4 Reviews

The pasta came out great, the capers give it a nice flavor. We had cooked chicken in the frig, so we just diced it up and added it to the sauce instead of using the flouring method. This ended up being half the chicken (which was still a lot for us). I also decreased the red pepper flakes, salt, fennel and oil to half tablespoon and used fresh tomatoes and more basil. The flavors all blend together well for a tasty pasta. With the decrease in chicken, this dish served 3.

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Maito July 15, 2013

*Lorie* - Thanks for another fabulous recipe! This will become a regular around our house. I used sherry as you suggested, and increased the fennel and crushed red pepper to 1 tsp each, otherwise made as written. The mix of flavors was excellent! Earthiness from the mushrooms and fennel, a touch of sweet from the tomatoes and sherry, little bit of citrus, and the fresh oregano topped it off beautifully. I can't wait to make it again!

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Chandra M March 11, 2008

Yum yum yum! such a tasty dish! I used thin spaghetti instead of angel hair, and grated parmesan rather than shaved, and also left out the fennel. Otherwise followed directions. This is a recipe that I would often bypass because of the long ingredients list, but it comes together relatively quickly. The chicken could even be made ahead of time to make it even quicker. Made for PRMR. Thanks Lorie!

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lucid501 February 11, 2008

Wow! This is really yummy! Along with the baby bellas, I also added about 1 cup of white button mushrooms that I wanted to use up. Did everything else according to directions. I would leave out the fennel next time as a personal preference, I don't think I care for it too much. Topped with the shaved asiago and served with a fresh loaf of Italian bread, this was a great dinner!! Thanks Lorie!

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Kim127 February 03, 2008
Capellini Alla Campagnola- Rustic Angel Hair Pasta & Chicken