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.
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.
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.