Chicken breast and Broccoli Rabe Saute Casserole Formula
Submitted by NancyRadler on December fifth, 2008 at 12:00am
Turn this into plate with Bertolli Superior Spaghetti Sauce for the rapidly and delightful meal!
8 ounce. boneless, skinless poultry bosoms, thinly sliced
1 Tbs. Bertolli® Extra Virgin Additional Virgin Olive Oil
1 sm. orange or red bell pepper, thinly sliced
1 bunch broccoli rabe (about eight ounce.) , trimmed, coarsely chopped, blanched and emptied*
one pouch Bertolli® Substantial high quality Summer time Crushed Tomato & Basil Pasta Sauce
2 Tbs. toasted pine almonds
Season chicken, if wanted, with sea salt and black colored pepper. In 12-inches non-stick skillet, temperature Crucial Olive Oil far more than medium sized-substantial temperature and cook poultry, mixing at times, a few minutes. Add a lot more orange pepper and make two minutes or so. Include broccoli rabe and Marinade. Give a boil far more than substantial heat. Reduce warmth to low and simmer 1 minute or till poultry is extensively made. Dust with pine peanuts. Serve, if best, with crusty Italian breads.
*SUBSTITUTION: Use eight oz trimmed, blanched asparagus rather than broccoli rabe.