Chicken Scarpariello with Angel Hair Pasta
Source of Recipe
I adapted from a Rachael Ray recipe
Recipe Introduction
The original recipe is from Rachael Ray but I changed it to my tastes. First of all I didn't want poultry seasoning in it. Also the original recipe called for hot cherry peppers and I used sweet. Some of the reviewers said it was so hot they could barely eat it, and I couldn't find the hot cherry peppers even if I wanted to use them. The sweet cherry peppers didn't make it hot at all, (I did seed them though), so if you want heat use the hot kind or add some red pepper flakes. She serves it over lemon orzo but I wanted it with angel hair pasta. I didn't use the parsley because I didn't want to buy it but it would have added great color.
List of Ingredients
1 1/4 to 1 1/2 pounds boneless, skinless chicken breast
kosher salt and fresh black pepper
Italian seasoning and garlic powder, to taste (or Penzey's sandwich sprinkle if you have it)
flour
2 tablespoons extra-virgin olive oil
2 red bell peppers -- seeded and cut into 1-inch pieces
4 or 5 sweet cherry peppers -- drained and chopped and seeded if desired (or hot cherry peppers, if desired but use less)
4 cloves garlic -- chopped or crushed
3/4 cup dry vermouth or white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley -- optional but adds a nice color
2 tablespoons juice from cherry pepper jar
lemon wedges
8 to 9 ounces of angel hair pasta
Recipe
Bring large pot of salted water to a boil.
Meanwhile, heat a large heavy skillet over medium to med/high heat. Cut chicken into large chunks and season with salt and pepper and other seasonings and toss w/a small amount of flour, if desired.
Add 1 tablespoon extra-virgin oil to the hot pan. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken all over but don't cook quite through and then remove all of the chicken to a warm plate.
Add bell peppers, cherry peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently.
Meanwhile, cook the angel hair pasta.
Add vermouth or wine to the pan and reduce 1 minute or so. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble.
Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan. Squeeze in some fresh lemon juice or serve w/lemon wedges. Add cooked angel hair to the pan and toss to coat.
Original recipe:
* Exported from MasterCook *
Chicken Scarpariello with Lemon Orzo
Recipe By : Rachael Ray
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless -- skinless chicken
breast
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 red bell peppers -- seeded and cut into
1-inch pieces
3 hot cherry peppers -- drained and chopped
4 cloves garlic -- chopped or thinly
sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
1/4 cup chopped Italian flat-leaf parsley -- a couple of
handfuls
2 tablespoons juice from hot pepper jar
Orzo with Parsley and Lemon Zest -- recipe follows
Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo. WOW!
Orzo with Parsley and Lemon Zest:
1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water. You want the cooked pasta to remain hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon of extra virgin olive oil and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.
Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
NOTES : Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: No Smoke and Mirrors, Just Dinner
Prep Time: 10 minutes Cook Time: 18 minutes
Yield: 4 servings
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