{"id":653,"date":"2017-11-22T11:58:52","date_gmt":"2017-11-22T19:58:52","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=653"},"modified":"2026-07-08T18:01:27","modified_gmt":"2026-07-08T18:01:27","slug":"carellis-scoozi","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/11\/22\/carellis-scoozi\/","title":{"rendered":"Carelli\u2019s Scoozi"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2 servings<\/h4>\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\">6<\/span><span class=\"ingredient-name\">oz farfalle pasta<\/span><\/li>\n<li><span class=\"quantity\">2<\/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\">1<\/span><span class=\"ingredient-name\">15-oz jar 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\">\u00bd<\/span><span class=\"ingredient-name\">cup dry white wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/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><strong><br \/>Prep:<\/strong><\/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><strong>Pasta:<\/strong><br \/>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><strong>Saut\u00e9:<\/strong><\/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><strong>Finish:<\/strong><\/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 class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 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. 6oz farfalle pasta 26 oz boneless chicken breasts 2cups broccoli florets 115-oz jar artichoke hearts 1cup canned artichoke juice \u00bdtsp fresh ground black pepper \u00bdcup dry white wine 2TBS olive oil salt and pepper to taste. Parmigiano&#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":[11,14],"tags":[32,69,74,111,172],"class_list":["post-653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","category-poultry","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":56593,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/653\/revisions\/56593"}],"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}]}}