More Great Recipes: Dinner | Main Dish | Pasta | Poultry

Angel Hair Pasta with Chicken

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Member since 2006

Serves | Prep Time | Cook Time


4 skinless, boneless chicken breasts (5 ounces each)
2 tablespoons olive oil, divided
1 tablespoon all-purpose flour
2 carrots, cut into slivers
1/2 cup sliced green onions
8 ounces angel hair pasta
1 cup chicken broth
1 teaspoon dried thyme
1 package (10 ounces) frozen green peas, thawed
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped, or 1 tablespoon dried parsley

Cut chicken into thin strips.

In a heavy skillet, heat 1 tablespoon oil over medium heat; add chicken.

Sauté until browned and cooked through, about 5 minutes.

Transfer chicken to a shallow bowl. Add flour; toss until coated.

Add remaining oil to skillet; heat over medium-high heat.

Add carrots; cook, stirring, for 5 minutes. Add green onions; cook until tender, about 1 minute longer.

Cook pasta according to package directions. Meanwhile, add broth, thyme and chicken to skillet.

Bring mixture to a boil over high heat; reduce heat to low.

Cover; simmer for about 5 minutes. Add peas, cream and Parmesan to skillet.

Cook, uncovered, for 5 minutes.

Stir in parsley.

Drain pasta and place in a large serving bowl. Spoon chicken mixture over pasta.

Serve immediately.

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