SUSAN'S CHICKEN, VEGETABLE, AND ANGEL HAIR PASTA

Susan's Chicken, Vegetable, and Angel Hair Pasta image

This is a recipe that my sister Susan created. She tells me that if one of her sons, Brian, is asked what he wants for dinner, this is it! Every time. It is a fresh vegetable, chicken, and pasta dish with a lighter taste. It sounds delightful to me!

Provided by Marcia McCance

Categories Pasta

Time 30m

Number Of Ingredients 17

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Ingredients

FOR THE SAUCE:
2 c steamed broccoli and/or zucchini and/or chopped spinach (2 cups total of any/or all)
2 stalks celery, chopped
1/2 small onion, chopped
1 1/2 lb chicken breasts, boneless and skinless (sliced into strips and cut in half)
1 stick butter
1 Tbsp italian spices
salt and pepper to taste
1 sprinkle of red pepper (optional)
2 nice, medium sized fresh tomatoes (cubed)
1/2 c parmesan cheese
FOR THE PASTA:
dash salt
1 pat of butter or tbs olive oil
1/2 of a 1-lb box of barilla angel hair pasta (8 ounces)
FOR HEARTIER FLAVOR, MARCIA WOULD ADD TO THE COOKING PASTA:
dash(es) pepper, garlic powder, minced onion, italian seasoning with oregano

Steps:

1. VEGETABLES: Steam the vegetables in microwave (or steamer pan, if you prefer) in preparation to adding to sauce and set aside.
2. PASTA: Put the Pasta water on and bring to a boil. Add the pasta and cook while preparing the sauce. Do not over cook the pasta. NOTE: Angel Hair pasta cooks very quickly. It should not be over cooked as it waits for the sauce to become ready. It would be reasonable to add the pasta to the boiling water at about the time the chicken and celery are combined, so they are done at somewhat the same time. (See additional notes on the pasta below.)
3. SAUCE: Saute the chopped celery and onion in your favorite cooking fat until translucent. Then put in a bowl and set aside.
4. Place the cut up chicken in the pan used to saute the celery and onion, add the seasonings, and cook until tender. When tender, reintroduce the celery and onion to the chicken in the same pan. NOTE: You may also cook the chicken and then slice it, if your prefer -- just add it to the celery and onion when it is ready.
5. Add, butter and let it melt. (She tried to use less butter but it does not make the sauce properly without it -- she said it may be possible to use 1/2 cup of olive oil if you prefer, but she has never tried it.)
6. Add the chopped tomato, steamed vegetables, sprinkle the parmesan cheese, and gently toss to incorporate into the butter. Cook to thicken (butter and cheese) while gently stirring for about a minute -- do not overcook the chicken.
7. Pour chicken and vegetable sauce over the cooked and drained angel hair pasta, sprinkle with more Parmesan cheese and serve.
8. ADDITION NOTES ON THE ANGEL HAIR PASTA: 1. Fill sauce pan about half full of water to which you've added salt and a pat of butter. (Susan cooks her pasta in salt only, but, Marcia says that adding flavors to the pasta water really punches up the flavor of the whole dish.) 2. Add the pasta and cook until tender NOTE: The pasta can be added to hot water or cold, depending on your preference -- just make sure it comes to a boil at some point, and then turn down the heat to simmer until tender. 3. Discard excess water (some of the spices will go down the drain, but their job is done by then, anyway) 4. Cover the pasta with the prepared sauce. 5. Toss with two forks and serve warm