Sal’s Chicken Florentine with Roasted Peppers

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Jul. 28, 2011

With the mid-summer heat wave at its height, many South Philadelphians are longing for a getaway vacation. If Italy, the Caribbean or even the Jersey Shore are not on this week’s agenda, flip the page of your recipe book to Sal Bronti’s Chicken Florentine with Roasted Peppers.

The resident of the 2500 block of South 19th Street has a simple offering that will make the flavors of a distant Florence easily accessible to the taste buds. SPR

Sal’s Chicken Florentine with Roasted Peppers

Ingredients:

1 package of frozen creamed spinach, cooked according to package directions
Penne pasta or other short pasta, cooked according to package directions
1-1/2 to 2 pounds of chicken cutlets, cut in bite-sized pieces
Oil, for frying
3 to 4 ounces of roasted red peppers, diced
1/8 cup of shredded carrot
Salt and pepper, to taste

Directions:

Sauté and brown the chicken in a frying pan using a little bit of oil.
Once the chicken is cooked through, add the spinach, peppers and carrots to the frying pan and heat for several minutes. Add the salt and pepper to taste. Serve over the pasta.

Serves four to six.