When Uncle Babe wasn’t handing out little plastic monkeys to all the kids who came into the café, he would be out back sautéing onions and peppers for his famous grilled chicken parm. He was a big fan of this dish and so excited when we started bottling the sauces—mostly because it meant that he could have his chicken parm on Sundays or Mondays when the restaurant was closed!
Prep time: 20 min; Cook Time: 60 min
- + Buy now
- 1 jar Bove’s Marinara Sauce
- 2 tsp. finely chopped fresh garlic
- 2 Tbs. extra virgin olive oil
- ½ cup chopped bell pepper
- 1-1/2 lbs. boneless chicken breast
- 1 tsp. oregano
- ½ cup chopped onions
- 3 Tbs. grated Parmesan cheese
Cook: In a heavy skillet, brown the chicken in extra virgin olive oil over medium heat. Add chopped onions, garlic and bell peppers. Sauté until onions are clear. In a separate saucepan, simmer Bove’s Marinara Sauce for 10-15 minutes. Slowly add chicken and vegetables to sauce. Season with oregano and simmer over low heat for at least 60 minutes and for as long as 90 minutes—the longer the simmer, the more pungent the taste and aroma.
Prep: Prepare shell (or other shaped) pasta as directed on package, then drain well. Add grated Parmesan cheese to the sauce, chicken, and vegetable mixture.
Serve: Toss sauce with cooked pasta and serve immediately, garnishing with an extra spoonful of sauce.