Spiedini Georgio Recipe
Served with crushed tomatoes, basil, garlic, spinach and olive oil over angel hair topped with romano cheese.
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Ingredients
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Main Ingredients
Spiedini Skewers
Method
Preparing the Spiedini
- 1
Prepare the Ingredients
Cut the chicken breast into 1-inch cubes. Slice the red bell pepper and zucchini into 1-inch pieces. Soak the wooden skewers in water for 30 minutes to prevent burning.
- 2
Assemble the Skewers
Thread the chicken, red bell pepper, and zucchini onto the soaked skewers, alternating between the ingredients. Brush the assembled skewers with 2 tablespoons of olive oil and season with salt and black pepper.
- 3
Cooking the Pasta and Sauce
- 4
Cook the Pasta
In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.
- 5
Prepare the Sauce
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic (from 4 cloves), and sauté for about 1 minute until fragrant. Add the crushed tomatoes and simmer for 5 minutes.
- 6
Add Spinach and Basil
Stir in the fresh spinach and chopped basil leaves into the sauce. Cook for an additional 3-4 minutes until the spinach wilts.
Final Assembly
- 7
Combine the Pasta and Sauce
Add the cooked angel hair pasta to the skillet with the sauce and toss gently to combine, ensuring all the pasta is coated.
- 8
Serve
Plate the pasta topped with the grilled spiedini skewers and sprinkle with freshly grated Romano cheese before serving.