{"id":653,"date":"2017-11-22T11:58:52","date_gmt":"2017-11-22T19:58:52","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=653"},"modified":"2026-04-20T20:36:08","modified_gmt":"2026-04-20T20:36:08","slug":"carellis-scoozi","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/22\/carellis-scoozi\/","title":{"rendered":"Carelli\u2019s Scoozi"},"content":{"rendered":"<h3 style=\"text-align: center;\">Yield: 4 servings<\/h3>\n<h6 style=\"text-align: center;\">Adapted from Carelli\u2019s Restaurant, Boulder, Colorado<\/h6>\n<p>March 2008: This very popular dish from Carelli\u2019s in Boulder was featured in the cooking pages of the Boulder Camera. I\u2019ve had it at the restaurant and made it a few times at home.<\/p>\n<ul>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz farfalle pasta<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">6 oz boneless chicken breasts<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups broccoli florets<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cans artichoke hearts<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup canned artichoke juice<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp fresh ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup dry white wine<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS olive oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper to taste.<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Parmigiano Reggiano, grated to taste.<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>Cook the <strong>pasta.<\/strong> 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 <strong>pasta<\/strong> ready.<\/p>\n<p>Quarter cut the <strong>broccoli florets<\/strong> and the <strong>artichoke hearts.<\/strong><\/p>\n<p>Trim the <strong>chicken<\/strong> of all skin and fat, then thinly slice.<\/p>\n<p>In a skillet, heat a TBS of <strong>olive oil<\/strong> over medium-high heat. Saut\u00e9 the <strong>broccoli<\/strong> and <strong>chicken<\/strong> with fresh ground <strong>pepper<\/strong> until the <strong>chicken<\/strong> is slightly brown on the outside.<\/p>\n<p>Add the <strong>artichokes<\/strong> and the <strong>juice.<\/strong> Blend in quickly then add the <strong>wine.<\/strong><\/p>\n<p>Stirring frequently, cook over high heat until the <strong>chicken<\/strong> is cooked completely through and the wine is reduced by half.<\/p>\n<p>Shut off heat, add <strong>pasta<\/strong> to saut\u00e9 pan and mix to coat well.<\/p>\n<p>Garnish with freshly chopped <strong>parsley<\/strong> and <strong>Parmigiano<\/strong> to serve.<\/p>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 servings Adapted from Carelli\u2019s Restaurant, Boulder, Colorado March 2008: This very popular dish from Carelli\u2019s in Boulder was featured in the cooking pages of the Boulder Camera. I\u2019ve had it at the restaurant and made it a few times at home. 12oz farfalle pasta 46 oz boneless chicken breasts 2cups broccoli florets 2cans artichoke hearts 1cup canned artichoke juice \u00bdtsp fresh ground black pepper 1cup dry white wine 4TBS olive oil salt and pepper to taste. Parmigiano Reggiano,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/22\/carellis-scoozi\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[32,69,74,111,172],"class_list":["post-653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-artichoke-hearts","tag-casseroles","tag-chicken","tag-farfalle","tag-pasta"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/CarrelisScoozi-1-scaled.jpg?fit=2560%2C1912&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=653"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/653\/revisions"}],"predecessor-version":[{"id":56005,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/653\/revisions\/56005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2421"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}