Barbara’s Pasta with Chicken & Broccoli

When Barbara was raising her family this was one of their favorite pasta dishes. Her youngest son always requests this delicious meal every time he visits from California and even asks her to cook this dish while visiting him. It’s a quick and easy meal.

Servings: 6

Ingredients

  • 1 lb chicken tenders, cut into 1″ pieces
  • 16-ounce bag frozen broccoli florets
  • 1/4 cup chicken broth to cook broccoli
  • 1/2 cup chicken broth,
  • 1 large onion, roughly chopped
  • 2 Tablespoons Oregano, dried
  • 6 Tablespoons butter, divided into thirds
  • 2 Tablespoons EVOO + additional as needed
  • 2 garlic cloves, minced or frozen cubes
  • salt and pepper to taste
  • 1 box Pasta ( we used Farfalle, use any pasta of your choice)
  • reserve 1/2 cup cooked pasta water
  • Pecorino Romano cheese, grated for topping

Instructions

  1. In a large pot bring salted water to a boil to cook pasta.
  2. When water boils lower heat just to keep water hot until ready to add the pasta.
  3. Cook broccoli in chicken broth in a covered microwave-safe dish 6-7 minutes in a microwave. (make sure covering is vented).
  4. In a large skillet or flat-bottomed wok add 1/3 the butter & EVOO until heated. Add the onions and sauté until translucent and softened, Add garlic and cook 1 minute.
  5. Remove onion mixture and set aside.
  6. Add additional 1/3 butter and EVOO to skillet. On med-high heat add chicken pieces & lightly brown quickly on both sides, being careful not to overcook.
  7. Bring pasta water back to a boil and cook according to package directions.
  8. Reduce skillet heat and add onion mixture back to the skillet, sprinkle the dried oregano onto the chicken and onions, continue cooking for 3-4 minutes.
  9. Add the cooked broccoli and chicken broth to skillet and stir well.
  10. Add salt and pepper to taste,  simmer another 3 minutes add the remaining  2 Tablespoons of butter to melt into the mixture.
  11. Add cooked pasta to chicken mixture and toss well. If needed add reserved pasta water a little at a time until the desired consistency.
  12. Sprinkle with Pecorino Romano cheese and serve.

Note: Sauté mushrooms in butter for a variation as shown in the last photo below.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Teresa’s Chicken Caccitore

If you’re looking for a real crowd pleaser with a little kick, look no further! This chicken dish is full of flavor and can be served with your favorite pasta or rice.

This is a gluten-free recipe; however, you can substitute regular flour and chicken broth if gluten isn’t a worry.

Servings: 6

Ingredients

  • 6 chicken thighs, skin on (with or without the bone)
  • Basic Tomato Sauce (use the full recipe)
  • 1½ lbs. Barilla pasta of your choice
  • Bob’s Red Mills® Gluten Free all-purpose flour (regular all purpose flour may be substituted)
  • 1 Tablespoon Italian seasoning (we use Morton & Bassett)
  • salt & pepper
  • 3 Tablespoons EVOO
  • 8 ounces baby Bella mushrooms, sliced
  • 1 large red bell pepper, sliced lengthwise
  • 1 large yellow bell pepper, sliced lengthwise
  • 4-6 frozen Dorot® garlic cubes (regular garlic cloves, minced, may be substituted)
  • 1 large sweet onion, sliced lengthwise
  • 3/4 – 1 cup dry white wine (Sauvignon Blanc)
  • 3/4 – 1 cup low sodium Progresso ® chicken broth (gluten-free)
  • 3 Tablespoons drained capers
  • 1½ tsp dried oregano
  • 1/2 cup fresh basil, chopped

Instructions

  1. Season chicken with Italian seasoning, salt & pepper.
  2. Dredge each piece of chicken in the flour.
  3. In a large skillet, add EVOO over medium-high heat.
  4. Add chicken and cook until golden brown on each side.
  5. Transfer cooked chicken to a plate and set aside.
  6. Add peppers, onions, mushrooms, and garlic to the skillet (add EVOO to skillet if necessary). Saute until sweated and tender.
  7. Add wine & chicken broth. Simmer until reduced by half.
  8. Add capers and tomato sauce, stir well. Cook about 5 minutes on low.
  9. Add the chicken back to the skillet. Cook on medium low for 15-20 minutes until chicken is thoroughly cooked.
  10. Place cooked pasta on a large serving platter & top with chicken and sauce. Garnish with fresh chopped basil and grated Pecorino Romano cheese (we use Cello from Costco).

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

Picture coming soon!

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Grandma Florence’s Chicken with Potatoes, Onions & Peas

grandmaflorence

Our beautiful Grandma Florence DeBlasi. She cooked wonderful Neopolitan cuisine which was learned from her native home in Naples, Italy. She was a master seamstress and made many of our childhood clothing and costumes. How lucky we were! ❤

 

Would you like to make dinner in one roasting pan and have an easy cleanup?

This simple recipe comes from our maternal grandmother Florence. Our family has been enjoying this dinner for as long as we can remember. We regret not having a written record of her wonderful meals but we’re on a journey to recreate them to share with you. Some crusty Italian bread to soak up the juice is a great way to enjoy this meal.

Servings: 4

Ingredients

  • 4  chicken legs (thigh and drumstick connected), skin on
  • 2 sweet onions, sliced
  • 2 cans Le Sueur® very young sweet peas in their liquid
  • 4 russet potatoes, cut in quarters & quarter again
  • 4 cloves garlic, minced
  • EVOO
  • salt & pepper to taste
  • garlic powder to sprinkle on skin of chicken
  • dash poultry seasoning

Instructions

  1. Pre-heat the oven to 375ºF.
  2. Place potatoes and onions in a large roasting pan (9x12x2 or larger) and drizzle a little EVOO then add garlic.
  3. Sprinkle with salt & pepper, mix well.
  4. Place in the oven for 15 minutes, stir 2 or 3 times. (This starts softening the potatoes & onions)
  5. Remove the pan from the oven. Sprinkle the skin side with salt, pepper, garlic powder & poultry seasoning.
  6. Place the pan back in the oven and cook for 20 minutes then turn the chicken skin side up.
  7. Continue cooking for another 20-30 minutes until skin is brown
  8. Add the 2 cans of peas with the liquid. Stir well and cook 10 – 15 minutes longer or until chicken skin is crisp and pulls away from the bone.

FYI…We use pink Himalayan salt for its natural mineral content which is not present in regular table salt. I found I’m not sensitive to the pink salt as I am with table salt.

Variations:

After our mother passed away, Dad made his own version sometimes adding mushrooms and Italian sausage. Most of the family loves Mom’s original but Dad’s is tasty too! Feel free to add your own favorite veggies.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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