The folks at Bertolli® asked us to test out a recipe using their Gold Label sauce and help promote it with a coupon that you can print out. First things first, my 14 year old daughter and I loved this dish! It uses portobello mushrooms, quinoa, arugula (roquette), chicken and the tomato based Bertolli® Gold Label Imported Balsamic Vinegar with Caramelized Onions Sauce. If you aren’t the adventurous type in the kitchen – DON’T Panic! You can substitute rice for quinoa and spinach or other leafy green that you would prefer, if you don’t want to try arugala, but do try it :), it’s kind of spicy.
This dish is quick, you can use leftover or packaged chicken to help make this a 30 minute recipe, with time split equally between prep and cook time. I added about 1/4 teaspoon of salt to the quinoa water and lightly salted. I used 1 cup of water for the quinoa and cooked it for about 15 minutes, with a cover on the pot. Remember to cover the pot!
Curious to taste these sauces for yourself? Good news! If you stop into participating Ahold stores between May 2nd and May 7th from 10am-4pm, you’ll have the chance to sample one of these Bertolli sauces with Johnsonville Sausages. Plus, not only will you get a taste of Tuscany, you’ll also receive a $1 Off coupon, immediately redeemable for Bertolli sauces. Find the nearest sampling event here: Ahold (Giant Carlisle, Giant Landover, Stop & Shop New England, Stop & Shop New York Metro or Peapod) Store Finder
Here is the link to The Recipe at the Bertolli® website
1/2 cup quinoa (rice, bulgar, etc.)
4 large portobello mushrooms, stems removed
2 Tbsp. Bertolli® Classico™ Olive Oil
1 jar Bertolli® Gold Label Imported Balsamic Vinegar with Caramelized Onions Sauce, heated
2 cups cut up cooked chicken breast
2 cups baby arugula
1/2 cup grated Parmesan cheese
Use the coupon below for the sauce and the coupon from the Sunday April 27th Red Plum
Bring 2/3 cup salted water to a boil in small saucepan. Add quinoa and return to a boil. Reduce heat to medium-low and simmer covered 12 to 14 minutes, until tender. Remove from heat and let stand 5 minutes.
Meanwhile, brush mushrooms with oil and, if desired, season with salt and pepper. Grill or broil, turning once, until tender, about 10 minutes.
Spread 2 tablespoons Sauce on each of 4 plates. Arrange mushrooms gill sides up on plates. Combine remaining Sauce, chicken, quinoa, arugula and cheese in large bowl. Spoon mixture evenly onto mushrooms.
Sprinkle with additional Parmesan cheese, if desired.
TIP: Serve sprinkled with toasted pine nuts.
As I mentioned, we loved it and will likely add it to our monthly meals, especially when short on time or dealing with leftovers. I’ve even thought of 2 additional way to use these ingredients to help impress your family and friends.
#2 – Fine chop your chicken in 1/4 inch cubes and chop arugula, a little more fine than did in the first recipe. stuff into smaller whore cremini or white mushrooms to serve as an appetizer.
#3 – The dish “Reconstructed”. In this case i didn’t chop my chicken and mix the ingredients. In this version i layer each ingredient separately, with the mushroom on the bottom and Parmesan cheese on top. Below are photos of each of the steps taken.
Finally We’re having a contest! 2 Entrants will win a $50 gift card:
* One (1) $50 Gift Card to the Ahold USA store of winner’s choice (Giant Carlisle, Giant Landover, Stop & Shop New England, Stop & Shop New York Metro or Peapod) (ARV $50)
a Rafflecopter giveaway
Sponsored post by Lunchbox, all opinions are 100% my own.
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