bar one
bar two
bar three

Pollo Alla Marengo

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 6
Pollo Alla Marengo


  • 6 oz. West Creek® Chicken, Breast(s) (diced)
  • 1 lb(s). Assoluti® Pasta, Rotini (cooked as directed)
  • 1 tsp. salt, kosher
  • 1 tsp. Roma® Black Pepper, Ground
  • 1/2 Cup(s) West Creek® Bacon
  • 1 Tbsp. Roma® Basil, Dry
  • 2 tsp. Burst™ Spices Oregano, Dried
  • 2 Tbsp. Nature's Best Dairy® Butter, Unsalted
  • 2 Tbsp. Burst™ Spices Garlic, Minced
  • 1/2 Cup(s) Peak Fresh Produce® Onion(s) (diced)
  • 1/4 Cup(s) Peak Fresh Produce® Carrot(s) (diced)
  • 1/4 Cup(s) Peak Fresh Produce® Celery (diced)
  • 2 Cup(s) mushroom(s), sliced
  • 2 Tbsp. Peak Fresh Produce® Parsley, Fresh (minced)
  • 3 Tbsp. Piancone® Oil, Olive
  • 2/3 Cup(s) wine, white
  • 1.5 Cup(s) chicken stock
  • 1 Cup(s) tomato(es) (chopped)
  • 1 Cup(s) Roma® Artichoke Hearts (chopped)


Cook rotini according to package directions. Add oil & butter to pot over medium heat. Add chicken breast, bacon, onion, garlic, basil, oregano, celery, salt and pepper. Cook for 3-4 minutes. Pour wine into pot and allow to reduce by half. Add chicken stock, parsley, mushrooms, artichoke and tomatoes to pot and simmer for 20-30 minutes. Serve over rotini.