Tuesday, January 31, 2012

Chicken Capellini Picante 4 Britts

This is my rendition of a dish served at the Trattoria across the street from our old office in Saratoga. We often enjoyed it for lunch.

1/2 lb Capellini or Angel Hair Pasta
3 Boneless Skinless Chicken Half-Breasts
Italian Seasoning
Olive Oil
Pepper Flakes
Coarse Sea Salt
3 Cloves Crushed Garlic
1 Bag Fresh Spinach
Parmesan Cheese

Sprinkle the Chicken with Italian Seasoning and grill over medium heat 10-12mins Do Not Overcook. Set the chicken on a cutting board and while it's cooling. Boil the pasta until al dente. Drain and drizzle with Olive Oil.

Now comes the main event. Heat 2-3 Tbsp (yes you need a lot) of Olive Oil in a pan on medium. Add the red pepper and coarse salt then the garlic (if the pan is too hot the garlic will burn). Now chop the chicken and add it to the pan. Saute a couple of minutes until the chicken is cooked thru, then toss in the pasta and then the spinach. Use a lot of spinach, when it wilts it really cooks down. Don't be afraid to add Olive Oil if necessary.

I know it's italian but serve it in rice bowls with chopsticks. Garnish with Parmesan and enjoy.

The blending technique is tricky, you have to have the heat just right. Too low and it will be soggy, too high and the pasta wil stick. Adding the spinach creates steam which also cools the pan down.

love and bacon,

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