Chicken Pomodoro with Angel Hair

What we used:

  • 2 boneless & skinless chicken breasts, pounded flat
  • White wine, for myself & The Mister….oh, and for deglazing the pan

For the coating:

  • 1/2 cup Progresso bread crumbs
  • 1/4 cup Boar’s Head grated Parmesan ( or any brand you prefer)
  • 1 tablespoon Tuscan seasoning

For the pasta:

While I prepped the chicken, The Mister infused the oil that will be tossed with the angel hair pasta.

Into a small skillet add the Delallo chopped garlic, the sprinkle or two of Tuscan seasoning, red chili flakes, Gourmet Garden basil paste and olive oil. Turn the heat on very low for 5 minutes.

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Lay the chicken on a cutting board and using a sharp knife, clean the chicken breast removing and discarding any icky bits.

Wrap the chicken in a piece of plastic wrap and pound it flat. Do the same for the other piece of chicken.

In a gallon Ziploc bag, pour the ingredients listed above under Coating and mix well. Place one flattened chicken breast at a time into the bag, seal it and shake to coat the chicken well. Remove the chicken, shake off any excess coating and set aside.

Preheat a heavy skillet on medium-high heat. Add approximately a tablespoon or two of olive oil. Carefully place the chicken in the skillet and cook thoroughly, 5 minutes or so on each side.

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Once the chicken is cooked, remove from the pan and set aside.

Using whatever white wine you have on hand, get ready to deglaze the pan. Pour some wine into a glass and take a sip or two while you prepare yourself for this step.

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Ready? Turn the heat back on under the skillet and add several splashes of the wine and scrape those browned bits up.

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Next add the infused oil. Looks good.

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To this pan, add the cooked and drained angel hair pasta and toss. Add the Roma tomatoes and fresh basil. Toss well.

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Serve with a glass of that white wine.

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Tags: ,

Categories: Poultry, Rice, Beans, Pasta & Noodles

6 Comments on “Chicken Pomodoro with Angel Hair”

  1. Sunday, April 12, 2015 at 8:25 pm #

    looks good! i can make this for lunch 🙂

    • Sunday, April 12, 2015 at 8:35 pm #

      It is pretty quick to fix!

  2. Jane Kalin
    Monday, April 13, 2015 at 8:16 am #

    Mrs. Beans.. you make THE best chiffonade.
    This whole dish looks w-o-n-d-e-r-f-u-l. Even the garnish is perfect. ..Definitely on my ‘to do’ list! And who knows.. I may even run into Jabba at the supermarket.

    You’re the BEST. We want to see more.

    • Tuesday, April 21, 2015 at 7:19 pm #

      JAAAANE!!! Come to dinner!

  3. Monday, April 13, 2015 at 11:21 am #

    That looks like WAY more than a tablespoon of chopped garlic there Mrs. B. …
    and I LIKE IT!!!
    But where’s the bread? https://mykitcheninthemiddleofthedesert.wordpress.com/2014/12/17/its-cold-outside-lets-make-bread/

    Mangiamo!

    • Tuesday, April 21, 2015 at 7:20 pm #

      It’s one of those heaping tablespoons!

      Oh my, your bread looks ONO! I bet the house smelled amazing.

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