Best Pollo Bella Recipes

POLLO BELLA

Pollo Bella image

Chicken in a garlic and gorgonzola cream sauce, served over pasta.

Provided by Nancy Vejvoda

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breast halves, cut into bite size pieces
6 cloves garlic, minced
2 ½ cups fresh sliced mushrooms
1 tablespoon olive oil
salt to taste
ground black pepper to taste
2 cups half-and-half
6 ounces Gorgonzola cheese, crumbled
¼ cup toasted walnuts, chopped
8 ounces penne pasta
¼ cup grated Parmesan cheese for topping

Steps:

Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.
Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.
Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.

Nutrition Facts : Calories 754.5 calories, Carbohydrate 50.1 g, Cholesterol 162.6 mg, Fat 38.5 g, Fiber 2.9 g, Protein 52 g, SaturatedFat 18.6 g, Sodium 628.8 mg, Sugar 3.1 g

POLLO CAPRI - ADAPTED FROM BELLA'S ITALIAN CAFE, TAMPA, FLORIDA

Pollo Capri - Adapted from Bella's Italian Cafe, Tampa, Florida image

If you love chicken paired with mushrooms, you'll love this quick and simple Italian classic: Sauteed chicken breasts topped with smoked mozzarella and three varieties of mushrooms simmered in white wine. This recipe was passed around at work and has become a favorite at our office pot lucks. I've tweeked it a-bit without compromising on flavor. ENJOY! (It's more than just a word, it's a promise.)

Provided by Feast Your Eyes

Categories Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
8 ounces portabella mushrooms, sliced thin
10 ounces button mushrooms, sliced
1 ounce dried porcini mushroom, Soak in
1/2 cup hot water (chop fine, reserve the liquid.)
2 teaspoons garlic, fincely minced
1 teaspoon fresh rosemary, roughly chopped
kosher salt (to taste)
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh parsley, roughly chopped
2 boneless skinless chicken breasts
1 pinch kosher salt
1 pinch fresh ground black pepper
2 tablespoons freshly grated parmesan cheese
1 beaten egg, mixed with
1 tablespoon extra virgin olive oil
1/2 cup breadcrumbs
extra virgin olive oil
2 slices smoked mozzarella cheese
mushroom, Tre Fungi (see recipe above)
1 cup white wine

Steps:

Tre Fungi Directions:.
Saute the sliced Portobello and button mushrooms in oil and butter.
When mushrooms begin to lose their water, add porcini mushrooms, garlic, and rosemary; saute for 10 minutes.
Add the reserved porcini liquid.
Bring to a boil, add salt and pepper. Remove from heat.
Bring to room temperature and add parsley; chill.
Sauteed Chicken Directions:.
Rinse and gently pat dry chicken breasts.
Flatten chicken breasts and season with salt and pepper.
Coat chicken breasts with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides.
Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Saute until nicely brown, flip and repeat on the other side.
Top each chicken breast with cheese; cover the pan and allow the cheese to melt.
Serving Directions:.
Heat the Tre Fungi with white wine in a separate pan until it starts to bubble.
Pour on top of chicken and serve with rice pilaf and steamed asparagus.