LIGHT SAUCE FOR ANGEL HAIR PASTA RECIPES

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CHICKEN PICCATA WITH ANGEL HAIR PASTA RECIPE | ALLRECIPES



Chicken Piccata with Angel Hair Pasta Recipe | Allrecipes image

This classic piccata sauce is also a traditional accompaniment to veal medallions.

Provided by Reeni

Categories     World Cuisine    European    Italian

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 13

? cup all-purpose flour
¼ teaspoon fresh ground black pepper
¼ teaspoon paprika
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
2 tablespoons olive oil
1 clove garlic, minced
¼ cup butter, divided
1 cup dry white wine
? cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 (8 ounce) package angel hair pasta, cooked and drained

Steps:

  • Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
  • Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
  • Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Nutrition Facts : Calories 543.4 calories, CarbohydrateContent 42.7 g, CholesterolContent 95.1 mg, FatContent 22.7 g, FiberContent 2.6 g, ProteinContent 31.1 g, SaturatedFatContent 9 g, SodiumContent 385.4 mg, SugarContent 2 g

SCAMPI ALLA VENEZIANA WITH ANGEL HAIR | WHAT'S COOKIN ...



Scampi alla Veneziana with Angel Hair | What's Cookin ... image

An authentic dish Grandma made and a taste of Venice Italy. Shrimp, calamari rings in a tomato wine light sauce over angel hair pasta.

Provided by Claudia Lamascolo

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Number Of Ingredients 11

1 1/2 pounds cleaned and deveined shrimp ( you can leave tails on for presentation if you like)
1 cup calamari cut in rings (or use another seafood you prefer cod, haddock,  shellfish, or another firm white fish)
2 tablespoons olive oil
3 tablespoons minced garlic
1 cup of San Marzano (or from Italy tomatoes) or use crushed fresh plum tomatoes
1/2 cup white wine (pinto grigio or a good grade drinking white wine NOT COOKING WINE)
pinch of fresh oregano and thyme
2 fresh chopped basil leaves
3 tablespoons butter
salt, pepper, and crushed red pepper flakes to taste
6 ounces of Angel Hair pasta cooked to package instructions or another pasta or rice you prefer

Steps:

  • Saute the shrimp and calamari in oil.
  • Add the garlic, saute for 2 minutes more until light brown.
  • Add the wine and deglaze for around 4 minutes to half reduction on medium heat.
  • Remove the fish to a plate.
  • Add the tomatoes and simmer for around 15 minutes on low.
  • Stir in the butter and fresh herbs, adjust the seasonings to taste for salt, pepper, and red pepper flakes if using.
  • To serve:
  • Place cooked pasta on a serving plate, top with the shrimp and calamari sauce

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