Skinny Chicken Scarpariello is an amazing combination of tender chicken tenders, Italian chicken apple sausage, and cauliflower. Sautéed to perfection with garlic, onions, and hot cherry peppers, it brings a variety of flavors to your table. A touch of white wine and chicken stock infuse richness, while a sprig of fresh rosemary elevates the aroma. Baked in the oven for a wholesome finish, this Skinny Chicken
Scarpariello is light yet flavorful. Perfect for a weeknight dinner or a casual gathering, it promises a savory experience for everyone.
INGREDIENTS ;
2 tbsp Olive Oil
8 chicken tenders
1 ¼ link Italian chicken apple sausage, cooked
2 ½ cups cauliflower, roughly chopped
1 large yellow onion, thinly sliced
3 garlic cloves, minced
5 hot cherry peppers, sliced
1 ¼ cups chicken stock
½ cup dry white wine
1 sprig of fresh rosemary
¼ tsp black pepper
Salt, to taste
HOW TO MAKE THIS SKINNY CHICKEN SCARPARIELLO:
Step 1. Grease an oven-safe sauté pan with cooking spray.
Step 2. Place a sauté pan over medium-high heat, add olive oil, and let it heat.
Step 3. Season chicken tenders with salt and black pepper, add them to the sauté pan, and cook each side for 2 to 3 minutes or until the color turns brown. Remove chicken from the pan and set aside.
Step 4. Lower the heat to medium and add onion, cauliflower, sausage, and garlic to the pan; sauté while stirring for 2 to 3 minutes until the color turns brown.
Step 5. Add cherry peppers and white wine, and stir to combine all the ingredients.
Step 6. Increase heat to high, bring the mixture to boil, and continue to boil for 2 minutes.
Step 7. Pour in chicken stock and stir to combine.
Step 8. Add cooked chicken back into the pan and sprinkle with rosemary.
Step 9. Bring the liquid to a boil on the stove.
Step 10. Then, transfer the pan to the preheated oven at 375 degrees and bake for 20 to 25 minutes.
Step 11. Once ready, remove from oven, let it rest for 5 minutes, then serve warm.
SKINNY CHICKEN SCARPARIELLO
Skinny Chicken Scarpariello is an amazing combination of tender chicken tenders, Italian chicken apple sausage, and cauliflower.
Ingredients
- 2 tbsp Olive Oil
- 8 chicken tenders
- 1 ¼ link Italian chicken apple sausage, cooked
- 2 ½ cups cauliflower, roughly chopped
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, minced
- 5 hot cherry peppers, sliced
- 1 ¼ cups chicken stock
- ½ cup dry white wine
- 1 sprig of fresh rosemary
- ¼ tsp black pepper
- Salt, to taste
Instructions
1. Grease an oven-safe sauté pan with cooking spray.
2. Place a sauté pan over medium-high heat, add olive oil, and let it heat.
3. Season chicken tenders with salt and black pepper, add them to the sauté pan, and cook each side for 2 to 3 minutes or until the color turns brown. Remove chicken from the pan and set aside.
4. Lower the heat to medium and add onion, cauliflower, sausage, and garlic to the pan; sauté while stirring for 2 to 3 minutes until the color turns brown.
5. Add cherry peppers and white wine, and stir to combine all the ingredients.
6. Increase heat to high, bring the mixture to boil, and continue to boil for 2 minutes.
7. Pour in chicken stock and stir to combine.
8. Add cooked chicken back into the pan and sprinkle with rosemary.
9. Bring the liquid to a boil on the stove.
10. Then, transfer the pan to the preheated oven at 375 degrees and bake for 20 to 25 minutes.
11. Once ready, remove from oven, let it rest for 5 minutes, then serve warm.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 400 Total Fat: 20gCarbohydrates: 25gProtein: 30 g
Leave a Reply