Best 3 Jewish Italian Chicken Peas Recipes
Tantalize your taste buds with a culinary journey that harmoniously blends the vibrant flavors of Jewish and Italian cuisines. This article presents a delightful collection of three enticing recipes that showcase the best of both worlds: Jewish Italian Chicken with Peas, a savory and comforting classic; Pasta with Peas and Pancetta, a delightful symphony of flavors; and Italian Chicken and Peas, a quick and easy weeknight meal. Each recipe offers a unique twist on the traditional combination of chicken and peas, ensuring a tantalizing experience for every palate.
1. **Jewish Italian Chicken with Peas:** This classic dish combines the heartiness of Jewish cuisine with the bright flavors of Italy. Tender chicken is braised in a flavorful sauce made with aromatic vegetables, succulent tomatoes, and a touch of herbs, creating a rich and satisfying stew. The addition of plump peas adds a vibrant pop of color and a delightful burst of sweetness, making this dish a perfect comfort food for any occasion.
2. **Pasta with Peas and Pancetta:** This vibrant pasta dish is a testament to the harmonious marriage of Italian and Jewish culinary traditions. Al dente pasta is tossed with tender peas, crispy pancetta, and a creamy sauce infused with the savory flavors of garlic, onions, and Parmesan cheese. The briny tang of capers adds a delightful contrast to the richness of the sauce, resulting in a well-balanced and utterly delicious dish.
3. **Italian Chicken and Peas:** This quick and easy recipe is perfect for busy weeknights when you crave a satisfying meal without spending hours in the kitchen. Juicy chicken breasts are seared until golden brown and then simmered in a flavorful sauce made with succulent tomatoes, aromatic herbs, and a hint of garlic. The addition of peas brings a vibrant touch of color and a delightful sweetness that complements the savory flavors of the sauce. Served over a bed of fluffy rice or pasta, this dish is sure to become a family favorite.
JEWISH-ITALIAN CHICKEN & PEAS
From The Ultimate Book of Main Course Dishes by Jenni Fleetwood. I made some Jewish recipes for Hanukkah, and this turned out to be my favorite. The best thing about this dish is the creamy sauce.., which contains no milk or cream at all! Potato latkes taste incredible with this sauce, but you can also serve this dish with pasta, mashed potatoes, or even just a piece of crusty bread.
Provided by rpgaymer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken with salt & pepper, then dust generously with flour. Set aside.
- In a bowl, whisk the lemon juice and egg yolks together. Set aside.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion, fennel, parsley and fennel seeds. Cook for five minutes while stirring occasionally.
- Add the remaining oil and the chicken to the pan and cook for at least 4 minutes on each side. Remove the chicken and onion mixture and set aside.
- Deglaze the pan by pouring in the Marsala wine and cooking over high heat until reduced to about 2 tablespoons (about 2 minutes), then pour in the stock. Add the peas, chicken, and onion mixture. Cook over a very low heat for 5 minutes, or until the peas are cooked through.
- Gradually add the lemon juice & egg yolk mixture to the pan while stirring constantly. Keep stirring over very low heat until the mixture thickens to a creamy consistency, about 1 minute. DO NOT ALLOW THE SAUCE TO BOIL. Serve the chicken immediately.
DITALINI AND PEAS
Steps:
- Cook 1 1/2 cups ditalini as the label directs. Cook 1 minced garlic clove in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup thawed frozen peas, 1/3 cup water and 1/4 teaspoon kosher salt; bring to a simmer, cover and cook 5 minutes. Puree the liquid, half of the peas and 2 tablespoons grated parmesan. Toss with the pasta and the remaining peas; season with salt. Top with basil and more parmesan.
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
Tips:
- Use high-quality ingredients, especially for the olive oil and tomatoes, as their flavors will shine through in the final dish.
- Don't be afraid to adjust the seasoning to your taste. Add more garlic or red pepper flakes if you like a little heat.
- Serve the chicken and peas over rice or pasta, or with a side of crusty bread to soak up all the delicious sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Conclusion:
This Jewish-Italian chicken and peas recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of chicken, peas, tomatoes, and herbs creates a flavorful and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!
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