Have you ever heard of Chicken Pepperoni? If you haven't I can promise you this flavorful combination of ingredients served over pasta will soon become a family favorite.
Have you ever heard of Chicken Pepperoni? You may not have, but it’s roots come from a 1980 Classic called Seems like Old Times with Chevy Chase and Goldie Hawn.
Although you never see the dish in the movie, “Aurora’s Chicken Pepperoni” is mentioned as the Governor’s favorite dish. And Aurora will be making it for a dinner party the governor will be attending.
After watching the move the owner of the restaurant I worked at came up with his version of the dish. And it’s been a favorite at the places I’ve worked over the years.
Over my career as a Restaurant Chef, I’ve seen food fads come and go. But one type of dish that never goes out of style is a flavorful combination of ingredients served over pasta.
And my Chicken Pepperoni is definitely one of those dishes.
What do I need to make chicken pepperoni?
Let’s start by gathering the ingredients we need to make Chicken Pepperoni. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I have to use chicken breasts to make this dish?
No you don’t. I sometimes use chicken thighs to make this at home. It’s up to you to use the parts you’d rather eat or have on hand.
Do I have to use Peppers to make this dish?
No you don’t. They do add some flavor but if peppers don’t agree with you feel free to leave them out.
The same can be said for the mushrooms. They do pick up the flavors nicely and add more substance to the dish. Artichokes are used to soften the flavor but aren’t essential.
The key to making really flavorful dishes is finding the balance of different flavors that work well together. All of these ingredients blend very well, but this is your dinner, so adapt it to your flavor preferences.
How do I make Chicken Pepperoni?
The first step is dredging the chicken breasts in flour seasoned with sea salt and black pepper.
You will then saute the chicken in a little olive oil over medium-high heat.
After cooking the chicken on one side turn it over and add the garlic, mushrooms and peppers to the pan. Add additional olive oil as needed.
Continue cooking the ingredients for 3 – 4 minutes.
Now add the chicken stock, marinara, artichoke hearts(along with some of the juice), pepperoni, Romano cheese and seasonings.
This a good time to start cooking your pasta.
About two minutes before your pasta is done, begin the reheat of the Chicken Pepperoni. Add butter that has been rolled in seasoned flour (beurre manie) to the pan to thicken the sauce.
Serve the finished dish over linguine or pasta of your choice. Garnish with chopped parsley and a sprinkle of Romano cheese and enjoy!
If you love pasta dishes you may also like these recipes:
- Chicken Primavera Aioli
- Grilled Chicken Alfredo
- Sicilian Style Seafood and Pasta
- Chicken and Shrimp Toscano
- Chicken and Shrimp Orzo Paella
- ¾ lb boneless skinless chicken breasts
- 1 small red bell pepper seeded and sliced
- 8 oz mushrooms sliced
- 4 oz artichoke hearts sliced plus a little juice from the can
- 2 oz pepperoni sliced if you use sandwich pepperoni cut in half
- 1 clove garlic diced
- 8 oz chicken stock
- 2 oz marinara sauce or crushed tomatoes
- splash of white wine optional
- ¼ cup grated Romano cheese
- 1 tsp chopped Italian parsley
- seasoned flour to dredge the chicken
- 1 tbsp butter
- olive oil as needed
- ½ lb linguine or spaghetti
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon black pepper
- Heat a large Saute pan, then add Olive oil and garlic slices.
- Dredge chicken thighs in seasoned flour and add to hot oil. Let chicken cook for 2 minutes until done on one side and has a little color, then turn over and add sliced peppers, and mushrooms.
- Continue to saute for 3-4 minutes, mixing ingredients to insure that the peppers and mushrooms start to cook.
- Add the white wine to deglaze the pan and stop the cooking.
- Now add the chicken stock, marinara, artichoke hearts(along with some of the juice), pepperoni, Romano cheese and seasonings.
- allow ingredients to reduce slightly 3 – 4 minutes.
- Cook your pasta per instructions on the box. Remember to make it al dente’.
- About two minutes before your pasta is done, begin the reheat of the Chicken Pepperoni. Add butter that has been rolled in seasoned flour (beurre manie) to the pan to thicken the sauce
- Continue to heat on medium heat as you drain your pasta.
- Serve the finished dish over linguine or pasta of your choice. Garnish with chopped parsley and a sprinkle of Romano cheese and enjoy!
- ( If the sauce appears too thick or oily, add a little water to the pan, this will help assimilate the oil, as well as thinning it out.)