Wednesday, June 27, 2012

Angel Hair Pasta & Cabbage w/ Light Fried Chicken...OH YEAH!

Angel Hair Pasta & Cabbage w/Light Fried Chicken
By TrueFoodie

Start with all natural chicken breast, vinegar, sugar, water, 1 cup of angel pasta (about a the size of a round inch gripped in your hand, dry not cooked, hee.) 1/4 cup of vegetable oil, salt, pepper, paprika, red chili pepper flakes, garlic powder, 1/4 cup parmigiano-reggiano cheese, fresh garlic, cabbage, 3 table spoons of corn starch.  
In a gallon sized plastic bag... that zips up, put a chicken breast that's been cut into three pieces. Into that same bag, put about 1/4 cup of apple cider vinegar, 1/4 cup of sugar and 1cup of water. Seal it well then place it in a bowl, then into the fridge. Let it brine for more than five hours. 

Pour the liquid out of the bag... and rinse the chicken thoroughly, pat dry with paper towels and set into a bowl. In a large mixing cup, place the corn starch, salt, pepper, paprika, chili pepper flakes, and garlic salt, all in the amounts to your liking. (If you're a newbie to cooking, shoot me an email and I'll give you more specific instructions and measurements.) 

Mix the corn starch and seasonings really well then toss in the bowl with the rinsed, dried chicken breast. Toss around until the chicken is completely coated. You can do this  in another gallon sized bag as well...just make sure you seal it right.  
Heat the vegetable oil in a fry pan as your tossing/coating the chicken, then place all three pieces into the pan and fry about 3 to 4 minutes on each side. As the chicken is cooking, in a separate saucepan, bring two cups of water to a boil and cook the pasta about 10 minutes, drain and set 1/2 cup of the pasta water aside. When the chicken is cooked, place it on a plate lined with paper towels and set aside. 
In the same fry pan you used to fry up the chicken, toss in the sliced/chopped cabbage and saute for about three minutes in medium high, then turn down to medium and add the cooked angle hair pasta and chopped or crushed fresh garlic. Keep swirling the pasta/cabbage mixture in the pan and slowly add the pasta water so it makes a clear but thick gravy-like sauce. Take off the heat and toss in the parmigiano-reggiano cheese and a drizzle of olive oil. 
Place the pasta onto a plate and add the chicken. Bon appetit! Bonapeti! or as I like to say Buen provecho!!

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