Monday, March 28, 2016

Nonna's Kitchen~ Risotto and Chicken in Creamy Tomato Rosemary Sauce

You will need for this dish: boneless skinless chicken thighs or chicken breasts... plan for as many servings as you will need - count number of guests. Check your pantry/fridge for: heavy cream, onion, green pepper, canned diced tomatoes and rice. If you don't like onion or the green pepper, leave them out. The main ingredients are the tomatoes, onion and heavy cream.

This Risotto recipe is just another Nonna version, which means fast and frugal. To begin, boil your rice in left over homemade tomato soup if you have (one cup rice to two cups soup). If not, use 1/2 carton of chicken stock to one cup of rice and half of a small can of tomato paste. Boil the rice until tender (adding more stock only if not yet tender) and all 'soup' has been absorbed. Add 1/4 cup of Parmesan cheese and let sit until your chicken is prepared.

To prepare the chicken, saute strips or chunks of chicken breast in onion and green pepper in olive oil and butter along with dried herbs: rosemary and lots of it! Let all of this sizzle together for a few minutes then open a small can of diced tomatoes and pour in along with 1/2 cup of heavy cream. Cover again and simmer for about 15 min.

The last few minutes of cooking should be uncovered with the heat turned up to get it bubbly,  the sauce will begin to reduce and slightly thicken.

~ Tutti a Tavola!

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