Recipes

Pollo alla Pizzaiola

Preparing a dish in the “pizzaiola” style refers to pizza-makers in Naples, Italy, who would sometimes toss poultry, pork, steak or fish into their pizza-style marinara sauce to cook on the stovetop. Here, we use chicken breasts, browning them first in a bit of oil, then submerging them in a tomato-and-herb sauce to cook. Served beside our Cheese Tortellini, it’s a nourishing dish that works just as well on a busy weeknight table as at a dinner party.

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts
salt and ground black pepper
15oz can crushed tomatoes
6 tablespoons water
1 teaspoon Italian seasoning
1/8 teaspoon chile flakes, optional
2 tablespoons Armanino Creamy Garlic Sauce
1 tablespoon chopped fresh basil + more for garnish
4-8 thin slices fresh mozzarella cheese
1lb Armanino Cheese Tortellini
grated parmesan for serving

Directions

Bring a large pot of water to a boil and cook the tortellini 3-5 minutes until tender. Drain, toss in a little olive oil and set aside.
Trim the chicken breasts of any extra fat if necessary and season on both sides with a pinch each of salt and pepper.
In a lidded frying pan large enough to hold 4 chicken breasts in a single layer, heat the olive oil over medium-high heat.
Cook the chicken until lightly brown on both sides (about 3 minutes on each side). Do not fully cook. Turn off the heat and transfer the chicken to a plate.
Pour the water into the pan and scrap up all the browned bits from the bottom. Add the crushed tomatoes, Italian seasoning, 1/8 teaspoon each of salt and pepper and the chile flakes (if using).
Bring to a boil on high heat then reduce heat to low and gently simmer for 5 minutes, stirring frequently.
Stir in the creamy garlic sauce and the chopped basil. Nestle the chicken back in the pan.
Increase the heat to medium, cover the pan and cook for 7-8 minutes, turning the breasts halfway through and giving a stir, until the chicken is cooked through.
Turn the chicken right side up if needed, spoon a little sauce on each piece and top with 1-2 mozzarella slices.
Turn the heat to low, cover the pan and cook for 3-4 minutes until the cheese melts.
Serve immediately with the tortellini, garnished with grated parmesan and fresh basil.

Chef’s Tips

If you don’t have a lid large enough to fit your pan, use a large piece of foil.
If your chicken breasts are very large and thick, pound the thicker parts with a meat mallet or a heavy can to an even thickness.
For a nice adaption, after you brown the chicken, sauté a few thinly sliced peppers and onions and continue with the recipe. The sauce will be chunkier and heartier.