The Guardian

Saturday, April 13, 2013

Pollo Christinella

Pollo Christinella
Hey Everyone, How are Ya? So I decided to make a creamy chicken dish that was total soul food as far as my liking is concerned. You only need a couple of main ingredients: Butter, Butter, and chicken..haha. Well there are a few more ingredients but I really like this combination of flavors and I hope you will too. The ingredients are simple and probably in your cabinet. This dish is best served over white rice or any pasta of your liking. It will definitely be a crowd pleaser and it will be kid approved! Since this is not a real recipe that I have ever heard of, I decided to name it after what my grandma used to call me "Christinella" and not Christina. I don't know why she did that but it always made me feel special. I hope you all Enjoy!!!
2 tablespoons of butter
3 Tablespoons of Olive Oil
2 Pounds of cleaned Chicken breasts cut into strips
Salt & Pepper
1 Tablespoons of Lowry's Garlic Salt
Handful of Fresh Chopped Parsley
1/2 bag of Frozen Corn
4 Potato's Boiled and cut into bit sized pieces
 (sauteed with Olive Oil and seasoned with salt, pepper and parsley)
10 pitted Calamatta Olives cut into slices
1 Cup of Fresh, prepared  or Frozen Spinach
(I used MY Broccoli Rabe that I had in the fridge, either is great)
1 Can of Cream of Chicken (prepared as instructed) 26 ounces
Take a non-stick Frying pan and heat up the oil and butter until butter is melted. Add the salted, peppered and Lowry's Garlic salted Chicken strips to the pan and fry both sides until golden. Add corn, olives and prepared potato's. Add prepared Cream of Chicken soup. Add spinach. Add Parsley and saute mixture for 20 minutes on a low heat. Add this mixture over pasta or cooked rice of your choice. I ate it with toasted Ciabatta Bread, made it into a sandwich and then dunked the juice out of it!!  Total Comfort Food. Enjoy!!!!

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