Chicken Sorrento gives two roles to tomatoes Fast & Fresh: Colorful Mediterranean vegetables brighten this couscous dish.

Fast & Fresh

January 31, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

This healthy and hasty dish hails from the Mediterranean region, where capers and bell peppers abound. You'll notice that the cooking technique makes efficient use of all the ingredients: The juice from the tomatoes is used first to steam the bell peppers and chicken. It is then thickened slightly for the sauce.

Look for couscous in the pasta and rice section of the supermarket or the gourmet aisle. Since the version we use is quick-cooking, it will fluff up in about five minutes.

For dessert, buy shortbread cookies made with real butter (the difference can be tasted), or choose any other butter-style cookie.

Chicken Sorrento

Makes 4 servings

3 cups cooked couscous

1 (14-15 ounce) can ready-cut chunky or diced tomatoes

1 medium red bell pepper, cut into thin strips

1 medium green bell pepper, cut into thin strips

1 medium yellow bell pepper, cut into thin strips

1 medium onion, peeled and cut into thin strips

4 ounces boneless, skinless chicken breast, cut into 1/2 -inch cubes

1 tablespoon flour, mixed with 1/2 cup cold water

2 teaspoons capers

1 clove garlic, minced

salt and pepper to taste

Make couscous according to package directions and hold to keep warm until chicken is finished.

Drain the juice from the tomatoes into a large skillet and place over high heat until boiling. Reserve the tomato pieces momentarily. Place the bell peppers, onion and chicken in the skillet, cover and steam for three minutes. Remove the lid and lower heat to medium high. While stirring constantly, add the flour-water mixture, capers, garlic and reserved tomatoes. Heat until the sauce thickens. Add a bit more water if the dish is too thick. Add salt and pepper as desired. Serve immediately over a bed of couscous.


Smothered chicken Sorrento


Grapes and shortbread

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