Pepper Board

Pepper Board

Monday, August 3, 2015

Green Pepper Ginger and Lime Chicken

You will need to buy a package of skinless, boneless chicken breasts.  If you don't have on hand, linguine pasta, onion, green pepper, fresh lime and garlic and ginger. You having things on hand in your pantry for fridge that will keep is a blessing for the frugal gourmet. Italian cooking as all about being frugal. I know from stories told by my mother who spent hours with my Nonna cooking all afternoon while she (my mom) was pregnant with me. My parents lived upstairs, and in Italian households with a second floor, this was often a good situation for newlyweds in the family. Why? Because, if the new wife was not so skilled in cooking, she was by the time they moved out. 

Start by sauteing chopped onion, garlic and green pepper in a skillet with 4 tbs of coconut oil and 2 tbs of olive oil. Once the edges are browned, lay in your chicken breasts. Generously sprinkle in sea salt, red pepper flakes, and fresh dried or even fresh herbs from the garden if you have; rosemary and mint are used for this dish. Cover and let this cook for 6-8 min on med. heat. When the breasts have browned on both sides, add 4 tbs of organic honey, as much fresh grated ginger and or dried ground ginger if you have. To that, stir in 2 tbs of balsamic vinegar and 2 tsp of lime juice. Let this caramelize on high heat and then reduce to low and cover for 4-5 min.

Prepare a rolling boil of salted water for your linguine. Once tender, drain and pour out onto a low lipped serving dish. Place your chicken breasts on top of the pasta and cover with the luscious sauce. Garnish!

Tutti a Tavola!

Place fresh halved limes out for dinner guests to squeeze for extra zing. 

No comments:

Post a Comment