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Angel Hair Pasta (with Chicken!)
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Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
Slice 1 large boneless chicken breast in half horizontally to make two thinner pieces. Cover and pound them to an even thickness, then season with salt and pepper and dust both sides with 2 tablespoons flour.
- 2
Heat 1 tablespoon olive oil in a wide skillet over medium-high. Cook the chicken 3–4 minutes per side until golden and 165°F. Transfer it to a board to rest, then cut it into bite-size pieces after 5 minutes.
- 3
Pour ½ cup dry white wine into the skillet and scrape up the browned bits. Simmer 3–4 minutes, until reduced by about half. Melt in 3 tablespoons butter, add 3 minced garlic cloves for 30 seconds, then stir in 3 tablespoons flour for 2 minutes.
- 4
Whisk in 1 cup chicken broth and 1 cup half-and-half a splash at a time. Stir in ¾ teaspoon dried parsley, ¾ teaspoon each mustard powder, oregano, and onion powder, plus ¼ teaspoon each salt and pepper. Keep it at a gentle simmer and add ½ cup Parmesan.
- 5
Boil ½ pound angel hair in salted water until just tender, about 4 minutes. Save 1 cup pasta water, drain, and toss the noodles into the sauce with the chicken. Loosen with small splashes of pasta water, then finish with parsley.