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Chicken Zucchini Pizzaiola with Charred Broccoli

For several years, I lived with an Italian friend of mine- together, Katie and I not only shared clothes and countless bottles of wine, but tons of our recipes, both old and new. One of her family recipes that I always fall back on is my version of her Chicken Pizzaiola. A traditional dish from Southern Italy, Pizzaiola is typically made with veal and pizza flavorings, where the meat is cooked in a tomato sauce. This is one of my favorite ways to cook Chicken- it’s quick, filling, and always proves to have tons of left overs. You can serve this dish with just about anything- potatoes, polenta, or pasta. Today, I chose to pair it with my favorite vegetable, broccoli. I like to serve it with broccoli so that I don’t need to feel guilty cleaning the plate with a couple slices of bread.

Servings: 2-3

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

For the Chicken:

  • 1 Package of Thinly Sliced Chicken Breast Fillets
  • 1 Can of Unsalted Crushed Plum Tomatoes
  • 2 Medium Zucchini, diced into small cubes
  • 2 Carrots, diced into small cubes
  • 1/2 Onion, finely diced
  • 2 Cloves of Garlic, minced
  • Scant 1/4 Cup of Water
  • 4 Tbsp. Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • 2 Leaves of Fresh Basil

For the Broccoli:

  • 1 Crown of Broccoli, cut away from it’s stem
  • 3 Tbsp, Grapeseed Oil
  • 3 Cloves of Garlic, smashed
  • 1/4 Tsp. Paprika
  • 1/2 Tsp. Red Chili Powder
  • Salt & Pepper to taste

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Instructions:

For the Chicken:

  1. In a large skillet, heat Extra Virgin Olive Oil.
  2. Once oil is hot, add Onions, and Garlic, and saute until fragrant.
  3. Once fragrant, and Onions become somewhat translucent, add carrots and cook until they soften and become a bit browned.
  4. Add Zucchini, and cook all ingredients together for another 5 minutes before adding the chicken.
  5. Separate the vegetables in the pan so that there is room to place each Chicken Breast down- season the exposed side of the Chicken Breast with Salt & Pepper.
  6. Allow each Chicken Breast to brown on the first side- should take about 3 minutes.
  7. Once browned on the first side, flip the Chicken and add the crushed can of Crushed Tomatoes, and Water.
  8. Bring Sauce to a boil, turn down heat, and simmer for 20 minutes. Be sure to stir the sauce and all it’s ingredients every few minutes so that it doesn’t stick to the pan.
  9. While the sauce is cooking together, this is when you would want to start your pasta, or in my case- my broccoli.

For the Broccoli:

  1. Heat Grapeseed Oil in heavy pot.
  2. Once oil is hot add Garlic, Broccoli, and seasoning.
  3. Cook on high heat for about 5 minutes, until the Broccoli is a bit charred.
  4. Cover pot, turn heat down, and steam for an additional 5 minutes on a low heat.

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