Capellini Alla Campagnola Rustic Angel Hair Pasta Chicken Food

WHOLE-WHEAT ANGEL HAIR PASTA WITH CHICKEN & CAPERS

Steps:

• Prepare pasta according to package directions. Heat olive oil in a nonstick pan. Add chicken and saute for 4-5 minutes. Add tomatoes, garlic and thyme; saute for 5 minutes, stirring occasionally. add white wine and capers; cook, stirring frequently, 3 minutes more.
• Toss chicken mixture with pasta. Top with grated Parmesan cheese.

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CAPELLINI ALLA CAMPAGNOLA- RUSTIC ANGEL HAIR PASTA & CHICKEN

Steps:

• Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
• Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
• 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.
• Drain chicken and set aside.
• Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
• Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
• Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
• Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
• Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
• Stir in chopped parsley, then add drained angel hair pasta and toss.
• Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.

TAGLIERINI ALLA CAMPAGNOLA

Steps:

• Melt butter in a large skillet over medium heat.
• Add bacon and fry until crisp.
• Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
• Stir in wine and cook until liquid evaporates.
• Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
• Spoon over cooked pasta and sprinkle with minced parsley.
• Serve, passing additional parmesan cheese.

CAPELLINI AL GAMBERETTI (ANGEL HAIR PASTA WITH SHRIMP)

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, heat a large skillet or saute pan over medium high heat and add the olive oil, shrimp and garlic; cook, stirring frequently until the shrimp just turns opaque, about 2 minutes.
• Add the mushrooms, tomatoes, and artichokes and keep cooking until the mushrooms are softened, about 3 minutes.
• Season to taste with salt and pepper.
• Toss with pasta and garnish with fresh parsley.

LEMON-PEPPER CAPELLINI

Steps:

• Place water on to boil for pasta.
• In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
• Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.