Ingredients

1 1/2 pounds boneless, skinless chicken breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
2 tablespoons juice from hot pepper jar

Orzo with Parsley and Lemon Zest, recipe follows

Instructions

Heat a
large, heavy skillet over medium high heat. Cut chicken into large chunks and season with
salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1
turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will
tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to
a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and
garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce
1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble.
Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook
the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and
serve the Scarpariello over a bed of lemon orzo. WOW! Orzo with Parsley and
Lemon Zest:
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested

Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do
not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a
serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with
salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the
pasta.

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
Ease of preparation: super easy