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I've struggled with my weight my entire life. Ups, downs and up again... I've always said I could be a 'Weight Detective' because - in the past - whenever I lost weight, I'd always find it again. Oopsies! But not this time. I'm down 80lbs for over 5 years and holding strong - all because I stopped focusing on the number on the scale and, instead, focused on treating myself right. Make sense?
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FEATURED ROSSIPE!
White Bean Chicken Scarpariello
This one’s for anyone who moved to the East Coast and got introduced to a dish that changed their whole understanding of “one-pan dinner.” I’d never heard of chicken scarpariello growing up — sweet or hot Italian sausage, chicken, peppers, all simmered down together — but the second I had it, I got it. It’s rustic, it’s a little chaotic, and it’s exactly the kind of cooking I love: sear, brown, deglaze, reduce, repeat. My version starts with four chicken breasts, patted dry and seared in olive oil in a stainless pan over medium-high — just salt and pepper, let them do their thing and release naturally before you flip. Out they come, in goes the hot Italian sausage to brown, and then the real magic starts: sliced yellow onion, red pepper, and thin garlic wilting down in all that leftover flavor.
From there it’s a game of building layers — a splash of white wine to deglaze, chicken stock, a little butter, hot Italian peppers for a real kick, fresh sage (or a pinch of dried if that’s what’s on hand), and just a half teaspoon of honey to round out the heat. Let that reduce, reduce, reduce until it’s rich and a little syrupy, then two drained cans of cannellini beans go in for body and creaminess. Nestle the chicken and sausage back into all that, slide the whole pan into a 350° oven for twenty minutes, and let it finish reducing down to something spoon-worthy. Sweet, spicy, savory, a little sticky — that’s my chicken scarpariello, and it’s proof that some of the best rossipes are just a happy accident of what happens when you follow the pan.
DELISH!
• 4 boneless chicken breasts
• 2 tbsp olive oil
• 4 hot Italian sausage links
• 1 medium yellow onion, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 2 tbsp butter
• 1 tbsp jarred hot Italian peppers, chopped
• 1 tbsp fresh sage, chopped (or a pinch dried)
• 1/2 tsp honey
• 2 cans cannellini beans, drained
• Salt and pepper, to taste
Directions
1. Prep the chicken. Pat the chicken breasts dry and season all over with salt and pepper.
2. Sear the chicken. Heat the olive oil in a stainless pan over medium-high heat. Lay the chicken in and don’t move it — it will release on its own when ready, about 4-5 minutes per side. Flip and brown the other side, then remove and set aside.
3. Brown the sausage. Add the sausage to the same pan and brown on all sides, about 6-8 minutes. Remove and set aside with the chicken.
4. Wilt the vegetables. In the same pan, add the onion, red pepper, and garlic. Season with a pinch of salt and pepper and cook until wilted and softened, about 5-6 minutes.
5. Deglaze. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
6. Build the sauce. Add the chicken stock, butter, hot Italian peppers, sage, and honey. Season with a little more salt and pepper. Let it simmer and reduce, about 8-10 minutes.
7. Add the beans. Stir in the drained cannellini beans and let the sauce reduce further, thickening around the beans, about 5 minutes.
8. Return chicken and sausage. Nestle the chicken and sausage back into the pan, spooning some sauce over the top.
9. Finish in the oven. Transfer the pan to a 350°F oven and bake for about 20 minutes, until the chicken is cooked through and the sauce has reduced down.
Note: Sweet or hot Italian sausage both work — this version uses hot for extra kick alongside the pickled hot peppers. Make sure your pan is fully oven-safe before the final bake.
Finish with a squeeze of lemon, some fresh parsley and a pinch of crunchy sea salt!
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"ROSSIPES"?
I refuse to believe that ‘healthy’ food can’t be delicious. So I created Rossipes (like recipes, but by Ross - get it?) that are doable, easy and crack the code on flavor and texture while still being good for you! And they're all FREE!
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