Chicken Cacciatore With Creamy Angel Hair Recipes

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

CHICKEN CACCIATORE WITH CREAMY ANGEL HAIR

Steps:

• Cook chicken in large nonstick skillet on medium heat 3 to 4 min. on each side or until browned. Remove to plate; keep warm. Add vegetables to skillet; cook and stir 5 min. Add tomatoes; bring to boil. Add chicken; cover and simmer on low heat 8 min. or until chicken is done (165ºF).
• Meanwhile bring broth and water to boil in medium saucepan. Add pasta, stirring constantly until all pasta is moistened and soft. Cover. Remove from heat; let stand 10 min. Stir in half the cream cheese spread.
• Stir remaining cream cheese spread and milk into skillet until blended. Serve chicken and sauce over pasta. Sprinkle with Parmesan.

CREAMY CHICKEN ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm. , In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute., Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan., Drain pasta; toss with chicken mixture. Garnish with cheese.

CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO

Steps:

• Preheat oven to 350 degrees F.
• Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
• In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
• Dredge the chicken in the seasoned flour. Shake off excess flour.
• Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
• Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
• Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
• Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
• In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
• Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
• Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
• Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).

CHICKEN CACCIATORE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Saute chicken in bacon grease, with salt and pepper, until browned. Discard bacon and set chicken aside.
• To the pan add butter and melt; saute onion, garlic and mushrooms until onions are transparent. Stir in 1 cup wine, brown sugar and vinegar. Cook, stirring, until hot and bubbly; add chicken and carrots.
• Reduce heat to medium and cook 30 minutes, until chicken is well cooked and carrots are tender crisp.
• Blend together 1 tablespoon wine and cornstarch. Stir into chicken and mix well to thicken.

ANGEL HAIR WITH CHICKEN & CHERRIES

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small bowl, toss chicken with cornstarch, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted., Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts.

CREAMY CHICKEN ANGEL HAIR RECIPE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute. Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan. Drain pasta; toss with chicken mixture. Garnish with cheese.

CREAMY CHICKEN ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm.
• In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add the onion, celery, and garlic; saute 3-4 minutes longer or until tender.
• Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan.
• Drain pasta; toss with chicken mixture. Garnish with Parmesan cheese.