Monday, June 1, 2015

Roman Chicken Pasta

Roman Chicken

     I first came upon this dish while watching one of my favorite celebrity chefs and long time crush; Giada  de Laurentiis. I love how she has great ties with her heritage and takes traditional dishes from her family and makes them her own. She is definitely a talent and I still to this day enjoy watching her.  I then went to Italy on my first trip and also came across a similar dish while there. This dish is so flavorful and full of tasty goodness. I changed mine up a bit and always serve it with a good homemade fettuccini. The combination of chicken, pancetta, peppers, the saltiness from the capers and the fresh herbs are fantastic. This dish is so easy and quick that you will be surprised how good it is. Please enjoy my Roman Chicken dish.

  • 1-2 boneless chicken breasts
  • 1/2 cup diced Pancetta
  • ¼ cup olive oil
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 clove garlic
  • 1 small can diced tomatoes
  • 1/3 cup white wine
  • ½ tbs thyme
  • ½ tsp oregano
  • ½ cup chicken stock
  • Capers
  • Parsley


1.       Salt and pepper the chicken and in a large skillet drizzle the olive oil and brown the chicken.
2.       Remove chicken and sit aside. Saute pancetta and diced up peppers until tender.
3.       Toss in garlic and cook till fragrant.
4.       Toss in the can of diced tomatoes and white wine and simmer until wine has reduced.
5.       Pour in the chicken stock and herbs. Bring to a low simmer.
6.       Dice up the chicken into chunks and place back in the pan.
7.       Stir in the capers, cover and simmer until the chicken has cooked.
8.       Toss with your favorite pasta. Or if you do not want to serve as pasta you can keep the chicken whole and serve with the sauce poured over it.

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Serves: 2-4