By: Matt Chatfield

Chicken Scallopini

Angel Hair Pomodoro

With Chicken Scallopini

Pasta Pomodoro Ingredients

1/3 cup extra-virgin olive oil

4 cloves garlic, minced

5 each Roma tomatoes, diced

Kosher salt and fresh ground pepper to taste

8 ounces angel hair pasta (capellini)

2 cups chopped fresh basil leaves, loosely packed

1 chunk Parmesan Reggiano cheese, freshly grated

  • Heat the olive oil in a skillet or sauté pan over medium-low heat. Add the garlic and cook for about 2 minutes, or until tender.
  • Add tomatoes, Basil, pepper, and salt and heat through, stirring constantly, about 2 minutes. Turn off the heat.
  • Meanwhile, cook the angel hair pasta for 3 minutes in salted boiling water, stirring to keep from clumping together. Drain well.
  • Transfer the hot, drained pasta to the sauté pan. Toss the pasta gently with tomato mixture.
  • Serve immediately garnished with fresh grated Parmesan cheese at the table.

Chicken Scallopini Ingredients

Two 6-8 ounce boneless chicken breasts

2 cups Italian Breadcrumbs

½ cup Olive oil (not Extra Virgin)

  • Preheat an empty 10-12 inch pan over medium heat for about 2 minutes.
  • Slice the chicken breasts into 2-3 very thin but full size pieces
  • Dredge the chicken scallopine in the Breadcrumbs and set aside to cook.
  • When the pan is preheated, add half the oil and then the chicken pieces.
  • Cook chicken for 2 minutes per side, till fully cooked.
  • Set the cooked pieces a folded paper towel to catch any residual oil.
  • Squeeze some fresh lemon juice over just before serving atop the pasta.