Skillet Spicy Chicken Abruzzo

The vibrant and spicy cuisine of the Abruzzo region in Italy serves as the inspiration for this lively dish. Known for its liberal use of hot peppers, this recipe incorporates three different types of peppers to create a complex and flavorful combination. Pickled pepperoncini and pickled hot cherry peppers provide a tangy and fiery heat, while fresh red bell peppers contribute sweetness and a delightful crunch. If you can’t find jarred sliced peppers, you can easily slice jarred whole peppers yourself. To enhance the flavors of the hot peppers, we incorporate their vinegary brine into the cooking liquid for the pasta. Additionally, a final addition of fresh brine adds a bright and bracing punch. This dish features fusilli pasta, but feel free to substitute it with your preferred pasta shape. Just keep in mind that the cup measurements may vary. Get ready to enjoy a delicious and bold pasta dish that brings the flavors of Abruzzo to your table.

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, trimmed and sliced thin
• Salt and pepper
• 2 tablespoons olive oil, plus extra for serving
• 1 onion, halved and sliced ¼ inch thick
• 2 red bell peppers, stemmed, seeded, and cut into ¼-inch strips
• ¼ cup jarred sliced hot cherry peppers, plus 2 tablespoons brine
• ¼ cup jarred sliced pepperoncini peppers, plus 2 tablespoons brine
• 3 garlic cloves, minced
• 2½ cups low-sodium chicken broth
• 2 cups water
• 2 teaspoons sugar
• 8 ounces (3 cups) fusilli
• ¼ cup minced fresh basil and/or parsley

PREPARATIONS:

1. Pat the chicken dry with paper towels and season it with salt and pepper. In a 12-inch nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until it begins to smoke. Add the chicken in a single layer and cook without stirring until it starts to brown, which takes about 1 minute. Stir the chicken and continue cooking until it’s nearly cooked through approximately 2 minutes. Transfer the chicken to a bowl and cover to keep it warm.
2. Add the remaining tablespoon of oil and the sliced onion to the now-empty skillet. Cook over medium-high heat until the onion begins to soften, which usually takes about 3 minutes. Stir in the red bell peppers, hot cherry peppers, and pepperoncini peppers, and cook until the bell peppers start to soften about 5 minutes. Stir in the minced garlic and cook until fragrant, approximately 30 seconds.
3. Stir in the chicken broth, water, 1 tablespoon of cherry pepper brine, 1 tablespoon of pepperoncini pepper brine, sugar, ¼ teaspoon of salt, and the fusilli pasta. Cook at a vigorous simmer, stirring often, until the pasta is tender and the sauce has thickened, typically 15 to 18 minutes.
4. Stir in the cooked chicken, along with any accumulated juices, and cook until warmed through approximately 1 minute. Off the heat, stir in the minced fresh basil and season with the remaining pepper brines, salt, and pepper to taste. Serve the dish with an additional drizzle of olive oil.

YIELD:

• This recipe yields approximately 4 servings.

SPECIAL INSTRUCTIONS:

• Note: If you prefer, you can use boneless, skinless chicken thighs instead of chicken breasts.
• Feel free to adjust the amount of red pepper flakes or hot peppers according to your desired level of spiciness.
• Serve with a sprinkle of grated Parmesan cheese for an additional burst of flavor.

TIPS:

• Slice the peppers thinly for a more even distribution of flavor throughout the dish.
• For a vegetarian option, omit the chicken and use vegetable broth instead of chicken broth.
• Taste and adjust the seasoning, including salt, pepper, and brine, according to your personal preferences.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 450
• Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Carbohydrates: 53g
• Fiber: 4g
• Protein: 33g
• Sodium: 1040mg

In conclusion, this lively and flavorful pasta dish inspired by the cuisine of the Abruzzo region is sure to delight your taste buds. The combination of pickled hot peppers, fresh bell peppers, and tender chicken creates a well-balanced and spicy dish. By incorporating the peppers’ brine into the cooking liquid and adding a final punch of freshness at the end, you’ll experience the true essence of this region’s cuisine. Fusilli pasta serves as the perfect base, capturing the flavorful sauce in its nooks and crannies. Feel free to customize the spice level according to your preference and serve with an extra drizzle of olive oil for added richness. Transport yourself to the vibrant flavors of Abruzzo with this delightful one-pan pasta dish that brings the taste of Italy to your table.