Capellini Alla Campagnola Rustic Angel Hair Pasta Chicken

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This is so good!!

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Steps

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Pound chicken breasts to 1 / 4-1 / 2-inch thickness between sheets of plastic wrap.

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Season chicken with salt and pepper , then dredge chicken in flour and shake off excess.

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Heat 3 tablespoons olive oil in a large skillet and add chicken breasts , cooking over medium heat until golden on both sides and cooked through.

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Drain chicken and set aside.

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Meanwhile , heat boiling salted water in a pasta pot and cook angel hair pasta al dente.

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Drain.

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Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms , garlic and red pepper.

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Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.

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Pour in tomatoes , lemon juice , basil , oregano , fennel , capers , salt and pepper.

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Simmer over low heat for 15-20 minutes , adding tomato juice or broth if necessary.

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Stir in chopped parsley , then add drained angel hair pasta and toss.

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Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.

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Ingredients

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boneless skinless chicken breast halves, olive oil, flour, baby portabella mushrooms, garlic cloves, crushed red pepper flakes, dry white wine, diced tomatoes, lemon, fresh basil, fresh oregano, fennel seed, capers, kosher salt, black pepper, italian parsley, angel hair pasta, asiago cheese