar Bertolli Arrabbiata Sauce
1/3 cup dry red wine or beef broth
2 Tbsp. chopped fresh basil leaves
1 Tbsp. Bertolli Classic Olive Oil
1 medium onion, sliced
1 jar (6 oz.) marinated artichoke hearts, drained
2 Tbsp. chopped Kalamata or oil-cured olives
1 jar Bertolli Arrabbiata Sauce
1/3 cup dry red wine or beef broth
2 Tbsp. chopped fresh basil leaves
Directions:
Season chicken, if desired, with salt and black pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
Cook onion, artichoke hearts and olives in same skillet, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce and wine. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 15 minutes or until chicken is thoroughly cooked. Stir in basil. Serve, if desired, over hot cooked orzo or rigatoni pasta.
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5 comments:
gutom ako...
wala pala ako sa bloglist mo hahaha ok lang po thnaks pa rin sa pag-follow
wew this looks very yummy..I try it soon!!!
Uno: kain tayo uno :-)
Shy: why not Shy you might like it
Hi there, thanks for dropping by on my blog. Your blog is interesting and it makes me hungry ^_^.
I became your follower. Hope you become my follower. I'll appreciate it. Thanks.
wow..ang sarap naman.parang natikman ko na yan once.
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