Wednesday, September 9, 2015

Ancona ~ Petto di Pollo con Pasta capelli d'angelo

Breast of Chicken with Angel Hair Pasta


The Ancona is a breed of chicken which originated in the Marche region of Italy. In fact, Ancona is the name of a smaller district in the middle of the Marche region. Naturally, Italians in that region take pride in their chickens and that means they love to cook chicken.

Take a large boneless, skinless breast of chicken and slice it down the middle to create two halves or maybe three pieces. Take your covered skillet and melt in 3 tbs of olive oil and the same of coconut oil. Sprinkle in your seasonings: red pepper flakes, black pepper, sea salt, garlic powder and dried herbs of rosemary, mint, oregano. Lay in your chicken when the oils start to spit. Pan fry on both sides until the meat is white. Remove and toss in julienne green peppers and zucchini. Stir fry until brown and remove. Put your chicken back in and add 1/3 cup of heavy cream.

Heat some water to boil your angel hair pasta which takes just minutes to cook. Take a spaghetti ladle and put the pasta directly onto a large lipped serving dish when they are just tender, do not drain or rinse. Place your chicken breasts on top, pour out your sauce and top with the green peppers and zucchini, don't forget the grated parmesan.

Tutti a Tavola! 

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