How to make it

  • Heat a large, heavy skillet over medium high heat.
  • Cut chicken into large chunks and season with salt, pepper & poutry seasoning.
  • Add 1T. extra-virgin oil to the hot pan.
  • Set chicken into pan (do not turn for 2 or 3 minutes or you will tear the meat.)
  • Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate.
  • Add bell peppers, hot peppers and garlic to the pan.
  • Sauté the peppers and garlic for 5 minutes, tossing and turning them frequently.
  • Deglaze the pan with wine & reduce for 1min.
  • Add the chicken stock and bring it up to a bubble.
  • Set the chicken back into the pan.
  • Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes.
  • Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo.
  • Cook orzo in salted water until al dente.
  • Drain orzo well. (Do Not Rinse)
  • Transfer pasta to a serving bowl.
  • Drizzle orzo with 1T. of extra virgin olive oil and season with salt and pepper.
  • Add lemon zest and parsley and toss to combine the flavors with the pasta.

Reviews & Comments 2

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  • keeperrox 10 years ago
    I hope you don't mind me adding this to a Fresh Food Cooking group I started. Looks great!
    Was this review helpful? Yes Flag
  • helewes 11 years ago
    I must give this one a try. I'll gather the ingredients shopping on Tuesday. YUM....
    Was this review helpful? Yes Flag

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