Italian Night with a Difference
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from February 2020 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Winter 2020.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
One of the best ways to jazz up veggies (or any recipe!) is to use herbs and spices! They add a sensational and easy pop of flavor that can elevate the most simple and humble piece of produce! - Pam Smith, RDN
Citrus Spice Chicken Piccata and Roasted Artichokes and Cherry Tomatoes
Yields: 4 Servings
Ingredients
1 pint cherry tomatoes
1 (12 oz.) jar marinated artichoke hearts, Roman style
1 tablespoon P.S. Flavor!™ Caribbean Kitchen
1/3 cup all-purpose flour
6 (3 1/2 to 4 oz.) boneless skinless chicken thighs
3 tablespoons P.S. Flavor!™ Citrus Spice
2 tablespoons extra virgin olive oil
1/4 cup finely chopped shallots
2 teaspoons minced fresh garlic
Juice of 1 lemon
1/4 cup white wine
8 thin lemon slices, seeds removed
1 tablespoon capers, drained
1/2 cup finely chopped flat-leaf parsley
Creamy Orzotto, recipe follows
Flat-leaf parsley sprigs, optional garnish
Method
Place sheet pan in 400º F oven to heat.
Drain artichoke hearts well, and then gently toss artichokes and cherry tomatoes in ½ teaspoon Caribbean Kitchen. Place on half of heated sheet pan in oven.
Place flour in a shallow dish. Sprinkle chicken thighs with Citrus Spice until covered. Dredge chicken in flour, shaking off excess. Heat a large skillet over medium high heat, then add 1 tablespoon olive oil. Add chicken to skillet; sear on each side to brown (about 2 minutes). Remove chicken and place on sheet pan in oven with cherry tomatoes and artichokes (after vegetables have been in oven for about 10 minutes).
To the same skillet, add 1 tablespoon olive oil and shallots; sauté and cook for 2 minutes. Add garlic and 1 ½ teaspoons Caribbean Kitchen; stir for 30 seconds. Stir in lemon juice, ¼ cup white wine, and lemon slices, scraping pan to loosen browned bits. Reduce heat to low. Add capers and flat-leaf parsley. Season with more Caribbean Kitchen, to taste.
When chicken is cooked through (with a thermometer reading 155ºF), remove the vegetables and chicken from oven. Add chicken back to skillet and immerse in sauce. Serve 1-2 chicken thighs over Creamy Orzotto. Add artichokes and tomatoes to plate, drizzle more sauce (including lemon slices), and garnish with a flat-leaf parsley sprig.
Creamy Orzotto
Ingredients
2 shallots, diced
1 teaspoon (2 cloves) garlic, minced
1 cup red and/or yellow peppers, julienne cut
2 tablespoons extra virgin olive oil
2 teaspoons P.S. Flavor!™ Caribbean Kitchen
1 tablespoon P.S. Flavor!™ Mambo Italiano
1 pound dried orzo pasta (about 2 ½ cups)
2 cups lower sodium chicken or vegetable stock
2 cups milk (1 or 2%)
Juice of 1/2 lemon
2 cups packed baby spinach (about 4 oz.), chiffonade cut
2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
Method
Heat a large Dutch oven or pot over medium high heat, and then add 2 tablespoons olive oil. Add the shallots and peppers and cook, stirring, until the shallots and peppers are softened, 4-5 minutes. Add the garlic, Caribbean Kitchen, and Mambo Italiano; stir for 30 seconds. Add the dried orzo pasta and sauté until fragrant, about 1 minute.
Stir in 2 cups chicken or vegetable stock and 2 cups milk; bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes.
Remove from the heat. Add the spinach, lemon juice, and the Parmesan, and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.
Grocery List
MEAT
6 (3 1/2 to 4 oz.) boneless skinless chicken thighs
PRODUCE 1 pint cherry tomatoes
3 medium-sized shallots
1 bulb garlic
3 lemons
Flat-leaf parsley
Red and/or yellow bell pepper
4 ounces baby spinach
DAIRY 2 cups milk (1 or 2%)
3-4 ounces Parmesan cheese
MISCELLANEOUS
1 (12 oz.) jar marinated artichoke hearts, Roman style
White wine
Small jar capers
1 pound dried orzo pasta
CHECK YOUR PANTRY FOR All-purpose flour
Extra virgin olive oil
Lower sodium chicken or vegetable stoc
P.S. FLAVOR!™ SPICES Caribbean Kitchen
Prep Sheet
EQUIPMENT Chef’s knife
Cooking spatula and spoon
Measuring cups and spoons
Sheet pan
Medium bowl
Shallow dish
Large skillet
Tongs
Thermometer
Citrus squeezer, suggested
Large Dutch oven or pot
Oven mitt
PRE-PREPPED INGREDIENTS 3 shallots, finely chopped
1 cup red and/or yellow peppers, julienne cut
1 tablespoon minced fresh garlic
3 lemons: 1 1/2 juiced (divided), and one thinly sliced into 8ths, seeds removed
1/2 cup finely chopped flat-leaf parsley, plus sprigs for garnish
2 cups packed baby spinach, chiffonade cut
INGREDIENTS TO HAVE READY
6 (3 1/2 to 4 oz.) boneless skinless chicken thighs ,trimmed of excess fat
1 pint cherry tomatoes, rinsed
12 oz. jar marinated artichoke hearts, Roman style, drained
1/3 cup all-purpose flour
2 tablespoon P.S. Flavor!™ Caribbean Kitchen
3 tablespoon P.S. Flavor!™ Citrus Spice
1 tablespoon P.S. Flavor!™ Mambo Italiano
1/4 cup white wine
1 tablespoon capers, drained
1 lb. dried orzo pasta (about 2 1/2 cups)
2 cups lower sodium chicken or vegetable stock
2 cups milk (1 or 2%)
2 oz. Parmesan cheese, finely grated (about 1 cup), plus more for serving
Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!