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Recipe courtesy Chef Nino, Rouses Markets
INGREDIENTS:
- 6 Rouses All Natural Skinless, Boneless Chicken Breast Halves
- Ground black pepper, to taste
- 1 teaspoon garlic salt
- 2 tablespoons Rouses Olive Oil
- 1 onion, thinly sliced
- ½ cup Rouses Balsamic Vinegar
- 1 (14.5 ounce) can diced San Marzano tomatoes
- 1 (9.5 ounce) jar Rouses Grilled Artichokes, finely chopped
- 1 (9.5 ounce) jar Rouses Grilled Bell Peppers, finely chopped
- 4 tablespoons Rouses Kalamata Olives, pitted and sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 pound Rouses Pasta (of your choice),cooked and drained
- Parmigiano-Reggiano cheese, grated, to taste
- Rouses Chopped Calabrese Peppers, to taste
PROCEDURES:
1. Season chicken breasts with ground black pepper and garlic salt.
2. Heat olive oil in a medium skillet. When oil is hot, add seasoned chicken breasts and brown them, about 5 minutes on each side, along with the onion slices.
3. Pour balsamic vinegar, tomatoes, artichokes, bell peppers and olives over the chicken in the skillet, then add the basil, oregano, rosemary and thyme.
4. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Serve over pasta and top with Parmigiano-Reggiano cheese. Garnish each serving of chicken and pasta with a generous spoonful of Calabrese peppers.
MORE INFO:
ROUSES MARKETS:
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
- 112 Saraland Loop
- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
- (251) 380-0020
- 6729 Spanish Fort Rd.
- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 251-272-5026
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
- 251-272-5034
HOURS: 7am-10pm
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.
