Saturday, March 1, 2008

Basil Chicken over Angel Hair

Basil Chicken over Angel Hair

I made this Thursday when I was running low on groceries, but had company coming over. I doubled it (I was expecting 4 adults - only 3 came, and there was a ton of leftovers). I used half fresh tomatoes, and one 14.5 oz can of diced tomatoes. Other reviewers suggested it needed more flavor so I added oregano, basil and garlic powder to the tomatoes and let them marinate for a hour. I also marinated the chicken in Italian dressing for 3 hours. And grilled them (on the George Foreman grill). I used more garlic as well. I wish I has fresh basil, but I had to settle for the dried variety. And I didn't put the hot sauce in, because I wasn't sure the kids would eat it. Aaron tried it on the leftovers, and loved it. And I let people add their own Parmesan Cheese.

  • 1 (8 ounce) package angel hair pasta
  • 2 teaspoons olive oil
  • 1/2 cup finely chopped onion
  • 1 clove garlic, chopped
  • 2 1/2 cups chopped tomatoes
  • 2 cups boneless chicken breast halves, cooked and cubed
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup Parmesan cheese

  1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
  2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
  3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

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