Chicken and Bacon Spiedini with Romesco Sauce | PC.ca
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Chicken and Bacon Spiedini with Romesco Sauce

A plated filled with skewers of cubed grilled chicken wrapped in bacon topped a romesco sauce and sprigs of arugula.

PC Free From Chicken & Bacon Spiedini

Chicken and Bacon Spiedini with Romesco Sauce

Sweet, nutty Romesco sauce is a perfect companion for bacon-studded chicken skewers in this impress...

Sweet, nutty Romesco sauce is a perfect companion for bacon-studded chicken skewers in this impressive party snack. The Spanish pesto-like red pepper sauce gets its rich texture and nutty flavour from finely chopped almonds. Bonus: It’s made in a food processor instead of a saucepan – perfect for those hot days when you just can’t handle the stove. *Chef’s Tip: Toast almonds in a dry skillet over medium heat, stirring or shaking often, until light golden and fragrant, about 6 minutes.*

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 35 mins
  • Serves: 4
  • Dish Type: Canadian, American, Spanish
  • Season: Summer
  • Course: Appetizer
  • Main Ingredient: Chicken and Bacon
  • Amount Per Serving

  • Serving Size

    1/4 portion

  • Sodium

    700 mg

  • Sugars

    4 g

  • Protein

    30 g

  • Calories

    380 cal

  • Total Fat

    26 g

  • Dietary Fibre

    3 g

Chicken and Bacon Spiedini with Romesco Sauce

A plated filled with skewers of cubed grilled chicken wrapped in bacon topped a romesco sauce and sprigs of arugula.

PC Free From Chicken & Bacon Spiedini

  • Amount Per Serving

  • Serving Size

    1/4 portion

  • Sodium

    700 mg

  • Sugars

    4 g

  • Protein

    30 g

  • Calories

    380 cal

  • Total Fat

    26 g

  • Dietary Fibre

    3 g

0

How to make

Ingredients

  • 1 pkg (480 g)frozen PC® Free From® Chicken and Bacon Spiedini
  • 2 cups (500 mL)lightly packed baby arugula
  • 1 tbsp (15 mL)each extra-virgin olive oil and fresh lemon juice
  • 1 jar (300 mL)PC® Whole Sweet Red Peppers, drained and patted dry
  • 2cloves garlic
  • 2/3 cup (167 mL)sliced blanched almonds, toasted
  • 2 tbsp (30 mL)each extra-virgin olive oil and red wine or sherry vinegar
  • 1/2 tsp (2 mL)salt
  • 1/4 tsp (1 mL) each black pepper and smoked paprika
  • 2 tbsp (30 mL)roughly chopped fresh parsley

How to make

  • Step 1Romesco Sauce: Pulse red peppers, garlic, almonds, 2 tbsp olive oil, vinegar, salt, black pepper and paprika in food processor or blender until finely chopped. Add parsley; pulse once to combine. Set aside.
  • Step 2Preheat barbecue to medium heat. Brush grill with oil. Place folded sheet of foil lengthwise on edge of grill to shield skewer ends from direct heat. Remove frozen spiedini from all packaging. Place on grill with skewer ends resting on foil. Do not separate while still frozen. Grill, lid down, turning frequently and gently separating skewers once warmed, until cooked through, 8 to 10 minutes.
  • Step 3Toss together arugula, 1 tbsp olive oil and lemon juice in bowl.
  • Step 4Spread Romesco sauce in wide strip down centre of serving platter. Top with spiedini and arugula mixture.

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