- 2 lbs. Chicken Breasts, cut into strips
- 1 jar Rao’s Southern Italian Pepper & Mushroom Sauce
- 2 tablespoons Rao’s Extra Virgin Olive Oil
- 2 teaspoons minced garlic
In large skillet, add Rao’s Extra Virgin Olive Oil Over med-high heat sauté chicken breast strips and cook until lightly browned. (Don’t cook the chicken through as it will continue to cook with the sauce.) Add minced garlic. Add Rao’s Southern Italian Pepper & Mushroom Sauce. Over medium heat, continue to cook until chicken is no longer pink and pierces easily with a fork. Transfer to a platter for serving. Can be served alone or over pasta.
Serves 4-6
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I’m a Chicago born and raised Irish Italian your marinara sauce tastes just like my aunt Palma’s . Delicious. Thank you, I’m one of the youngest grandchildren in the family of thirty three grandchildren and everyone is passing on and you brought me home again!
Thanks so much for this. This might sound weird, but I spent the first few years of my teenage lifein Sicily, then travelled around the globe. Now I’m living in Australia, with my Chinese wife, and son we had whilst in Japan! Truly international, eh? Anyway, I’ve been trying to rediscover the smells and tastes of my youth with some authentic Italian recipes like these, best I’ve found so far! Thanks again, I’ll see if I can add the feed to my google reader tonight, though my son usually does that for me!
After searching AOL I found your site about Chicken Cacciatore Rao’s Recipes . I think both are good and I will be coming back to you and them in the future. Thanks
To what type of Chicken Breasts are you referring? For example, do you mean boneless, skinless?
This recipe calls for skinless and boneless chicken. Thank you & enjoy.
I am looking for chicken scarpetta recipe (with sausage), Do I have the name right?
The recipe is Chicken Scarpariello. Hope you enjoy.