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Capellini with Chicken and Creamy Tomato Sauce

Course Pasta
Cuisine Italian
Author Lemons & Anchovies

Ingredients

  • 2 14.5- oz cans diced tomatoes
  • 1 lb chicken diced (I used cooked leftover chicken breast)
  • 3/4 lb angel hair pasta using the entire 1 lb would make for a dry pasta dish
  • 4 cloves garlic pushed through a garlic press
  • 2/3 - 3/4 cup vermouth or you can sub white wine or chicken stock
  • 1/2 cup half-and-half or cream
  • 3 Tablespoons olive oil
  • Chopped Parsley for garnish
  • Parmesan cheese for topping
  • salt and pepper to taste

Instructions

  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.