Capellini with Chicken and Creamy Tomato Sauce
Recipe type: Pasta
Cuisine: Italian
  • 2 14.5-oz cans diced tomatoes
  • 1 lb chicken, diced (I used cooked leftover chicken breast)
  • ¾ lb angel hair pasta (using the entire 1 lb would make for a dry pasta dish)
  • 4 cloves garlic, pushed through a garlic press
  • ⅔ - ¾ cup vermouth (or you can sub white wine or chicken stock)
  • ½ cup half-and-half or cream
  • 3 Tablespoons olive oil
  • Chopped Parsley for garnish
  • Parmesan cheese for topping
  • salt and pepper to taste
  1. Prepare the pasta according to package directions while you cook the sauce. Drain and set aside.
  2. Heat olive oil over medium heat in a large pan then add the garlic and chicken. Cook for 3 - 4 minutes making sure the garlic doesn't burn. Salt lightly. Add the vermouth, allow to cook down for 2 - 3 minutes before adding the diced tomatoes. Cook for another 4-5 minutes then add the half-and-half or cream. Cook for another 2 - 3 minutes then season with salt and pepper, to taste.
  3. Arrange pasta on plates and ladle sauce over. Garnish with Parmesan cheese and chopped parsley.
Recipe by Lemons + Anchovies at