Every once in a while I come across a recipe so awesome and so impressive (not to mention FAIL PROOF) that I make sure I serve it every time I have company over. The great thing about this recipe is you can prep everything the day before, and just throw it together on the stove when company comes.
First: Prepare the chili oil (you can half this recipe and it should make enough to cover 2 meals)
Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
Combine the oil and crushed red pepper flakes in a small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours.* Transfer the oil and pepper flakes to a jar. Keeps up to 3 months.
*If you don't have time to wait, just add red pepper flakes to your dish to add some spice.
Spicy Chicken
2-3 chicken breasts
Salt and freshly ground black pepper
1-2 tablespoons Chili Oil
1 tablespoon minced garlic
1 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves (+1/2 c. for pasta recipe since you're already chopping)
1 1/2 tablespoons drained capers
2/3 cup dry white wine (or white cooking wine)
Sprinkle the chicken with salt and pepper.
Heat the oil in a heavy large frying pan over medium-high heat.
Add the chicken and cook until golden brown, about 5 minutes per side.
Slice chicken into thin slices and add back to the pan.
Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low.
Cover and simmer, stirring occasionally, about 10 minutes.
Transfer the chicken mixture to a bowl. Sprinkle with the remaining 1 tablespoon of parsley and serve.
While the chicken is cooking, put together the pasta sauce.
Fiery Angel Hair Pasta
1 pound angel hair pasta
1/3 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
1-2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally.
Drain, reserving 1 cup of the pasta water.
Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl.
Add the cooked pasta and toss.
If needed add reserved pasta water, 1/4 cup at a time, to moisten.
Season the pasta with salt and red pepper flakes, to taste.
Sprinkle with the Parmesan and serve.
I love to serve this with homemade Rosemary Focaccia and a salad. Enjoy!