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Recipe for Authentic Italian Pasta and Chicken Scaloppine

written by Sean Finelli April 17, 2020

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Pasta with Chickpeas and Greens


  • Olive Oil
  • Salt 
  • Pepper 
  • 3 cloves of Garlic
  • 1 lb of rinsed chickpeas (canned or re-hydrated)
  • 1 bunch of Greens (Swiss Chard, Kale, or Escarole)
  • 1 lb of Pasta, Ditalini or Penne


  • Bring water with salt to a boil for the pasta
  • Once water is boiling add the pasta to the pot
  • In a large saute pan, coat the pan with olive oil and 3 peeled garlic cloves whole. Cook at medium heat until garlic sizzles
  • If you are using canned chickpeas, place them in the colander and rinse them off
  • Add chickpeas to the pan and stir occasionally for 5-10 minutes
  • Chop the greens into ½ to 1 inch pieces and add to the chickpeas
  • Let cook without stirring for 2 minutes to let the greens begin to reduce
  • Add salt and pepper to taste and stir the greens in with the chickpeas
  • Once pasta is cooked, add 2 ladles of pasta water to the vegetables
  • Put the drained pasta into the pan and mix in with the vegetables on medium heat for 2 minutes
  • Serve!

Chicken Scaloppine 


  • Olive oil 
  • Salt and pepper
  • Flour
  • 3 cloves of garlic
  • 4 chicken cutlets
  • White Wine 
  • 1 lemon
  • Fresh Italian Parsley


  • In a bowl, put in flour, salt and pepper and mix it together 
  • Coat each cutlet in the flour shaking off the excess
  • In a large saucepan, add olive oil and the cloves of garlic peeled whole at medium heat
  • Once the pan is hot, add the cutlets
  • For chicken, let cook for 4 minutes (for veal 2 minutes)
  • Before flipping the chicken, squeeze lemon juice over the chicken and add some salt and pepper 
  • Flip and let cook for 3 minutes
  • Add enough white wine to cover the pan and let the alcohol reduce out
  • At the same time add parsley
  • Let cook for another couple minutes until the wine has reduced, if it still looks watery, add a bit more flour and stir it around to thicken the sauce
  • Voila!

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