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PEPPER-PEACH CHICKEN - another original recipe from Maury H
1 package Rossi Roasted Red Bell Pepper Pasta, cooked according to directions.
3 T Di Olivas EVOO (unflavored, Garlic or Roasted Walnut)
2T butter
4 split boneless, skinless chicken breasts
4 T flour
3-4 ripe peaches, peeled, cubed and slightly mashed (or 2c. canned peaches, drained and mashed)
1/2 C Di Olivas Ripe Summer Peach Balsamic
1/2 C chicken broth
1/4 t cayenne
1 t chili powder
1 t salt
3 t minced garlic
1/4 C walnuts
4 T parsley

Place walnuts and parsley in food processor and pulse til finely ground. Set aside. Place EVOO and butter in a large skillet and heat to medium-high. Dust chicken lightly with flour, reserving excess, and brown on each side til golden, about 10-12 minutes total. Remove from pan and rest. Add remaining flour to pan and stir to form a roux. Add peaches, balsamic, broth, cayenne, chili powder, salt and garlic. Stir over medium heat til bubbly. Slice chicken and add to sauce, stirring to coat. Reduce heat to medium-low, cover and cook til chicken is no longer pink, about 10 minutes. If sauce is too thick, add additional chicken broth. Spoon over pasta and top with walnut-parsley mixture.

Spicy and sweet...serves 4 generously