Creamy Italian Garlic Chicken by Larry Andersen

Creamy Italian

Garlic Chicken

“Flavorful sauces make a great Italian meal, but the sauce doesn't need to be made from scratch (at least, not completely). For example, Bertolli d'Italia sauces are made in Italy for authentically delicious flavor. They are crafted with tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil. The result is a sauce that's perfect for your date-night meal. Once you select your main course, prepare a simple salad of greens with a drizzle of Italian vinaigrette or Caesar dressing. Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping.” From The Daily Times - Maryville TN

Preparation: About 45 minutes Adapted from a Bertoli provided recipe
Serves 2 to 4 people featured in The Daily Times, Maryville TN
  • 2 tablespoons olive oil
  • 2 large chicken breasts
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 4 cloves garlic, minced
  • 1/4 cup onions, chopped
  • 1/4 cup sun-dried tomatoes, cut into strips
  • 6 fresh basil leaves, sliced
  • 1 jar Bertolli d'Italia Creamy Rosa Sauce
  • 1/2 cup heavy cream
  • 2 tablespoons capers, drained
  • 1/2 box Casarecce or preferred pasta
  • parsley, for garnish
  • Parmesan cheese, for garnish

  1. Butterfly cut chicken breasts. Place in a freezer bag or between plastic wrap sheets.
  2. Use a tenderizing mallet or weight to gently pound the chicken to tenderize and even out the thickness of the meat.

  3. Season both sides of the chicken with Italian seasoning and salt and pepper to taste. Set aside on a rack for a few minutes to let the seasoning cling to the meat.
  4. Heat a sauté pan over medium heat, add olive oil. Sear chicken breasts on both sides until browned. Remove from pan and set aside.

  5. Add garlic and onions to hot pan. Cook until starting to brown.
  6. Add sun-dried tomatoes, capers and basil; stir and heat through.

  7. Add sauce and heavy cream; cook until mixture starts boiling. Reduce heat to a simmer. Return the seared chicken breasts to the pan and simmer, stirring sauce frequently, until chicken is cooked through.
  8. Remove pan from heat. Place chicken on cutting board and slice into serving strips.

  9. Prepare your preferred pasta according to package directions.
  10. Garnish with fresh chopped parsley and grated Parmesan cheese. Serve with a side salad and fresh hot baked bread.

  11. Bertoli provided photograph used in the newspaper featured recipe.
  12. A bottle of Bertolli d’Italia Creamy Rosa with Ricotta Cheese from my local supermarket.

How I differed from the provided recipe:

The original recipe calls for medium breasts. I was using large breasts so I butterflied and tenerized to even out the cooking time.

I was using Costco chicken breasts, 6- to 8-ounces and I cut them knot serving pieces to make it easier to apportion ample and equal serving for four people.

The original recipe called for casarecce pasta. I had flat noodles on hand so I used them. If I make this dish again I think I would use a shaped pasta such as penne or rotelli.

With no fresh basil on hand, I seasoned with dried basil. I had no bright green leaves for a garnish.


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