Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 c. Virgin extra virgin olive oil
- 2 Tbsp. Extra virgin extra virgin olive oil
- 2 ounce Roasted red peppers
- 1 Tbsp. Capers
- 3 x Anchovy filets
- 1 lb Boneless chicken breast or possibly tenders
- 1 c. Dry vermouth
- 3 x Cloves fresh garlic, (sliced)
- 1 c. Chicken stock
- 1/2 c. Pecorino romano Salt, pepper to taste
- 1/2 c. Sliced black olives, (preferably Kalamata)
- 1 c. All-purpose flour Fresh herbs, parsley & basil)
- 1 lb Fresh linguine
Direcciones
- In a saute/fry pan, add in virgin extra virgin olive oil and bring to about 375 . While oil is heating, dredge chicken in the flour. Place the chicken in the pan and saute/fry' both sides to a golden brown color. Remove from pan and set aside.
- Add in garlic and saute/fry' till translucent/soft, add in the anchovy, capers, roasted peppers, olives and saute/fry'.
- Add in dry vermouth and chicken stock. Bring the mix to a boil. Place chicken back in and add in pecorino, salt, pepper and herbs. This sauce can be used with any type of pasta, but fresh linguine is preferred.
- NOTES : 1 lb. of fresh linguine is preferred for this recipe.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 1474 | |
| Calories from Fat 874 | 59% |
| Total Fat 98.33g | 123% |
| Saturated Fat 14.95g | 60% |
| Trans Fat 0.11g | |
| Cholesterol 58mg | 19% |
| Sodium 225mg | 9% |
| Potassium 559mg | 16% |
| Total Carbs 109.63g | 29% |
| Dietary Fiber 5.1g | 17% |
| Sugars 3.41g | 2% |
| Protein 37.69g | 60% |
