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Capellini Alla Campagnola- Rustic Angel Hair Pasta and Chicken
- Servings: 4-5
- Prep: 20m
- Cook: 40m
Ingredients
- 1 1/2 pounds boneless skinless chicken breast halves (about 3, 1 1/2 to 1 3/4)
- 6 tablespoons olive oil (divided)
- 1/2 cup flour (more or less, as needed, to dredge chicken in)
- 8 ounces sliced baby portabella mushrooms (crimini)
- 5 garlic cloves, minced or 5 garlic cloves, crushed
- 1/2 teaspoon crushed red pepper flakes (optional and amount really to taste)
- 1/2 cup dry white wine (dry sherry is good)
- 1 can (14 1/2 ounce) diced tomatoes (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice, or 1 (14 1/2 ounce) can crushed tomatoes, undrained (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice)
- 1 lemon (juice of, no seeds)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon fennel seed
- 2 tablespoons capers (size doesn't matter)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped Italian parsley
- 8 1/2 ounces uncooked angel hair pasta, cooked al dente
- 1/2 cup asiago cheese (shaved, use vegetable peeler or 1/2 cup parmesan cheese use vegetable peeler)
How to Make
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Step 1: Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
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Step 2: Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
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Step 3: Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
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Step 4: Drain chicken and set aside.
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Step 5: Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
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Step 6: Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
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Step 7: Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
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Step 8: Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
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Step 9: Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
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Step 10: Stir in chopped parsley, then add drained angel hair pasta and toss.
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Step 11: Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.
We hope you enjoy this recipe!
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