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Video: Scottos cook up 5-ingredient summer recipes

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    >> very angry they came up with three amazing meals using just five simple ingredients. chicken pasta , plum, tomatoes, pasta and fresh araruggala.

    >> now today, we're beginning with a caprise salad. this is with the pasta and sauteed chicken and arugula and mozzarel mozzarella.

    >> it's tomatoes and mozzarella and arugula all in here.

    >> an then top it off with chicken .

    >> it's easy as that.

    >> easy, simple not a lot of time and it's a delicious salad to make for the whole family.

    >> and good left overs i would imagine as well.

    >> let's get into chicken apartmeparm.

    >> let's keep it simple . we talked about five ingredients. i'm sauteing a chicken and browning it on both sides and i'll place this aside and try to use the same pan and start building my tomato sauce which is going to be onions, garlic, i'll take the tomatoes, a little salt and pepper , thank you very much. cook this now for about 20 minutes . this is what it's going to look like after it's done and then we're going to build that chicken . we'll start with the chicken . add the tomatoetomatoes. add that mozzarella on top.

    >> how much do you go with.

    >> go the way you want.

    >> and bake that until it's melted and it's done. i kept a couple of pieces of this tomato, a little left and you have pasta so here's another dish for you during the meal and add the pass to to the tomato sauce .

    >> right on top. beautiful.

    >> looks good.

    >> back row. what are you looking on?

    >> same five ingredients. natalie you're doing a great job pounding.

    >> we like to tenderize the chicken .

    >> two playlayers of plastic.

    >> in the same pan i'm going to put garlic and anthony would you throw my pasta ? a little pasta with garlic and olive oil . so you'll finish here. i'm going to move down here.

    >> now when you say you want chicken and a salad, there you go. we're going to use these ingredients raw. tomato, mozzarella and olive oil . a little lemon juice .

    >> what's the right ratio.

    >> 3 to 1. olive oil to lemon juice or red wine vinegar is nice. salt and pepper . mix it up and then we just top it right over our chicken cutlet and anthony could you give me some of the nice pasta . throw in a little red pepper on your pasta .

    >> delicious.

    >> and isn't that a wonderful meal.

    >> looks beautiful.

    >> great summertime meal. keeping it light.

    >> keep the family happy.

    >> mom do you have a favorite?

    >> i make all of these recipes at fresco restaurant. so come see us.

    >> absolutely. guys, thank you so much.

    >> thank you guys.

TODAY recipes
updated 7/9/2013 3:42:14 PM ET 2013-07-09T19:42:14

Recipe: Caprese chicken pasta salad

  • 3 chicken cutlets, 8 ounces each, cooked and sliced
  • 1 cup extra virgin olive oil
  • 1 pound penne pasta, cooked according to package directions
  • 2 cups diced mozzarella
  • 2 cups diced plum tomatoes
  • 1 bunch fresh arugula, washed and drained
  • 1/4 cup balsamic vinegar
  • Pinch of salt and pepper

In a large sauté pan over medium heat, heat 1/2 cup olive oil and sauté the chicken until golden brown. Set aside and cool, then slice lengthwise.

In a large bowl, add the cooked pasta, mozzarella, tomatoes, arugula and toss with the remaining olive oil and balsamic vinegar. Season with salt and pepper to taste, top with the sliced chicken, and serve at room temperature.

Serving Size

Makes 6 servings

Recipe: Chicken cutlet parmesan

  • 6 chicken cutlets (6 to 8 ounces each)
  • 1 pound penne pasta, cooked according to package directions
  • 1 cup olive oil
  • 1 onion chopped
  • 4 large garlic cloves, smashed (skins removed)
  • 3 cups fresh plum tomatoes, diced
  • 2 pounds sliced mozzarella, sliced 1/4 inch thick
  • 1 bunch fresh arugula, washed and drained
  • Salt and freshly ground pepper to taste

In a large sauté pan over medium heat, heat 1/2 cup olive oil, add the onion, 2 garlic cloves, and cook until lightly browned then add the chicken, season with salt and pepper. Sauté chicken on both sides until cooked through; then remove and set aside.

In the same sauté pan, heat 1/2 cup olive oil over medium heat, add the remaining garlic cloves, plum tomatoes, season with salt and pepper, and simmer for 20 minutes.

Place chicken in a baking pan, top with sliced mozzarella and half of the tomato sauce. Bake in 350 degree oven for 10 to 15 minutes until the cheese is bubbling.

Place the chicken on a serving platter, add the pasta, top with remaining tomato sauce, garnish with fresh arugula and serve.

Serving Size

Makes 6 servings

Recipe: Chicken paillard and penne aioli

  • 6 chicken cutlets, pounded thin (8 ounces each)
  • 2 cups olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons chopped garlic
  • 1 pound penne pasta, cooked according to package directions
  • 1 teaspoon red pepper
  • 2 bunches arugula, washed and dried
  • 2 cups diced mozzarella
  • 3 cups chopped plum tomatoes
  • Salt and pepper

Season chicken cutlets with salt and pepper. In a large sauté pan, heat ½ cup olive oil over medium heat, cook for 3 to 5 minutes on each side or until the chicken is lightly browned and cooked through; remove from pan and set aside.

In the same sauté pan, heat 1 cup olive oil over medium heat, add the garlic and cook until lightly browned. In a large pot, cook penne pasta, drain and add to the sauté pan with the olive oil and garlic. Add the red pepper, season with salt to taste, and toss.

In a bowl, add the arugula, mozzarella, and plum tomatoes. Add ½ cup olive oil and ¼ cup lemon juice, season with salt and pepper.

Place the chicken on a platter, top with the arugula, mozzarella and tomato salad, and place the penne aioli on the side, and serve.

Serving Size

Makes 6 servings

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