angel hair pasta

Chicken Spiedini with Amogio Sauce is a very popular dinner at Italian restaurants. This dish can be made right at home with this easy recipe .

Chicken Spiedini with Amogio Sauce

chicken breasts

bread crumbs

parmesan cheese (grated)

parsley

lemon zest

garlic (minced)

olive oil

Tablespoons butter

butter

Tablespoon garlic

lemon juice

Tablespoon parsley

Tablespoon basil (chopped)

salt & pepper

red chili pepper flakes

This recipe used plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too.Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.

To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.

In a shallow bowl add olive oil. Over medium melt butter over low heat and then add to bowl of olive oil.Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. I use a rectangle baker like this.

Chicken Spiedini

In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper chili flakes and warm over medium heat until it begins to boil. Remove from heat.Spoon just enough Amogio sauce over chicken skewers to cover the bottom of the baking pan.

Place chicken in a 400 degree fahrenheit preheated oven and bake for 15 minutes. Remove from oven and turn chicken over. Return to oven and bake another 15 minutes. Remove chicken from oven and carefully tip pan upward and using a spoon take some of the amogio sauce and drizzle over chicken. Return to oven and bake for 15 minutes.In the meantime, prepare Angel Hair Pasta according to package instructions.Once pasta is done, remove from heat, drain and return to pan. Pour amogio sauce over pasta and toss. Then place pasta in a serving dish.

Remove chicken from oven and serve with pasta.

Enjoy!

Amogio Sauce

Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated. Thin with water or broth when reheating, and adjust the salt.

Harira Soup

onion,

garlic cloves,

ginger

black pepper

turmeric

cumin

cayenne

saffron

(3-inch) piece cinnamon stick cinnamon

celery leaves

cilantro

Salt

brown lentils,

red lentils,

fava beans (or substitute 1 cup dried chickpeas, soaked overnight)

Lemon wedges,

Put olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.

Add tomato, celery leaves and cilantro and bring to a brisk simmer. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried favas. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.

Let soup simmer for 30 minutes, then taste broth and adjust salt. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)

Just before serving, add pasta and let cook for 2 to 3 minutes. Ladle soup into small bowls and pass lemon wedges for squeezing.

Tagliolini is essentially very finely cut tagliatelle – about as thick as a tapestry needle. It is a delicate pasta that complements the simple, fresh flavours of this sauce particularly well. Because it is so fine, take extra care with the cooking time; more often than not I find that it’s done before I know it.

This recipe is an edited extract from A Table in Venice by Skye McAlpine (Bloomsbury Publishing, RRP $45). Copyright © Skye McAlpine

Tagliolini with prawns zucchini and saffron

tbs extra virgin olive oil

zucchini, chopped

green king prawns, peeled, deveined

(60 milliliters) white wine

(125 milliliters) pure (thin) cream

dried tagliolini (substitute angel hair pasta)

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5348771529001-5977441057001

A classic combination of seafood and pasta, Angel Hair Pasta with Shrimp, Tomatoes and Fresh Basil makes for a simple, but elegant dinner with incredible flavors! It's an easy-fancy meal that is just as perfect to impress somebody special as it is to satisfy a hungry family on a weeknight when you need to get dinner on the table in under 30 minutes.

Angel Hair Pasta with Shrimp, Tomatoes and Fresh Basil

Golden Grain® angel hair pasta

garlic

red pepper flakes

tomatoes

dry white wine or chicken broth

shrimp

basil

Salt & Pepper (to taste)

Cook the pasta according to the package directions, just until al dente, then drain and set aside.

Heat the olive oil in a large skillet over medium-high heat.  Add the minced garlic and red pepper flakes and cook for 1 minute, stirring constantly to prevent the garlic from burning.

Add the diced tomatoes, salt, pepper, and white wine or chicken broth (I just used the broth).  Bring everything to a simmer, stirring occasionally.

Add the shrimp to the skillet and cook, stirring frequently, for 3 to 4 minutes or until the shrimp turns pink and are done.  Be sure not to overcook the shrimp though or they will be tough and rubbery.

Add butter and basil, and stir until the butter melts.  Toss the shrimp, tomato and basil mixture with the cooked pasta, and serve immediately.

Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don’t have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

One-Pot Spanish-Style Shrimp and Chorizo Pasta

extra-virgin olive oil,

onion

fideos, angel hair pasta

Kosher salt and black pepper

tomato paste

fennel bulb, trimmed,

clam juice

shrimp, cleaned

peas

Parmesan

Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).

Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.

Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.

Drizzle with oil and serve with lemon wedges.

Angel Hair Pasta with Blush Sauce is easy to prepare, full of flavor and perfect comfort food.

Angel Hair Pasta With Blush Sauce

Angel Hair pasta

tsp crushed garlic

(28 ounces) crushed tomatoes

TBS dried Italian seasoning

white wine

salt and crushed red pepper

half and half

Grated cheese (for garnish)

Cook the pasta al dente in a pot of boiling water according to package directions. It should be slightly undercooked. Reserve 1 cup of pasta water and drain pasta when done.

In a large frying pan, heat the oil on medium heat. Add the garlic and cook for two minutes.

Add the tomatoes, seasoning and wine. Bring to a simmer and cover. Cook for 15 minutes or until sauce is very thick while stirring well. Add salt and red pepper to taste.

Add the half and half to the pan and cook until bubbly. Stir well.

Add the pasta and water to the pan. Toss and cook for a few minutes or until sauce is thick and pasta is well coated. ***(See note)

Serve in bowls garnished with basil and cheese.

Angel Hair Pasta with Garlic and Herbs is heavenly! This flavor-packed, 15 minute side dish is made completely with fridge and pantry staples.

Angel Hair Pasta with Garlic and Herbs (Pasta Packet Copycat!)

gluten free angel hair pasta

Tablespoons)

garlic, pressed

chives

dried rosemary, crushed between your fingertips

salt,

cheese

Bring a large pot of water to a boil then add angel hair pasta and cook until it's just shy of al dente (pasta will continue to cook slightly in the skillet with the herb butter) - DO NOT DRAIN.

Meanwhile, melt butter in a large skillet over heat that's a touch above medium then add shallots and saute until tender, 3-4 minutes. Add garlic then saute until extremely fragrant, 1-2 minutes. Add dried chives, parsley, basil, rosemary, and salt then stir to combine.

Use tongs to transfer cooked angel hair pasta from the cooking pot to the skillet then add parmesan cheese and a scoop of pasta cooking water (~1/4 cup) and then start stirring with tongs or a spatula. Continue to stir, adding pasta cooking water as needed, until a light and silky sauce has formed around the pasta. Don't be afraid to keep adding the pasta cooking water - it will not dilute the flavor of the dish!

Scoop angel hair pasta onto plates then serve.

Put a puttanesca-style twist on your next pasta dish! This one is made with tender strips of chicken, and items you probably already have on hand.

Angel Hair Puttanesca with Chicken

lb. (8 oz.) angel hair pasta, uncooked

Tbsp. KRAFT Lite Zesty Italian Dressing

lb. boneless skinless chicken breasts,

garlic,

red pepper

CLASSICO Tomato and Basil Pasta Sauce

Kalamata olives

capers

Tbsp. KRAFT Grated Parmesan Cheese

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken, garlic and red pepper; cook 3 min., stirring frequently. Stir in pasta sauce, olives and capers; cook on medium heat 10 min. or until chicken is done, stirring occasionally.

Drain pasta; transfer to serving plates. Top with sauce mixture and Parmesan.

Enjoy epic garlic-pesto flavor with our Pesto Chicken and Pasta recipe. Ready in 30 minutes, our Pesto Chicken and Pasta is a flavorful weeknight favorite.

Pesto Chicken and Pasta

Tbsp. oil

lb. boneless skinless chicken breasts, sliced

red pepper,

CLASSICO Traditional Basil Pesto Sauce and Spread

KRAFT Finely Shredded Italian* Five Cheese Blend

hot cooked angel hair pasta

Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 4 to 5 min. or until chicken is evenly browned. Add peppers; cook 3 to 4 min. or until chicken is done, stirring frequently.

Stir in pasta sauce and juice from 1 lemon half; top with cheese. Cover; cook on low heat 2 to 3 min. or until cheese is melted. Spoon over pasta.

Serve with remaining lemon half, cut into wedges.

Give angel hair pasta a quick sizzle in the saucepan before adding it to a blend of seasoned canned tomatoes and chicken broth to make this tasty soup.

Angel Hair Soup

KRAFT Zesty Italian Dressing

(28 oz.) diced tomatoes, undrained

chicken broth

lb. angel hair pasta, uncooked

qt. (4 cups) water

KRAFT Shredded Cheddar Cheese

sour cream

Blend dressing, tomatoes and onions in blender until smooth. Pour into stockpot. Bring to boil on medium-high heat. Stir in broth. Simmer on medium-low heat 15 min., stirring occasionally. Meanwhile, heat oil in large saucepan on medium heat. Add pasta; cook 1 min. or until golden brown, stirring constantly. Drain.

Add pasta and water to tomato mixture in stockpot; cook on medium-high heat 10 min. or until pasta is tender and about 1/3 of the broth is absorbed. (The pasta should still be somewhat soupy.) Sprinkle with cheese.

Top each serving with about 1 tsp. sour cream; swirl lightly with spoon.

This quick and easy Buttery Garlic Seared Scallops recipe is succulent and delicious. Serve over pasta for a fantastic meal.

Buttery Garlic Seared Scallops

sea scallops

salt

¼ tsp black pepper

tbsp Land O Lakes® Butter

lemon (juice half, slice remaining half)

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat a large, cast iron or stainless steel skillet over medium-high heat and add olive oil. Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. Remove scallops from pan to a plate.

Add Land O Lakes® Butter with Olive Oil &amp; Sea Salt to skillet and let melt. Stir in garlic and cook until fragrant, about 30 seconds. Squeeze in the juice of half the lemon, then add the scallops back to the pan and top with parsley.

Serve over cooked pasta with extra lemon wedges. Enjoy!

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These simple Buttery Garlic Seared Scallops are pan-seared and seasoned to perfection. Serve by themselves or over freshly cooked pasta for an elegant, yet quick meal.

Garlic Butter Scallops Pasta Recipe

This easy Angel Hair Pasta recipe has a creamy Parmesan sauce with flavorful chicken. It&#39;s easy to make from scratch and will become a new family favorite!

Angel Hair Pasta (with Chicken!)

chicken breast

Salt/pepper (or lemon pepper seasoning. See notes.)

flour

dry white wine (see notes)

Half and Half (half milk half cream)

Parmesan cheese (freshly grated)

½ lb. angel hair pasta

Parsley (to garnish)

EACH: mustard powder, oregano, onion powder

EACH: salt, pepper

Combine chicken broth, half and half, and seasonings and set aside. Measure out remaining ingredients. Take a measuring cup (1 cup or larger) and place it in the colander that you’ll use to drain your pasta, this will remind you to save some of the pasta water when that step arrives.

Prep Work

Slice the chicken in half lengthwise to create 2 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper (OR lemon pepper seasoning, see notes). Sprinkle each chicken slice with 1 tbsp. flour and rub it over the surface of each side. (This gives it a little texture and prevents it from sticking to the skillet.)

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into bite-sized pieces.

Sear the Chicken

Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.

Start boiling water for the pasta.

Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off.

Add the chicken broth/half and half mixture in small splashes, stirring continuously.

Reduce heat to low and stir in the cheese. Cover partially.

Make the Sauce

Salt the boiling water and add the pasta. Cook until no more than al dente (about 4 minutes). Set a timer to avoid overcooking. Use kitchen tongs to lift the pasta from the water now and then to ensure the noodles aren&#39;t sticking together.

Drain once cooked and reserve at least 1 cup of pasta water.

Add the pasta to the sauce and use kitchen tongs to gently toss to incorporate. Add the chicken and stir to combine.

If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached.

Garnish with parsley and serve!

Boil the Pasta

I've made this dish several times, and the family always loves it and makes comments on how good it is, so I guess it's time to post a rating.....I'd give it more stars if possible.  I don't know where there so many wonderful and doable recipes as there are on this site!  I can always count on finding something we all love....the pasta recipes alone are just outstanding.  Thanks for all you do, the quality of your effort shines.

I made this a few nights ago and it was delicious! I am in love with this sauce - it's a little lighter than alfredo but still tastes decadent! My chicken never seems to develop that crispier texture - with more practice I am hoping I can perfect my technique! Thanks for another great recipe!

Omg!! My daughter ate the noodles with the sauce!!! I’m so happy because she’s autistic and we have issues with trying new foods. She took a bite and just kept eating. Thank you thank you

Top 13 angel hair pasta recipes from across the web

The most viewed angel hair pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Spiedini with Amogio Sauce

Harira Soup

Tagliolini with prawns zucchini and...

Angel Hair Pasta with Shrimp, Tomat...

One-Pot Spanish-Style Shrimp and Ch...

Angel Hair Pasta With Blush Sauce

Angel Hair Pasta with Garlic and He...

Angel Hair Puttanesca with Chicken

Pesto Chicken and Pasta

Angel Hair Soup

Buttery Garlic Seared Scallops

Angel Hair Pasta (with Chicken!)

Cajun Sausage and Shrimp Pasta

Top 13 angel hair pasta recipes from across the web

The most viewed angel hair pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Spiedini with Amogio Sauce

Harira Soup

Tagliolini with prawns zucchini and...

Angel Hair Pasta with Shrimp, Tomat...

One-Pot Spanish-Style Shrimp and Ch...

Angel Hair Pasta With Blush Sauce

Angel Hair Pasta with Garlic and He...

Angel Hair Puttanesca with Chicken

Pesto Chicken and Pasta

Angel Hair Soup

Buttery Garlic Seared Scallops

Angel Hair Pasta (with Chicken!)

Cajun Sausage and Shrimp Pasta

The most viewed angel hair pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine