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Category: Poultry

Carelli’s Scoozi

Carelli’s Scoozi

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Yield: 2 servings

Adapted from Carelli’s Restaurant, Boulder, Colorado

March 2008: This very popular dish from Carelli’s in Boulder was featured in the cooking pages of the Boulder Camera. I’ve had it at the restaurant and made it a few times at home.

Note: Using the original recipe, the chicken comes out overdone.

  • 6oz farfalle pasta
  • 26 oz boneless chicken breasts
  • 2cups broccoli florets
  • 115-oz jar artichoke hearts
  • 1cup canned artichoke juice
  • ½tsp fresh ground black pepper
  • ½cup dry white wine
  • 2TBS olive oil
  • salt and pepper to taste.
  • Parmigiano Reggiano, grated to taste.


Prep:

Quarter cut the broccoli florets and the artichoke hearts.

Trim the chicken of all skin and fat, then thinly slice.

Pasta:
Cook the pasta. Drain and return to pan. Add a drizzle of olive oil and mix to keep the pasta from sticking. The rest cooks fast, so you want the pasta ready.

Sauté:

In a skillet, heat a TBS of olive oil over medium-high heat. Sauté the broccoli for 2 minutes. Remove to ice water, cool, drain well.

Add  a TBS of olive oil, when hot, add chicken, season with fresh ground pepper and stir fry until the chicken is slightly brown on the outside, 2 to 3 minutes. Remove to bowl.

Add the wine, bring to boil and reduced by half.

Add the artichokes and their juice. Bring to boil.

Return the chicken and broccoli to the pan, stirring frequently, cook over medium heat until the chicken is cooked through.

Finish:

Shut off heat, add pasta to sauté pan and mix to coat well.

Garnish with freshly chopped parsley and Parmigiano to serve.