{Chicken Veronese} with orecchiette

this is hands down one of the best italian dishes i have ever made.
it is a family favorite and everyone i have cooked it for loves it!
similar to olive garden's chicken gnocchi veronese....but with a twist.

this recipe is for 4 servings

1/4 cup extra virgin olive oil

1 small vidalia onion chopped

1 bell pepper (julienned)

1/2 zucchini (julienned)


8 chicken tender strips fresh

2 small rosemary sprigs

1 garlic clove minced

1/2 lemon juice

1 1/2 cup orecchiette pasta uncooked

Veronese Sauce

1 cup parmesan cheese grated

3/4 cup cottage cheese

14 fluid ounces heavy cream

COMBINE garlic, lemon juice, rosemary and chicken slices in a bowl/zip loc bag. Let marinate for at least 2 hours. (the longer the better)

COMBINE Parmesan cheese, cottage cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).

ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer. (the best gadget any cook can have is a digital meat thermometer. you can get one for around $20)

DRAIN cooked orecchiette and add to pan with chicken, vegetables and sauce. Stir to coat pasta with sauce.

SERVE topped with extra Parmesan cheese.



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