Dive into a comforting plate of Pollo con Fagiolini e Peperoni tonight for a delightful blend of flavors that will transport you straight to Italy!

1

Begin by preparing the chicken breasts. Season them with salt and black pepper on both sides.

2

Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove them from the skillet and set aside.

3

In the same skillet, add minced garlic and bell pepper, stirring frequently for about 2-3 minutes until the pepper is tender.

4

Add the green beans to the skillet and cook for another 5-6 minutes, stirring occasionally, until they are bright green and tender-crisp.

5

Next, return the chicken to the skillet and pour in the red wine. Allow it to simmer for 5 minutes until the alcohol evaporates and the sauce reduces slightly.

6

Finally, sprinkle chopped parsley over the dish for a fresh touch. Mix everything well.

7

Let it rest for 2 minutes, then serve warm, optionally over a bed of rice or with crusty bread.

2

• Add fresh basil or oregano for an aromatic twist.
• Incorporate a variety of colored bell peppers for a vibrant presentation.
• Serve atop a bed of quinoa instead of rice for a healthier option.

• Ensure your skillet is hot enough before adding the chicken to get a nice sear.
• For added flavor, marinate the chicken in olive oil, garlic, and herbs for an hour before cooking.
• Feel free to substitute with your favorite vegetables such as zucchini or snap peas.

• fat: 22 grams
• fiber: 6 grams
• protein: 35 grams
• calories: 420
• carbohydrates: 20 grams

This dish is rich in proteins and fiber, making it a balanced choice for a meal that supports muscle health and aids digestion.

• fagiolino / snap bean - briciole
• Sformatini di fagiolini (Green Bean Timbales) - Memorie di Angelina
• insalata di fave / fava (or broad) bean salad - briciole