Weeknight Italian Chicken With Angel Hair

• 1 lb. angel hair pasta
• 3 boneless, skinless chicken breasts, cut into 1 inch cubes
• 6 Tbsp. olive oil
• 6 oz. white wine or low sodium chicken broth
• 4 cloves garlic, pressed
• 4 Tbsp. capers, drained
• 2 tsp. dried mixed Italian herbs
• 1 tsp. dried red pepper flakes
• Salt and pepper to taste
• 2 Tbsp butter (optional)
• Grated Asiago or Parmesan cheese

1. Cook pasta following package directions, making sure to keep it VERY al dente. Reserve some pasta boiling water. Meanwhile, heat olive oil in a 12-inch saute pan over high heat. As oil starts to smoke, add chicken, making sure not to crowd pan. Brown chicken, stirring frequently. Turn down burner to medium high. Add garlic, herbs and pepper flakes. Saute for 3 minutes or until chicken is no longer pink in the middle. Add capers, broth or wine and salt and pepper to taste. Add butter if using. Simmer for 1 minute then add hot, drained pasta to saute pan, turning with tongs to combine. Add a little reserved pasta boiling water to saute pan if pasta is too dry. Sprinkle with cheese and serve. Add additional red pepper flakes at table if desired.

angel hair pasta, chicken breasts, olive oil, white wine, garlic, capers, herbs, red pepper, salt, butter, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/weeknight-italian-chicken-with-angel-hair-1209568 (may not work)