Cook It!: Chicken and broccoli (Instructional video)

Noodles Italian Cafe and Sushi Bar's chicken and broccoli for one.

Photo by MANUEL MARTINEZ // Buy this photo

Noodles Italian Cafe and Sushi Bar's chicken and broccoli for one.

Chef Seth Berman of Noodles Italian Cafe and Sushi Bar's prepares chicken and broccoli for one.

Photo by MANUEL MARTINEZ // Buy this photo

Chef Seth Berman of Noodles Italian Cafe and Sushi Bar's prepares chicken and broccoli for one.

— Seth Berman has worked in Naples restaurants since the 1980’s, and in December 1991 he and his brother Matthew opened their own restaurant in Naples. Six years ago they moved further west on Pine Ridge Road to Mission Square Plaza at 1585 Pine Ridge Road to a brand-new restaurant.

Berman’s love and passion for food comes from his parents.

“I wish they were alive today so I could cook dinner for them and let them enjoy our success,” Berman said. “My mother made the best chocolate-coconut cheesecake that satisfied my sweet tooth.”

When asked how he decided to combine sushi and Italian on his restaurant menu he said most Italian restaurants do the same old thing, and the brothers wanted to give diners a variety when they picked a place to eat out. The authentic sushi chef, Abraham Adek, does things completely different than Berman’s Italian cooking. Both chefs always use fresh ingredients, and Berman’s cooking takes on a Mediterranean theme.

There is also a healthy menu approved by Cederquist Medical Wellness Center that caters to customers’ needs as well as gluten-free and low-carb choices and is very in-tune to patron’s allergies. For ambience, the restaurant has an indoor and outdoor bar. (Call 592-0050 for reservations and information.)

The recipe shown on the video can be made healthier by using light oil and by not flouring the chicken tenders.

Chicken and broccoli

(Serves one)

Ingredients

2 tablespoons extra virgin olive oil

5 lightly floured and pre-cooked chicken tenders

1 ounce fresh chopped garlic

Pinch of crushed red pepper

4 ounces blanched broccoli florets (approximately eight pieces)

Romano cheese, enough to sprinkle on top

5 ounces of penne pasta

Preparation

■ Heat the oil in a 9-inch saute pan.

■ Add the chicken tenders and saute until golden brown.

■ Add the garlic, broccoli and red pepper and mix together.

■ Plate the chicken and broccoli over 5 ounces of penne pasta, top with Romano cheese and serve.

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