Chicken with Olives and Capers over Spicy Lemon Pasta

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!