Angel Hair Pasta with Crab and Spinach

Just a quick post today for the pasta we had for lunch.  I had some leftover crab meat and thought a pasta dish would be delicious.  Cooked shrimp would work well too with this recipe.

  • 6 o.z. angel hair pasta
  • 3 o.z. fresh spinach
  • 2 Tbs butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups crab meat
  • salt to taste
  • 2 tsp cornstarch
  • 1 Tbs water
  • 1/4 cup parmesan cheese

Cook pasta according to package directions until desired tenderness, add spinach to pasta during last minute or two of cooking.  Drain pasta reserving 1/2 cup of liquid.  In skillet melt butter.  Add cayenne, garlic, pepper, crab and reserved pasta water.  Heat to a simmer; mix cornstarch and cold water add to liquid stirring until thickened.  Pour over pasta, sprinkle with parmesan cheese and stir.

Enjoy ~ Kimberly

Chicken with Lemon, Capers, and Pasta

I was fixing Charles lunch today when I decided some capers would be delicious.  I didn’t exactly make a piccata, but very similar flavors. Angel hair pasta seemed like the perfect touch and just as I was finished Charles comes to the kitchen to see what I am doing; only to remind me he wasn’t taking lunch today as they are giving away hot dogs at work.  So, I imagine he will come home complaining of heart burn and I will remind him of the fabulous lunch I made for him that is still waiting in the fridge for tomorrow!  I had the tiniest taste and I think it will be delicious!

Chicken with Lemon, Capers, and Pasta

  • 1 boneless chicken breast – sliced or diced
  • salt, pepper, and a dash of cayenne if desired
  • 1 Tbs olive oil
  • zest of one lemon
  • juice of half a lemon
  • 2 tsp capers – drained and rinsed
  • 2 o.z. uncooked angel hair pasta – cooked according to package directions

Heat olive oil over medium heat.  Season chicken with salt, pepper, and cayenne (if desired).  Add chicken to skillet and sauté 5 minutes until browned on one side.  Flip pieces over and sprinkle with lemon zest.  Continue cooking until chicken is cooked through; another 5 minutes.  Add lemon juice and capers; remove from heat and pour over cooked pasta.

Enjoy ~ Kimberly

Chicken and Artichoke with Angel Hair Pasta

I love chicken and artichokes together.  This is one of my favorite dishes. Today I used leftover chicken breasts that were seasoned with lemon and thyme.  You could use any type of left over chicken; or if cooking with raw chicken add it to melted butter and increase cooking time to allow chicken to cook through.

Chicken and Artichoke Pasta

  • 8 o.z. angel hair pasta
  • 2 chicken breasts – boneless and skinless cooked and thinly sliced
  • 2 Tbs butter
  • 2 cloves garlic
  • 1 Tbs diced jalapeno
  • 1 1/2 cup chicken broth
  • 1 can artichoke hearts
  • 1 Tbs cornstarch
  • 2 Tbs cold water
  • salt and pepper
  • a squeeze of lemon juice and pinch of thyme if desired
  • 4 o.z. goat cheese

Cook pasta according to package directions until al dente. Drain and set aside; do not rinse.

In medium skillet melt butter over medium heat.  Add jalapeno and cook for about a minute; add cooked chicken and garlic and heat through; about 4 minutes.  Stir in chicken broth and quartered artichokes; bring to simmer.  Mix cornstarch and cold water; stir into simmering skillet until slightly thickened. Season with salt and pepper to taste; add a squeeze of lemon juice and a pinch of thyme if desired.  Stir in cooked pasta allow to rest for about 3 – 4 minutes to thicken.  Top with crumbled goat cheese and serve.

Enjoy ~ Kimberly