extra virgin olive oil (plus paintbrush)
2 whole fryer chickens
2 tsp. whole rosemary
2 tsp. thyme leaves
2 tsp. oregano leaves
2 tsp. sweet basil leaves
1 Tbsp. coarse ground black pepper
4 Tbsp. extra virgin olive oil
6-8 strips anchovies, smashed
3/4 cup mixed vegetable seasoning
6 cloves minced fresh garlic
1/2 cup diced Portabella mushrooms
1/2 cup fresh tomatoes, diced
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/2 cup snow peas
1/2 cup julienned carrots
1/2 cup diced zucchini
1/2 cup diced yellow squash
1/2 cup chopped marinated artichoke hearts
1/2 cup shredded green cabbage
1/2 cup diced eggplant
1/2 cup diced bell pepper
1/2 cup coarsely diced yellow onions
3/4 cup fresh spinach, chiffonade
1 Tbsp. Italian flatleaf parsley, minced
1 tsp. Frank Davis Sicilian Seasoning
1 tsp. Frank Davis Sprinkling Spice
1 tsp. crushed red pepper flakes
2 cups whole wheat rotini pasta, cooked al dente
1/2 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup sliced green onions for garnish
Start off by taking a 12 to 14 inch heavy aluminum anodized skillet, heat up the olive oil, stir in the smashed anchovies, and saute the vegetable seasoning and the fresh garlic over a medium-high fire. When the veggies have wilted, drop in the mushrooms and cook them until they begin to release their natural juices. At this point, begin stirring in all the other ingredients, one ingredient at a time, until you get to the parsley. Now, with everything thoroughly blended, put a lid on the skillet, reduce the fire to medium-low, and smother the dish for about 6 to 8 minutes (or until the broccoli and the cauliflower become tender crisp).
Next, remove the lid and begin seasoning the pan pie. While stirring constantly, toss in the parsley, Sicilian seasoning, Sprinkling Spice, and red pepper flakes, along with the rotini pasta. When everything is in the pan, toss, toss, and toss some more to make certain that all the ingredients are married. Then just before you finish tossing, sprinkle in the shredded Parmesan cheese and toss once again.
All that's left to do is to top the dish with the full complement of mozzarella and slide the pan into a 450-degree oven for about 8 to 10 minutes or until the cheese melts, bubbles, and begins to brown.
Of course, about an hour or two prior to making the pan pie, you should season and roast the chickens. To do this, clean the chickens both inside and out with cold running water, pat them dry with paper towels, and brush them liberally with extra virgin olive oil.
Then, using a mortar and pestle, grind up the rosemary, thyme, oregano, basil, and black pepper and briskly and liberally rub it into the chickens. When they're completely seasoned, place them onto a roasting rack, place the rack into a baking pan filled to about a half-inch deep with water, and cook them at 350 degrees for about an hour and a half or until the internal temperature reaches 180 degrees.
When you're ready to eat, take the chickens from the oven, carve them into serving size pieces, scoop out a generous helping of the pan pie with a chef's spoon, and chow down on everything while it's piping hot. Oh, one last thing when you serve the pasta be sure to scatter on the sliced green onions as garnish.
This chicken and pan pie combination makes a great Superbowl main meal! If you'd prefer not to blend your own herbs, you can substitute 2 teaspoons each of my poultry seasoning and my Grill-N-Broil seasoning.
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