Serves- 2 People
Difficulty Level- Easy
Time- Prep- 10min Cook- 40min
Cook in a Dutch Oven or Large Skillet
Ingredients List:
- Chicken Breast (1lb)
- 4 TBSP The Well Hungarian spice blend (Old West Spice Company)
- 8-10oz Chicken Broth (Low Sodium Preferred)
- 1 Head of Broccoli chopped into small florets
- 1 Red Bell Pepper sliced into thin pieces
- 1 TBSP Fresh Parsley chopped
- 3 TBSP Olive Oil
- Garnish with extra chopped parsley if desired
- 15oz Whole Milk Ricotta Cheese
- 5 Cloves of Garlic (minced)
- Rice (your favorite kind as the base of the dish) We used Arborio!
Directions:
1) In medium bowl add chicken, olive oil (3 TBSP) and The Well Hungarian. Mix well and set aside for 10 min.
2) Pre-heat skillet or dutch-oven with olive oil (2-4 TBSP) until super-hot.
2) Pre-heat skillet or dutch-oven with olive oil (2-4 TBSP) until super-hot.
3) Transfer chicken to skillet or dutch-oven and sauté for 8-10 min.
4) Remove chicken from cooking surface to a fresh bowl.
5) Add 2 TBSP olive oil, broccoli, red bell pepper and sauté for 6-8 min.
5) Add 2 TBSP olive oil, broccoli, red bell pepper and sauté for 6-8 min.
6) While the veggies cook; In a medium bowl add ricotta, parsley, garlic, chicken broth and stir until well mixed.
7) Add the chicken and all the juices back to the pan with the vegetables and stir for 30 sec.
8) Pour in the ricotta mixture and stir for 1 min.
9) Lower the heat and simmer for 20-25 min. Stirring once halfway through.
Serve:
Serve over your favorite rice!
