"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Abruzzi Recipe

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This recipe for Chicken Abruzzi, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Todd Vannucci
Added: Tuesday, October 11, 2005


4 boneless chicken breasts, split
Olive oil or butter
1/2 bunch broccoli, cut in florets
1 garlic clove, minced
3 ladyfinger hot peppers, seeded and cut in 1/2
2 tomatoes, chopped
1 bag (1#) fresh spinach, washed
1 pt. heavy cream
1/4 c. Locatelli cheese
1 lb. penne pasta, cooked

Use Blackened Chicken Spice recipe (under Miscellaneous) and coat the chicken pieces on all sides. Heat a black iron skillet pan and place chicken directly in the pan (no oil), blackening on each side. (Or, if you are using a regular skillet, add butter or oil and then place each chicken piece in pan and brown lightly on both sides.) Place in a casserole and finish cooking in a 300 F. oven.

In a large saute pan, lightly cover with olive oil and saute peppers and garlic until light brown; add cream, broccoli, and reduce sauce until broccoli is half cooked; then gradually add spinach and tomatoes. When spinach wilts, add cooked pasta and Locatelli cheese; if too thick, just add a little milk. Note: this should resemble an Alfredo sauce.

Serve chicken over the penne pasta; top with fresh ground pepper.

Number Of Servings:
6 - 8
Preparation Time:
30 minutes
Personal Notes:
Whenever Katie and Molly would visit one of my restaurants, this was their special request. The broccoli and tomatoes should be cooked but not overcooked.....be sure to add the spinach gradually.




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