Firefighter Joseph Vizzini cooks this dish for his 11-person crew at Engine Company 16 in Chelsea.
Ingredients
- 3 heads broccoli
- 2 summer squash
- 1 head garlic
- 3 tablespoons olive oil
- 6 pounds chicken cutlet
- 1 quart chicken broth
- 4 pounds penne pasta
- Grated pecorino romano cheese
Serves 12 hungry firefighters
Preparation
- Sauté the broccoli, squash and chopped garlic in olive oil. Cut the raw chicken into chunks. Cover bottom of two-inch pan with broth and add chicken seasoned with salt, pepper and garlic. Broil, turning until cooked on all sides.
- Boil the penne pasta. Mix everything together and season with cheese. Serve with crispy Italian bread.
10 minutes
Dining and Cooking