Pollo con peperoni

Pollo con peperoni

Traditionally a full Italian meal is comprised of eight different and equally important parts. Naturally you can always have just one course, but if you are preparing a festive traditional meal, take the following into account: Aperitivo is an appetizer that opens the meal. Antipasto, a warm or cold starter, can be anything from cold cuts to vegetables, or a slice of warm bread like bruschetta. Primo is the first course and offers thousands of variation options. Use your imagination and delve into the rich Italian food culture to prepare a pasta, risotto, polenta, gnocchi, or a soup. Secondo or piatto principale is the heaviest dish, usually either fish, meat or chicken, and it is served with contorno, a side dish. Formaggi e frutta is a delight for all cheese and fruit lovers, which is succeeded by dolce – some cake or ice-cream. Cafe is drunk after the dessert, not with it, and traditionally all the milky variations are only consumed in the morning. Digestivo, like grappa or limoncello, concludes the meal and helps with the digestion process after a long meal. The following light and easy recipe falls into the category secondo.


2 boneless chicken breasts

olive oil

3-5 garlic cloves, minced

1 zucchini, sliced

1 red bell pepper, sliced

1 yellow pepper, sliced

1 green bell pepper, sliced

fresh rosemary


2 tbsp balsamic vinegar


Heat olive oil in a pan and start frying the boneless chicken fillets. Fry the meat over a medium heat and add the minced garlic cloves once the chicken has colored a bit. Add the sliced zucchini and bell peppers and continue frying. The vegetables will release their juices, so you don’t need to add water or any stock. Season with salt and fresh rosemary and make sure the chicken is cooked through. Drizzle balsamic vinegar over the chicken and the vegetables, and you are ready to serve.

Pollo con peperoni



2 thoughts on “Pollo con peperoni

  1. Lovely blog ,l will follow your posts.Wishing you the best.jalal

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