Capellini Alla Campagnola- Rustic Angel Hair Pasta & Chicken

Sue Lau's Note:

This is so good!

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 680.38 g boneless skinless chicken breast halves (about 3, 1 1/2 to 1 3/4)
• 88.74 ml olive oil (divided)
• 118.29 ml flour (more or less, as needed, to dredge chicken in)
• 226.79 g sliced baby portabella mushrooms (crimini)
• 5 garlic cloves, minced or 5 garlic cloves, crushed
• 2.46 ml crushed red pepper flakes (optional and amount really to taste)
• 118.29 ml dry white wine (dry sherry is good)
• 411.06 g can diced tomatoes (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,) or 411.06 g 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)
• 29.58 ml fresh basil, chopped
• 14.79 ml fresh oregano, chopped
• 2.46 ml fennel seed
• 29.58 ml capers (size doesn't matter)
• 2.46 ml kosher salt
• 2.46 ml black pepper
• 59.14 ml chopped Italian parsley
• 240.97 g uncooked angel hair pasta, cooked al dente
• 118.29 ml shaved asiago cheese (use vegetable peeler) or 118.29 ml parmesan cheese (use vegetable peeler)

Directions:

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

Reviews

[Chandra M]

*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!

[lucid501]

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!

[Kim127]

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!