Pollo Toscano Recipe
Italian béchamel + pulled chicken + marinated artichoke + roasted red pepper + pancetta + provolone + baby arugula + lemon oil vinaigrette + garlic butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Béchamel Sauce
Pulled Chicken
Additional Ingredients
Method
Béchamel Sauce Preparation
- 1
Make the Béchamel Sauce
In a saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour, whisking constantly for about 2 minutes to create a roux. Gradually add the whole milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer. Season with salt, white pepper, and nutmeg (if using). Cook until thickened, about 5-7 minutes. Set aside.
Pulled Chicken Preparation
- 2
Cook the Chicken
In a skillet, heat the olive oil over medium heat. Season the chicken breasts with garlic powder, salt, and black pepper. Cook the chicken for about 6-7 minutes per side, or until cooked through. Remove from heat and let it rest for a few minutes before shredding it into bite-sized pieces.
Assembly
- 3
Assemble the Dish
In a large bowl, combine the pulled chicken, marinated artichoke hearts, and roasted red peppers. Mix well. In a separate skillet, cook the pancetta until crispy. Add the crispy pancetta to the chicken mixture. In a serving dish or individual plates, layer the chicken mixture and top with béchamel sauce, slices of provolone cheese, and a handful of baby arugula. Drizzle with lemon oil vinaigrette and finish with garlic butter.
