Total Time: 60 min
Prep Time: 20 min
Cook Time: 40 min
Rosie’s chicken angelo recipe is super easy to make. The reason why is because you only need one pan and pot. The pan for the sauce and the pot to cook the pasta.
- 6 Boneless chicken breasts
- 3 eggs
- Breadcrumbs (see recipe)
- ½ stick Tillamook butter
- 3 cloves garlic – chopped
- 1 can Mezzetta Artichoke hearts in water- drain and chop
- 1 can Dromedary sliced pimientos – drained
- ½ cup Chateau Ste Michelle chardonnay
- Juice of 1 lemon
- 6 mushrooms – sliced
- 1 pkg Angel Hair pasta
- Olive oil
Cut boneless white chicken up into small pieces, dip in egg and breadcrumbs, then fry in a pan with olive oil and set aside.
Mix all the other ingredients together in a pan and reduce to just a little liquid is left. This took me about 25 minutes. Place the cooked chicken into the pan and toss together. Add salt and pepper to taste.
Cook angel hair pasta as directed. Drain and pour chicken mixture onto of pasta.
More about Rosie’s Chicken Angelo
Angle hair pasta, or thin hair, is called Capellini. This is a very thin Italian pasta that is rod shaped long strands. Capelli d’angelo literally means “angel hair pasta” are often sold in a nest shape. This pasta goes good with soups or with seafood and light sauces.