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Pollo Alla Marengo

By Chef Lonnie Varisco, Performance Foodserviceā€“Caro Serves: 6
Pollo Alla Marengo

INGREDIENTS

  • 6 oz. Contigo chicken breast (diced)
  • 1 lb(s). pasta, rotini (cooked as directed)
  • 1 tsp. salt, Kosher
  • 1 tsp. Roma black pepper, ground
  • 1/2 Cup(s) West Creek bacon
  • 1 Tbsp. Roma basil, dry
  • 2 tsp. oregano, dried
  • 2 Tbsp. West Creek butter, unsalted
  • 2 Tbsp. garlic, minced
  • 1/2 Cup(s) Peak Fresh Produce Onion(s) (diced)
  • 1/4 Cup(s) Peak Fresh Produce carrot(s) (diced)
  • 1/4 Cup(s) Peak Fresh Produce celery (diced)
  • 2 Cup(s) mushrooms, sliced
  • 2 Tbsp. Peak Fresh Produce Parsley, fresh (minced)
  • 3 Tbsp. Piancone olive oil
  • 2/3 Cup(s) wine, white
  • 1.5 Cup(s) chicken stock
  • 1 Cup(s) tomato(es) (chopped)
  • 1 Cup(s) Roma artichoke hearts (chopped)

INSTRUCTIONS

Cook rotini according to package directions. Add oil & butter to pot over medium heat. Add chicken breast, bacon, onion, garlic, basil, oregano, celery, salt and pepper. Cook for 3-4 minutes. Pour wine into pot and allow to reduce by half. Add chicken stock, parsley, mushrooms, artichoke and tomatoes to pot and simmer for 20-30 minutes. Serve over rotini.