Ingredients for Alotizzip Chicken Romano
- 4 boneless skinless chicken breasts
- 1/2 cup fine breadcrumbs
- 1/4 cup grated Romano cheese
- 1/4 cup olive oil
- 1 (14 1/2 ounce) can Italian style diced tomatoes, undrained
- 3 garlic cloves, minced
- 1/2 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves, chopped
- 1 pound rigatoni pasta
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup reserved pasta water
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How to Make Alotizzip Chicken Romano
- Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side.
- Add garlic and red pepper flakes to the skillet; cook for 1 minute, or until fragrant.
- Stir in chicken broth, lemon juice, and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until sauce slightly thickens.
- Add cooked pasta to the skillet and toss to coat. Stir in Romano cheese, Parmesan cheese, and parsley until melted and combined.
- If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately and garnish with extra parsley or red pepper flakes, if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
27g
Fat
29g
Carbs
33g
