eat….drink….and be merry….it makes life better!
I first experienced this dish sometime in the early 80’s at one of my all time favorite Italian restaurants (that is now closed). And I new that I had to have this recipe, after all I did have it every Friday for almost 3 straight years! (Okay, maybe I missed a few). Well, to my surprise Momma Falco (the hostess and the mother to the owners) was more than willing to share it with me. And it went something like this: “You cook ah the chicken and onions and add the peppers, raspberry vinegar, chicken stock and parsley and your done….oh yeah…and don’t forget to cook the macaroni!”. Well of course my next question was “How much of each ingredient do I use?” and the reply was “Ehh, you’ll figure it out” And much to my surprise, I did. But I would not dream of putting you through the same agony! Oh before I forget, this is in the top five of my kids favorite eats.
Let’s get started…
2 Whole boneless Chicken Breasts
Grapeseed Oil or any light oil
1 Medium Vidalia Onion julienned
4 Small Sweet Peppers julienned
2 Large soft Chicken Bouillon Cubes (I prefer La Ranchera brand)
1 and 1/2 cups Water
1/4 cup Raspberry Vinegar (any brand)
Chopped FRESH Parsley to taste (love it so I use a hand full)
Course Sea Salt
1 lb of your favorite Pasta (I like Perciatelli or Bucatini both are hollowed spaghetti differences of thickness)
1 bottle of White Wine for consumption!
Cut chicken into small pieces and place in bowl. Next use a large frying pan or Dutch oven cover bottom of pan with oil and heat over medium heat. Add Chicken and onions. Cook until chicken is partially cooked and add peppers; fry until onions are slightly transparent. Slowly add bouillon, water, and vinegar. Cover and let simmer for 10 minutes. While this is simmering bring 8 cups of water to boil in a separate pan, add a few pinches of the salt. Add pasta and cook until done. Remove pasta from water and place in bowl, add Chicken mixture and parsley and enjoy!