The Molise region was once part of Abruzzo and part of the great thoroughfare where the sheep were driven down from Abruzzo to Puglia for warmer climates and better pasture in the winter.
Only having become a region it its own right in 1963 it struggles now to find traditions and cuisine that is truly its own and not part of Abruzzo. Many of its dishes are identical or similar to those of Abruzzo and Puglia and as in all southern regions the tomato and chili peppers play a large part. Probably the one thing that Molise is well known for in Italy is the quality of its pasta. They produce a lot of it here and it certainly lives up to its reputation of having that 'melt in the mouth' quality.
Melt in your mouth pasta is what's for dinner tonight. This dish is simple and its Italian. I call it Chicken with chili peppers in a cream sauce, ladled over melt in your pasta. What you need if you don't have it on hand: chicken breasts in plump strips (got a nice package of natural free range at my local grocery), pasta from the Molise or just good quality wide egg noodle pasta and a few sweet and hot chili peppers. I like to use the small tomato size.
In your skillet, drizzle in olive oil, a generous dash of organic garlic powder, along with fresh dried herbs: rosemary, mint and oregano. Turn the heat to high/med. and get things sizzling. Lay in your breasts and saute on both sides until the meat is white. Scoot them aside and add your peppers. When they quickly appear brown around the edges, you can then pour in 3/4 cup of heavy cream and 4 tbs of parmesan cheese. Cover and simmer for 8 min. on low heat.
In the meantime, get a pot of water boiling for your pasta. As it cooks, set the table. Select a nice Barolo or Merlot for the table, wine is always good with dinner. Chop some fresh green parsley and when the pasta is tender, ladle it onto a low lipped serving plate, top with your chicken and peppers in cream sauce.
~ Tutti a Tavola!
Regional info source~ http://www.understandingitaly.com/regions/molise.html
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