THE DEVIL IN THE DISH, THE DIAVOLO USES BLACK PEPPERCORN AND LEMON JUICE AND OLIVE OIL

CHICKEN AND SHRIMP DIAVOLO (devil’s food) by CHEF DAN:


Serves 4

INGREDIENTS:

2 teaspoons whole black pepper

4 skinless, boneless chicken breasts

1 pound shrimp, shelled and deveined

1 each green and red bell pepper, diced

1(14.5oz) can Italian style tomatoes

2 tablespoons lemon juice

1/2 teaspoon lemon zest

2 tablespoons olive oil

10 oz penne, cooked al dente according to directions

DIRECTIONS;

1. Place a sheet of plastic wrap on counter with peppercorns in center. Fold over sides and ends to enclose. Crush peppercorns to small pieces with a meat mallet or the back of a heavy skillet, using a rocking/pressing motion.

2. Use paper towels to dry chicken, peppercorns will adhere better.

3. Sprinkle peppercorns evenly over both sides of chicken breast, pressing to adhere.

4. Whisk lemon juice, lemon zest, and olive oil together in a bowl.

5. Season with Salt to taste. Add chicken breast and turn to coat. Marinate 15 minutes, turning several times.

6. In a large non-stick skillet sauté’ the chicken, tomatoes, and bell peppers .

Cook chicken until golden brown, lightly spooning reserve marinade over tops as they cook, 5-6 minutes.

7. Add the shrimp and continue to sauté’ for another 2 minutes.

8. Add the cooked pasta, mix thoroughly. ENJOY DAN: hallelujah