I had 12oz. of mushrooms and 4 small zucchini just at their peak or a bit past. After a long day of cooking and outside plant work in the heat, I still wanted to get this done, so I started it at 10pm. It's a little after midnight now, so. . .not bad! Some would call this Puttanesca, but although similar, it doesn't have all the same ingredients. Start by browning the chicken in the EVOO over med.-high heat:
2T single source EVOO
seasonings - I used black and cayenne pepper, Himalayan pink salt, and ground rosemary
Once that's cooked, remove it from the pan and add the following vegetables. Add more EVOO if needed to stir-saute' for 10-15 minutes, adding bone broth when needed.
12oz. mushrooms, washed and sliced
4 zucchini cut in quarters lengthwise then sliced
1/2c basil-parmesan-pinenut pesto
Next add the sliced green onions, 1/2 a small jar of drained pimento, 1c± sliced pickled garlic and spicy Sicilian olives, and more broth or pesto if needed. Simmer on a low bubble for 5 minutes. Stir in the chicken and just bring back to a simmer. Serve over your favorite pasta. I used spicy red pepper spaghetti. . .Lin
