"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Angelina Recipe

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This recipe for Chicken Angelina, by , is from The Owens Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Neese
Added: Friday, May 14, 2010


8 ounces multi-grain thin spaghetti
2 1/2 cups water
1/3 cup sun-dried tomato pesto
1 tbsp capers (optional)
2 tbsp butter
4 boneless chicken breasts
3 ounces baby arugula or spinach leaves (2 cups)
2 tbsp shredded Parmesan cheese

Preheat grill. Meanwhile, break pasta in half and place in large kettle. Stir in the water, tomato pesto, capers, and butter; cover and bring to a boil on medium-high stirring often. I know this sounds strange, but this is how you'll cook the pasta. When pasta comes to a boil, reduce to medium and simmer 6-9 minutes stirring often, until most of liquid is absorbed.

Place chicken on grill while waiting for pasta to cook. Grill for 6-7 minutes, turning occasionally.

When the pasta is done, immediately stir in the arugula and cook for 1 minute or until the leaves are wilted. Arrange pasta in a 9 X13 pan. Slice chicken thinly and arrange on top of pasta. Sprinkle with cheese and serve.

Number Of Servings:
Yield - 4 servings
Preparation Time:
30 minutes
Personal Notes:
You can also use Perdue's tomato basil boneless chicken breasts that are pre-packaged instead of plain chicken breasts.




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