GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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1 lb box of penne or other pasta cooked until al dente, then drained and tossed with 1 tablespoon olive oil
2 tablespoons olive oil 1 pound chicken breasts 1 small onion diced 1 red bell pepper diced 4 cloves garlic, finely minced 3/4 cup chicken broth 1 1/2 cup cream or half and half 3/4 cup finely grated parmesan cheese 2 cups marinated artichoke hearts, drained and chopped 1 cup chopped fresh parsley 1 tablespoon lemon juice Salt and pepper to taste |
  1 - Slightly flatten chicken breasts with a kitchen mallet. Season with salt and pepper.
2 - Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
When oil is hot, add chicken breasts to pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices. 3 - Add remaining tablespoon of olive oil to pan. Add onions and cook until softened.
4 - Next, add red bell pepper and cook until almost softened.
5 - Add garlic and stir, cooking for about 1 additional minute.
6 - Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
7 - Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
8 - Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
9 - Gently stir in chopped artichoke hearts and parsley.
10 - Add lemon juice, salt and pepper to taste.
11 - Toss sauce with sliced chicken and hot buttered pasta. Serve immediately.
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  SEP 2022
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