Tag: Joe Leone

Chicken Giambotta Recipe

February 18, 2017

• ¼ cup olive oil
• ½ cup onion, julienne
• ½ cup red peppers, julienne
• ½ cup green peppers, julienne
• 1 tsp. garlic, minced
• ¼ cup mushrooms, sliced
• 2 large leftover chicken thighs
• ½ cup white wine (optional)
• 2 cups College Inn® Chicken Broth
• Salt & pepper to taste
• ¼ cup pepperoncini or banana pepper, sliced

Method of Preparation:

1. Heat oil in a medium saute pot on medium heat
2. Add the onions, red and green peppers, garlic and mushrooms and saute until tender
3. Remove the chicken from the bone and add it to the pot
4. Deglaze the pan with white wine
5. Add the College Inn® Chicken Broth
6. Bring it to a boil and reduce to a simmer
7. Add the pepperoncini and season with salt and pepper
8. Simmer for 10-15 minutes

Bucatini Carbonara Recipe

December 17, 2016


  • Strip of pork belly
  • Olive oil
  • ½ cup onion, small dice
  • 8 oz. Bucatini pasta (or Spaghetti)
  • 1 cup College Inn ® Low-Sodium Chicken Broth
  • 4 eggs
  • Coarse black pepper, to taste
  • 1 cup Pecorino cheese (or Parmesan)
  • Fresh chopped parsley, to taste


  1. Add oil to a saute pan, on medium heat
  2. Dice pork belly and add to saute pan (Render the fat as in cook the pork belly until all the grease has been released from the fat)
  3. Add in the onion and saute, just until onions are translucent
  4. Fill a six-quart stock pot ½ to 3/4 of the way with water
  5. Add College Inn ® Low-Sodium Chicken Broth to the pot
  6. Once boiling, add the Bucatini and cook until al dente, about eight minutes
  7. In a mixing bowl, add the eggs, Pecorino cheese and black pepper
  8. Add the Bucatini to the egg mixture and toss together
  9. Then add the Bucatini to the pan with the pork belly and onions and toss to combine
  10. Season with more black pepper, garnish with parsley and serve!

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