Name: Pollo con Pumate (Chicken with Sun-Dried Tomatoes)
Yield: Serves 4
Ingredients: 2 cups sliced (¼ inch) red onions; 4 heaping tablespoons julienned sun-dried tomatoes (packed in oil); Salt and freshly ground pepper; 2 tablespoons finely minced garlic; ¾ cup olive oil or combination olive oil and oil from sun-dried tomatoes; ⅔ cup diced pancetta; 4 whole boneless, skinless chicken breasts, split and cut into 2-inch chunks; ⅔ cup basil chiffonade; ½ cup Chicken Stock; ½ cup Niçoise olives

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Although there is no such thing as a chicken pasta in Italy, you could turn this fast and easy sauté into a sauce for fusilli or rigatoni. Purists may serve potatoes!

Ingredients

¾ cup olive oil or combination olive oil and oil from sun-dried tomatoes
⅔ cup diced pancetta

Main course
Gluten-free

Method

Heat ¼ cup olive oil in a medium sauté pan over medium heat. Add the pancetta and cook until the fat is rendered and the pancetta is reduced in volume to ⅓ cup, 10 to 15 minutes. Remove the pancetta with a slo

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of