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A lot of Italian restaurants in the US sell this dish but unfortunately, many get it wrong. It's usually drowning in alfredo sauce, or some other questionable liquid and the ratio of chicken to ziti to broccoli is always off. It's like you have to go hunting for a broccoli floret or piece of chicken in a sea of overcooked ziti!! Restaurants of course do this because the pasta is substantially cheaper than the other ingredients. This dish is more Italian-American than strictly Italian, but delicious none the less. It's a great week night meal as leftovers make a great workday lunch! This recipe is pretty generous on the chicken and broccoli. Of course, the ratio of each is completely up to you, but I find that this works well and is to my liking. 4-6 servings, depending on serving size Ingredients: 1/3 cup of olive oil 1 to 1.5 lbs of boneless chicken breast, cut into dices 1 large onion, thinly sliced 2 garlic gloves, thinly sliced 1 tablespoon of chopped Italian parsley 1 teaspoon oregano salt to taste 1 lb of broccoli florets 5-6 oz of ziti Directions: 1. Clean your broccoli and remove any visible stems. Cut into florets, wash them and set them aside. 2. In a large skilled add the oil, diced chicken, sliced onion and garlic, parsley, oregano, salt and start cooking over medium heat. 3. While the chicken is cooking, bring a large pot of salted water to boil and add your ziti. About two minutes after the zit has been cooking, add the broccoli florets and boil together. (The broccoli takes a few less minutes than the pasta.) Alternatively, you can cook them in separate pots. Total cooking time is about 9-10 minutes. 4. Continue cooking the chicken and onions until the onion is translucent and the chicken is cooked. About 10-12 minutes. 5. Drain the ziti and broccoli and add them to the chicken, cook them together for another few minutes until the flavors are well blended. Add additional olive oil and salt, if needed. 6. Remove from stove and enjoy hot or warm. 
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Oranges are very popular in Calabria and Sicily, all citrus is, and as such, we will find any reason to use them up in our cooking and baking.
Here is another recipe that I think you will enjoy! There are days where only cake will do. For me, the comfort of a good cup of coffee and a slice of homemade cake is like none other. I will gladly forgo an actual meal for a good slice of cake. Light, airy, and full of flavor, this is worth the effort it takes to prepare, which is really not too difficult at all. Use extra light tasting olive oil here, as anything else will be too much for the delicate flavor of this cake. Enjoy with your morning coffee or tea, or as an afternoon pick me up! Or any other time in between, really! A word regarding the equipment – this cake will only work in a tube pan with a removable bottom, you will be unable to get it out using any other pan. Also, make sure you do not grease the pan with butter or spray or it will not rise properly. 
Orange Olive Oil "Light as Air" Cake
2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups sugar, divided 1/2 cup extra light tasting olive oil 6 large eggs, separated 2 tablespoons orange zest 1/2 cup fresh orange juice 1/4 cup cold water
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Ready to make your 2019 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! We have three planned! TUSCANY: MAY 1 - 8, 2019. Click here for all trip info and to sign up! PUGLIA: SEPTEMBER 1 - 8, 2019. Click here for all trip info and to sign up! SICILY: SEPTEMBER 10 - 18, 2019. Click here for all trip info and to sign up! |
