Breast of Chicken with Angel Hair Pasta
Naturally, Italians of any region in Italy take pride in their cooking and especially the source of their ingredients. Chicken for instance is preferred free ranged. It is a favorite meat among Italian chefs whether at home kitchen or restaurant.
For this dish, 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/lavender, and 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, drizzle a little olive oil if needed. Put your chicken back in and add 1/3 cup of heavy cream, assuredly would be best from the cow.
Heat some water to boil your angel hair pasta which takes just minutes to cook. When tender, drain and give them a quick rinse in barely warm water. Take a spaghetti ladle and put the pasta directly onto a large lipped serving dish that has been smeared with fresh creamy butter. 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!