TUSCAN GARDEN CACCIATORE

Recipe adapted from Bella Sun Luci Recipes

Just purchased the most amazing Tuscan Garden Sauce Starter from Bella Sun Luci – owned and run by a good high school friend, Mary Mooney.  This starter makes this dish super easy and very tasty!

Bella Sun Luci’s overview: “Rich and hearty flavors of this authentic cacciatore can be yours in minutes. We love this recipe for its effortless preparation of gourmet Italian meal. Umami flavors of mushrooms and (artichokes) blend with sweet tomatoes and tender chicken to create a true food of comfort.”

Total Cook Time: 30 minutes        Serves: 4

INGREDIENTS

4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs

1 Tbsp. olive oil

¼ - ½ thinly sliced onion

1 tsp. Better Than Bullion

¼ cup white wine

One 28 oz. can diced tomatoes

3 generous Tbsp. Bella Sun Luci Tuscan Garden Sauce Starter

1 cup mushrooms, sliced thick or quartered

½ cup marinated artichoke hearts, sliced

½ lb. asparagus cut on the diagonal into 1” pieces

1 lb. pappardelle or choice of favorite long pasta

Salt and pepper to taste

Freshly chopped basil for garnish

Freshly grated Parmigiana Reggiano for garnish

DIRECTIONS

1. Cook pasta as directed on package, set aside.

2. Marinade chicken for at least :30 in favorite Italian marinade.

3. Grill chicken over medium-high heat, ~ 4 min. each side. Set aside. Chicken will finish cooking in sauce.

4. Heat a large pan over medium heat and add olive oil.

5. Sweat the onions until soft but not browned.

6. Add the Better Than Bullion and cook into onions for 1 min.

7. Add white wine to the pan and stir, slowly scraping the bottom of the pan to deglaze the brown bits, turn up the heat to medium-high

8. Add diced tomatoes and sauce starter to the pan over medium heat.; stir to combine the tomatoes and Sauce Starter, I recommend smashing about half of the diced tomatoes with a wooden spoon or potato masher to get a smoother consistency.

9. Add the mushrooms, artichoke hearts, asparagus, and grilled chicken (with juices) to the pan and let simmer partially covered over medium-low heat until the chicken is cooked through, approximately 10 minutes.

10. Plate immediately over pasta and garnish with basil and Parm.

 

GRILLED ROSEMARY CHICKEN 

Quick and easy, this grilled rosemary chicken is full of exceptional flavor. The rosemary and garlic marinade is brightened with lemon juice - A Must-Try for Summer.

Prep Time: 20 mins         Marinade Time: 30 mins                Cook Time: 10 mins                         Total Time: 1 hr

Serves: 4

INGREDIENTS

6 cloves garlic, minced or grated on a microplane

3 Tbsp. olive oil

2 Tbsp. minced fresh rosemary

1 ½ Tbsp. Dijon mustard

1 ½ Tbsp. lemon juice

1/4 cup white wine

Zest of ½ lemon

¼ tsp. ground black pepper

⅛ tsp. kosher salt

4 boneless, skinless chicken breast halves or 6 boneless, skinless chicken thighs

DIRECTIONS

1- Whisk garlic, oil, rosemary, mustard, lemon juice & zest, wine, pepper, and salt together in a bowl. Reserve 2 tablespoons for basting.

2- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over top; seal the bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.

3- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.

4- Cook chicken on the preheated grill for 4 minutes. Turn, baste with reserved marinade, and continue to grill until no longer pink in the center and the juices run clear, about 5 minutes.  An instant-read thermometer inserted into the center should read at least 160°F.  

5- Transfer chicken to a plate and cover with foil.  Let rest for at least 4 minutes before serving.

 I was in the mood for something light, summery and a little savory to have before dinner one weekend and ran across a version of this recipe.  As always, after a few of JD's tweaks I came up with the following tasty treat...

ARTICHOKE-OLIVE CROSTINI
Adapted from Mario Batali & Smitten Kitchen 

In addition to making great crostini, toss some of the leftover paste with pasta for dinner the next night – it’s delicious. I think it would be especially good in a cold pasta dish, like a salad.

INGREDIENTS

1 garlic clove, peeled and smashed, or 1 tsp. garlic powder
1 cup large green pitted olives*
1 ½ - 2 Tbsp. capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained**

Zest of ½ lemon
¼ cup extra-virgin olive oil
8 large slices of crusty bread

DIRECTIONS

1. Preheat the oven to 400°F. In a food processor, process the garlic (powder), olives, capers, artichoke hearts, zest and olive oil to a coarse paste.

2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toast and serve.

Do ahead: The olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

 

*TJ Grilled & Pitted Olives in Oil (11.64 oz. jar)

**Cucina & Amore ¼’d, marinated artichoke hearts (14.5 oz. jar)