This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Copycat Zio's Chicken Pomodoro
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Copycat chicken linguine with all the right ingredients. Red pepper flakes for a little kick, tomato and basil for some fresh flavors, white wine and Parmesan to seal the deal and tie the pasta together with some Italian influence.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
4 ounces boneless chicken breast
1/3 cup Italian salad dressing
9 ounces linguine pasta
1 ounce olive oil
1/8 teaspoon crushed red pepper flakes
1 teaspoon minced garlic
1 tablespoon minced fresh basil
2 ounces diced roma tomatoes
1 ounce white wine
1/4 cup freshly grated Parmesan cheese
salt and pepper, as needed
directions
Marinate the chicken in the Italian dressing in the refrigerator for 1-8 hours.
When ready to cook the chicken pomodoro, bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente. Drain the pasta and set aside.
Meanwhile, remove the chicken from the marinade and wipe off any excess with paper toweling; discard the marinade. Cube or slice the chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring frequently, until it begins to brown. Add the chicken, crushed red pepper flakes, garlic, and basil. Cook, stirring frequently, until the chicken is almost cooked through.
Add the diced tomatoes to the skillet. Reduce the heat to medium. Let the mixture cook until any liquid from the tomatoes has begun to cook off. Add the white wine and stir the chicken mixture, scraping up any bits that have cooked onto the skillet.
Add the pasta to the skillet and mix well. Stir in the Parmesan. Adjust the seasoning as needed with salt and pepper.
Serve the chicken pomodoro immediately.
recipe tips
For a creamier sauce, you can add a splash of cream or a dollop of cream cheese at the end.
If you want a spicier dish, increase the amount of crushed red pepper flakes.
To enhance the tomato flavor, add a tablespoon of tomato paste with the diced tomatoes.
For a more robust garlic flavor, use whole smashed cloves during cooking and remove them before serving.
If the dish is too dry after adding the pasta, a little pasta water can help loosen it up.
To achieve a more charred flavor, consider grilling the marinated chicken instead of pan-frying.
Garnish with additional fresh basil and Parmesan cheese right before serving for an extra touch of freshness and flavor.
If you're looking to add more protein, consider tossing in some cooked white beans with the pasta.
Make sure your skillet is large enough to toss the pasta easily with the sauce and chicken for an even distribution of flavors.
To brighten up the dish, finish it with a squeeze of fresh lemon juice just before serving.
common recipe questions
Can I use a different type of pasta?
Yes, any pasta will work, though linguine is recommended for authenticity.
Is there a substitute for white wine?
You can use chicken broth or a splash of white wine vinegar diluted with water.
Can I cook the chicken without oil?
It's not recommended as the oil helps to brown the chicken and saute the spices.
What if I don't have fresh basil?
Dried basil can be used, but reduce the amount to 1 teaspoon as it's more potent.
How long should I marinate the chicken?
At least 1 hour for flavor, but not more than 8 hours to avoid the chicken becoming mushy.
How do I know when the pasta is al dente?
Taste a piece of pasta; it should be cooked but still firm to the bite.
How can I prevent the garlic from burning?
Add it after the chicken has started to brown and keep the heat at medium.
What side dishes go well with chicken pomodoro?
A side salad or garlic bread complements this dish nicely.
Can I add more vegetables to this dish?
Yes, spinach, zucchini, or mushrooms would make great additions.
How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days.
Can I freeze the chicken pomodoro?
Yes, store it in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator overnight then gently reheat in a skillet. Add a little broth if the mixture seems dry.
nutrition data
929 calories, 43 grams fat, 79 grams carbohydrates, 49 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
My husband and I both love this recipe. My husband has had Zio's Chicken Pomodora before and guessed what it was immediately.
July 30, 2006
After trying this at Zio's I went home and tried to make it on my own. Not bad, then I found this and WOW!!! It tastes the same and you can adjust how hot you want your chicken to be. I have children and cant make it quite so spicy. It was so fast and easy. Anyone in a hurry and hungry for an awesome filling meal should try it.