I started the other night with some chicken breasts. I had no idea where I was going from there when I opened up the fridge- my mind went Indian, Greek, Mexican, before finally settling on Italian. This incredibly easy recipe (you basically do all of the work when you make the marinade!) requires the following:
1-4 chicken breast tenders (however many you want, really)
1 large, ripe tomato, chopped
3 cloves garlic, diced
cayenne and black pepper, to taste
1 cup dry white wine, generous
angel hair pasta
baby spinach, optional
parmesan cheese, to top
lemon wedge, to squeeze on top
I began by marinating some chicken breast tenders (smaller, thinner breast slices) in EVOO, garlic, cayenne powder, cracked pepper, basil and tomato.
After two hours, I removed the chicken from the marinade (reserving the marinade- very important!!) and seared them in a heated pan, just barely cooking them through, as they will be reheated at the end. Meanwhile I also started water boiling for the pasta.
Once the chicken was cooked, I put it aside. I added the marinade (get all of that oil in there, it’s worth it) to the pan, and deglazed it with a large cup of white wine. I let this simmer as the wine cooked off, leaving a delicious sauce. I also reheated the chicken in a smaller pan at this point.
Once the pasta was cooked, I added it to the pan, along with a bit of its heavily salted water- this way I didn’t have to add any extra salt to the dish. I let a bit of the water evaporate, until the sauce nicely coated the pasta. I threw in a large handful of spinach right at the end, and let it cook down for about thirty seconds before serving. I topped the pasta with a piece of chicken, plenty of parmesan cheese and a bit of fresh squeezed lemon.
There you have it! Definitely one of the easiest pasta dishes I have ever made, and so, so good. I’m already craving it again, and will be making it a few more times with our lovely summer tomatoes!
Seared Chicken with Summertime Angel Hair Pasta